I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!

The ingredients are interesting and you may need to buy a few of these items. For the dressing

Lemons — which give it the fresh taste and the acid it requires

Olive Oil– for the good Fat

Rice Vinegar– a bit of sweet flavor and tang

Shallot– for the sweeter onion flavor

Garlic– because it’s garlic– need I say more

Basil–for that pesto like consistency and flavor

Spinach– for extra nutrients and a lot of green color and don’t tell my hub

Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.

Walnuts– a nutty base

Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt

*you’ll need a blender for this one

You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.

Salad Dressing Ingredients:

juice of 2 lemons

1/4 cup olive oil

2 Tbsp. Rice Vinegar

2 largish cloves of garlic

1 smallish shallot

1/3 cup chives

1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice

1 cup fresh torn Basil Leaves

1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket

1 Teaspoon Kosher Salt

For the Salad:

I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage

3-4 mini cucumbers finely diced–optional see above paragraph on ingredients

1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine

1 bundle green onions / scallions

Directions:

Place all salad ingredients in a large bowl once they’re chopped up

Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.

Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know

I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .

Enjoy!

*this served 4

Salad Ingredients:

8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you

app. 1 pint blueberries

1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that

1 handful small cut up basil leaves

app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces

3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious

1-2 avocados — depending on the size of your avocados — I used 2 small ones

Grilled Chicken:

I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.

Lemon Vinaigrette Dressing:

I made salad dressing in my mini food processor– Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.

3 garlic cloves, finely minced

2 Tablespoons Dijon Mustard

1/4 cup Champagne Vinegar

3 Tablespoons fresh Lemon Juice

2 Tablespoons Honey

1/2 teaspoon kosher salt — more to taste — didn’t need it

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Using the mini food processor I started with the garlic and put all other ingredients and added the olive at the end slowly.

Taste for salt and pepper but it was fine by me.

• 1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine

In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I

This recipe has got to be one of my husband’s absolute favorites and with good reason. He likes Chicken Parm a lot and that’s what I mostly make but every once in a while I will get veal cutlets and make this delicious meal and kick it back “old school” style. It’s classic comfort food for sure all gooey and delicious.

Firstly you’ll want to get your veal cutlets from a butcher and make sure they’re ready for frying. In NYC there are a lot of butchers and specialty stores to choose from so while I’m in town I make them. They also are rather pricy so saying all that you can also make this recipe with chicken. Veal is low in fat and high in protein and makes a great veal parmigiana. There are many variations but I am sort of a purist and like it with tomato sauce and cheese. Baked to perfection!

Last night this is what I did and served along side spaghetti.

Enjoy!

Ingredients:

1 lb. Veal Slices ( Cutlets) pounded thin if you go to butcher tell them what you’re using them for

1 cup Italian Seasoned Bread Crumbs– you may need a little more

4 Tablespoons of Grated Parmesan / Romano cheese and more for sprinkling cutlets

Olive Oil for frying

pasta of your choice but I like spaghetti with it

1 egg with a splash of milk

Spaghetti Sauce — whatever kind you have — obviously home made is great but I like Raos a lot and when I don’t have any homemade on hand that’s my go-to. The marinara one is perfect as is the Arabiata if you like it a little more spicy — app. 12 ounces of sauce for veal and spaghetti. If using a jar buy the 24 oz. and then you’ll have enough sauce for both veal and spaghetti. Use as much or as little as you like.

1/2 lb . mozzarella cheese , shredded

Directions:

Pre-heat oven to 350 degrees

Set up a breading station using 2 bowls. One bowl with egg and splash of milk beaten, and then one bowl with bread crumbs mixed with grated parmesan cheese (app. 3 Tablespoons of cheese and use the rest to sprinkle on cutlets)

I pat dry the veal cutlets before dipping into the egg and milk

Dip in the egg and then dip in the bread crumbs. Coat the veal completely. I place on a small cookie sheet and put in the refrigerator till I am ready to fry them . I find this holds bread crumbs in place best but obviously if you’re short on time just go right to the frying. I only put them in for about 1/2 hour but you can leave them in longer if you’d like .

I use a large skillet and add a good coating of oil to bottom of pan — enough to cover bottom of pan and enough for each cutlet to fry up — maybe 1/4″ to 1/2″ of oil. You do not submerge the cutlets in the oil just enough to fry them up. Pre heat the oil so it’s very hot when you add veal. Flame on pan should be medium-high depending on your stove top.

Pan fry both sides — I turn over gently to make sure they’re golden brown and then turn them . Do not over fry because they still need to bake in the oven. (see pics) you want them to be golden brown

Drain the fried cutlets on some paper towels blotting the tops for excess oil.

I spray a baking dish with cooking spray and add enough sauce to cover bottom of the baking dish and don’t be skimpy with it, you’ll probably use about 8 oz. of the sauce. I sprinkle with a little grated parmesan and then add shredded mozzarella to top .

Place in hot oven and I cooked covered (aluminum foil) for first 10 minutes , then 5 minutes uncovered and then put oven to broil for another 3-5 minutes till cheese gets a bit brown and bubbly. All ovens vary but this is what worked best for me to get that beautiful finish. You must keep an eye on it when under broiler . Mine was ready in about 3 minutes.

I cooked up some spaghetti added a little sauce to it and plated the veal and the spaghetti and dinner was served.