Recipes
Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean Slaw Salad Chickpea Salad Cucumber & Fennel Salad Easy Chickpea Appetizer Easy Potato Salad Edamame & Apple Salad Greek Style Salad Green Bean & Tomato Appetizer Grilled Figs & Arugula Salad Heirloom Tomato & Red Onion Salad Lemony Arugula Salad Mixed Baby Greens Salad Orange Carrot Salad Orzo Pasta Salad Purple Cabbage & Apple Salad Red Beet Salad Roasted Pepper Salad with Olives Roasted Red Bell Pepper Salad Spinach & Apple Salad Tuna & Egg Salad Tuna Salad White Bean & Blue Cheese Salad Wilted Spinach Salad Yellow Lentil Salad
Quick & Easy Pear and Arugula Salad
Ingredients: Serves: 2-4
1 ripe pear, cored and sliced into thin half-moons (don’t peel) 4 c baby arugula 3 tbsp. extra virgin olive oil 1-2 tbsp. red wine vinegar 1/3 cup pine nuts- toasted Salt and freshly ground black pepper to taste Directions:
Lay the pears out flat and slightly overlapping around the edges of 1 large plate. Leave the center open for greens.
Dress the arugula with the olive oil and vinegar, season to taste with the salt and pepper then place it in the center of the pate. Sprinkle with the pine nuts and serve.
Anchovy Stuffed Olive Salad
Ingredients: Serves: 6
2 tbsp. sherry vinegar ¼ c. extra virgin olive oil 1 garlic clove -minced 2 c colorful cherry tomatoes –quartered 12 anchovy-stuffed olives 1 shallot - finely chopped 1 tbsp. capers –drained Sea salt and black pepper to taste Directions:
Whisk the vinegar, olive oil and garlic together in a bowl. Add the tomatoes, olives, shallots and capers to the bowl with the dressing and toss lightly.
Adjust seasonings with the salt and pepper and serve.
Arugula & Pomegranate Salad
Ingredients: Serves: 4
1/2 cup pomegranate seeds 2 tbsp. extra virgin olive oil 1 tbsp. freshly squeezed lemon juice 1 tbsp. honey 4 cups baby arugula Sea salt & black pepper to taste Directions:
In a large bowl, combine pomegranate seeds, honey, lemon juice, olive oil and season to taste with salt and pepper. Fold in the arugula to coat well and serve next to steak or grilled chicken.
Asian Style Pasta Salad
Ingredients: Serves: 4 to 6
1 pound organic whole wheat penne ½ cup soy sauce ¼ cup sweet chili sauce 2 tsp. finely grated ginger 1/3 cup toasted sesame oil 1 tsp. garlic -minced 5 scallions –thinly sliced 3 tbsp. black sesame seeds -toasted Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook following package instructions until al dente. Meanwhile combine the rest of the ingredients in a salad bowl. Drain the pasta and add it to the salad bowl with the rest of the ingredients. Toss to coat, adjust seasonings and serve at room temperature or chilled.
Black Bean Salad
Ingredients: Serves: 4 to 6
The juice from 2 limes –freshly squeezed The zest from one lime ½ cup fresh cilantro -chopped 3 scallions- thinly sliced 1/3 cup extra virgin olive oil 32 oz. - can black beans - drained and rinsed ½ pound colorful cherry tomatoes –halved or quartered 1 small jalapeno pepper -minced Salt and freshly ground black pepper to taste ¼ tsp. ground cumin
Directions:
Whisk together the lime juice, zest, cilantro and scallions in a large salad bowl. Continue whisking while slowly adding the olive oil until emulsified. Fold in the beans, tomatoes and jalapeno. Season with the cumin salt and pepper and serve.
Black Eye peas & Spinach Salad
Ingredients: Serves: 4 to 6
¼ cup extra virgin olive oil 1 tbsp. red wine vinegar 1 tbsp. honey 15-oz can black eyed peas -rinsed and drained 10 scallions – thinly sliced 15 oz. can fire roasted tomatoes –diced & drained 4 cups baby spinach
Directions:
In a large bowl, combine the olive oil, vinegar, honey and whisk until combined. Add peas, tomatoes and scallions. Fold gently until well coated. Spoon over the spinach leaves and serve.
Blood Orange & Fennel Salad
Ingredients: Serves: 4
4 large, blood oranges Zest from 2 oranges 1 large fennel bulb -thinly sliced 2 shallots –thinly sliced 3 tbsp. extra virgin olive oil 10 basil leaves –thinly sliced Sea salt to taste Directions:
Juice one of the oranges and cut the rest of them horizontally into thin slices. (After you have zest and peeled)
Toss the orange slices with the fennel, basil and shallot slices. Whisk the olive oil, orange juice and zest together, and then pour it over the oranges and fennel mix. Season to taste with a pinch of sea salt and serve.
Caribbean Slaw Salad
Ingredients: Serves: 4
1/2 medium head red cabbage shredded 2 carrots -grated ½ granny smith apple -grated 1/2 cup lemon juice Salt and pepper, to taste ½ c cilantro –roughly chopped
Directions:
Toss the cabbage, carrots, apples and cilantro in a bowl with the lemon juice. Season with salt and pepper, chill for a few hours and serve next to chicken or seafood.
Chickpea Salad
Ingredients: Serves: 2 to 4
15 oz. can chickpeas -drained and rinsed 2 scallions –thinly sliced ½ c roasted red bell pepper –diced ¼ cup pine nuts -toasted 10 basil leaves -torn 2 tbsp. extra virgin olive oil 1 tbsp. red wine vinegar ½ tsp. ground cumin Salt and freshly ground black pepper to taste
Directions:
Combine the chickpeas, scallions, bell peppers, pine nuts, and basil. In a small bowl, whisk together the oil, cumin and vinegar and pour over the chickpea mixture then toss well to coat. Season with salt and pepper and serve.
Cucumber & Fennel Salad
Ingredients: Serves: 4
2 English cucumbers –thinly sliced 1 small fennel bulb –thinly sliced 2 tbsp. of the fennel fronds -minced The juice from 1/2 lemon –freshly squeezed 3 tbsp. extra virgin olive oil Sea salt to taste
Directions:
In a large salad bowl whisk the olive oil and lemon juice together then add the cucumber and fennel slices to the mixture. Season to taste with the sea salt and sprinkle with the fennel fronds then serve.
Easy Chickpea Appetizer
Ingredients: Serves: 2 to 4
15 oz. can chickpeas -drained and rinsed 2 scallions -sliced 1 red bell pepper -diced ¼ cup pine nuts -toasted 2 tbsp. extra virgin olive oil The juice from ½ lemon –freshly squeezed ½ tsp. cumin + more to taste Salt and freshly ground black pepper -to taste
Directions:
Combine the chickpeas, scallions, bell peppers and pine nuts. In a bowl whisk together the oil, lemon juice and cumin. Pour the dressing over the chickpea bell pepper mixture and toss to coat. Season with salt and pepper and serve.
Easy Potato Salad
Ingredients: Serves: 6-8
6 potatoes 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 3 scallions –thinly sliced Sea salt and black pepper to taste Directions:
Bring the potatoes to a boil in pot of salted water. Cook until tender then drain. Peel warm potatoes and slice them into ½ inch slices.
In a salad bowl combine olive oil or salad oil, vinegar and green onion and season with a pinch of salt. Add the potatoes to the bowl and toss to coat gently. Adjust seasonings with salad and pepper, cover and refrigerate a few hours before serving.
Edamame & Apple Salad
Ingredients: Serves: 4
1 pound frozen shelled edamame 1 tbsp. vegetable oil ¼ cup rice vinegar 2 granny smith apples -cored and cut into ¼-inch dice Sea salt to taste ¼ tsp. red pepper flakes + more to taste
Directions:
Bring 5 cups water to a boil. Add the edamame, return to a boil, and cook for 5 minutes. Drain and rinsed well with cold water. Mix the oil and vinegar in a large bowl. Add the edamame, apples and red pepper flakes and toss to coat. Season with the sea salt to taste and serve.
Greek Style Salad
Ingredients: Serves: 4
4 tomatoes -cut into wedges 1 small red onion -sliced ½ English cucumber - sliced 1 cup Kalamata olives 2 roasted red peppers –thinly sliced 8 oz. Feta cheese –cubed 1 tbsp. fresh oregano –minced 2 tbsp. lemon juice + more to taste –freshly squeezed ¼ c. extra virgin olive oil Sea salt and black pepper to taste Pita bread, to serve
Directions:
Whisk together the olive oil, lemon juice and oregano then pour over the rest of your ingredients.
Gently toss everything together, adjust seasonings and serve with pita bread.
Green Bean & Tomato Appetizer
Ingredients: Serves: 4
12 oz. green beans 1 red onion -chopped 2 3/4 oz. feta cheese - crumbled 2 tbsp. fresh oregano 2 tbsp. aged balsamic vinegar 1/4 – 1/3 c. extra virgin olive oil 2 c. colorful cherry tomatoes -halved
Directions:
Bring about 2 inches of water to a boil in the bottom of a steamer. Add the beans to the top part of the steamer, cover, and steam for 5 minutes, or until tender.
Place the beans in a large bowl and add the onion, tomatoes and feta cheese.
Mix the vinegar, oil and oregano together in a small bowl and pour over the salad. Toss gently to coat well and serve.
Grilled Figs & Arugula Salad
Ingredients: Serves: 4
3 tbsp. extra virgin olive oil Juice from ½ lemon - freshly squeezed ½ Lb. baby arugula 8 fresh figs -halved ¼ cup candied walnuts Salt and freshly ground black pepper, to taste
Directions:
Grill the figs on a cast iron griddle/pan until the sugars start to caramelize.
Whisk together the oil, juice, salt and pepper in a salad bowl. Add the arugula and figs and fold gently to combine. Divide the salad into 4 and top each serving with some candied walnuts.
Heirloom Tomato & Red Onion Salad
Ingredients: Serves: 4
2 lb. multi colored heirloom tomatoes -sliced 1 red onion - sliced thinly 10 basil leaves –thinly sliced or torn ¼ c fresh oregano -minced Sea salt and pepper to taste
Dressing: ¼ c. extra virgin olive oil 2 tbsp. red wine vinegar
Directions:
In a large salad bowl - whisk together the olive oil and vinegar. Add the tomatoes, onion and herbs and toss to coat gently. Season to taste with the salt and pepper and allow to sit at room temperature for half hour before serving.
Lemony Arugula Salad
Ingredients: Serves: 4
6 c baby arugula Freshly squeezed lemon juice from ½ lemon The zest from 1 lemon ¼ c. extra virgin olive oil Sea salt and black pepper to taste 2 oz. parmesan, shaved
Directions:
In a large bowl whisk the olive oil, lemon juice and lemon zest together. Season to taste with salt and pepper, then toss with the arugula leaves and the shaved parmesan.
Serve next to grilled chicken with extra lemon wedges on the side.
Mixed Baby Greens Salad
Ingredients: Serves: 4 to 6
3/4 lb. baby greens 1 large egg yolk 1tbsp Dijon mustard 2 tsp. red wine vinegar ¼ c. olive oil Salt and pepper to taste
In a large salad bowl whisk the egg yolk and slowly pour in the olive oil.
Add the vinegar and mustard and keep whisking until emulsified. Season to taste with salt and pepper. Add the baby greens to the dressing and toss to coat gently then serve.
Orange Carrot Salad
Ingredients: Serves: 4
½ lb. carrots- peeled and grated 3 tbsp. olive oil Freshly squeezed orange Juice from ½ orange 1 tsp. lemon juice –freshly squeezed Salt and pepper to taste 5 basil leaves –thinly sliced ¼ c candies walnuts- chopped
Whisk together the orange juice, lemon juice and olive oil and season to taste with salt and pepper. Pour over the carrots and basil, toss to coat and serve sprinkled with the walnuts.
Orzo Pasta Salad
Ingredients: Serves: 4 to 6
1 lb. orzo 4 scallions –thinly sliced ½ cup sun dried tomatoes packed in oil-drained & thinly sliced 20 basil leaves –thinly sliced Juice from ½ lemon 1/3 c extra virgin olive oil 1 cup pine nuts -toasted Salt and freshly ground black pepper, to taste
Directions:
Bring a medium pot of salted water to a boil and cook the orzo until al dente.
In a large bowl whisk together the olive oil and lemon juice. Add the scallions, tomatoes and basil and set aside.
Drain the orzo well and add to the bowl with the dressing together with the pine nuts. Toss to coat well, adjust seasonings with salt and pepper and serve at room temperature or chilled.
Purple Cabbage & Apple Salad
Ingredients: Serves: 4
1/2 medium head purple cabbage -shredded 1 carrot - grated 1 granny smith apple -julienned 1/2 cup lemon juice 1/4 c basil –thinly sliced Salt and pepper to taste
Directions:
Place the cabbage, carrots, and apple in a bowl and toss to combine. Pour in the lemon juice and basil and toss again. Season with salt and pepper - chill before serving.
Red Beet Salad
Ingredients: Serves: 2
1 lb. roasted beets -peeled 2 tbsp. aged balsamic vinegar 1 tbsp. extra virgin olive oil 1tbsp snipped fresh chives Sea salt to taste
Directions:
Cut the beets into 1 inch pieces and gently toss with the olive oil and balsamic vinegar. Season to taste with the sea salt and sprinkle with chives. Serve at room temperature.
Roasted Pepper Salad with Olives
Ingredients: Serves: 8
6 red bell peppers ¼ c. Extra-virgin olive oil 2 tbsp. dry sherry vinegar 2 garlic cloves, crushed Salt and pepper to taste 10 black olives –halved lengthwise Directions:
Preheat the broiler to high. Place the bell peppers on a wire rack and broiler pan and cook under the broiler until their skins have blackened, turning them frequently. Remove the roasted bell peppers from the heat, and er put them in a bowl and cover tightly with plastic wrap. The steam helps to soften the skins and makes it easier to remove them. Let them sit until cool enough to handle. Holding one bell pepper at a time over a clean bowl, make a small hole in the base and gently squeeze out the juices and reserve them. Still holding the bell pepper over the bowl, carefully peel off the blackened skin with your fingers, or a knife, and discard it. Cut the bell peppers in half and remove the stem, core, and seeds, then cut each bell pepper into neat thin strips. Arrange the bell pepper strips on a serving dish and top with the olives. To the reserved pepper juices add the olive oil, sherry vinegar, garlic, salt and pepper. Whisk together until combined. Drizzle the dressing over the salad and serve at room temperature.
Roasted Red Bell Pepper Salad
Ingredients: Serves: 4
4 red bell peppers 4 ripe tomatoes 15 basil leaves –thinly sliced 2 garlic cloves -grated Salt and pepper to taste 1 tbsp. red wine vinegar
Directions:
Preheat the broiler. Place the peppers on a baking sheet and cook under the broiler, turning occasionally, for 15 minutes. Add the tomatoes, and broil, turning occasionally until all the skins are charred and blistered. Remove from the heat and let cool. Peel and seed the bell peppers and tomatoes and slice them thinly. Place in a bowl with the garlic and basil, add the red wine vinegar and mix well. Season to taste with salt and pepper. Serve at room temperature.
Spinach & Apple Salad
Ingredients: Serves 4 to 6
1/3 c. extra virgin olive oil ¼ cup sherry vinegar 1 tbsp. honey ½ lb. baby spinach 2 granny smith apples -cored and diced 5 scallion –thinly sliced -white parts only 2/3 cup toasted walnuts ½ cup golden raisins Salt and freshly ground black pepper -to taste
Directions:
Whisk the oil and vinegar together in a bowl, then whisk in the honey until well blended. Season with salt and pepper to taste. Combine the spinach, apples, scallions, walnuts, and raisins in a large bowl. Pour the dressing over it and toss to coat.
Tuna & Egg Salad
Ingredients: Serves: 2
2 hard-boiled eggs –cooled, peeled & diced 3-4 tbsps. mayo One canned tuna in oil -drained and flaked 3 scallions –thinly sliced 2 tbsp. fresh parsley -minced Salt and pepper to taste
Directions:
In a medium bowl combine all of the ingredients until well coated with the mayo. Adjust seasonings with salt and pepper and serve on toasted bread.
Tuna Salad
Ingredients: Serves: 6
¼ c red onion –finely chopped 2 tbsp. lemon juice 2 tbsp. extra virgin olive oil 15 oz. can black beans –drained well 10 oz. can tuna -drained and flaked 2 roma tomatoes –diced 2 tbs. fresh parsley -chopped Sea salt and black pepper to taste 1 head Butter Lettuce 1 lemon cut into wedges for garnish Directions:
In a large salad bowl whisk together the olive oil, lemon juice, onion and parsley. Season with a pinch of salt. Add the tuna, black beans and tomatoes to the bowl and toss to coat gently. Adjust seasonings with salt and pepper and serve in the butter lettuce leaves with lemon wedges.
White Bean & Blue Cheese Salad
Ingredients: Serves: 4
2 x 15 oz. can white beans 4 tbsp. olive oil 2 tbsp. sherry vinegar 1 tbsp. honey 2 tsp. honey mustard ½ tsp. red pepper flakes + more to taste Salt and pepper to taste 2 tbsps. Toasted pine nuts 7 oz. blue cheese -crumbled Directions:
Rinse and drain the beans and set aside in a salad bowl. Make the dressing by whisking together the olive oil, vinegar, honey mustard and red pepper flakes together. Season to taste with salt and pepper. Pour the dressing over the beans and gently toss. Sprinkle with the pine nuts and blue cheese and serve.
Wilted Spinach Salad
Ingredients: Serves: 2
1 lb. Fresh baby spinach leaves 3 garlic cloves 1 tbsp. olive oil ¼ c pine nuts -toasted Freshly grated nutmeg to taste Salt and pepper to taste
Directions:
Heat up the olive oil in a large pan and add the garlic cloves to sauté until golden. Add the baby spinach and cook for a few minutes until wilted. Season to taste with salt, pepper and nutmeg. Sprinkle with the pine nuts and serve with a fried egg on top.
Yellow Lentil Salad
Ingredients: Serves: 4
2 tbsp. olive oil 2 garlic cloves -minced 2 tsp. grated fresh ginger 1.5 cups yellow lentils 3 cups vegetable stock 2 tbsp. chopped fresh cilantro 5 oz. soft goat cheese –smashed with a fork Salt and pepper to taste 1 lemon - cut into wedges
Directions:
Heat 1 tbsp. of olive oil in a large pan over medium heat and add the garlic and ginger. Sauté for 2 minutes then stir in the lentils. Add the stock, a ladleful at a time, until it is all absorbed, stirring constantly- this will take about 20 minutes. Remove from the heat and stir in the cilantro and goat cheese. Adjust seasonings with salt and pepper and serve at room temperature with lemon wedges.