Fresh City Catered Salad Bar

A few weeks ago Fresh City was nice enough to contact me and offered to set up a salad bar in my office for 20 people.

How generous is that???

If you haven't experiences Fresh City yet you really need to check them out! With locations in Massachusetts, Connecticut and New Jersey they serve a variety of stir fry, burritos, salads, sandwiches, soups, and smoothies. Their motto is "Live Life to the Freshest!" and they do this by using naturally-raised meat, poultry and seafood, hand-picked produce, cut fresh daily, and organic ingredients. 

Below are some of the beautiful images of our salad bar courtesy of Fresh City. 

If you are looking for a creative catering order for your next office lunch I would highly recommend this salad bar!

Make sure to visit your nearest Fresh City for breakfast, lunch or dinner soon!

Guest Post: Olive Cheese Bread

Today I am excited to have a guest post from my good from Jaime from La Vie...J'aime. She came over this past Saturday and spoiled me by making this delicious meal!

Thanks Jaime <3

Last Saturday morning was a rainy one, and I flipped on the TV, catching two episodes of the Food Network’s The Pioneer Woman.  My mouth watered over her Olive Cheese Bread recipe. It looked like the perfect comfort food for that day.  I called Emily, knowing she would be interested in trying this recipe with me, and she has a much better kitchen for cooking!

This recipe was so easy & inexpensive... and it made a lot of food.  

Basically, mix all the ingredients together and spread over a split loaf of bread.  Bake at 325 degrees for 20-25 minutes.  Cut and enjoy!

To round out the meal, and add something nutritious, I made a simple spinach & tomato salad drizzled with balsamic vinegar.

Thanks, Emily, for having me!  

Thank YOU Jaime for coming over and making us this great meal! It was a great way to spend a Saturday afternoon!

Roasted Strawberry and Goat Cheese Salad

When I saw this on Pinterest I knew I had to make it. ASAP.

I love goat cheese and I just happened to have a lot in the house right now. Perfect timing!

The idea to roast strawberries had been on my mind for the past few weeks now. If you read How Sweet It Is (one of my favorite blogs that I read daily!) I'm sure you know Jessica is on a roasted strawberry kick...Roasted Strawberry, Brie and Chocolate Grilled Cheese. Like REALLY?? She is amazing.

You know what was also amazing?

The roasted strawberries.

They definitely soften in the oven but the taste of them is like a super enhanced sweet strawberry. So yum.

I will be eating this salad every day for the next month...year...who knows :)

Recipe adapted from Nest and Sparkle and inspired by How Sweet It Is

WHAT YOU WILL NEED:

**I  only made a single serving of this which is why nothing is measured out**

• Fresh baby spinach leaves
• Toasted sliced almonds
• Crumbled goat cheese
• Roasted fresh, sliced strawberries
• Canola oil
• Salt
• Poppy seed dressing - homemade or store bought

Pre heat your oven to 375 F.

Wash and slice your strawberries. Coat with canola oil and season with salt.

Roast in the oven for 20 minutes.

While the strawberries are roasting toast your almonds over low heat.

In a bowl add the spinach leaves, crumbled goat cheese and almonds. Top with roasted strawberries and poppy seed dressing.

HOW GOOD WAS THAT??

Orzo with Feta and Tomatoes

I went to a friends birthday party the other weekend where we celebrated pot luck style and everyone brought a dish. One of my favorite things to do is to find a recipe and add or make changes to it to make it my own. When thinking about what to make that would feel a lot of people and transport easily this orzo recipe immediately came to mind. I found it a long time ago on the Food Network website.

The greatest thing about it - it can be served both hot or cold and is delicious both ways! 

Recipe adapted from Rachel Ray.

What you will need:

• 1 lb orzo
• Salt (to taste)
• 4 tablespoons butter
• 1 shallot (diced)
• 1 pint of grape tomatoes (halved)
• Large handful of parsley leaves (chopped)
• 2 cups of feta cheese
• 1 tablespoon of lemon juice
• Freshly ground black pepper 

Boil water and add the orzo. Cook until al dente. Drain and coat the orzo with olive oil to keep it from sticking.

While the orzo is cooking peel and dice the shallot. Cut the grape tomatoes in half and pull the parsley leaves off the stems and chop.

Melt the butter in the same pot that you cooked the orzo over a medium heat. Add the shallot and saute until translucent.

Turn the heat off. Add the feta cheese and the cooked orzo.

Toss with the parsley and tomatoes. Add the lemon juice and season with pepper to taste.