Grilled Chicken and Berry Salad

We made this last week, super yummy. The dressing makes over 2 cups, and we had to toss a lot of it because it only lasts 5-7 days (or as long as the berries would last). So maybe halve it or share.

Grilled Chicken & Berry Salad
Recipe by Our Best Bites, Inspired by the Pigtailed Red-Head of Hamburger Fame

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
Berry Poppy Seed Dressing to taste

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Moroccan Vegetarian Stew

While I probably should have waited until winter to make this, it was Delicious. Very hearty, warm, and spicy. Too bad the kids didn't even try it. Sigh.

Moroccan Vegetarian Stew
1 large onion, chopped
1 T. olive oil
2 t. ground cinnamon
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper (I only did 1/4 and it was still pretty hot.)
1/2 t. ground allspice
1/4 t. salt
3 c. water
1 small butternut squash, peeled and cubed
2 med. potatoes, peeled and cubed
4 med. carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1 inch pieces
1 (15 0z) can garbanzo beans/chickpeas, rinsed and drained.

Saute onion in oil until tender. Add spices and salt; cook 1 minute longer. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until vegetables are tender. Serve with couscous, pita bread, or Amber's rolls like I did tonight because I couldn't find couscous at the store. Top with yogurt or sour cream if desired. I didn't try that either. SO flavorful. I loved it. And a cup and a half has only 170 calories. Eight servings (1.5 cups each).