A refreshing and colorful salad, perfect for summertime. INGREDIENTS: Salad 1 head Romaine lettuce, medium-chopped 1/2 cup crumbled feta cheese 1/4 cup diced green onion, some green included 1 can (11-ounce) mandarin oranges, drained 1 cup smoked turkey, cut into 1/2-inch cubes 2/3 cup Bing cherries, washed, halved, and pitted Balsamic Vinaigrette 1/3 cup extra-virgin...Read More
An elegant looking appetizer with lots of bright flavors, perfect with a glass of something bubbly or a dry white wine. INGREDIENTS: 8-12 paper-thin slices prosciutto (enough to cover a 12-14 inch platter) 1/4 pound wedge Pecorino-Romano cheese 1 pound purple asparagus, fattest spears, trimmed and peeled 1 Meyer lemon, cut in half Extra virgin...Read More
Not a fan of goat cheese? Feel free to substitute it with feta or blue cheese. Mache, also known as lambs lettuce, has a slightly nutty taste. INGREDIENTS: 2-3 red beets, oven-roasted in foil until tender 1 tablespoon Dijon mustard 1 cup olive oil 1 cup hazelnut oil 1/2 cup apple cider vinegar Salt and...Read More
This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. INGREDIENTS: 3 1/2 cups butternut squash, diced into 1/2-inch cubes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup hazelnuts,...Read More
Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day. INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More
INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More
Dressing: 3 tablespoons raspberry vinegar, fruity, not tart 1 teaspoon Dijon mustard 5 tablespoons mild olive or vegetable oil Pinch each sugar, salt, and pepper to taste Salad: 4 cups arugula leaves torn 4 cups butter lettuce torn 2 nectarines, ripe and sliced (may use more) 1/3 cup walnuts, toasted 1/2 cup raspberries METHOD: In...Read More
