As a child I didn’t care much for plain salads, so today I am creating ways in which to present salads to my family in delicious and inviting ways, such as this recipe.
1 large eggplant
2 med. onions
2 bell peppers
2 packages fresh mushrooms
12-14 cloves garlic
Sea salt & pepper per taste
Fresh basil or parsley
1/3 c. virgin olive oil
There is nothing to it! Just watch the video for easy instructions!
Elegant and refreshingly tasteful, this salad is a beautiful addition to many summer dishes, or add smoked salmon for your main dish!
3 small – medium heads of romaine or your favorite salad greens
5 green onions
1 med. cucumber
1/4 c. mayo
1/4 c. extra virgin olive oil
1/2 tsp. Himalayan salt
Juice of 1 lemon
1/4 tsp. black pepper
1 tbsp. capers
2 small (or 1 large) grapefruit
1 med. ripe mango
1 c. smoked wild salmon
2 tbsp. feta cheese
Small bunch fresh parsley or other herbs
For preparation instructions click here.
This recipe is great for large gatherings! It makes over 30 servings and is a perfect side dish for summer BBQs, and delicious with many different meat and fish main dishes. This light, flavorful recipe is much healthier than traditional potato salad.
Boil about 15 large (or 20) small potatoes. When cool, peel and slice into small cubes. In a (separate) large bowl, combine the following ingredients:
3 large onions sliced into long, thin pieces
2 1/2 cups extra virgin olive oil
2 cups vinegar
1 tbsp. raw sugar
1 tbsp. powdered garlic
1/2 tbsp. ground black pepper
2 tbsp.sea salt
2 tbsp. capers
2 cans pitted black olives
Fresh parsley for decoration
Add potatoes to dressing, mix well, and refrigerate.
5-6 cloves fresh garlic
5 egg yolks
1/2 cup red wine vinegar
3/4 tsp. white or black pepper
Juice of 1/2 lemon
2 oz. anchovies
1 1/2 cup extra virgin olive oil
1/2 tsp. sea salt
1/2 cup Parmesan or Romano cheese
Start by combining garlic, vinegar, egg yolks, pepper, lemon juice and anchovies in a food processor and blend well. Gradually add olive oil and salt. Then add Parmesan or Romano cheese … and you are done! Pour dressing into a glass jar and store in refrigerator.
This recipe was created for lunch while assembling recipes for a cookbook. These were the ingredients that were on hand at the time. We used shredded mozzarella, but goat cheese would take the flavors to a whole new level.
1 tsp cinnamon
4 tsp raw sugar
1 bunch kale, rinsed
1/3 cup lemon juice
2 tbsp. raw honey
¾ tsp. salt
3 tbsp. lemon olive oil (or regular olive oil)
¼ cup raisins
¼ cup chopped almonds
¼ cup chopped walnuts
1 cup green grapes, whole
8 large figs, rinsed and sliced in half, lengthwise
3 tbsp. butter
½ cup goat cheese or mozzarella
1. Combine cinnamon and sugar in a small bowl. Set aside.
2. Strip kale leaves from the stalk, discard stalk and chop leaves.
3. Put kale leaves into a large bowl, add lemon, honey and salt. Using your hands, massage ingredients for about a minute.
4. Add olive oil, raisins, almonds, walnuts, grapes, and a pinch of black pepper. Combine well and set aside.
5. Preheat broiler to high.
6. Dip the cut end of the figs into the sugar and cinnamon mixture and set cut side up on a foiled lined cookie sheet. Top each fig with a small slice of butter. Broil for about 3 minutes, and then add about a teaspoon of goat cheese (or mozzarella) to the tops of each of the figs. Broil for another 2-3 minutes.
7. Place figs on the salad and enjoy!
Tip: You could set aside some of the grapes, raisins, almonds, and walnuts to top the salad for a more inviting presentation.
½ large onion, sliced
1/3 tsp. salt (or to taste)
½ large red pepper, sliced
4 large cloves garlic, diced
1 package (18 oz) cherry tomatoes, whole or halved
2 ½ tbsp. balsamic vinegar
4 tbsp. extra virgin olive oil
1 can (6 oz) pitted black or green olives, whole or sliced
1 package (12 oz) marinated fresh mozzarella, small balls or sliced
Black pepper to taste
Small bunch of fresh basil, coarsely chopped
1. Combine onion and salt in large bowl.
2. Add red pepper, garlic, tomatoes, balsamic vinegar, olive oil, olives, mozzarella, black pepper and basil. Combine well. Great served with a tasty grilled sandwich!
Tips: For how to easily peel garlic, check out our video at http://www.youtube.com/watch?v=qygqwSy14yk.
This is a fresh and easy addition to your summer BBQ or great with your favorite sandwiches. Get your kids involved by asking them to wash the basil while you cut up the rest of the ingredients.
10 Roma tomatoes (I like mine pealed)
1 ripe avocado, sliced or cubed
1 tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
1 tsp. apple cider vinegar
Small bunch fresh basil, chopped
Pinch of black pepper
Pinch of sea salt
Slice tomatoes or cut them in half. Add salt, pepper, vinegar, basil and olive oil. Mix well. Add avocado and mix lightly once again … and that’s all it takes!
Here is a simple recipe and video instructions on how easy it is to make your own salad dressing avoiding preservatives, artificial flavors and colors, and hydrogenated fats.
6 cloves fresh garlic
2 tsp. sea salt
1 Tbsp. raw honey
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 cup vinegar
1 cup olive oil