Salad

California Caprese-Tomatoes, Fresh Mozzarella, and Avocado

August 17, 2014
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It’s the middle of August and my tomatoes are almost done. I’ve had a banner year in terms of yield, but since I planted in April and we have an early growing season, almost everything came ripe at once in July. I always say I’m going to stagger the planting, but I never do because I’m so enthralled by choice when at the nursery. Better Boy? Green Zeebra? Lemon Boy? Brandywine? San Marzano? Why yes, I’ll take one of each please.

tomatoes

This is about 2 weeks worth of tomatoes in July.

Since I don’t can my tomatoes, I mostly make sauce and soup and freeze it. I also freeze peeled and seeded tomatoes. And we eat lots and lots of fresh tomatoes in salads, on bagels, in sandwiches (best BLT ever), but the caprese is probably our favorite way of eating fresh tomatoes. The traditional Insalata Caprese originated …

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Greek Pasta Salad

June 30, 2014
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It’s officially Summer! And you know what that means, right? Vine ripe tomatoes and cucumbers filling the gardens and farmer’s markets along with fresh herbs. And cold summer salads, one of my favorite things to eat. I love a traditional Greek Salad with briny olives, sweet tomatoes and earthy feta and combining those flavors with some pasta makes it a treat good enough to bring to a summer picnic and hearty enough for a Meatless Monday meal. The salad would also be a delicious accompaniment to grilled chicken, lamb kabobs or grilled fish.

This recipe could not be easier. If you can’t find tiny grape tomatoes or Sweet 100′s just dice up the sweetest tomatoes you can find. Fresh oregano is delicious, but dried will also work in a pinch.

Give it a try and let me know what you think!

greeksaladingredients

Greek Pasta Salad

Yield: 6 Cups

Ingredients

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Kale Salad with Tangerines, Tiny Garlic Croutons, and Spicy Tahini Dressing

January 4, 2014
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There’s a lot of baggage associated with kale. We’re told it’s healthy and we’re told we should love it. Kale is trendy. Where I live, in southern California, yoga mat toting twenty-somethings extol the virtues of kale over nonfat soy chai lattes or kale laced smoothies so often it’s become a cliche or a SNL skit. The local evening news includes kale in their healthy eating segments at least once a month. So it’s normal to want to push back and ask for a triple shot caramel Frappuccino instead, because kale is so last year, right?

Not really. Kale is still right now, and last year, and even last century. There are Tuscan recipes going back to the 1700’s which use kale. Kale is here to stay and you may just find it’s something you’ll crave whether or not you are trying to eat healthy. Being good …

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Summer Beet Salad with Corn, Cucumber and Basil

July 8, 2013
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Beets seem to strike two types of reactions in people; they either love them, waxing poetic, or dislike them with a passion usually reserved for people who steal your parking space at the mall. I am firmly in the “love” camp, though I came late to the party in my affection for beets. People who say they don’t like beets, when pressed, usually admit to a long rooted childhood aversion to canned, over-cooked, or pickled beets and often haven’t tried them again as adults.

My theory is that like many other foods, beets, if properly prepared, are almost impossible to dislike. If your only experience with fish as a child was eating school cafeteria fish sticks, then I’m not surprised if you say you don’t like fish. But let me give you a spectacular piece of grilled wild salmon and I promise to convert you. The same holds true for …

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Sicilian Inspired Wheat Berry and Tuna Salad

May 6, 2013
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I can’t wait for summer.

Why? Is it because I’ll have big fat vine ripe tomatoes in my garden? Yes…but, no.
Is it because I love bright sunshiney days and summer salads like the one below? Yes…but, no.
It’s because I have plans. Oh yes, BIG plans and they don’t even involve a trip somewhere across the world. Instead of a trip, we’re doing a full-on kitchen remodel. A take down the walls, rip out the floors, start from scratch, kitchen remodel.

And you know what I recently discovered about myself? I like planning a remodel almost as much as I like planning a trip or a big dinner party. I love looking at flooring, figuring out which cabinets and paint colors, and researching appliances just as much as researching some exotic location and finding that perfect hotel or restaurant. For the last few months I’ve been …

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Early Spring Salad with Fennel, Watercress, Pomegranate, and Hazelnut Vinaigrette

February 25, 2013
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In Southern California, fennel grows wild along the highway, a product of some long ago wayward seed blown by the wind or dropped by a bird. The frothy fronds with their wispy yellow flowers grow as tall as a tree alongside the stretch of coastline going through Camp Pendleton between Los Angeles and San Diego. I’ve often considered pulling over to see what they’d be like if I tried to dig one up, but I have yet to brave the highway traffic to do so.

Thought to have been brought to California by the Spanish hundreds of years ago, today wild fennel is considered by many to be an invasive plant. But never fear, if you’d like to grow it in your garden, you can buy non-invasive varieties. Easier still, just buy it in the market. While it’s available almost year round, the peak fennel season is autumn through early …

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