This salad is one of my husband’s all-time favorite eats. It is simple, flavorful, and pairs well with a variety of dishes. But it can easily stand as the main course if you’re feeling the need for something light and refreshing.

For this particular dinner I served it with herb roasted chicken, but it would also pair well with any type of pasta. I can also imagine it as a delicious side for grilled fish this coming summer.

This salad is one I don’t usually serve to our boys as the arugula can be bitter, especially to growing palates. If they asked, of course I’d share, but why listen to a chorus of whining when you can have the entire delicious dish to yourselves. 🙂

My mouth is watering just thinking about this salad, and I think we’re going to put it on the menu for tomorrow! I hope that you have a fabulous Wednesday!!

XX, Megan

Ingredients

16 oz. Arugula

1-2 Tbsp. Pesto (to taste)

1 c. Cherry Tomatoes

3/4 c. (6 oz.) Fresh Mozzarella

Place the arugula in a serving dish. Toss it with the pesto to coat. Slice the tomatoes and the mozzarella balls in half, and add them to the salad. That’s a wrap!

 

I love summer eats! Something about summer brings out my appetite. The sunshine, the smell of charcoal grilling, the promise of popsicles, watermelon, and if I’m being honest– ice cream. I love ice cream on any warm summer day.

This summer I am setting myself up to stay on track by eating light and nourishing my body with plenty of vegetables, lean proteins, and healthy fats. (Yes I realize that the banner for this post has a picture of the juiciest hamburger I’ve ever laid eyes on! LOL!)

The longer I live, the more I believe in the importance even the necessity of moderation. So most days

So in the spirit of delicious food, of eating well and healthily ninety percent of the time, and then taking moments to indulge 10 percent of the time, here are five things I’m planning to cook up this coming Summer!

XX, Megan

1. Eggcelent Omlettes

My trainer has really emphasized the importance of starting the day with a protein and vegetables. Eggs have become my morning go-to. I usually eat two eggs over easy with salsa. But this summer I’d really love to learn how to make a killer omelette! This recipe for a Fresh Herb Omelette look amazing. I’d also like to start boiling up a dozen eggs at the beginning of the week for breakfasts, or simply as healthy snacks.

2.Simple Green Smoothie Recipes

We were gifted with a Blendtec this past Christmas and haven’t even begun to tap its amazing potential! I would really like to learn a couple delicious smoothies to make as another healthy breakfast alternative. This Blueberry and Mint Smoothie looks lip-smacking good!

3. Heirloom Tomato Caprese Salad

There is nothing that says summer to my mouth like a caprese salad. This stunner includes heirloom tomatoes, fresh mozzarella, and a balsamic reduction. To. Die. For.

 

4. The BA Burger

When the smell of charcoal and char broiled meat starts to fill the air, my mouth begins to salivate. I don’t remember loving to grill or BBQ when I was a kid, but I certainly can’t get enough backyard burgers now that I’m grown. This recipe looks simple and delicious. Perfect for any summer plate!

5. Peanut Butter Chocolate Cookies

Last Summer I was obsessed with chocolate Reese’s Peanut Butter Cup milk shakes. This summer I am going to try out these delectable looking cooking I saw featured on A Cup of Jo. Do you have a favorite cookie or favorite summer treat?

Recipes to these foods are listed and linked below. Yum, yum!!!

Fresh Herb Omelette via The Daily Mail

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

Blueberry Mint Green Smoothie via The Merrythought

2 cups spinach (These will blend better if you freeze them beforehand)
2 cups blueberry (I used 1 c. fresh and 1 c. frozen)
1 kiwi
3-4 large mint leaves
1 cup coconut water
1 cup ice

Put all ingredients in a blender and mix it up!

Heirloom Tomato Caprese Salad via Tasty Yummies

Approximately 1 quart of mixed heirloom tomatoes, any variety. (Mine were all smallish – cherry and grape sized, some from our garden)
4 oz fresh mozzarella, cut into small cubes (you can use the full 8oz, but I was attempting to keep this light and much more about the tomatoes)
1/4 cup tightly packed fresh basil, roughly chopped
1/2 cup high quality balsamic vinegar
3 teaspoons brown sugar
A few tablespoons of good quality extra virgin olive oil
sea salt and fresh cracked black pepper, to taste

The BA Burger via Bon Appetite

1 1/2 pounds ground beef chuck (20% fat)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 slices American cheese
4 potato rolls (such as Martin’s or Oroweat)

Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don’t pack the meat too tightly.) Lightly press down on the top of the meat with your palm to gently flatten it.

Continue rotating and cupping the meat, patting the top of it occasionally, until you’ve formed a 4″-diameter, 3/4″-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.

HARD-PRESSED NO MORE
Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That’s all the flavorful juices dripping on the coals—they belong in the burger.

Peanut Butter Chocolate Cookies via A Cup of Jo

1 1/2 cups brown sugar
1 cup peanut butter
3/4 cups butter
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups oats
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 cup white sugar (for dipping)
1 1/2 cups semi-sweet chocolate chips
4 teaspoons shortening

Preheat oven to 350F. Beat sugar, peanut butter and butter until fluffy. Blend in water, egg and vanilla. Next, add oats, flour and baking soda. Mix well. Shape the cookie dough into 1-inch balls. Place them on ungreased cookie sheets. Flatten with the bottom of a glass dipped in sugar. Bake for 8-10 minutes.

While cookies are baking, boil a small saucepan of water. Sit a heat-safe glass bowl on top of the saucepan and melt the chocolate and shortening together. Stir constantly until smooth.

Remove cookies from oven and top each with 1/2 teaspoon of chocolate. Allow them to cool and set for 10-15 minutes.

 

I absolutely loved the flavor of this Kale, Leek, and Baby Swiss Quiche from The Scramble. The savory tones of the leek along with the hearty pairing of the kale were just what we needed for a delicious, healthy, and filling dinner.

I would make this quiche again in a heartbeat, and I happily gobbled up the leftovers over the next two days for breakfast! It really was delicious enough to serve for a brunch or dinner with friends, and when your children clean their plates you know the recipe is a winner!

I actually didn’t use a crust for this particular quiche as we have been trying to watch our simple carbohydrate intake a little more this Spring. The directions below comply with a crusted quiche, but if you are going without, simply put the quiche in a 400 degree oven for 15 minutes, then reduce the heat to 350 for an additional cook time of 10 to 15 more minutes.

You’ll know your quiche is done when the edges begin to brown, and it appears to become golden and puffy. Do you have any favorite recipes that can be served anytime? I’d love to hear. Have a wonderful Wednesday!

XX, Megan

Ingredients

1 (9-inch) unbaked pie crust (use wheat/gluten-free if needed), refrigerated or frozen
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 leeks, white and light green parts only, halved and thinly sliced (make sure and rinse thoroughly to remove any dirt) (about 3 cups)
1 tsp. minced garlic, (2 cloves)
1 head kale, Swiss chard or collard greens, stemmed and coarsely chopped (8 – 12 oz.)
4 eggs
1/2 cup nonfat or low fat sour cream or plain Greek yogurt
1 1/2 cups shredded baby Swiss or Gruyere cheese, (about 6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried basil

Directions

Preheat the oven to 400 degrees (use the convection setting of your oven for more even browning, if you have it.) Unroll and press the crust into a tart or pie pan and trim the excess crust from the edges (unless you purchased a crust that comes in a pie tin). Bake it for 10 – 15 minutes until it is lightly browned. Remove it from the oven.

Meanwhile, heat a large heavy skillet over medium heat. When it is hot, add the butter and the oil, and when the butter is bubbling add the leeks and garlic. Cook for 3 – 5 minutes until the leeks are tender, and add the greens. Cover, reduce the heat, and steam them for about 5 minutes until they are wilted, and then remove them from the heat. Meanwhile, in a medium bowl, combine the eggs, sour cream, 1 cup of the cheese, the salt, pepper and basil.

Spoon the vegetables into the crust, top it with the egg mixture, stirring very gently to get the liquid to pass down through the vegetables. Top it with the remaining cheese, put it on a baking sheet and return it to the oven. Bake it for 25 – 30 minutes or until the top is puffy and golden brown. Let it cool for at least 10 minutes and serve it hot, warm or cold. You can cover and refrigerate it for up to 3 days, or cool it completely and freeze it for up to 3 months.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

I don’t do many slow cooker meals for my family, and I’m not really sure why. After making this delicious Garlic and Rosemary Pork from The Scramble, I’m hoping to try some other slow-cooker recipes here on Refined + Rugged.

These meals are perfect for on-the-go parents. Really this was a plug and play. I added some apples in with the pork and a couple tablespoons of water to make sure that it didn’t become too dry.

The result was a DELICIOUSLY savory, tender roast. We gobbled this up one busy weeknight after homework, chores, errands, and gym time. Such a treat, and this is a dish I would definitely serve to guests. I’d love to hear some of your favorite slow-cooker meals or recipes!

I’ve made sure to include the slow-cooker directions, the oven roasting directions, and the directions for baked sweet potatoes below.

May your Wednesday be as easy as this dish!

XX, Megan

Ingredients

1 1/2 – 2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces
2 Tbsp. extra virgin olive oil
2 1/2 tsp. minced garlic, (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 tsp. kosher salt
3/4 tsp. black pepper

Slow-Cooker Directions

Place the pork in the slow cooker. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Cook on low for 7 – 8 hours or on high for 3 – 4 hours.

Oven Directions

Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30 – 40 minutes (check it after 25 minutes for pork tenderloin) until just cooked through, or has an internal temperature of 160 degrees.

Baked Sweet Potato Directions

About an hour before your pork is done preheat the oven to 400 for your baked sweet potatoes. Clean the number sweet potatoes you’d like to serve, puncturing each a few times with a fork. Wrap each sweet potato in foil. Bake at 400 for 45 minutes to an hour. Potatoes are done when you can press a fork into them easily. Pull them out of the oven, slice down the center, and add your favorite toppings.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

 

We’ve been hit by some pretty nasty colds here at our house, so I was excited to make this delicious Hot and Sour Soup from The Scramble as both a warm and soothing alternative to a classic chicken noodle.

Not only that, but the healing attributes of ginger are well known, and this soup was the perfect way to incorporate some of those clearing and healing tastes and smells into our home.

I also love the addition of the tofu, rather than a meat. Both of the boys gobbled it up, and I’ve been sipping on leftovers for lunch this week. YUM! Do you have any favorite soups or stews you love to make during colder months?

After making this meal I was remembering how much I love this Rainbow Soup I made last year with it’s bright colors and delicious flavors. I’d love to know some of your family soup favorites! Have a blessed Tuesday, and keep on trucking’!!!

XX, Megan

1 tsp. sesame oil
2 oz. shiitake or oyster mushrooms, stemmed if using shiitakes and thinly sliced (about 1/3 cup)
1 tsp. minced garlic, (about 2 cloves)
1 tsp. fresh ginger, peeled and finely chopped
* 1/8 tsp. crushed red pepper flakes (optional)
4 cups reduced-sodium chicken or vegetable broth
1 carrot, quartered and thinly sliced
4 tsp. cornstarch
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1/4 cup rice vinegar (I used apple cider vinegar)
1 egg, beaten
8 oz. extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
2 scallions, dark and light green parts, thinly sliced

 

Directions

In a large saucepan, heat the oil over medium-low heat. Add the mushrooms, garlic, ginger and pepper flakes (optional) and sauté for 2 minutes until the mushrooms start to get tender and the garlic is fragrant. Add the broth and carrots, bring it to a boil, reduce the heat and simmer until the carrots are tender, about 3 minutes.

Meanwhile, put the cornstarch in a small bowl and whisk in the soy sauce and vinegar. Slowly whisk the cornstarch mixture into the soup, and simmer for 2 more minutes until the soup has thickened slightly. Pour in the egg and stir the soup rapidly until the egg cooks and thickens the soup, about 2 minutes. Add the tofu and scallions, cover and let it stand for 1 minute. Serve it immediately or refrigerate it for up to 3 days.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.