Foodies - this has been a long time coming. I still haven't assembled all the recipes, but here's a start.
The chicken shaped cranberry butter cookies can be found here:
Janet's Chopped Salad
The beauty of this salad is the texture and color opportunities, and we all should know by now that a colorful salad is not only pretty but also a sure fire way to get more nutrients on our plates or in our lunch bags. A good Chop Chop Salad has ingredients chopped to a manageable size 1/2 to 1 inch is good for the vegetables and coarser leafy greens such as kale.
I am going to list what went into Saturday's salad, but you can be creative and make all kinds of substitutions according to what is fresh and/ or in your fridge crisper.
Curley Leaf Kale chopped small (I discard the stems and center rib for this salad)
Romain Lettuce leaves cut to 1 to 1 1/2 inch pieces
English cucumber seeded and chopped
Celery chopped smallish
A crisp, tart apple such at Pink Lady or Honey Crisp
1/2 Daikon Raddish (depends on how spices it is)
1/2 red onion
Suggestion: top with thawed frozen edamame or roasted sunflower seeds!
You may use any kind of leafy green: arugula, any variety of kale or a collard green leaf or two! I find that romain is the best lettuce to use since it holds up well and doesn't discolor after being chopped, but use what you have and what you find!
Apple Cider Vinegar
A squeeze of Lemon
Dash of agave nectar (to taste) (or honey)
Ground pepper and/ or lemon pepper
1 teaspoon to 1 tablespoon of Dijon or other coarse ground mustard
A sprig of fresh thyme
3 tablespoons of fresh lemon balm
Chicken for the Chicken Salad
This is all I've got so far - how to cook the chicken: