Salads and Dressings Archives | Page 4 of 6

13 Best Tomato Recipes

August 1, 2013

I did it again.

Every year when the end of May rolls around, I forget. Unlike other bloggers who spend weeks building up to the big day, planning giveaways and making special recipes, it passes me by, and few weeks later I think – oops, I forgot again.

I’m talking about my food blogging anniversary. Fake Food Free has been alive and well for over 5 years. It’s overwhelming to think where this blog has taken me since I began typing my first words in our apartment in Southern Brazil.

Things have evolved through my travel, adventures in food culture and gardening. My photos are a bit better than those dark point-and-shoot images I started with, and I’d like to think my recipe writing has improved as well. I’ve met amazing people, and now I’m at a place where health, food and recipe writing, and taking food photos are my work. As you’ll hear me say often – Life is good.

And it all started with this blog.

While things have changed a bit here, and I don’t get to post as much as I used to, this is certainly not a farewell post. It’s a big Cheers, Prost and Saúde to another 5 and beyond!

What better way to celebrate than with tomatoes! Well, okay, a cocktail might be better, but right now we’re in the heart of summer and all I can think about are beautiful heirlooms, sweet cherries and plump Romas.

After 5 years of blogging, I’ve created and adapted my fair share of recipes using my favorite part of this season.

Here are 13 that you must make before the 2013 tomato season passes us by! (Click on the name and it will take you to the post with the recipe.)

Roasted Garlic, Tomato and Black Bean Soup

Grilled Marinara Pasta

Honey Peach and Tomato Black Rice Salad

Hearty Tomato, Kale and Mushroom Sauce

Roasted Tomato, Black Bean and Arugula Salad

Smoky Tomato Jam

Beer Cheese Tomato Soup

Honey-Pecan Tomato Tarts with Blue Cheese

BLT Spinach Salad with Fresh Garlic Dill Dressing

Heirloom Tomatoes and Cantaloupe

Stuffed Poblano Peppers with Tomato Chile Sauce

Poblano Cilantro Salsa

Sweet and Simple Tomato Pepper Salad

Warm Corn and Purple Cabbage Slaw with Coconut Dressing Recipe

July 11, 2013

I was without virgin coconut oil for almost 5 months. How I did it, I have no idea.

Over the past few years it has become my go-to oil – for cooking, baking, to spread on toast. I finished up my last jar before the move in December, thinking I’d get more when I settled into the place. It’s hard to believe it has taken this long. I’m so glad to have it back in the kitchen, and I’m also happy to be able to offer you some for your kitchen too.

Tropical Traditions remains my favorite brand and I’ve done a few giveaways of their products on the blog before. I use their Gold Label Virgin Coconut Oil in my cooking, and aside from the past 5 months, you can always find the 32 ounce jar in my cabinet. Actually, it is even nicer to have around now that we’ve moved to the Bay Area. With the temperatures being more stable and the climate more mild, it always seems to be at the perfect consistency.

I love that this oil comes in small batches, handmade from family producers. If you haven’t checked them out, they have a lot of great products. I’m also a huge fan of their Coconut Peanut Butter. I’ve used coconut oil in many recipes on the blog and I’ve written about the science that convinces me to include it in my diet.

This time I decided to use it in something other than baked goods. In fact, I went a bit crazy with coconut. I love what we always called fried corn in my family, which was basically corn cut off the cob and skillet cooked in butter with onions and bell peppers. I took that idea and added some purple cabbage to make a slaw, and then doused it with some delicious coconut flavor.

Since coconut oil is solid at room temperature, I kept this salad warm. The crazy-with-the-coconut comes in with the dressing. I used coconut oil, coconut vinegar and coconut sugar.

This makes six servings, but I’m not going to lie. I’m pretty sure I ate three for dinner the night I made it. I absolutely love the flavors. I make a lot of recipes I enjoy, but many just don’t make the cut to be repeats in my kitchen. This one will be coming around again, and soon!

Warm Corn and Purple Cabbage Slaw with Coconut Dressing

1 tsp virgin coconut oil
½ medium onion, thinly sliced
3 ears of corn, kernels cut off the cob
½ medium red bell pepper, thinly sliced
1 small head purple cabbage, thinly sliced
3 tbsp coconut vinegar
1 tbsp virgin coconut oil, melted
1 tbsp coconut sugar
¾ tsp salt

Heat the teaspoon of olive oil in a large skillet or wok over medium-high. Add the onion and cook for 30 seconds. Add the corn and cook for 2 to 3 minutes, until the moisture evaporates and corn just barely begins to brown.

Add the red pepper and cabbage and toss to heat the cabbage through. Cook about 30 seconds. You want the cabbage to wilt a bit, but not color the rest of the dish. Remove from the heat.

In a small dish, whisk together the coconut vinegar, 1 tablespoon of coconut oil, coconut sugar and salt. Pour the dressing over the warm vegetables and toss to coat.

Serve warm. Makes about 6 servings.

************************************************

GIVEAWAY CLOSED

So I thought it was about time I give away some coconut oil to you again. And if you haven’t tried it, you are in for a treat! After 5 years of blogging, I’m not much for the bells and whistles of like me here or follow me there. I’m more interested in hearing from you. There are only two requirements to enter.

First, subscribe to the Tropical Traditions Newsletter .

Second, leave a comment here telling me your subscribed AND tell me in your comment what your most memorable experience is with coconut or coconut oil.

Was it during a trip abroad, or a favorite family recipe? I’ll start. My best memory with coconut is when we traveled to Ubud, Bali and enjoyed a walking tour of a local village. Our guide asked a farmer to climb an amazingly tall palm and cut us a coconut. They then showed us how to cut a spout from the skin and drink it from the coconut. Incredible experience.

I’ll only include valid answers with the required info in the random draw. Leave your comment by Wednesday, July 24th, 11:59 pm PST.

If you’d like to learn more about Tropical Traditions here are some helpful links so you can stay connected.

Tropical Traditions on – Facebook, Twitter, Google+, Pinterest (all appropriate links)

Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

February 20, 2013

I should probably warn you that the phrase “we explored a new Farmer’s Market” is likely to become common on the blog. That’s because there are 8 throughout the week within a 5 minute drive (some within a short walk), and probably 10 more within 15 to 20 minutes. So far I have only been to 2. I have a lot of exploring to do.

So…

We explored a new Farmer’s Market this past weekend. This time, in Berkeley, and I stumbled upon a beautiful box of purple kale. As much as I consider myself a kale connoisseur with the few varieties I’ve grown and the many kale recipes you find on this blog, I now realize I have been living a lie.

I knew there were other kale varieties, but I had no idea they were so pretty, so different in texture, so…tasty. I asked on my Facebook page who had tried purple kale, and I’m in the minority. Apparently, you all have been enjoying it without me for quite some time. Well, I was ready to join the club.

Along with purple kale, I have wanted to try Lacinato (Dinosaur) kale for at least a year or two and I was finally granted the opportunity. After staring at these leafy greens (and purples) in my kitchen for a couple days, I finally decided that I couldn’t get too fancy with the preparation. I needed their true flavors and colors to come out.

The Lacinato is top left.

I’m not a huge fan of raw kale. Massaged in oil it’s okay, but I prefer it to be stirred around a skillet even if it’s only for a few minutes. I tossed this sautéed kale salad in a super easy dressing of almond butter with a slight tang from rice vinegar. So far I’ve eaten it warm, room temperature and cold, and I have yet to find a way I don’t like it.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing

1 1/2 tbsp olive oil

2 cloves garlic, minced

1 lb. Lacinato kale, chopped

½ lb. Purple kale chopped

2 tbsp raw almond butter

2 tbsp sesame oil

1 tbsp rice vinegar

2 tsp mascavo sugar (or brown sugar)

¼ tsp sea salt

Heat the olive oil in wok or skillet over medium-high. Add the garlic and the kale. Stir to coat the kale in oil. Add 2 tablespoons of water to help gently wilt the kale. Cook about 2 minutes total, allowing the water to cook off, and remove the kale from the heat.

In a small dish, mix together the almond butter, sesame oil, rice vinegar, sugar and salt. Transfer the kale to a bowl and pour on the dressing. Toss to coat. Top with roasted almonds before serving if desired. Serves 4-6.

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013

You remember this garden, right?

Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot.

Why? Because this is our new garden.

Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!

We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes.

It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere.

Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan.

Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese.

Fingers crossed that there are more apartment garden salads to come!

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach

1 cup arugula

1 orange, peeled and sliced

¼ cup dried cranberries

Dressing

2 tbsp chopped walnuts

1 tbsp chèvre (goat cheese)

1 clove garlic

Juice of one orange

Sprinkle of salt and pepper, to taste

Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.

To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.)

Drizzle each salad with half of the dressing. Makes 2 servings.

Roasted Tomato, Black Bean and Arugula Salad Recipe

January 15, 2013

There is something about this time of year that makes me want to simplify my meals. But unlike many people who are ready to move on to green salads, I still want comfort food. It doesn’t have to be unhealthy comfort food. I just want a little something that is warm and filling. It’s the perfect opportunity to make a black bean salad.

I picked up some beautiful grape tomatoes at the Farmer’s Market this past weekend, but given my comfort food craving, I didn’t want them cold. Roasting them seemed like the perfect solution. And when I combined them with some slightly wilted arugula and the black beans, the tomatoes got even better.

This is a super simple salad that makes an easy appetizer, side dish or even a filling main course!

Roasted Tomato, Black Bean and Arugula Salad Recipe

Makes: 4 servings

What you’ll need:

2 cups grape tomatoes
Olive oil
¾ tsp dried basil
½ tsp dried oregano
¼ tsp crushed red pepper
½ tsp salt
¼ tsp ground black pepper
1 ½ cups arugula
2 cups black beans, warmed

How to make it:

Preheat the oven to 400 degrees F. Spread the grape tomatoes in a single layer on a baking sheet. Spray or drizzle lightly with olive oil. Use just enough to lightly coat each tomato. Sprinkle the basil, oregano, red pepper, salt and pepper over the tomatoes.

Roast until the tomatoes begin to burst, about 10 minutes. (You can also use your broiler for a similar result.) Remove from the oven and immediately lay the arugula over the tomatoes to wilt it slightly. Add the black beans to a medium-sized bowl, stir in the tomatoes and arugula. Add more salt or pepper to taste, if desired. Serve warm. Makes 4 servings.

A simple salad recipe with Roasted Tomato, Black Bean and Arugula

Thanks for reading! All images and content are the property of Lori Rice and Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup

December 4, 2012

Have you ever found a recipe that makes you want to have a party? You know, just so you can show it off to your guests? Not because it was a brilliant feat on your part, but because it was just that good.

I hadn’t. Until I found this.

This is Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup.

This little salad-slash-starter is party worthy. It even felt like a party when I ate it alone for lunch yesterday. As mentioned above, it is just that good.

It came from what I now consider my absolute favorite cookbook of 2012 – Home Made Winter by Yvette van Boven. You might remember my review of Home Made last year. I assure you, things only got better.

And by things I mean recipes I want to make, pictures I want to look at and tips I want to incorporate. Home Made Winter is all the warm, fuzzy, comforting feelings you look for in winter and the holiday season in cookbook form.

I am so inspired by Yvette’s style. It makes me want to take myself to the kitchen on a cold night and cook, bake and create for hours. There are wonderful do-it-yourself standards such as homemade cured beef sausage, butter, yogurt, apple cider and Irish cream liqueur. (What? Irish cream isn’t a standard necessity? I’m ready to make it one.)

Then things get fancy – fancy and completely do-able and tasty. Butternut Crème with Goat Cheese Cream and Sage, Whole Organic Chicken Stuffed with Pork, Veal and Sage Sausage and Guinness Fruitcake only scratch the surface.

The best part of the book is the introduction where Yvette announces that she’s already started working on a second volume – Home Made Summer! This winter edition proudly displays Irish influence, while Home Made Summer will show its French roots. I can’t wait!

This book is full of holiday-inspired baked goods, and hearty meat and vegetable dishes, but I decided to pick something on the lighter side – a nice salad full of seasonal flavors.

The intro to the recipe suggests using fresh cranberries instead of grapes, and that is what I did, with amazing results! After stopping at two stores to find watercress, I finally settled on arugula. It tastes wonderful with the other flavors of the salad, but I’ll be trying it again with watercress as soon as I can get my hands on some.

I encourage you to give the recipe a try, but I offer fair warning.

You are going to want to have a party!

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup Recipe

Reprinted with permission from Abrams Books

An awfully simple recipe that looks very flashy. Instead of the grapes you could use fresh cranberries or quartered fresh figs. If you can’t find smoked almonds, you can use regular almonds.

½ of a 750-ml bottle red wine

½ cup plus 2 tbsp (125 g) turbinado or Demerara sugar

3 star anise

8 cardamom pods

5 oz (150 g) seedless red grapes

salt and freshly ground black pepper

7 oz (200 g) soft goat cheese

⅓ cup (50 g) smoked almonds

1 bunch fresh watercress, stems removed

Heat the wine in a medium saucepan over medium-high heat. Add the sugar and stir to dissolve, then add the anise and cardamom and bring to a boil. Boil the syrup for about 25 minutes, until it’s slightly thicker. Reduce the heat to low and add the grapes. Warm the grapes in the syrup for about 7 minutes.

Remove the pan from the heat and let the syrup cool. Taste and add salt and pepper if needed.

Divide the goat cheese into 12 equal portions. With clean hands, roll the portions into small balls.

Pulse the almonds in a food processor until coarsely ground. Roll the goat cheese balls in the almonds to coat them. Place the cheese balls on a tray or baking sheet, cover them, and place them in the fridge for 1 hour to firm up.

To serve, wash and dry the watercress. Arrange some nice leaves over 4 plates. Arrange the goat cheese balls on top and spoon grapes in syrup around the cheese.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. It goes without saying, thoughts and opinions here are my own.

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette Recipe

October 28, 2012

Several months ago I was asked to contribute one of my recipes to a new cookbook. I took a look at the project and I was immediately drawn to the theme – recipes from different regions across the US. I gladly took part by sharing my Banana-Bourbon Scones with Walnuts.

After much anticipation, Country Comfort: Cooking Across America by Mary Elizabeth Roarke and Chef Nicole Roarke became available just a few weeks ago!

This is such a fun cookbook filled with recipes from chefs, bloggers and home cooks across the US, along with delicious recipes and tips from Chef Nicole. The book is split into 5 regions, and each has recipes for main courses, salads, sides and desserts.

This cookbook does not contain photos, and you know how much I love my photo-filled books. But honestly, it was easy for me to overlook. There are so many creative recipes in it that the more I read the more I have to make.

My scones can be found in the Southeast section, and my good friend Andrea’s (of Food Embrace) Summer Corn Chowder and Kale Hash can be found in the Midwest. A few others that caught my eye – Shepherd’s Pie with Herbed Mascarpone Polenta (Northeast), Carolina Sour Cream Pound Cake (Southeast), Chilled Pinot Noir and Door County Cherry Soup (Midwest) and Fingerling Potatoes in Smoked Gouda Cheese Sauce (Northwest).

I was excited to receive my copy last week. I quickly set out to make one of Chef Nicole’s recipes from the Northwest featuring the state nut of Oregon, filberts (hazelnuts). This is the perfect winter salad. The spicy flavor of the fresh ginger in the dressings will warm you right up, while the kale and broccoli feel light and healthy. In addition to this salad, I can think of so many uses for this dressing. I loved it.

A couple notes. The recipe calls for blended oil which is explained more in the cookbook. It’s basically two oils blended (such as soy and olive oils). Blended oil can be purchased or made at home. There are only a few oils I use in our kitchen (olive, virgin coconut and sesame) so I stuck with all olive oil along with the sesame the recipe calls for. And as hard as I try, I just don’t like raisins in anything other than a baked good. I substituted dried cranberries, but I’m sure the golden raisins would be delicious if you enjoy them.

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Reprinted with permission

Serves 2; yields 1 cup dressing

Per her sister Liz’s request for a healthy lunch, Chef Nicole created a salad inspired by Oregon’s state nut, the hazelnut, also known as a filbert.

Dressing

¼ cup sesame oil

½ cup blended oil (see my note above)

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside. Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream (see tips on emulsification with Chef Nicole Roarke on YouTube).

Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.

Roasted Corn Salad and Gardening at Gastronomical Sovereignty

September 10, 2012

It wasn’t my intention to take such a long break from the blog. I’ve been traveling, and posts (and internet access) didn’t go as planned. I’m back, though, and ready to get in the kitchen! I also have a few delicious meals to share with you from our 2,500 mile cross-country trip.

Today you will find me over at Gastronomical Sovereignty talking about gardening and sharing my favorite roasted corn and pepper salad with wheat berries!

Come say hi, and check out Kristy’s great blog while you are at it!

Honey Peach and Tomato Black Rice Salad Recipe

July 31, 2012

Don’t let this combination of ingredients scare you! This black rice salad is full of sweet and savory flavors that uses some of my favorite produce of the summer season!

Honey Peach and Tomato Black Rice Salad Recipe | FakeFoodFree.com

If I had to pick my favorite kind of rice it would be sticky rice. Although, black rice, also known as Forbidden rice, comes in a close second.

The idea of even having a favorite variety seems a bit crazy to me considering that five years ago I only knew of two kinds – white and brown. That’s what a little travel and food blogging will do for you. If nothing else, it opens you up to the world of rice.

Rice at a market in Chiang Mai, Thailand

Jasmine, basmati, glutinous, purple glutinous – and those are just a handful of the varieties I’ve been exposed to the past few years. Black rice really stands out among the crowd because of its purple color, and aromatic, nutty flavor.

A sweet and savory snack or side recipe with black rice, peaches, and tomatoes in a honey dressing!

I’ve had some sitting in the pantry for a while, and I finally cooked it up this past weekend. Since, for me, summer is the season for cold grain salads I thought I’d give it a try with some local fruits.

A natural, savory and sweet snack recipe made with black black rice, peaches, and tomatoes in a honey dressing. At FakeFoodFree.com

I matched up the peaches from the farmer’s market with some of the yellow tomatoes that are growing like wildfire in our garden. The nutty rice called for something a little tangy and sweet as the dressing so a little lemon juice and honey did the trick.

Honey Peach and Tomato Black Rice Salad

2018-06-14 11:36:38

Serves 4 to 6

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Ingredients

1 ½ cups chopped peaches
½ cup chopped yellow or orange tomato
2 tablespoons chopped red onion
2 cups cooked black rice, cooled
2 tablespoons honey
Juice of ½ a lemon
2 tablespoons extra virgin olive oil
¼ teaspoon salt

Instructions

In a medium bowl, stir together the peaches, tomato, onion, and black rice. In a small bowl, whisk together the honey, lemon juice, olive oil and salt.
Pour the dressing over the black rice salad and toss to coat. Cover and refrigerate for 30 minutes before serving.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Honey Peach and Tomato Black Rice Salad Recipe

Salad with Grilled Zucchini and Blackberry Balsamic Dressing Recipe

July 7, 2012

If you’ve spent any time at all near a summer squash plant, you know how it goes. One minute you see a tiny little zucchini growing; a day later you have a squash as big as your arm.

Those huge zucchinis always went into bread at our house so I made some zucchini muffins last week. Unfortunately, that only used up ½ of the monster. Instead of more baked goods, I decided to take the rest to the grill for zucchini steaks.

With summer zucchini always comes blackberries so a blackberry dressing sounded perfect. This dressing drizzled on a salad with a couple zucchini steaks and few extras made a great summer meal.

Salad with Grilled Zucchini and Blackberry Balsamic Dressing

Makes: 4 servings

What you’ll need:

Zucchini Steaks
8 – 1 ½ inch thick slices zucchini
2 teaspoons olive oil
1 teaspoons balsamic vinegar
Salt and pepper to taste

Blackberry Balsamic Dressing
½ cup blackberries, defrosted if frozen
5 fresh rosemary leaves
2 tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 teaspoons sugar
¼ teaspoons salt
1/8 teaspoons black pepper

Salad
8 cups greens (I used romaine, cabbage and spinach)
4 oz. blue cheese, crumbled
4 tablespoons sunflower seeds

How to make it:

Place the zucchini slices in a shallow dish and drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Coat each piece and set aside to marinade while you prepare the dressing and salad.
In a small food processor, combine all of the dressing ingredients and pulse until it is smooth. If using fresh berries you may need to add 1-2 tablespoons of water. Makes about ½ cup of dressing. Set aside.
Prepare four plates with 2 cups of greens, 1 ounce of blue cheese and 1 tablespoon of sunflower seeds. Set aside.

Preheat the grill or a grill pan on the stove. Place the zucchini slices on the grill and cook on medium-high for 3 to 4 minutes on each side.

Place two zucchini steaks on each salad and drizzle with dressing.

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Older Posts

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Salads and Dressings

13 Best Tomato Recipes

Warm Corn and Purple Cabbage Slaw with Coconut Dressing Recipe

Warm Corn and Purple Cabbage Slaw with Coconut Dressing

Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

Sautéed Purple and Lacinato Kale Salad with Almond Dressing

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

Roasted Tomato, Black Bean and Arugula Salad Recipe

Roasted Tomato, Black Bean and Arugula Salad Recipe

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup Recipe

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette Recipe

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Roasted Corn Salad and Gardening at Gastronomical Sovereignty

Honey Peach and Tomato Black Rice Salad Recipe

Salad with Grilled Zucchini and Blackberry Balsamic Dressing Recipe

Salad with Grilled Zucchini and Blackberry Balsamic Dressing

Thanks so much for reading!

My New Cookbook published in 2020!

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