Copycat Panera Bread – Modern Greek Salad

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Why, oh why, was I not born in the early 1800s to a wealthy English family?!

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I think I could have really excelled.

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But only if I had money. I wouldn’t survive if I had to slum it.

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I went to a tea parlour this weekend with some girlfriends. My gosh, it was posh. This darling old lady waited on us wearing the most gorgeous apron I’ve ever seen. The whole place was decorated with these ornate paintings of British aristocrats. My people! We each had a pot of tea, served to us in these adorable tea pot coozies. Who knew such a happy thing existed in this world? Floral tea pot coozies! We ate scones and little biscuits (British for cookies, you wouldn’t understand) and just gabbed and sipped. In that moment, I felt I had truly found my calling. I am meant to be surrounded by beautiful things and delicate floral patterns and fine china and adorable little sugar cubes with equally adorable miniature sugar cube tongs. I now know I need at least three hours a day in the early afternoon for my tea time. Unfortunately, this is unacceptable in our heinous, overworked society.

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I feel like the Bronte sisters are probably the only ones who get me.

 

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 2-3 cups of kale, washed
  • 2-3 cups of romaine lettuce, washed + shredded
  • 1/2 cup of kalamata olives, halved
  • 1/2 cup of slivered almonds, toasted
  • 1 english cucumber, quartered
  • 2 cups of dry quinoa
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 15 oz. can of crushed tomatoes
  • 1 tsp. of italian seasoning
  • 1 tsp. of paprika
  • 2 tbsp. of white wine vinegar
  • 1 tsp. of oregano
  • Juice of 1/2 a lemon
  • S+P, to taste
  • 6 tbsp. of olive oil

How to:

  • Cook the quinoa according to package directions, drain excess water
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add garlic, cook another minute
  • Add crushed tomatoes + italian seasoning + paprika + S+P
  • Bring to a boil, reduce heat + simmer for 15 minutes
  • Stir in quinoa + some S+P
  • To make the dressing, whisk remaining olive oil with vinegar + oregano + lemon juice + some S+P
  • To serve, combine kale + romaine + cucumber + olives + toasted almonds + quinoa sofrito + drizzle with dressing
  • Serve chilled

 

Adapted from here!

Chili Lime Broccoli Steaks

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Pretty sure I live in an alternate universe.

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And/or a North Carolina suburb with really well-behaved, respectful children. Either or.

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Garrett & I were the kewl house on the block last night. Ya know, the kind that leave out the giant bowl full of name-brand candy with no passive aggressive sign saying to please only take two pieces.

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We’re jazzed, man. Some little kid is going to have the Halloween of his life because he can take this bowl and dump it directly into his pillow sack and brag to all his friends that he got 89 mini Snickers from the kewl couple down the street. Garr and I go out and enjoy an evening with pals. We get home prepared to find an empty bowl, maybe catch a glimpse of a stray toddler dressed as a little cowboy, I don’t know. The bowl is UNTOUCHED. Not a single grubby mitt has been placed upon these Skittles. How can this be? We left the light on and everything! The front porch was decorated with pumpkins and mums! Mums, I tell you!!!! It’s an inviting porch! I was devastated. Questioning every decision. The Starburst were too wild, weren’t they??

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Now we are stuck with all of this candy and cannot decide whether to pitch it or throw it at passing cars.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4 lil steaks

Ingredients:

  • 2 heads of broccoli, carefully halved
  • Juice of 1 lime
  • 2 tbsp. of chili powder
  • 1 tsp. of cumin
  • 1/2 tsp. of cayenne pepper
  • 1/2 tsp. of garlic powder
  • S+P, to taste
  • 1 tsp. of nutritional yeast
  • 1 shallot, sliced thin
  • 1 cup of cooked quinoa, for serving
  • Green onion, for serving

How to:

  • Preheat oven to 450 degrees
  • Arrange broccoli on lined baking sheet
  • Spray broccoli all over with cooking spray
  • Combine chili powder + cumin + cayenne pepper + garlic powder + S+P in a lil bowl
  • Rub all over the broccoli
  • Roast for 15 minutes
  • Flip steaks, roast another 10 minutes
  • Fresh out the oven, hit ’em with that lime juice + nutritional yeast
  • Serve hot with shallots + quinoa + green onion
  • Tell sweetie you’re having steaks for dinner, then serve him this + see if he still loves you

 

Butternut Burrito Bowls

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I really thought I had defined all airport archetypes, but alas, I continue to be surprised.

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To preface, I’m not judging my fellow travelers, I’m simply observing their habits with a keen eye, taking as many mental pictures as I can and recording all my data and research so I can one day compile a book on air travelers, simple.

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My most recent discovery is really a matter of etiquette. Allow me to pose a question: What foods are OK to bring on a plane?

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I’ll admit I’m personally lenient on the issue. Like, I’ll bring an everything bagel onto a plane, noooo problemo. No one makes small talk with onion breath Rachel! Burgers, sammies, burrito bowls, I’m really fine with it. Peeps gotta eat, right? I’m on a plane yesterday, snacking on some almonds, reading my book, when I get a whiff of something stank. I’m accustomed to passenger foot stank as I know some folks are super pro-shoeless-flying, but this was different. It was definitely food. And it was definitely fish. On a plane. Like snakes on a plane, except more frightening? Idk. At first I was like, I am definitely making this up. No one brought fish on this plane. I turn and see a gal just going to town on a tuna salad and owning every bite. I couldn’t be upset, I could tell she was loving her dinner and living her best life up there at 30,000 feet. In the end, are my onion bagels so different from her tuna salad? No, I say, no, they are not.

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To my fellow pungent food plane eaters, I applaud you for living your truth.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 butternut squash, peeled + cubed
  • 1 package of soyrizo
  • 1 white onion, diced
  • 1 jalapeno, diced
  • 1 red pepper, chopped
  • 1 can of black beans, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 cup of roasted corn
  • Avocado, for serving
  • Cilantro, for serving
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet + drizzle with 1 tbsp of olive oil + sprinkle with chili powder + 1 tsp. of cumin + S+P
  • Roast 20-25 minutes, tossing once
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add onion, cook 3-4 minutes
  • Add soyrizo, cook 5-6 minutes
  • Add jalapeno, cook another 2 minutes
  • Meanwhile, heat black beans in a lil pot over low-med heat with remaining cumin + S+P
  • To serve, add some quinoa + squash + soyrizo mix + beans + red pepper + corn to a bowl and top with cilantro + avocado, serve hot
  • Light up your pumpkin candles, swaddle yourself in scarves + sweaters + sit by the fire, delicately eating your burrito bowl + being the basic autumn queen you are