When the temperatures dips, my salad cravings shift from light and crisp to dense and hearty. So here’s some serious fall salad inspo: Massaged Lacinato Kale with Roasted Sweet Potato, Apple and Toasted Hazelnuts. Top it with roasted chicken (store-bought rotisserie!) or salmon, or baked tofu and it’s a complete meal.
Continue reading “KALE SALAD WITH ROASTED SWEET POTATO, APPLE AND HAZELNUTS”
DO NOT come at me with fall BS. Yes, we have months of squash, potatoes and long cook times to come but we still have weeks left of all the best summer produce. Here is a crunchy, filling salad using all the best of the late summer produce to fuel you through your first few days back to work or school. It will make the transition just the slightest bit more enjoyable.
Continue reading “Farro with Late Summer Corn, Fried Halloumi and Pickled Red Onion”
This salad is as fun to eat as it is beautiful to look at – a jumble of flavors, textures and colors. I’m always looking for ways to make the humble green bean a little more exciting. This is it.
I love keeping a big jar of picked red onions or shallots in my fridge and toasted nuts in my freezer. With those things at the ready, salads like this come together in minutes.
I love a simple blanched green bean. It springy, fresh and verdant. But is it the type of thing I’m going to pile high on my plate and come back for more? Ummm no.
Green beans dressed up with pickled shallots, fresh herbs, salty feta and toasted walnuts? Yes please! This salad is so bright, so fresh, so crunchy. It’s exactly what I want to be eating by the bowlful. It’s delicious as is but you could bulk it out further adding a cup or two of cooked chewy farro or quinoa.
It would be perfect served with anything off the grill, including grilled veggie burgers or portobello mushrooms if don’t eat meat. You can prep it a day ahead leaving the vinaigrette to add at the last minute. It’s also delicious as leftovers for a few days though the green beans will lose a little color.
What’s your favorite way to enjoy green beans?
This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker.
All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.
Continue reading “ROASTED SALMON WITH CRISP, HERBY SALAD AND CAPER VINAIGRETTE”