Tag Archives: salad

Asparagus Ribbon Salad


“Mama… Look at all of the asparagusses!! Can I pick them?”

This summer is going to be the summer of the garden, though it’s not exactly my garden.

For the past few years, we’ve had a small garden in our backyard. I’ve grown a few tomatoes, peppers, and herbs in three small raised beds. But, this year, we’ll be gardening on a slightly larger scale. Continue Reading

Grilled Zucchini Caprese Salad

I’ve had a change of heart…. This summer, I am embracing salads.

In the past, salads were just a way to get rid of the plethora of lettuce that fills our CSA box all summer long. And, I’ve never been a fan of lettuce. This year, though, I have realized that salads don’t have to be full of lettuce. I realize that the rest of the world embraced this concept a long time ago. I guess I’m just a bit slow. But, this realization has completely changed the way I’ve been planning meals. Continue Reading

Mediterranean Quinoa Salad

I’ve recently started to really appreciate whole grains, especially quinoa. Sure, I’ve always been a fan of baking with whole wheat flour, and that’s all fine and great. But, I’m talking about cooking and eating whole grains that aren’t incorporated into baked goods.

It all started when I discovered salads made with whole grains like brown rice, quinoa, and bulgur wheat. On their own, I’ve always found the grains to be somewhat dull. Given the choice between a potato or rice as a side with my dinner, I’d take the potato every time (slathered with butter or topped with bacon and cheese, preferably, but that’s a recipe for another day). When the grains stop being a side dish and become the base for a flavorful salad, though, everything changes.

I fell in love with quinoa salads a few summers ago when I attended the Big Summer Potluck where all of the food was gluten-free. The usual summer pasta salad was off the table, but it was replaced with an assortment of gorgeous salads made with quinoa (which, happens to be gluten-free). The flavorful salads were hearty enough to eat as a main dish, but still felt light and summery.

Afterwards, I set out to make my own quinoa salads at home. I came across a great salad formula in Pam Anderson’s Cook Without a Book: Meatless Meals (yes, that’s an Amazon affiliate link) cookbook, and I’ve been happily whipping up my own salad creations ever since.

This summer, I am finding that I keep going back to the quinoa salads more than ever. Trying to cook my way through our weekly CSA share while also chasing Miss Maddie around the house has proved to be a bit of a challenge. I love that I can make a batch of quinoa the night before and keep it in the fridge overnight. Then, all I have to do is chop a few veggies, make a quick vinaigrette and stir it all together the next day. This particular version, loaded with Mediterranean flavors like marinated artichokes, olives, spinach, and feta cheese is my new favorite for a quick meal. Lunch is served! Continue Reading

Blood Orange Vinaigrette

Let’s talk about salad, shall we? It seems that when January rolls around, everyone starts eating salads again. Sure, I understand that a lot of people are making resolutions and turming over a new leaf in the new year, but as someone who is not a big fan of salads, it’s always a struggle for me.

Regardless of your opinion on diets, resolutions, or even salads, though, I think we can all agree that trying to incorporate more veggies into our diets is a good thing. So, even though I’m also not big on resolutions or diets, I do find myself taking a step back after the holidays and trying to get back to more balanced eating… And, yes, that often includes eating salads.

To make salads interesting (and in my opinion, edible) in the winter months, I tend to focus on roasted vegetables and big flavors. Cold foods don’t really do it for me any time of the year (except for ice cream…), especially in January. Eating a big salad for lunch sounds like a great idea until I realize that it’s in the 20s outside and all I want for lunch is something warm.  That’s where the roasted veggies come in. Not only do they add flavor, but they also add warmth, and warmth is key. My winter favorites include butternut squash, beets, and carrots.

In addition to the warmth, I find that I want different salad dressings.  I have to keep things interesting, and the same old organic Balsamic vinaigrette that I always have in the fridge (with a spare bottle in the pantry) just doesn’t do it for me. Lately, I’ve been turning to citrus.  Most recently, I decided to whip up a fast vinaigrette with some blood oranges I picked up at the grocery store. Sadly, the oranges weren’t quite as nice as I had hoped, but they still made a tasty vinaigrette. Of course, any oranges you have on hand will work just fine! Continue Reading