Eating healthier can be fast, easy and delicious, you just need a little bit of time early in the week to get organized. I find prepping by food group (ingredient) is the easiest way for me to pull together healthy meals during the week. Select the foods you want to prep within each food group: …
Category: Salads
Pomegranate Syrup
Pomegranate seeds and pomegranate juice are a delicious ways to boost your intake of potassium and cancer fighting antioxidants. Concentrating pomegranate juice into a thick syrup, is a healthful way to add a tart sweetness to many dishes. Pomegranate molasses or syrup is popular in Eastern Mediterranean dishes, but it’s usually made with lots of…
Apple Fennel Salad with Crumbled Blue Cheese
If you’re searching for a delicious, easy, crowd-pleasing fall salad, I found one for you. This salad is a hit every time I make it and I plan to feature it at my next cooking demonstration. The fennel adds a light anise crunch which compliments the strong, bold flavor of the blue cheese which plays…
The Best Authentic Greek Salad inspired by olivetomato.com
I’m sharing this recipe with you from one of my favorite sites, olivetomato.com. A Greek salad is made from garden fresh tomatoes, cucumbers, onion, oregano, and the best olive oil and feta cheese you can find. Authentic Greek salad is not served over lettuce, however, when I traveled to Crete, they did serve their salads with a…
Refresh and Repurpose…Three Ways to Use Leftovers and Reduce Food Waste
In honor of Earth Day, and as a member of the Recipe ReDux team, I was challenged to show how I reduce food waste. That’s easy because I love leftovers and I rarely throw anything away. Leftovers extend the efforts of my cooking and they cut down on food waste. Most weeks, I’m cooking three or…
Herbed-Farro Salad with Walnuts, Feta and Spinach
Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…
Mid-March Garden Lettuce Surrounded by Snow
Thank you to my husband, who is a fabulous gardener, I’m enjoying a mid-March, fresh from the garden, lettuce salad! He starts the lettuce at the end of February, in raised beds, under plastic covers. He uses a special wax-infused hinge that opens the covers when the temperature gets too hot inside the beds. This…
Rotisserie Chicken Salad with Tonnato Sauce
This recipe takes advantage of the convenience of store-bought rotisserie chicken but elevates it to a dinner party worthy dish. The star of this salad is the dressing (tonnato sauce) with its rich, vibrant flavors from tuna fish, anchovies, capers, fresh lemon juice and extra-virgin olive oil. You can also serve this sauce over pasta, grilled…
Roasted Beet Root Salad with Creamy Feta Dressing
Gorgeous! I love the vibrant color of red beets but my kitchen looks like a crime scene after cooking, peeling and chopping them. One trick I learned to keep from staining my hands is to rub my hands with vegetable oil before working with beets. My favorite way to cook beets is to roast them….
The Caprese Salad (culinary simplicity at its finest)
It’s that time of year. When tomatoes are at their peak, mouth-watering juiciness, it’s time to make the Caprese salad. So simple yet flavors so perfectly matched. I would never even consider making this salad without vine-ripe garden tomatoes and sweet summer basil. Get yourself some fresh mozzarella and a high quality extra virgin olive…
Citrus-Herb Vinaigrette
Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type…