Grilled Vegetable Salad

Grilled Vegetable Salad @runwaychef #vegan #glutenfree From here until the end of time (ok, just the end of summer) don’t be surprised if I talk about how sad I am that summer is basically over in every single post. Guys, I’m so sad! Like, how did this even happen?! Can’t deal. Summertime sadness aside, there is one thing that I won’t be sad to see go- eating in swimsuits. I know that sounds weird, but I have to be totally honest, there is nothing that I dislike more than being dripping wet in a bikini for a cook-out at someone’s pool/beach/lake. I always feel weird, gross, and judged 10 times more than usual for eating that second cheeseburger….with bacon….with potato salad (it’s ok, I know you’re just jealous because you want to be eating that too!). Also, I find it highly comical that girls won’t eat to fit into bikinis to wear to places where they’re going to be eating. Anyone else with me on this? Obviously, barbecues in bikinis are nearly unavoidable so this grilled vegetable salad is part of my solution. It’s quite possibly one of the easiest salads you can make as it is simply grilled vegetables chopped up then topped with a light dressing made from hummus (a great base for creamy dressings when you don’t want to use mayonnaise). This salad is healthy, light and fresh and definitely swimsuit approved! And since swimsuit season is almost over, don’t worry, this salad is also clothing approved!

P.S. This would make a healthy side dish for this coming Labor Day weekend’s barbecue and cookout festivities! Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree


Grilled Vegetable Salad
A vegan, gluten-free and dairy-free vegetarian salad that's perfect on it's own or as a healthy side dish
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  1. 1 large zucchini
  2. 2 large summer squash
  3. 1 large eggplant
  4. 1 cup cherry tomatoes, cut in half
  5. 2 cups corn
  6. 1/2 cup hummus
  7. Juice of 1 1/2 lemons
  8. 2 tablespoons of olive oil
  9. 1 teaspoon of apple cider vinegar
  10. A handful of dill
  1. First, wash and slice your squash, zucchini, and eggplant. Toss it with a little olive oil and proceed to grill as you normally would. The vegetables should take about 5-7 minutes per side. Once they're done, remove from the grill and set aside to cool.
  2. To "grill" the corn, add a dash of olive oil to a medium-sized skillet set over medium heat. Add the corn and cook for 10-12 minutes, or until it begins to char, making sure to stir every few minutes. Remove the corn from the pan then toss the tomatoes in and cook for a few minutes.
  3. Once the grilled vegetables have cooled, chop them into small pieces. Add to a serving bowl and toss with the corn and tomatoes.
  4. To make the dressing mix the hummus, olive oil, vinegar and lemon juice together. Stir until well combined.
  5. Drizzle the dressing over the salad, sprinkle with salt and pepper and finish with shredded dill on top. Toss right before serving. Store any leftovers in an airtight container for up to a week.
  1. This salad is tasty on it's own for a lighter meal, but it would also be good with a nice crusty bread (almost like a bruschetta), served alongside fish or steak, topped with grilled tofu, or sprinkled with some goat or feta cheese.
  2. This recipe can easily be doubled or cut in half. The vegetables can also be substituted based on preference.
  3. The vegetables can be grilled the night before and stored in the fridge until you are ready to use them the next day.
  4. If you do not have a grill, or it's too cold outside, you could also use a grill pan or roast the vegetables in the oven.
Runway Chef

Italian Stuffed Artichokes

stuffed artichoke recipes Over the weekend, while we were visiting my father-in-law in CT, we had these amazing stuffed artichokes that were filled with garlicky goodness and surrounded by a tomato sauce, instead of the typical oil or butter. Since I had some artichokes on hand, I decided I needed to recreate these by adding a few twists to my usual recipe. The results were just as good as the original, but better, because isn’t everything homemade better?!

FYI, these guys do come with a warning label: eat one of these and no human, animal, alien, ghost, or zombie will come within 300 yards of you for at least 24 hours. You see, there are 15, yes 15, cloves of garlic in these (how Italian of me). So basically, if you’re looking to play hooky, get rid of an unwanted ghost, or avoid a family reunion, you simply have to make a batch of these. It’s almost easier than making up a believable excuse…

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Italian Stuffed Artichokes
Yields 4
An Italian style stuffed artichoke recipe
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
  1. 4 artichokes
  2. 1 lemon
  3. 3 tablespoons of olive oil, plus extra for drizzling
  4. 1 1/4 cup bread crumbs (I used Italian style)
  5. 15 cloves of garlic
  6. 4 tablespoons of grated parmesan cheese, plus extra for the top
  7. 1/2 teaspoon of salt
  8. 1/4 teaspoon crushed red pepper flakes
  9. 1 28 oz. jar crushed tomatoes (I used ones w/salt & basil added)
  1. Preheat the oven to 400 degrees.
  2. Clean and prepare your artichoke hearts. Peel back the leaves until it looks like an open flower blossom. Then remove the inner petals with the purple tops, by gently pulling them out. Next, scoop out the fuzzy pieces, making sure not to take the heart of the artichoke which is underneath (I found it easiest to use a grapefruit spoon for this step). Finally give the artichoke a rinse under water, shake it out, then squeeze a little lemon juice on the center to keep it from turning.
  3. In the bowl of a cuisinart, combine the bread crumbs, garlic, cheese, salt, and red pepper flakes. Pulse for a few seconds. Add in the olive oil and about a 2 inch piece of lemon (skin and all) and continue pulsing until everything is well combined (the mixture should be slightly sticky).
  4. In a glass 13x9 baking dish lay out your artichokes, keeping them upright as much as possible. Fill them with the stuffing, putting about 1/2 cup in each.
  5. Pour the tomatoes around the sides of the artichokes then cover the pan with foil. Bake for 40 minutes, then remove the foil, sprinkle on some extra cheese (if desired), and continue baking, foil removed, for about 10 more minutes.
  6. Cool for 5-10 minutes before serving. This goes well with a salad, and make sure you have some fresh bread to soak up the leftover sauce and filling.
  1. You can also use tomato sauce in place of the crushed tomatoes, and if you can only find whole tomatoes, simply puree them in the cuisinart for a few seconds before pouring them on top of the artichokes.
Runway Chef
Kitchen Necessities


Maple Lime Sriracha Roasted Veggies

Maple Lime Sriracha Roasted Veggies There is no easier way to ease into those new year’s resolutions than with a giant plate of roasted veggies. Top them with a little sweet (maple syrup) and a little spicy (sriracha) and I may just eat the entire dish (yup, every last vegetable). The Mr. and I are huge fanatics of roasted vegetables (as in we eat them at least a few times a week), but they usually just get tossed with some olive oil and salt. I wanted to spice things up so that is, quite literally, what I did. Since they were all gone in about 2.567 seconds (ok, more like 10 minutes), I’d say the new flavor additions were a success.

Roasted Veggies winter vegetables  Maple Lime Sriracha Roasted Veggies

2 parsnips, peeled and cut into pieces
2 sweet potatoes, peeled and cubed
1 cup butternut squash, peeled and cubed
1 cup of brussels sprouts
1 cup of broccoli
3 tablespoons of olive oil
2 tablespoon of maple syrup
1 teaspoon of sriracha
The juice of 1 lime

Preheat the oven to 400 degrees. Line a baking sheet with foil, then lay out the vegetables. Whisk together the olive oil, maple syrup, sriracha, and lime juice. Pour over the vegetables, then sprinkle with salt. Bake for 25-30 minutes, or until vegetables are browned and can easily be pierced with a fork. Serve immediately.


  • Feel free to add more sriracha if you like spicier foods, and more maple syrup if you like sweeter foods.
  • This also tastes good using other vegetables, such as beets, carrots, green beans, onions, garlic and regular potatoes.

Recipe Necessities

Christmas Salad

easy, healthy Christmas salad

When it comes to diet I am a firm believer of “everything in moderation” (3 glasses of wine, french fries, and an ice-cream sundae is totally moderation, right?!). Despite my well-balanced diet (I swear I have one), it would appear otherwise if you looked through the recipes I feature here on RC. Since the holidays are especially notorious for being difficult on your waistline, I thought it was the perfect time to share one of my healthier recipes, an easy Christmas salad. Also, I may have consumed an entire recipe of english toffee (it was “burnt” so I couldn’t let it go to waste!) so my life kind of needed some healthiness in it. Annnnnd, I’m going to be shoving more ridiculously rich and buttery holiday recipes down your throat very soon so basically this salad is my way of helping you balance everything out in advance.

Also, it should be noted, this salad, while called a Christmas salad, is not just for Christmas (we eat similar versions of it year round). I simply call it a Christmas salad because of its festive red and green colors and because of how well it goes with a Christmas dinner menu.

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Christmas Salad with Cranberry Dijon Vinaigrette
Serves 4

For the salad:
1 large head of romaine lettuce, chopped
1/3 cup pecans, toasted and chopped (for a unhealthier version use candied pecans)
1/3 cup of dried cranberries
1 apple, sliced (I like to use a Granny Smith, but use whatever variety you prefer)

For the dressing:
1/2 cup fresh cranberries
1/3 cup of olive oil
1/3 cup orange juice
2 tablespoons of apple cider vinegar
2 tablespoons of sugar
3 teaspoons of Dijon mustard
1/2 a teaspoon of salt


To make the dressing, combine all the ingredients in the cuisinart. Puree until the cranberries are finely chopped up and everything is combined. This is a thick dressing that is a touch on the sour/spicy side. To make a thinner dressing- add more orange juice. To make a sweeter dressing- eliminate the vinegar and use only 2 teaspoons of Dijon mustard.

To assemble the salad, add the lettuce to a salad/serving bowl. Layer on the apple slices then sprinkle with the cranberries and pecans. Drizzle with the dressing. Give the salad a quick toss right before serving.


  • This salad can be prepared up to 4 hours in advance. Simply assemble the salad ingredients (minus the dressing) then cover the bowl with plastic wrap and keep in the refrigerator. When you are ready to serve the salad, toss on the dressing.
  • Though it becomes less healthy, this salad also tastes delicious with some cheese sprinkled on it (my favorites are goat, feta or bleu).
  • You can use pear in place of the apple and walnuts in place of the pecans.

Cheesy Corn Bake

easy corn casserole Cheesy lines would be so appropriate for this post, no?! Cheesy corn bake, cheesy filling, cheesy lines….You picking up what I’m putting down? Unfortunately for you (or lucky for you, depending on how you see it), I’m fresh out of my cheesy lines and the best I’ve got is “things are getting cheesy around here”. How cheesy and appropriate of me. Now that I’ve used the word ‘cheesy’ more times than a Kraft mac n’ cheese factory, let’s just see if I can find more ways to use it. Ohhhh like this cheesy corn bake. It’s super cheesy (obvs) and super delicious (double obvs). I’ve basically been eating this my whole life (it’s a family recipe) and by eating, I actually mean face planting into it caveman style and fighting off anyone else who comes within 10 feet of it. Don’t believe me? Ask my husband, who got the wrath of the cheesy corn bake monster (which is so obviously a thing) the other day when I found out he had eaten the remaining leftovers. Ummmm hello?! Doesn’t he know this is basically my favorite thing ever (after chocolate…and ice-cream…and Chanel….and wine)?!?! So today’s lesson is- go make this instantly, eat it all by yourself, and if you don’t, guard the leftovers with your life!

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Cheesy Corn Bake
Makes 6-8 servings

1 6 ounce can of evaporated milk
1 egg, slightly beaten
2 tablespoons of finely chopped onion
1/2 teaspoon of salt
Dash of pepper
3/4 cup of grated swiss or cheddar cheese
3 cups of corn

1/2 cup of bread crumbs
2 tablespoons of melted butter
1/4 grated swiss or cheddar cheese

Preheat the oven to 350 degrees. In a medium bowl, combine the milk, egg, onion, salt and pepper, 3/4 cup of cheese and the corn. Pour into a greased loaf pan (10″ x  6″) and set aside. Mix together the bread crumbs, butter and the 1/4 cup of cheese. Sprinkle on top of the corn mixture, then bake 25-30 minutes, or until set. Serve hot (but tastes great as cold leftovers, if you have any left!).

Recipe from my family