My name is Mary. I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo
All tagged salads
Here’s a simple salad that you can throw together for a quick lunch or dinner, or bring as a side at a gathering with friends and family. It was so hot in London last week that I made this heirloom tomato salad practically every night for dinner, refusing to turn on the oven or stove without A/C in our apartment! If you do eat dairy, burrata or buffalo mozzarella are a welcome addition. The salad has minimal ingredients, so make sure to shop for top quality produce.
This winter citrus salad is made up of vibrant grapefruit, tangerines, navel and blood oranges. A refreshing dish bursting with a medley of flavors—perfect to brighten up a gloomy day or embrace the approaching spring season. The avocado cuts the acidity from the citrus while the dates add a touch of sweetness; the walnuts give it a nice crunch. If you want to be decadent (and you should) I recommend topping it all off with a drizzle of good honey.
It's strange to think of non-tuna tuna, but OMG let go of your doubts and fears. When I first made this recipe, Joshua and I kept looking at each other with each bite, shaking our heads in both disbelief and delight. The chickpea tuna has a bit of crunch from the sunflower seeds, and the capers add a tuna-esque flavor without the fishiness. Sometimes plant-based meals can leave you feeling like you didn't get enough of something...but this salad is completely satisfying. There are plenty of fats from the olives and olive oil, and lots of protein from the sunflower seeds and chickpeas. And, the crispy potatoes fulfill your carb craving Everything, minus the lettuce, does well served as leftovers. You could also use the leftovers to make “tuna” salad sandwiches with smashed avocado, cuz why not???
Cherries are everywhere now and they'll just as quickly disappear when their short season ends. I bought so many at the market I've been stewing them down into sauces, blending them into smoothies and tossing them into this kale salad.
It's such a simple recipe and one that will do just fine served as leftovers. The ripe cherries burst in your mouth and the walnuts provide a nice crunch. Shaved grana parma will make the salad elegant for a dinner party but if you want to keep it dairy-free it’s great without it. Make sure to give your kale a good massage with the vinaigrette, this breaks it down and yields a tender texture. If your cherry season has already ended, swap the cherries for fresh peaches.
Saddled with this sluggish motivation this week and a persistent craving for something crisp, zesty, refreshing and vibrant, came this feel-good, healthy salad full of veggie-deliciousness. Our productivity has suffered some what since our unbelievably comfortable couch arrived this week, but it's suffered in comfort at least. I made this salad two times in the past week, and added in some grilled potatoes (more on that later). I tossed everything (potatoes included) with a lemon-parsley vinaigrette--it's like summer in your mouth! If potatoes aren't your thing (you cray-cray!) you could add a grilled protein of choice, or perhaps some pepita seeds to "beef" it up.
Bon appetit!
After a cold winter in New York and a month of traveling, it's been nice to settle back at home for the last part of spring in Los Angeles. Mostly I've just been enjoying reconnecting with all my kitchen tools (esp. my new Vitamix that I got for Christmas but haven't had a chance to christen!!!)...and family and friends, of course!
This dish is perfect to bring to an alfresco dinner party and can be made ahead of time and served at room temperature. The combination of texture from the raw asparagus, sweet and tart flavors from the grilled apricots and crunch of the roasted hazelnuts creates a perfectly balanced dish. Oh, and it looks pretty too!
Bon appetit
This bright, crisp salad is the perfect antidote for the gray winter months. When the weather is as dry as it's been, I tend to crave more hydrating foods, and roasted winter vegetables just don't cut it. I need something juicy and refreshing, albeit seasonal. At this time of the year, there are some wonderful citrus fruits available: meyer lemons, blood oranges (and oranges all sorts), grapefruits, and other colorful fruits such as pomegranate and several apple varieties.
Living away from California for the time being, I've come to appreciate the availability and quality of fresh produce (not to mention the weather!) all year long, every day of the week. The farmers' markets around Los Angeles are always stocked with a plethora of fruits, vegetables and delicious fare. While there are countless restaurants with accolades and organic markets here New York, there is an element of freshness in California cuisine that seems to effortlessly meet the needs of one's (my) vegetable intake requirements. It is so cold here it's hard not to crave hearty, warm meals that fill the belly and warm the heart. But after a few weeks it's taken a toll and I've felt the need to actively incorporate more seasonal fresh greens and produce into my diet. Enter: kale caesar salad with roasted chickpeas.
It's very, very dry here in Santa Fe. I can't remember a time when I've craved summer foods so intensely. All we've been eating is watermelon, cantaloupe and other juicy fruits and vegetables. With freshly grilled corn, cilantro, cucumbers, cherry tomatoes and lots of lime, this salad is oh so refreshing, simple and can be prepared in advance. Enjoy it as a taco filling, alongside a grilled entrée, or scooped on top of grains such as millet or quinoa. Finish it all off with some sliced avocado and perhaps some cilantro chutney, yum!
In the spring, the farmer's market is filled with an array of beautiful lettuces. The greens are so tender, and delicate, all they need is a simple dressing.
Meyer lemons are in typically in season between late fall and the early spring. During this time, I buy an eight pound bag each week from the vendor at my local farmer's market.
Beets are in season year-round and can be prepared in a variety of ways. In the winter, I usually like to roast them as it gives the beets a warm flavor and brings out their earthiness.
Come summer, fall, winter or spring kale will be hanging around your grocery store or local farmer's market.
