Last night I was preparing for my new shipment so I wanted to make sure I used anything I had left in my fridge. I had these beautiful purple Brussels sprouts, purple carrots and scallions. So I decided to put together a simple but delicious salad with an Asian style dressing.

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This easy to prepare salad is loaded with fresh and vibrant flavors that you’re guaranteed to love.

1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) refrigerated crescent dinner rolls
1 egg white, beaten
1 egg yolk, beaten

Into a large skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain.

Stir in cumin and chili powder. Reduce heat to low; cook 5 minutes longer.

Heat oven to 400°F.

Unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.

To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using a brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.

Bake 10 to 12 minute or until golden brown. Serve warm with chimichurri on the side.

Serves 4-6

Chimichurri

1/2 cup red wine vinegar
1 teaspoon kosher salt
3-4 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper flakes in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.  Cover and chill for at least 1 hour.

Tomato & Feta Salad

2 pints cherry tomatoes, halved
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and black pepper

In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss.

This recipe is a delicious twist on your ordinary chicken salad.  A great way to make use of leftover chicken you may have from a previous nights dinner.

2 cups cooked boneless chicken breast, chopped
2 ripe avocados
1 lime, juiced
1 teaspoon honey
1 clove garlic, minced
Sriracha sauce, to taste
Pita bread

In a bowl mash avocados.  Mix in lime juice, honey and garlic.

Fold the chicken into the avocado mixture to coat. Season with salt to taste.

Portion the salad over fresh pita bread and then drizzle with Sriracha sauce to taste.  The more you add, the hotter it will be.

Serves 4

2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups bean sprouts
1 cup shredded carrots
3 scallions, chopped
3 tablespoons fresh cilantro
1/3 cup mayonnaise
4 tablespoons low-sodium soy sauce
Zest and juice of 2 limes
2 tablespoons rice wine vinegar
2 cups chow mein noodles

In a large bowl, toss together cabbage, bean sprouts, carrots, scallions, and cilantro.

In a small bowl, make the dressing by whisking together mayonnaise, soy sauce, lime zest, lime juice, and vinegar.

Pour over salad and stir until evenly coated. Garnish with chow mein noodles prior to serving.

Serves 6

1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 – 3/4 lemon, squeezed
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
salt and fresh pepper, to taste

Rinse quinoa for about 2 minutes.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice the cucumber and tomato.

Add the red onion, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.

Drizzle the olive oil over the quinoa, then add salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes about 6 cups.

A simple tomato and cucumber salad with a fresh and vibrant dressing.

1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon raw sugar
2 cups heirloom cherry tomatoes (red, orange, and yellow), cut in half
1 large hothouse cucumber, thinly sliced
1 tablespoon fresh dill

In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves.

Add tomatoes and cucumber; toss well and refrigerate.

When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.

Serves 4