You go to the market how many times a week, including the farmers’ market? And how often do you just pass by heaping mounds of green beans? Not this summer. Here is a reason to stop and pick up a pound. These aren’t the frozen green beans of yesteryear found in TV dinners. These are delightfully crunchy and often sweet fresh beans that make a delightful salad you’ll make over and over again…
After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found myself in wallowing in piles of fresh arugula. No hardship here. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. For menu ideas and links to recipes, read more…
I had a bunch of “cuties” and wanted to feature them in a salad with Grilled Mahimahi. This fresh little Clementine Jicama Salad delivered crunch, color and herb-y goodness! It was delicious the next day for breakfast, too. I recommend making it ahead of time and letting it sit for at least an hour at room temperature before serving. Make a double batch – it lasts for days!
Yield: 4 small salads or dinner for 2 This is a great way to use leftover chicken. Roast a chicken for dinner one night and then use the leftovers to make this salad in the next day or two. Save the chicken carcass and make chicken stock for soup. To toast nuts in small quantities, I […]
This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.
Yield: 8 servings Give this salad at least 4 hours to marinate. It’s even better the next day! Ingredients for vinaigrette: 1/2 cup olive oil 1/4 cup white wine vinegar 1 tablespoon Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon minced garlic 3/4 teaspoon salt 1/2 teaspoon ground black pepper Ingredients for salad: 3 cups […]
Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]
Yield: 4 servings The original recipe suggests serving this over whole grains (quinoa or farro) or even soba noodles. All sound delicious to me, although I don’t find it necessary. I like it as is! I use coconut flakes from Bob’s Red Mill. Ingredients: 1/3 cup extra-virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons shoyu, tamari, or soy sauce 3 1/2 lightly […]
Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]
Yield: 6 servings This healthy salad relies on some of my favorite flavor bombs – citrus, ginger, and fresh herbs. It may be “winter-y,” but it’s light and delicious all the same. Enjoy it as a side with grilled meat or seafood, as a main on a bed of greens, or alone, for breakfast. It’s […]
