Yield: 4 servings Feel free to substitute cheeses – use cream cheese instead of ricotta or goat instead of Parmesan. I also like to add fresh chopped herbs to the cheese mixture, but that’s optional… Ingredients: 1 cup ricotta cheese (or cream cheese) 1/2 cup freshly grated Parmigiano-Reggiano cheese (or goat cheese) chopped fresh herbs […]
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: 6 servings This recipe replaces the mayo and sugar with vinegar and chili sauce – yum! Zesty and crunchy, it’s great as a side salad or topping for fish tacos. Enjoy! Ingredients for vinaigrette: 1 TB Dijon mustard 3 TB red wine vinegar 1 tsp salt 1 tsp sriracha sauce (or other chili sauce) ½ […]
Yield: 4-6 servings These mashed potatoes rock. You won’t miss the butter or cream! Ingredients: 4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes 7 tablespoons extra-virgin olive oil, divided 6 tablespoons (or more) low-salt chicken broth Coarse kosher salt 1 6-ounce package baby spinach 1 cup (packed) fresh basil leaves Procedure: Cook […]
Yield: 4-6 servings I cut this recipe in half and had plenty to feed 3 people for a first course. Toss the peeled/sliced ‘chokes with the fresh orange juice immediately so they don’t discolor. For a great primer on how to segment an orange for salad, click here. Ingredients: 1 orange, skin, pith, and segments […]
Yield: 4-6 servings This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious! Ingredients for vinaigrette: […]
Yield: 4 servings This salad is delicious, nutritious, and gets better with time. It’s a wonderful way to spotlight seasonal winter greens. Give it a spin! Ingredients for salad: 1 bunch kale, washed, stems removed, and leaves into thin ribbons 1 apple, chopped into matchstick-shaped pieces 3 ounces Parmesan cheese, thinly sliced with a vegetable peeler Ingredients […]
Yield: 2 servings This tasty breakfast comes together quickly when the farro is already cooked and cold. Prepare farro just like you would pasta. Bring water to a rapid boil in a saucepan. Add farro and some salt. Farro takes about 35-40 minutes to cook. The finished product will be chewy but not hard. Drain, cool, and then store cooked farro in the […]
Yield: 4 servings This crisp and refreshing salad is colorful and different. Enjoy it in good health! Ingredients: 1/2 cup grape seed oil 1/3 cup chopped fresh cilantro 1 1/2 tablespoons white wine vinegar 1 1/2 tablespoons fresh squeezed orange juice 1 tablespoon honey 1 1/4 teaspoons cumin 1 5-ounce package baby spinach 2 cups jicama, […]
Yield: 4-6 servings When cooking the shallots, use a pan without a non-stick surface, otherwise the shallots will not caramelize. Ingredients: 2 tablespoons olive oil 3/4 cup thinly sliced shallots (about 2 large) 2 pounds sweet potatoes, peeled and diced 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon coarse sea salt 1/4 teaspoon black pepper Procedure: Heat 2 tablespoons oil in a medium skillet […]
