When Shawn and I used to eat out (a frequent occurrence in our pre-children days when money was plentiful and bills were not), I would order Buffalo Chicken Salad whenever it was on the menu. I loved the crunch of the fried chicken, the spice of the buffalo wing sauce and the creamy coolness of the blue cheese. When you put a variety of flavors and textures like that together, it’s almost certain to please my senses.

Actually, if we are going to be super honest, just the mere act of putting buffalo wing sauce on salad at all makes me super happy. Something about the spicy tang flavor wrapped around the cool, crisp lettuce just does it for me. When I was fresh out of college, I would sometimes pack buffalo wing sauce as dressing for my lunch salads at work.

What?

It’s been awhile since I last had a buffalo chicken salad though. Beyond the fact that eating out is a rare thing these days, I don’t often eat fried anything these days so it sort of fell off my taste-bud radar over the years. But when I recently bought buffalo wing sauce for a recipe I was developing for work, it was all I could think about. Before I even set foot in the store to buy the sauce, I had visions of this salad dancing in my head.

I decided to put a simplified spin on it that takes the finer points of the salad making it a little more waist-friendly and a little speedier to whip up.

The salad is built on a bed of baby lettuce, which are tiny whole leaves of lettuce — a fork-friendly option. Choose one you love — it’s important. I usually go for a mesclun mix or a baby romaine. That’s topped with cubed leftover chicken such as rotisserie chicken, sweet red bell pepper, crisp celery and creamy blue cheese crumbles. Then it’s drizzled with spicy buffalo wing sauce and tangy vinaigrette. Oh, bliss on a plate and it only takes a few minutes to put it all there.

When I was making this, I was concerned that I might miss the crunch of the fried chicken. But I didn’t — the cubed chicken gives that necessary poultry flavor without negating the natural goodness of salad. If you really want a little more crunch though, some chopped walnuts could totally do it.

This salad is a perfect update of my old favorite — and so incredibly easy that it can be whipped up in minutes. Really, minutes.

Do you have a favorite restaurant meal that you don’t eat as often anymore? What is it?

Buffalo Chicken Salad
serves 1

2 cups baby lettuce (variety of your choice)
1/2 cup cooked diced chicken, such as from a rotisserie bird
1 celery rib, cut in half length-wise and into 2-inch pieces
4 strips red sweet bell pepper, halved
1 tbsp crumbled blue cheese
1 tbsp buffalo wing sauce
1 tbsp vinaigrette

Arrange the lettuce on a plate. Top with chicken, celery, sweet bell pepper and blue cheese. Drizzle with buffalo wing sauce and then vinaigrette.

Enjoy.

Caesar salad is basic. Predictable. Boring, even. I mean, maybe you’ll find some well-seasoned chicken or delicious shrimp on a special Caesar, but generally it’s the same thing: romaine, Caesar dressing and Parmesan, mix well. Oh, and croutons. Repeat. But who says it has to be that way? Who says that Caesar salads can’t be a little more exciting?

Guess what? They can be. This one is.

It’s all about the ingredients. While simplicity rules the classic Caesar salad, the details elevate this one. This version of the Caesar starts with baby lettuce — I use baby sweet lettuce, which is mild and pleasant. Next comes a chopped hard boiled egg. Just rough chop it into bigger pieces — no need to make it tiny.

Also, I want to let you in on a little secret: If you are in a hurry, you can buy already hard boiled and peeled eggs. They’re perfect in a pinch. Or if you can’t seem to squeeze an extra second out of your day.

Back to the salad. Next comes crispy bits of bacon and shelled edamame. But not just any shelled edamame — some that has been quickly heated in the bacon fat and then drained with the bacon. It makes it so special, and adds a little extra richness to the salad.

You stir all of that together. Actually, it’s more like you toss all of that together.

Finally it’s time to dress the salad. This is where the salad veers back toward tradition. Use your favorite Caesar, whether it’s homemade Caesar salad dressing or store bought.

Toss it. Sprinkle with some Romano. Toss again.

Now, you’re ready to devour it.

Also, did you see that mention of Eat. Live. Be. above? Cate, Patsy, Joanne and I put our heads together and decided to bring ELB back again. We need it, and we think some of you might need it too. Even though it’s the holiday season, we can’t wait to start moving toward our healthier selves again.

If you aren’t familiar with Eat. Live. Be., it’s a healthy initiative that Cate and I started at the beginning of the year. We, with a group of great bloggers, posted on specific topics every Monday for until mid-summer. Along the way, a lot of us hit big milestones — like goals met and pounds lost.

We’ve relaxed the rules for Eat. Live. Be. Reboot to focus solely on inspiration. We’ll be posting about things that inspire us every week from magazines, online, etc. I can tell you that the support and community of the original Eat. Live. Be. was incredible — and I have a feeling that it will be again this time.

This week we’re talking about magazine inspiration. I really wasn’t sure what I would write about since I haven’t cracked open a magazine in too long. Though I have dozens of subscriptions, my time has been consumed by work and stress (which always leads to delays in getting work done). That’s one of the big things I want to change with this Reboot.

I shouldn’t have been worried. I am a firm believer that life hands you just what you need right when you need it. I’d barely opened the latest issue of Bella Magazine when I saw an interview with Marisa Ramirez, an actress who played Gia on General Hospital. Turns out Ramirez is big into fitness — particularly kick-boxing, which she teaches when she isn’t off filming something fabulous.

The interview focused on Ramirez’s attitude about fitness, her inspirations and how she stays healthy when she’s so busy (didn’t I tell you that it was just what I needed?). She’s so devoted to being healthy and living a fit life. That’s exactly what I want for myself.

“The key is to do everything in moderation. Set goals for yourself and keep increasing them. Some people love to make excuses for why they are not working out or eating well. Once you’ve tried it, you will start feeling happier and better about yourself,” Ramirez told Bella.

I think I just got my little kick to get started … First, my goals:

• Lose 25 pounds.
• Eat more fruits and veggies.
• Drink more water.
• Sleep more.

Be sure to pop in on the Eat. Live. Be. Reboot Facebook Page to see what everyone is up to. We’ll be posting little updates and tips throughout the week there too.

In the meantime, enjoy this salad.

Loaded Caesar Salad
serves 1

2 slices bacon, chopped
1 tbsp shelled (cooked) edamame
2 cups baby lettuce (pictured: Olivia’s Baby Sweet Lettuce)
1 hard-boiled egg, chopped
1 tbsp Caesar dressing
grated Romano cheese

Heat a small skillet over medium heat. Once it’s hot, add the bacon. When it’s almost done (mostly browned), add the edamame to the pan and cook for 1 minute, or until the bacon is done. Pour onto a paper towel-lined plate and let drain.

In a medium mixing bowl, add the lettuce, chopped egg, bacon and edamame. Stir well. Add the Caesar dressing and toss well to combine. Sprinkle with cheese and toss again. Transfer the salad to a plate or large bowl.

Eat immediately.

So. I’ve had a couple of butternut squashes in my fridge. They’ve been taunting me. Staring me down. Begging me to do something, anything with them. But I was nervous. It’s been years since I handled and cooked squashes in their whole form. Typically, I take the easy way out and buy squash that’s already been peeled and cubed. But I couldn’t let the squash go to waste. I had to overcome my nerves and just use it.

Turns out, working with butternut squash is way easier than I remember. Since I ultimately wanted cubed squash, I cut the ends of the squash off to make them flat — easier to work with the squash that way. Then I used a regular ol’ vegetable peeler to peel the skin (which wasn’t as tough or thick as I expected), taking care to peel away until I saw orange flesh. Finally, I sliced the squash in half length-wise, removed the seeds and stringy things and sliced the squash into 1/4-inch slices. I used what I needed immediately, dicing it,  and stored the rest in an airtight container in the fridge.

Honestly, working with a whole squash wasn’t any harder or more time consuming than cutting down the big chunks of butternut squash into a quarter-inch dice. And it’s way more cost effective. Guess what I will be buying in the future? Yep … no shortcuts needed on this one.

I’ve been roasting most of the squash and using it in different dishes. When you roast butternut squash, it becomes soft and sweet — a natural, light caramelization that’s just awesome. For this, I tossed the squash with a bit of olive oil spray, cinnamon, paprika and salt (a killer combination on orange veggies), which gives it a rich savory sweetness once it’s been roasted for about 25 minutes.

One of my favorite things to do with this roasted squash is to sprinkle it onto salad. It’s amazing, and a little unexpected. This salad combines the sweet, soft bits of squash with sweet-tart dried cranberries and warm, meaty toasted walnuts. It’s served on a bed of romaine. And one of my favorite things about it? It didn’t take more than 30 minutes to make. Okay. maybe 40 minutes, if you haven’t already peeled and sliced your squash.

It’s a great fall salad for lunch or a light dinner. Who doesn’t love a great salad?

What shortcuts do you take in cooking? Dish in the comments.

Butternut Squash, Toasted Walnut and Dried Cranberry Salad
serves 4

2 cups diced fresh butternut squash (1/4-inch dice)
olive oil spray
1/2 tsp ground cinnamon
1/2 tsp ground sweet paprika
kosher salt, to taste
1/2 cup chopped walnuts
8 cups washed and torn romaine lettuce
1/2 cup dried cranberries
dressing of your choice

Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash over the baking sheet. Spray with olive oil spray. Sprinkle with the cinnamon, paprika and salt. Stir and toss gently to disperse the seasonings throughout.

Bake for 22-25 minutes, stirring once, until the butternut squash is golden brown and tender.

Meanwhile, in a small warmed skillet set over medium heat, toast the walnuts for 1-2 minutes, until warmed and slightly browned. Remove from heat.

Arrange two cups of lettuce on each of four plates. Top with 1/4 of the butternut squash, toasted walnuts and dried cranberries. Drizzle with dressing, as desired.

Serve immediately.

We’re off to enjoy some late summer freedom today, but before I go I wanted to share this ridiculous easy salad. It’s perfect for late summer, and takes just minutes to toss together.

You start with peppery arugula. I use the stems in the salad since they add that extra pop of pepper. Then you add sweet, tender corn kernels — fresh ones, just cut from the perfect cooked cob. Crunchy sweet red peppers burst in every bite. And creamy, salty fresh mozzerella is the perfect contrast to it all.

Then it’s dressed in your favorite vinaigrette — I used an Italian vinaigrette for the one you see pictured, but a balsamic vinaigrette would be great too. And homemade? That’s best, but bottled works too in a pinch (I know, how dare I suggest such a thing? But sometimes you are just too busy to fuss with making your own. Or I am, at least).

Finally, let it rest for a few minutes. I like it best when the vinaigrette penetrates the salad and makes the leaves wilt just a little bit.

Now, go enjoy your day. And have a little salad too.

Arugula, Corn and Pepper Salad
serves 4

1 bunch arugula, washed and chopped (about 4 cups)
1 ear corn, cooked until tender and kernels removed from the cob
1 red bell pepper, diced
1/2 cup diced fresh mozzarella
1/4 cup vinaigrette

In a large bowl, toss together the arugula, corn, bell pepper and mozzarella. Add the vinaigrette and toss to coat. Allow the salad to rest for 10 minutes before serving.

The gravel crunches under the tires as I pull up to the farm where I belong to a CSA program (a CSA is basically a share in a farm’s harvest; I receive a box of veggies and fruit every week in the summer). It’s this grabble-grabble sound that almost sounds like it’s talking to you, welcoming you as you enter.

When I get close the fields come into view. Rows of cabbage, kale and other veggies run perpendicular to the driveway, sometimes dotted with flowers for bouquets. I park under a sign that declares “Customer Parking,” although the parking lot is exclusive to the farm.

On days like today, I see my cousin’s little boys following their father around the fields, wanting to be like him and help. It’s so sweet to watch, my favorite little farm boys. They have this amazing life spend playing outside at the farm. It almost makes me wish I was 3 again.

The boys follow me to the CSA pick-up area, asking about Will and Paige and telling me about their mom being under the weather. I love them.

When I glance into the basket, I see the tomatoes first — a pint of sweet, fresh tomatoes ready to be enjoyed. They’re perfect for dinner. But what should I do with them? That’s the real question.

I take my share home, dice the tomatoes and toss them with fresh diced peaches, chopped basil, a little balsamic vinegar and salt. It’s so simple, but so good. A flash of summertime, filled with the season’s best sweet and savory flavors. The kids eat every bit I give them. And me? I go back for seconds, a rare indulgence. The salad walks the line between sweet and savory perfectly.

Have you had fresh vine-grown tomatoes this season? How were they?

Tomato, Peach and Basil Salad
serves 4

1 1/2 cups diced fresh tomatoes
1 cup diced fresh peaches (about 2)
10 basil leaves, sliced
1 tsp good-quality balsamic vinegar
sea salt

In a small to medium mixing bowl, stir together the tomatoes, peaches and basil leaves. Drizzle with balsamic vinegar and season with salt. Stir again.

Serve immediately, or chill until read to serve. Add a little extra sprinkling of salt when you serve it up.

This salad is a cool, refreshing and easy dish to throw together — which couldn’t be more perfect for days like today (and tomorrow and Saturday), when the temperature soars well into the 90s or higher, with humidity to make it all the worse.

Preparing it is as simple as rinsing and chopping three veggies … and then tossing it all together with vinaigrette. Let it sit for about 15 minutes before you serve it. That lets the vinaigrette really soak into the cabbage.

The best thing about this salad? Leftovers can be saved. Yes, with the dressing. Cabbage stands up better to the vinaigrette than lettuce does, so it won’t get wimpy if you tuck some into a container and save it for tomorrow. Heck, it kind of gets better with age. Like a fine wine or good cheese. Sort of.

Anyway, if you are looking for an easy, low-prep recipe, this is perfect.

How do you serve napa cabbage?

Easy Balsamic Napa Cabbage Salad
serves 8

1 head napa cabbage, washed and cut into thin ribbons
6 carrots, peeled and sliced thin
1 sweet bell pepper, diced
1/2 cup balsamic vinaigrette

In a large bowl, combine the cabbage, carrots and bell peppers. Toss well. Drizzle with balsamic vinaigrette and toss to combine.

Allow the salad to rest at room temperature for 15 minutes before serving.

Rhythm. It’s the stuff that our days are made of. It makes things regular and predictable and gives us a sense of calm, even when chaos threatens.

Finding a rhythm when something changes always take a little time. When Will started kindergarten in September, it took a couple of weeks back in to find the right morning rhythm. Ok. Maybe it was a couple months.

Right now? I am trying to find my own new rhythm. Recently, I started a new job with a company I love. It’s part time and includes some office hours for me — something I haven’t had in nearly three years. I’m still freelancing as well, and developing new recipes. Meanwhile, I am seeking that new balanced rhythm that keeps me calm, sane and focused to get everything done that needs doing. I hope I find it soon.

When you are seeking a new rhythm, basic things like making lunch or having side dishes planned and ready to go can be a challenge. That’s where simple, easy, tasty and versatile dishes come in. Dishes like this Balsamic Pasta Salad.

Sweet bell peppers, vinaigrette-soaked broccoli, soft but firm pasta and salty olives combine with a sweet-tart homemade balsamic vinaigrette. It’s summery, balanced and so fresh.

And when you are stressed about dinner or worried about getting all your work done or wondering what you will pack for your child’s lunch, having a batch of this in the fridge ready to go is a huge blessing.

Really. Truly.

More Pasta Salad Recipes:

• Lemony Pasta Salad
• Antipasti Pasta Salad
• Orange Pasta Salad

What’s your go-to dish to keep on hand when things get hectic?

Balsamic Pasta Salad
serves 10-12

1 lb. rotelle pasta
2 cups (generous) broccoli florets (cut into 1″ chunks)
1 14-oz can artichoke hearts, drained and chopped
1 sweet bell pepper (red, orange or yellow), chopped
1/2 cup black olives, chopped
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 tsp dry ground mustard
salt and pepper

Cook the pasta according to package directions. You want to cook it about a minute past al dente for a softer texture, since it will firm when cooled. Drain well and add to a large bowl.

Chop the artichoke hearts and roasted red peppers.

Add the artichoke hearts, sweet bell peppers, broccoli and olives to the pasta and mix well.

Pour the dressing in and stir to coat. Chill for at least 30 minutes — until ready to serve.

Store leftovers in an airtight container for up to 5 days.

For a long, long time I have avoided any recipes that fall into the fruit salad or fruit cup or fruit cocktail genre. As much as I love these delightful sweet salads, I just didn’t see the point in offering recipes for them. The reason was simple: fruit salad is ridiculously easy and adaptable, and I felt like I would be insulting you to write about one. I mean, really, fruit salad in any rendition can hardly be a recipe, right?

Wrong. So wrong.

I guess I was thinking about fruit salad (fruit cocktail, fruit cup … whichever you prefer) as just cut up fruit tossed together — and sometimes it is. But it doesn’t have to be just that. It can be something more in depth, pulled together with a sauce or syrup to lend a slight similarity to different fruits. And when you are talking about fruit cup or fruit salad or fruit cocktail in those terms, a recipe is totally in order.

I’d like to introduce you to Summer Fruit Cocktail with Lime-Vanilla Bean Simple Syrup.

Don’t let the title mislead you. This fruit cocktail is neither too tart or sweet. The Lime-Vanilla Bean Simple Syrup instead lends a subtle sweet-tart to the dish, and brings the fruity flavors together. It’s like the ribbon holding a stack of love letters, binding it without becoming the contents. And despite the long name, it takes a relatively short time to toss together.

I suggest chilling it for 30 minutes to an hour before serving … but if you are pressed for time, you could eat it right away instead. It’s all up to you.

I like to eat this for breakfast with a barely buttered thin bagel (Thomas’ Everything Bagel Thins are so good. No, they didn’t pay me to say that. I discovered them at Costco and bought them all on my own) and a glass of milk. Just in case you were wondering.

Tell me about your favorite fruit cup, cocktail or salad!

Summer Fruit Cocktail with Lime-Vanilla Bean Simple Syrup
serves 2

1 kiwi, skinned and cut into a 1/2-inch dice
2 cups strawberries, washed, hulled and cut into a 1/2-inch dice
1 cup raspberries, rinsed
1 medium pear (I use a D’Anjou), washed and cut into a 1/2-inch dice
2 tsp fresh lime juice
2 tsp organic sugar (regular granulated sugar is ok too)
1/2 vanilla bean

Combine the kiwi, strawberries, raspberries and pear in a medium mixing bowl. Set aside.

In a small saucepan, whisk together the lime juice, sugar and vanilla beans over medium heat until the sugar dissolves. Remove the pan from the heat and pour over the fruit. Toss well to combine.

Cover and chill for 30 minutes to 1 hour before serving.

When it comes to citrus, lime is my clear favorite. Yes, I like orange juice and the occasional grapefruit. And yes, lemon is perfect for some dishes. But I save my lovin’ for the lime.

Limeaid, lime in guacamole, Lime White Chocolate Cookies — I love it all. So, lime in a dressing? Naturally, when the idea popped into my head, I was all over it. Lime, olive oil, cumin, paprika … oh yea! And what could be better to toss it with than a fabulous black bean salad?

My mouth was watering thinking about it. Oh wait, it still is.

The tart lime, creamy avocado, sweet red peppers and meaty black beans go perfectly together. The shrimp finish off the salad so nicely, giving it substance.

I served this over Boston bibb lettuce leaves, but you could plate it over baby greens, rice or without any base. It’s all up to you on that one.

Another great thing about this salad? It’s ready in about 15 minutes. I pan-fried these extra-large shrimp, but any cooked shrimp will do — and if you use precooked shrimp, it’s even faster to whip up (maybe 10 minutes?). Perfect for a speedy lunch on a busy day.

What’s your favorite fast lunch?

This is the story of a vinaigrette. A delicious, sweet-tangy vinaigrette that I adore.

Last year, I went to an event at Craftbar where I discovered my new favorite salad dressing: Shallot Vinaigrette. It was one of those edible moments where the fork glided into my mouth and I was instantly won over. Forkful after forkful, I couldn’t get enough. I loved it so much that I begged Maris, who was working at the event, to get my the recipe (sadly, they didn’t fork it over).

A few weeks ago, I was leafing through old editions of Everyday Food, looking for recipes, inspiration — something. And it was there that I found it. A recipe for Shallot Vinaigrette, tucked neatly between advertisements for coffee and maraschino cherries. I probably leafed right past it back in 2006 when the magazine arrived.

Honestly, there was no way of knowing if this dressing would be anything like the Craftbar one. Even looking at the ingredients, it was hard to tell if the result would be something I’d enjoy. The list included a substantial amount of mustard, which usually makes me skim past recipes. But I decided to go for it anyway. Who knows … it could be incredible, right?

I really paid little attention to the recipe directions, and just mixed everything together at once, exchanging Marjoram for oregano (since the grocery store was out of the latter). Of course, I sampled before pouring into a dressing container too … but the real verdict came when I dressed my salad with it. So, was it bliss? Um, yes. This Shallot Vinaigrette was fabulous. Everyone who tried it raved — a good sign, for sure.

Shallot Vinaigrette
yields about 2/3 cup
recipe adapted slightly from Everyday Food, December 2006

1 shallot, peeled and finely minced
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
1/4 cup extra virgin olive oil
Kosher salt and pepper
1/2 tsp chopped fresh Marjoram

Combine all ingredients in a small mixing bowl and whisk until emulsified. Store in an airtight container in the fridge for up to 5 days.