Month: May 2019


Quinoa and Brussels Sprout Salad with Kalamata Olives and Feta

Difficulty Easy

(Serves 3-4) 2 cups cooked quinoa, room temperature 3 cups shaved Brussels sprouts 2 roasted red peppers, seeded and diced 1/4 cup pitted Kalamata olives, sliced 1/2 cup feta cheese, crumbled 2 tbsp lemon juice 2 tbsp red wine vinegar 3/4 cup Extra virgin olive oil 2 tbsp capers 1 […]


Asparagus, Snap Pea, and Radish Salad with Whipped Ricotta Toast

(Serves 2) 6 or 7 thick stemmed asparagus (skinny ones won’t work), bottoms trimmed 3 medium radishes, shaved on a mandoline 1 cup snap peas, julienned 1 cup whole milk ricotta cheese 2 tbsp toasted pine nuts 1 tbsp fresh mint, torn 1/2 tsp lemon zest 5-6 tbsp extra virgin […]


Zucchini, Snap Pea, and Quinoa Salad

(Serves 2 heartily, or 4 as a side) 2 medium zucchini 2 cups snap peas 2 cups cooked quinoa, cold 1 jalapeno, sliced 2 tbsp rice wine vinegar 2 tsp honey 6 tbsp extra virgin olive oil Kosher salt black pepper, from peppermill Make dressing by whisking honey and vinegar […]


English Pea and Baby Zucchini Pasta Salad with Burrata

(Serves 2 heartily, or 4 as a side) 1 1/2 cups cooked small shaped pasta (regular or gluten free, I used shells), room temperature 1 cup English peas, blanched (instructions in recipe) 1 cup baby zucchini, shaved thinly on mandoline 2 endives, washed and dried, leaves pulled off the core […]


Kale and Cucumber Salad with Greek Yogurt and Feta Dressing

(Serves 2) 3 Kirby cucumbers, thinly sliced (I use a mandoline) 2 cups kale, stalks removed, chopped 3-4 oz feta cheese, crumbled 1 clove garlic, smashed 1/2 cup fresh herbs (I recommend dill, mint, and basil, but use what you like), coarsely chopped 1 cup Greek yogurt (fat content negotiable, […]


Sarah’s Dream Pizzeria Salad

(Serves 2) 1 cup radicchio, chopped 1/2 cup zucchini, medium dice 4-5 oz mozzarella, cubed 1 tbsp capers, drained 1 cup roasted cauliflower, room temperature, cut into one inch pieces 3/4 cup cooked chick peas, room temperature 12 slices soppressata 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp […]


Whipped Pesto Ricotta Dip

(makes appx. 1 1/2 cups) 1 cup whole milk ricotta cheese 2 tbsp extra virgin olive oil 1/2 cup pesto (homemade or store bought) pinch of Kosher salt black pepper Add ricotta, salt, and a few cranks of black pepper to the bowl of a food processor and process for […]


Classic Blue Cheese Dressing

Makes 1 1/4 cup 1/2 cup buttermilk 2-3 oz crumbled blue cheese (Maytag is frequently used, but any good quality will do) 1 clove garlic, finely chopped the juice of 1/2 a lemon dash of Worcestershire sauce Kosher salt (to taste) black pepper (to taste) Whisk all ingredients except for […]


Avocado Lime Dressing

(Serves 2) 1 medium avocado, peeled, pit removed 1 small lime, juiced 1/4 cup cool water 2 tbsp extra virgin olive oil pinch of sugar Kosher salt (to taste) black pepper (to taste) In blender, food processor, or using immersion blender and small carafe (ideal for this amount of dressing), […]