This is a great entree salad that can be made with what you have on hand. However, it’s so good that I often will buy ingredients specifically to use in this salad.
The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge. The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.
Continue reading Clean-Out-the-Fridge Salad with Miso – Tahini Dressing
It can be a challenge to find healthful food when you are travelling. The food that is available on the plane is typically heavy, meat ridden and awful. Even finding something healthy in the airport can be a challenge. Vegetarian options tend to be heavy with dairy or completely bland. I’ve stopped fighting the battle to find healthy options in the airport, and I’ve taken to carrying on a bento box meal whenever possible.
This quinoa salad is packed with healthy veggies and flavor. It combines classic Mediterranean flavors like olives, lemon, olive oil, parsley and feta. I’ve added some shrimp in this version as well. This is vegetarian if you omit the shrimp and vegan if you omit the feta.
Continue reading Leaving on a Jet Plane
Panzanella is a Tuscan salad typically made with pieces of stale bread which absorb the salad dressing and juices from the vegetable ingredients in the salad. Panzanella made with fresh summer tomatoes is one of my absolute favorite summer salads. But what about winter panzanella? I had some leftover pumpernickel bread, so I decided to create a winter panzanella.
Roasted acorn squash, crisp apple, sauteed kale and toasted hazelnuts all contribute to this delightfully wintry salad. This salad is amazing and rivals the summer classic. It would be an excellent addition to any holiday table.
Continue reading Winter Panzanella