There is a beautiful array of citrus in season right now, including one of my favorites — the pomelo. If pomelo is new to you, you’re in for a treat. It’s basically a huge, less bitter grapefruit. There are several types of pomelo, either white or pink fleshed, and all with yellow rind and a…
Category: Lunch
Quinoa and Red Chard Saute
Here’s a quick main dish that uses the sweet/savory beautiful beet cousin, Red Chard. This sauteing green is a nutrition dynamo and pairs well with nutty quinoa and warm spices. I added some carrot and sweet potato to add a bit of extra mellow sweetness and body to this filling dish. This dish comes together…
Yukon Gold Potato Salad with Dill
Potato salad is a great side dish throughout the year, but in Spring I like to make this one, as it stars the delicious and gentle herb dill. I like the creamy, buttery Yukon Gold potato for this recipe, though this salad is still delicious with any other waxy potato (see note below about potato…
French Green Lentils with Lemon and Oregano
Lentils come in many varieties. The beautiful, marbled French Green lentil is fabulous for this simple salad, as it has a great flavor and holds its shape well after cooking. I dress them when still warm with olive oil, lemon, and lots of fresh oregano. Oregano is a perennial herb and is in fresh, full…
Shrimp & Avocado Caesar Salad
Plump shrimp combine with smooth avocado and a classic caesar dressing for a one dish meal that combines strong nutrition with fabulous flavor. The dressing recipe goes together in a minute, and uses anchovy paste for an umami boost. One tip for pretty salads is to dress the greens separately from the other ingredients. Then,…
Orange Fennel Rice Salad
Juicy navel oranges team up with crunchy fennel, slivered almonds, and brown rice to make this salad a standout addition to a meal, or a great portable lunch on the go. The addition of fresh mint keeps this mid-winter salad bright. Use your best olive oil and freshly ground black pepper to add other layers…
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