Summer chopped salad with cilantro-lime vinaigrette and crispy chickpea croutons

With the blistering heat of summer days, eating light becomes a necessity… and one-stop salads are the answer! Today’s chopped salad is a perfect example of the kind of meal I love to serve during the summer months – flavor-packed, refreshing and easy to digest, yet hearty enough to leave you entirely satisfied.

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Caprese with Sun Gold cherry tomatoes and mint chiffonade

During the summer months, I serve Insalata Caprese (the classic Italian salad made with mozzarella, tomato and basil) on a weekly basis… and sometimes even more frequently! It is my husband Marc’s and my favorite lunch, hands down – especially when the heirloom tomatoes from our garden are finally ready to harvest.

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Lola Rosa and cucumber salad with ginger-lime-coconut dressing

The dressing in this salad is the star! Lime, ginger and coconut milk are drizzled over sweet Lola Rosa lettuce and crunchy cucumber slices. The combination turns out a salad that’s incredibly refreshing and brimming with tropical flavors… so cooling, you’ll crave it all summer long!

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Quinoa tabbouleh with pickled asparagus and tangelos

This salad, a spring version of the traditional tabbouleh, explodes with fresh flavors! First the parsley and mint – used generously here, as they should be with all tabbouleh – make the taste buds come alive, while the pickled asparagus adds quite a bit of punch. The sweet, skinless tangelo slices contribute their vibrant flavor as well as a bit of sweetness, and the quinoa tames all those vibrant flavors with its delicious nuttiness.

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Coleslaw with collard greens-kohlrabi and apple

Here’s a coleslaw that’s perfect for spring, fall and winter, when collard greens abound! The robust leaves, cut en chiffonade, become tender and even succulent. Tossed with julienned kohlrabi and apple, and a light-but-creamy lemon dressing, this coleslaw is zesty and refreshing – a perfect accompaniment to any of these sandwiches!

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