Need a new go-to salad that delivers plenty of veggies, plus protein? This is your new BFF!
Need something quick & healthy to make for a potluck? Try my 3-Bean Salad!
A fruit salad is a must for any brunch. This sweet, brightly colored one is gorgeous for any winter gathering.
MAKES 6 SERVINGS I have a confession to make: I don’t like eating salads in the winter. I find them refreshing at pretty much any other time of year, …
Makes 6 servings Yes, you can and should eat veggies for breakfast! I love adding nutty, chewy barley to my salads, so I figured, why not add some veggies …
I love the 4th of July. As a kid it meant heading out to our cottage on the pond, roasting marshmallows and watching the mini fireworks display reflect over the water. I’m happy to report that our Independence Day celebration won’t be too different, minus the pond and the fireworks (too dangerous for the little ones). There will definitely be grilling, some running through the sprinkler, and some s’mores. And let’s not forget relaxing–it is officially summer now after all!
My friend Esi was the inspiration behind this brightly hued salad made with red cabbage. She serves it with pulled pork. The slaw can be made one day before serving.
Before my husband and I got married, we were lucky enough to take a trip to Maui for a food and wine festival. We stayed at the amazing Travaasa Hana Hotel, then called the Hotel Hana Maui, and visited a truly incredible fruit farm called Ono Organic Farms. I had eaten tropical fruit before, but it tasted nothing like the sweet, highly colorful, intensely fruity gems we sampled at Ono. While you’re not likely to find tropical fruit that’s quite as perfect as what you’d get in Hawaii, you can certainly transport yourself to a more oasis-like day with this delicious salad.
Serves 4 Ingredients: 2 tablespoons extra-virgin OLIVE OIL 1 tablespoon CIDER VINEGAR 2 tablespoons PEACH or APRICOT NECTAR ¼ teaspoon SALT ¼ teaspoon freshly ground BLACK PEPPER 6 cups (400g) …
Panzanella is an Italian bread salad, and it’s a great way to use up stale bread. It’s also a nice way to get kids (and vegetable averse grown ups) to eat more veggies. I like pairing it with quick cooking shrimp for an easy weeknight meal. By the time you’ve let the shrimp marinate, you’ll have grilled the bread and put the salad elements together.