Entrée, Gluten-Free, Salad, Vegetarian

Move Over, Caprese

Spring Avocado & Cucumber Salad

I used to make salads all the time last year and they always involved fresh mozzarella, avocado and some sort of fruit. Usually over spinach, toss in some walnuts or almonds and add some chicken or turkey. This salad needed less; it needed to be simple and basic, but not in taste. I wanted a spin on a caprese-like salad but chopped and easy to eat. Fresh ingredients prepared in an obvious way creates the Spring Avocado & Cucumber Salad.

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Appetizer, Dairy-Free, Gluten-Free, Local Finds, Salad, Side, Vegan, Vegetarian

Hearty Autumn Kale Salad

IMG_4952 I’ve been waiting for the leaves to change to resurrect this healthy and colorful Baby Kale, Sweet Potato & Apple Salad. The acidity of the fresh lemon juice and tartness of the dijon mustard both pair well with kale’s heartiness. The crisp apple, sweet potato and creamy delicata squash also somehow diminish and enhance the earthy and sometimes bitter flavors of kale. I’ve made this with curly kale, dinosaur kale or baby kale. I prefer baby kale for the milder taste. No matter the type of kale used, the subtle flavors in the salad and the crunch added by the walnuts create a salad you’ll want again and again. Continue reading “Hearty Autumn Kale Salad”

Dairy-Free, Gluten-Free, Lightened Up, Salad, Side, Vegan, Vegetarian

Make a True Salad From Your Potato Salad

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Ok, I have a confession. I stole this recipe from my mom because it was that good. This Arugula Potato “Salad” was entirely her idea, but it was too good not to share! A perfect side for one of those last BBQs or a hot day in September before summer truly ends. This is exactly what you need when you want all the fixings of a potato salad without all the mayo and additives. This salad would pair quite well with fish, chicken, burgers, ribs, steak — anything you’d serve for a classic BBQ or even an untraditional BBQ, like one with veggie or black bean burgers.  You’ll definitely want seconds of this arugula potato salad and hope you leave enough for leftovers!

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"How To" Guides, Local Finds

A How-To Guide for Summer Produce

photoThis was too great not to share. The Greatist made this visual guide of how to best use the summer produce in soups, smoothies, as salad toppings, just raw in all of its natural glory…the list goes on. I had no idea that figs would be great in soup. (Might be time to make a cucumber-watermelon gazpacho…) The Greatist has guides for fruit AND vegetables — they even have a breakdown of all the benefits for each respective produce, such as why you should love them (even more than you already do), how to store them, and how to prepare/eat the produce. Check out the original article here — definitely worth a look! Continue reading “A How-To Guide for Summer Produce”

Dairy-Free, Entrée, Gluten-Free, Local Finds, Salad, Vegan, Vegetarian

Upgrade Your “Salad”

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Farmer’s Market finds make the perfect salad. Upgrade your salad for something fresh, different and a little bit exciting. The walnuts and quinoa add crunch and texture to the salad, while the fresh mint, fizz kale, apples and strawberries add a layer of freshness and a straight-from-the-garden taste. Toss the ingredients together with some olive oil and white balsamic vinegar and viola! A deliciously upgraded summer salad.

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