Quickest Ever Cucumber Salad

Cucumber Salad Go GinghamI like simple salads in the summer, don’t you? This is the quickest ever cucumber salad and one of my favorite recipes because the cucumbers, dill, and tomatoes are straight out of my garden. What could be easier than picking, chopping, and tossing?

Quickest Ever Cucumber Salad
Recipe Type: Main
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 2-4
Pick the ingredients from your garden and make this easy salad. Picking, chopping, and tossing – what could be tastier?
Ingredients
  • Salad
  • 2 cucumbers, thinly sliced
  • 3 cups cherry tomatoes, quartered
  • 1/2 small onion, thinly sliced
  • Dressing
  • 1 garlic clove with 1 teaspoon kosher salt [url href=”https://gogingham.com/2013/09/use-mortar-and-pestle/” target=”_blank”]made into paste with a mortar and pestle[/url]
  • 1/4 cup olive oil
  • 2 teaspoon dill, fresh, minced
  • 1 Tablespoon red wine vinegar
  • 1 lemon, juice of
  • pepper to taste
Instructions
  1. Combine sliced and diced vegetables in a large bowl.
  2. In separate small bowl, combine dressing ingredients.
  3. Whisk dressing until thoroughly combined.
  4. Pour dressing over diced vegetables and toss, gently.
  5. Serve at room temperature and enjoy.
Notes
This salad can be served chilled or at room temperature. It’s good the next day, too. Use any herb in your garden if you don’t have dill.

Cherry tomatoes are my favorite and especially Sungold cherry tomatoes. You can use any tomato in this recipe but sweet tomatoes are the best.
Sungold cherry tomatoes Go Gingham

If you want to add a bit more spice, Old Bay seasoning (a favorite of my Maryland born and bred husband!) and red pepper flakes are perfect additions. This salad tastes of summer to me. Enjoy!

What’s your favorite summer salad? What herb do you growing in your garden?

Go Gingham related links:

Shrimp and quinoa salad – a summer favorite
How to roast red peppers or food you’re supposed to burn
How to roast tomatoes freshly picked from the garden – so good!

Greek Yogurt Dill Dip

Greek yogurt with dill from Go Gingham - so easy and so tasty! https://gogingham.com/2015/06/greek-yogurt-dill-dip/

Sometimes I think dips should be eaten with a spoon. Well, healthy dips like this Greek yogurt dill dip should be. It’s so easy to make, too.

It’s light and fresh – but grab a carrot or celery stick to make it look like you’re eating the veggies. And not just eating Greek yogurt with dill and lemon.

Greek yogurt with dill from Go Gingham - so easy and so tasty! https://gogingham.com/2015/06/greek-yogurt-dill-dip/If you have dill growing in your garden, this is one of my favorite ways to use it. Well, I also like dill in this tasty salmon dip, too. Dill is practically a weed so look for it in your yard.

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Quinoa Salad

Qunioa Salad from Go Gingham

Quinoa Salad with Vegetables Go GinghamWhile there’s always plenty of food to eat in our home, my kids seem to always be asking what’s to eat. What they are really asking is, “What can I eat right now because I’m starving and I just walked in the door and I don’t want to cook anything.”

Yes, I can read minds. This quinoa salad is my answer to all of their questions – and their non-stop hunger. It’s satisfying and filling. It’s what I like to have on-hand for what we fondly refer to as “the fourth meal” – the after school snack. Or midnight snack.

Healthy Quinoa Salad Go Gingham

This quinoa salad is easy to make especially if you’ve got quinoa on hand because you can always substitute whatever vegetables are in season. I prefer to make this salad in the summer – with cucumbers and tomatoes freshly picked from the garden. Don’t fret if you don’t have tasty vegetables ripe for the picking. Zucchini and tomatoes from the store make a good fill in.

Qunioa Salad from Go Gingham

This quinoa salad is easy to pack in a lunch for school or work but it also makes a tasty side dish to any protein for a complete dinner.

Quinoa Salad
Recipe Type: Main
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A tasty Mediterranean influenced salad that’s hearty enough to be a meal. Serve it as a side dish with your favorite protein or on its own. It’s easy and hearty!
Ingredients
  • 1 cup quinoa prepared according to instructions and cooled (see notes on cooling)
  • 2 cups tomatoes, diced
  • 2 cups zucchini, diced
  • 1/2 cup onion, diced
  • 1/2 pound (8 ounces) feta cheese, crumbled or chopped
  • 3/4 cup olive mix, pits removed, roughly chopped or tapenade
  • [br][b]Dressing Ingredients[/b]
  • 1/4 cup olive oil
  • 1 lemon, juice of 1 fresh lemon
  • 1/4 teaspoon red pepper flakes
  • salt, pepper to taste
Instructions
  1. Cook quinoa according to instructions and cool.
  2. Chop all vegetables and add to quinoa once cooled.
  3. Break apart or chop feta cheese into small pieces and add to quinoa and vegetables.
  4. In a small glass jar or bowl, place all dressing ingredients and combine. Pour dressing over quinoa, vegetables, and feta cheese.
  5. Stir and enjoy.
Serving size: 1 cup
Notes
Cook quinoa according to instructions and then cool by using the back of a spoon to spread it around a bowl. The quinoa won’t cool and dry in one big clump. It’s much easier to stir if the quinoa isn’t clumpy.

Quinoa salads are my favorite to make in the summer when it’s going to be too hot to cook. Putting this together in the morning means there’s no cooking at the end of the day when the kitchen is hot.

When cooling quinoa, I always spread it in a bowl with the back of a spoon. Leaving it in the bowl spread out allows it cool without any big clumps.

How to cool quinoa Go Gingham

Whether you’re feeding hungry teenagers an after school snack or looking for a healthy, hearty salad to pack for your own lunch, this quinoa salad won’t disappoint. It’s easy enough for teenagers to cook – as long as they’re not too hungry.

How do you like to eat quinoa? Hot or cold?

Go Gingham related links:

Beet salad recipe – more ways to cook with horse radish!
Sour cream and chipotle sauce – the perfect addition to beans and rice
Corn and black bean salad – made with dried beans

A True Classic Spinach Salad

Spinach salad and eggs Go Gingham

What’s the quickest way to get a family to eat a healthy, real food dinner? What about getting a family of four to eat an entire pound of fresh spinach? Make spinach salad of course! This is a true classic, with boiled eggs, chopped bacon, and freshly made dressing.

Spinach with eggs and dressing Go GinghamWhat’s not to love? It is such a meal that we love it with fruit smoothies, too, when having it for dinner. (Here’s our favorite recipe for fruit smoothies.)

Spinach salad healthy Go Gingham

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Pantries, Peas, and Pasta

Peas Greens Pasta dinner Go Gingham

While I am an avid meal planner, I like to keep our pantry well stocked so when a need arises for a quick dinner – like practically every night with sports and active kids – one can come together in minutes. Keeping frozen vegetables on hand is one of my favorite tricks to make this happen. If you’ve got pasta in your pantry and green peas in your freezer – you’ve got a delicious, healthy meal. In 20 minutes. I timed it.

While it’s great to have frozen peas and pasta in your pantry, what if you’ve got greens in the refrigerator that need eating? Toss them in and let dinner happen! Have I mentioned this is all cooked in one pot? And, it’s good hot or cold. I know this because we had it for dinner warm and then my kids devoured what was left for breakfast cold.

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Easiest Ever Homemade Cocktail Sauce

Cocktail Sauce Recipe Go Gingham

Cocktail Sauce Recipe Go Gingham

Ever run out of something and had to improvise only to learn what you made tastes better than store bought? That happened to us recently. Getting ready for an evening with friends, we needed cocktail sauce for our avocado and lobster appetizer dish. Out of cocktail sauce, we stirred up something tasty.

It couldn’t be easier and I promise you that once you make this yourself, you won’t go back to store bought.

Cocktail sauce ingredients Go Gingham

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