Category: Salads

Radicchio, Fennel and Olive Panzanella Salad

Radicchio, Fennel and Olive Panzanella Salad

New favorite alert. This panzanella has got to be one of my all-time favorite new salads. And since it feels like Spring in Northern California  today, I just had to post about it. Packed with some of my all-time favorites; radicchio, fennel, olives, cheese and 

Chard And Green Bean Salad With Mustard Seeds

Chard And Green Bean Salad With Mustard Seeds

Dark, leafy green vegetables are among the most nutrient-dense foods, and let’s face it, we could all benefit from eating more of them. Some say kale is the “king of greens”, but Swiss chard is as equally impressive in its wide array of nutritional benefits. 

Butter Lettuce And Watercress Salad With Creamy Walnut Dressing

Butter Lettuce And Watercress Salad With Creamy Walnut Dressing

Not all salads are created equal. Some are complex, with many competing flavors and others are simple and subtle. In the salad world, both are needed. This is a simple one; a lovely butter lettuce and watercress salad with a creamy walnut dressing. Now don’t 

Seared Halloumi With Grains

Seared Halloumi With Grains

Halloumi (or haloumi), is often associated with the Greek island of Cyprus, and is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk and sometimes cow’s milk. Halloumi cheese, often referred to as a “grilling or frying cheese” due to 

Roasted Beets With Burrata + Pistachios

Roasted Beets With Burrata + Pistachios

Roasted beets with burrata and pistachios: these are a few of my favorite things. There is nothing all that fancy or complicated going on here, just a salad, but a fantastic one. Earthy flavors combined with creamy delicious burrata cheese to make the perfect pairing. 

Roasted Winter Vegetable Salad With Apple Cider-Honey Vinaigrette

Roasted Winter Vegetable Salad With Apple Cider-Honey Vinaigrette

Winter is a wonderful time. Earthy, hearty, beautiful root vegetables are in abundance. But what to do with them?  I say roast them. I love slightly browned roasted vegetables lightly toasted in olive oil. Straight-up, as a side dish or here, mixed together in a