Here is a recipe for a beet and olive salad that is pretty to look at and delicious. We had this wonderful beet salad with lemon herb dressing at our friends Swati and Tarak’s home when we went over for a holiday dinner. Swati got inspired to use a few lemons from one of many fruit trees in her hillside garden and made a Lemon Herb Dressing to go with her outstanding Super Greens, Beets and Olives Salad. Continue reading Beets & Olives Salad with Feta, Super Greens & Lemon Herb Dressing
This is an easy no fuss side dish that is just plain good for you. Super greens like Swiss chard are packed with nutrients and this recipe uses up a good amount of chard leaves. Leafy greens like chard are full of vitamins and minerals, They are rich in fiber, rich in calcium, potassium, antioxidants, vitamin C, lutein, zeaxanthin, beta-carotene, vitamin A, rich in folate, and have a good amount of vitamin E. Is there anything more I can add that is good about leafy greens? For more information on leafy greens and their nutrient packed value to our diet take a look at this link Leafy Greens. How Food Affects our Health from Joybauer.com. Continue reading Red and Green Swiss Chard Sauté
This little appetizer packs a ton of flavor and looks amazing too. I came up with this hors d’oeuvres when I was making an egg frittata with kale, leeks and ricotta cheese. The combination of kale and ricotta cheese tasted so good when I was prepping them for the eggs, that I decided to try this combination of ingredients in an appetizer. The opportunity presented itself perfectly when I had a couple of friends over for tea one afternoon.
After returning from a farmer’s market trip on a Sunday morning I had a basket full of beautiful kale, leeks and Thai basil. These veggies gave me the inspiration to make a veggie-laden frittata. With the addition of some ricotta cheese, this frittata is delicious, filling, and packed full of good for you leafy greens and herbs.
Green on green on green on green, with some white is how I describe this salad. All the vegetables are green – sugar snap peas, brussels sprouts, salad greens, even the pistachio nuts, then add a sprinkle of garlic and a little dressing, and what you have is a very filling and satisfying salad. Serve the roasted brussels sprouts and sugar snap peas as a side dish, or turn them into a leafy salad by adding salad greens. Continue reading Roasted Brussels Sprouts & Sugar Snap Peas Salad
One of my favorite fall-inspired salads to make especially when fresh figs are in season is a big spinach salad with fresh figs, Gorgonzola cheese, and walnuts; all tossed together with a sweet fig dressing.
Roasted heirloom tomatoes and shallots have so much flavor, that this salad requires no dressing, just toss with salad greens and balsamic vinegar.
This recipe is for a delicious savory bread pudding with some yummy leeks, mushrooms, and farm bread all soaked in a whole milk, egg and cheese mixture, and then baked into a spongy decadent dish.
I had this awesome kale salad when I went over to my friend Devi’s for lunch to celebrate her birthday a while back. Our friend Rose joined us too and we had a delicious and healthy fall-inspired lunch. Rose brought this wonderful kale salad with fennel and apples. Continue reading Kale, Fennel & Apple Salad with Dubliner Cheese and Honey Mustard Dressing
Greens Salad with Apples & Pickled Onion Vinaigrette
- 8-10 cups spring greens salad mix
- 2 medium apples cut into thin slices
- 1 bell pepper cut into thin slices or 4 small peppers cut into thin circles
- 1/2 small red onion cut into slivers
- 1 avocado cut into thin slices
- White cheddar cheese cut into small cubes – as much as you like (optional)
- Ingredients for pickled onion vinaigrette
- 1/4 cup pickled onion vinegar
- 4 tbsp olive oil
- Salt and pepper
- 1 tbsp honey