This recipe combines spinach leaves with quinoa and harissa spiced chickpeas tossed in carrot-orange vinaigrette with sautéed asparagus and mushrooms and fresh peas topped off with creamy burrata.
This variation of Caesar salad comes together right in the bowl. Rather than dumping a creamy and heavy (albeit delicious) dressing on the romaine, in this recipe the garlic is mashed together with the anchovies and olive oil, then tossed with the romaine, lemon juice, egg yolk and Parmesan cheese.
I don’t have a grill so I love searing steak in a cast-iron skillet on the stove. The high heat and cast iron give the steak a nice crispy outer crust.
Crispy, thinly sliced pieces of hearts of romaine lettuce are combined with sprouts, crispy chow mein noodles and green onions and tossed in a light and simple combination of sesame oil and rice vinegar.
As the name implies, this salad is loaded with a mix of fresh and roasted vegetables for a hearty end-of-summer salad.
Seared bay scallops are paired with corn, grilled zucchini and summer squash over faro and arugula for this light summer salad.
Sliced pieces of crunchy bok choy are tossed in the spicy and savory Thai dressing and topped with sweet candied peanuts for a refreshing salad.
In this recipe I grill the avocado until grill marks develop so the avocado has a smoky, charred flavor. It pairs well with the bright, acidic notes of the citrus and crisp, slightly sweet licorice flavor of the fennel.
My diet is all about balance – for example this salad is made with a lighter Greek yogurt based Caesar dressing so that I can add crispy shrimp to the top.
This fruit arrangement is the perfect centerpiece for brunches.