This season in our lives has certainly had its challenges. As I type this, we are still in the middle of the pandemic and things are nowhere near normal. Or what used to be normal. Or, now maybe a new normal. Anyway, I have been trying to keep things as sane as possible and trying to come up with ideas for dinner. And that is how salad came to be a regular dinner around here.
Continue reading “How to Build a Not-Boring Salad”
I love this salad! Black beans, quinoa, corn, red onions, cucumbers, radishes, toasted pumpkin seeds, and fresh lime juice. That’s the recipe. It’s so easy, make it for lunch or a big bowl for company!
Continue reading “Quinoa, Corn & Black Bean Salad”
I love making salads in the springtime. To me, the ideal salad is a combination of fresh lettuce with some fresh fruit, crunchy nuts, and something briny. In this case, that’s capers. Doused in tangy, lemony dressing, this salad is perfect for one or a crowd.
Continue reading “Tricolore Salad with Capers, Walnuts, Orange Supremes, and Lemon Shallot Vinaigrette”
Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.
Continue reading “Honey Nut Squash 2 Ways: Sweet Potato Honey Nut Squash Soup & Roasted Honey Nut Quinoa Salad”
Both of these dishes are simple and delicious but the star of the show is the garlicky mustard dressing. With freshly shelled peas and amazing asparagus it can’t get much springier than this.
Continue reading “Sliced Portobello Steak or Pan Seared Tofu with Garlicky Mustard Dressing & Spring Vegetables”