Pears, walnuts, and blue cheese make a delightful classic fall salad, elevated by this aromatic walnut oil dressing. Walnut oil is a healthy, flavorful alternative to olive oil, ideal for salad dressings, pesto, and drizzling over fish or pasta. We especially love the organic, cold-pressed walnut oil from Manzanita Manor Organics at the Aptos Farmers...Read More

This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch or summer gathering. With its easy preparation and make-ahead potential, it’s an ideal choice for hassle-free summer entertaining. The beauty of this salad lies in...Read More

The summer means lots of corn and a bounty of cherry tomatoes. This easy but tasty salad is perfect as picnic fare or a side salad at your next barbecue. INGREDIENTS: 1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups...Read More

This quinoa salad is simple, delicious, and packed with plant-based protein. It's an easy dinner idea you can make ahead and refrigerate, ready in under 30 minutes. Healthier than potato or macaroni salad, it offers a nutritious alternative to summer side dishes.Read More

A light savory and sweet couscous salad with crunchy pistachios is a perfect side dish with grilled chicken, lamb or pork or as a side dish for a barbecue or summer picnic. INGREDIENTS: 2 cups Israeli or pearl couscous 1 cup dried apricots, diced 1/4 cup fresh mint, chopped 1/2 cup green onions, thinly sliced...Read More

This may seem like a highly improbable combination, but it works. The key to this salad is to keep it simple so that the contrasting flavors of the sweet berries, the earthy spinach, and the dressing interact clearly. Two dressings work here; one is a Balsamic vinaigrette with honey mustard, and the other is the...Read More

INGREDIENTS 1/2 lb. finely chopped rhubarb 2 cups water 1/4 cup red wine 2 tablespoons honey 2 tablespoons balsamic vinegar (or red wine vinegar) 2 tablespoons finely chopped shallot 3 teaspoons chopped fresh thyme Kosher salt and black pepper 1 1/2 lbs. beets, peeled and cut into thick slices* 3 tablespoons olive oil 1 1/2...Read More

Fennel, with its distinctive anise taste, gives this slaw a zingy flavor. It is delicious served with barbecued pork ribs! INGREDIENTS: Dressing 1/4 cup unseasoned rice wine vinegar 2 tablespoons sherry vinegar 2 tablespoons sugar 3 tablespoons extra-virgin olive oil Slaw 2 large bulbs fennel 2/3 cup red onion, thinly sliced (about half of a...Read More

INGREDIENTS: 1 cup sour cream 1/2 cup cultured buttermilk 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon granulated garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh cracked pepper 5-6 ounces blue cheese, and more if desired METHOD: In the jar of a blender or food processor...Read More

This is one of my favorite slaws to serve at summer barbecues with grilled hamburgers or pulled pork sandwiches. It’s festive, colorful, and a nice change from the “run of the mill” coleslaw. INGREDIENTS: Salad 1 small head (1½ pounds) red or green cabbage (or a mixture of both), shredded 6 carrots, cut into shreds...Read More