Crunchy sweet fennel gets mellowed out with fresh mushrooms and savory extra virgin olive oil in this dish, while shaved parmesan adds sophistication to each bite. This is a good salad to know how to make, as the ingredients are delicious and available throughout the year. All it takes is a sharp knife or a…
Category: Salads
Green Garbanzo & Asparagus Salad
My local produce market sells plump little green garbanzos each spring, which is when I have spearmint and chives growing beautifully in my garden. These two green herbs are bright accompaniments to a tangy yogurt dressing that lightly dresses blanched asparagus and green garbanzos. Green garbanzos come one or two to a pod, and…
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…
Tahini Lemon Sauce
When I want a simple meal of grilled vegetables, this is my go-to sauce to bring deep flavor to the table. It goes together in minutes, and will last in the refrigerator for weeks. The key to great flavor in this recipe is to balance the tangy lemon with sea salt. Both of these flavors…
Summer Corn Salad
Sweet corn! Tender sweet corn is one of my favorite treats in summer. It is at its peak at my market, along with deep red tomatoes and creamy-rich avocados. Here is my recipe for a simple summer treat featuring sweet corn in the starring role. I serve it as a salad or side dish, depending…
Beet, Arugula, and Gorgonzola salad
Here is a simple salad with a complexity of favors that belies its ease to make. It includes spicy arugula, subtly sweet and earthy beets, rich walnuts, and tangy Gorgonzola. I love that it has such an interesting interplay of ingredients that just like being together. Beet, Arugula, and Gorgonzola salad (serves 2) 1 quart…
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