Springtime on a plate! Perfect for a light lunch or brunch.
A salad fit for a king (or queen) in winter filled with beets, lentils, pink celery, persimmons, and pears. Long time readers will probably know that I am not the biggest green salad eater. I really despair when my produce delivery, which has taken greater importance thanks to the pandemic, […]
Occasionally found served as small plate in tapas restaurants in the US, ensalada campera (country salad) is a hot weather staple in many homes in Spain.
Crunchy, mild garlic scapes pair with crisp cucumber and herby dill in this refreshing salad.
Served hot or cold, this salad makes the most of some of late spring’s best ingredients: rainbow chard and garlic scapes!
Ingredients: for the dressing: 3 tablespoons finely grated parmesan 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil tiny pinch salt freshly ground black pepper for the salad: 2 heads romaine lettuce, chopped 1-pint cherry tomatoes, halved (I used an heirloom mix) 1/3 cup large Spanish pimento-stuffed olives […]
Ingredients: for the salad: 8 oz dried orzo, cooked to package instructions and drained 1 stalk celery, sliced 1 bunch green onions, diced 3 3-oz pouches Safe Catch Elite Wild Tuna 15-oz canned chickpeas, drained 3 oz crumbled feta 1/4 cup roughly chopped Italian parsley 1/2 red onion, thinly sliced […]
Ingredients: for the croutons: a few slices day-old cornbread (I used this country ham cornbread), cut into bite-sized cubes 2-3 tablespoons olive oil for the salad: 1/3 cup toasted walnut pieces* 3 small-medium roasted beets, chopped 1 cooked chicken breast, cut into bite-sized pieces 1 stalk celery, sliced 1 small red […]
for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen salt freshly ground black pepper canola oil for the seeds: 1/2 cup raw delicata seeds, rinsed clean 2 tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 […]
Ingredients: 1 1/4 cup (dry) orzo 2 ears’ worth corn kernels 1 1/2 cup halved cherry tomatoes 2 “baby” cucumbers, sliced into half-moons 3 tablespoons minced dill 1/4 cup chopped Italian parsley 1/3 cup pitted kalamata olives 4 oz baby arugula, coarsely chopped 4 oz crumbled feta 3 tablespoons sherry […]