The health buzz about kale has been going on like f-o-r-e-v-e-r. Thankfully, I actually do like kale, and this salad is no exception. You know how kale leaves are normally quite tough and almost inedible? Well, something miraculous happens when you massage the leaves with lemon juice. The leaves transform into wonderful leaves of tenderness. Throw in the toasted pine nuts, ripe avocado, vine-ripened tomatoes, red onion and olives and you’ve got a winner. Continue reading
One of J’s favorite dishes (believe it or not) is Greek salad… the real authentic version, with chunky vegetables, and no lettuce in it. However, I always find this is a little sparse, so I add a few mixed lettuce leaves . To call this a Greek salad maybe an abomination, but I’ll live with it for now. The addition of lettuce leaves is completely optional.
Mixed greens, tomatoes, cucumber, red onion, Continue reading
In this Moroccan-style dish, quinoa is tossed with orange segments, dried apricots, sultanas (raisins), roasted whole almonds, cumin and garlic flakes.
It’s the perfect accompaniment to grilled vegetables, barbecued meats or fish. I find it particularly good with lamb. It can be enjoyed warm or cold. It’s quick and easy to make, sweet, fruity, nutty and packed full of flavor. Continue reading
A few weeks ago, J and I were sitting in Nordstrom’s marketplace café having a nice cup of afternoon tea. A couple near us were eating a salad. I couldn’t particularly see what the salad was, all that I could see was that it had chunks of beetroot (beets) in it, and I couldn’t stop thinking about the wonderful combination of beetroot (beets) with rocket (arugula), goat cheese and toasted walnuts.
This thought itself is incredibly wrong. To me, beetroot (beets) make me want to hurl. My first encounters of beetroot (beets) were at school lunches (or dinners for commoners like myself). Although I never tried them, the smell and sight of crunchy, bright red cubes of pickled beetroots (beets) still makes me want to Continue reading
Long gone are the days of thinking salad is boring and consists mainly of lettuce. The variations and combinations are countless – some are based on greens, some are based on tomatoes, and more substantial versions are based on grains or pasta. Unfortunately, there is a huge misconception that all salads are healthy… in essence, they can be, until you drench them in creamy salad dressings. A lot of restaurant’s salads contain more calories and fat than a main course (entrée).
I’m fortunate enough to enjoy salads without the creamy dressings. I simply love salads that are served with freshly squeezed lemon juice, or with a smidgen of lemon juice and olive oil dressing… herbs also go a long way. Continue reading
This happens to be one of the most delicious vegetarian dishes that I’ve come up with. Perfectly cooked pasta is tossed with roasted red peppers, roasted baby plum tomatoes, baby rocket (arugula) and feta cheese. This combination creates a flavor and texture sensation that will simply tantalize your taste buds. We enjoyed it hot, but it will also do well as a pasta salad, especially for a summer barbecue.
The dish features heavily on baby rocket (arugula), which is something we love. It’s aromatic, peppery and packs a punch for a salad leaf. If you’re not a big fan Continue reading
I cannot believe I’m writing an entry for caprese salad! It’s one of the simplest things in the World. It’s also one of my favorite salads of all time, and that’s why we had it for our starter for Valentine’s Day. It’s amazing how just a few simple ingredients can make such a delectable salad. The trick is to use the best quality tomatoes and mozzarella you can find. In the best mozzarella, I mean Italian imported buffalo mozzarella. Imported buffalo mozzarella is like heaven Continue reading
I’ve never been the pasta salad type of gal… that was before I invented this dish! It’s currently my favorite salad. I’m only a little disappointed that it’s now winter and it’s too cold for us to enjoy it.