There’s nothing like the fresh crunchy flavor of fennel bulbs and they’re a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a to slice fennel paper thin for your salad. Fennel tends to turn brown so toss the fennel slices in…
Salads
Shaved Brussels Sprouts Salad with Grated Parmesan Cheese and Toasted Walnuts
Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I’d never thought of using brussels sprouts raw in a salad but it’s one of the easiest and tastiest ways to use them. Brussels sprouts are an odd vegetable. Their…
Beet, arugula, goat cheese and toasted walnut salad
Before you even take a bite of this beet salad you’ll be impressed. Just the colors alone make it wonderful. The paper thin sliced beets, walnuts, cheese and arugula create a flavor combination that works in spades. Ingredients (for two people): Two cooked, peeled beets Walnuts, shelled and lightly toasted – 50 grams Arugula…
Chick peas with roasted red pepper, green onion and a hint of balsamic
One of the best ways to eat well and lose those extra pounds painlessly is by focusing on beans and whole grains. I happen to love both, so it’s not hard for me. So today I chose to have chick peas for lunch. There are really so many ways to prepare them; here’s one…
Puntarelle salad
Every time I go to the market I find something new and fascinating. Usually it’s the food; some prepped and ready to cook vegetable dish or a new seasonal arrival at the market that merits being photographed and then eaten. I also love to chat with the vendors and see what they’re up to….