This is the perfect summer salad for the days you want to arrange dinner…and not really “cook.” You can use any type of bean, any type of tomato, and really any type of crumbly cheese. This is a roadmap for your summer’s bounty!
this refreshing salad is worth the wait! Swap in any creamy cheese you’d like. Ricotta anyone?
I have come to broccoli it by charring it till it’s black…then covering it with a sweet n’ spicy dressing. This is a summer picnic winner since there’s no mayo to worry about!
I love local spring asparagus! There is really nothing like it. Gabriel and I had a similar dish recently and I had to recreate my own version. It’s super easy, and will be stunning on your dinner table.
Yes, I put an egg on it…you should try a fried egg on your next salad!
Please don’t let this name deter you, this recipe is delicious! This kitchen sink salad has a bit of everything: some sweetness, saltiness, crunch, and tang. I really hope you try this one!
Most people who think they don’t like kale because they haven’t had it properly prepared. It’s such a versatile vegetable you can throw it in soups and stews, bake it, sauté it, and even eat it raw. By massaging raw kale, you break down the fibers making it easier to digest and more pleasant to eat.
As a kid, the grilled caesar salad at The Belvedere Inn was the fanciest thing I ate and I enjoyed ordering it whenever we had the treat of dining there! I’ve come a long way from being that kid, but the taste of that grilled romaine is still ingrained in my memory. There’s no need to go out to enjoy such a fancy salad now…in fact, it couldn’t be easier to make.
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
This time of year we are blessed with so many different greens and leaves to create our salads! Mix together different colors, textures, and flavors to create a salad that changes every time. You can use any combination of greens that you want, this week I’m using young kale, spinach, and spicy lettuces.