I like to be outside as much as possible during the long summer days. So when it’s dinnertime I want to get in and out of the kitchen quickly. This is a crunchy refreshing cool easy salad that you can prepare in a flash!
2 stalks celery peeled and chopped roughly
1 pint Heirloom Mini Tomatoes
1 Avocado-chopped into chunks
1 teaspoon of Lemon Zest
1 tablespoon Truffle Oil
Sea Salt and Pepper to taste
Handful of Toasted Almonds
In a small bowl combine all ingredients. Toss gently. And serve
A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.
4-5 Yellow beets –boiled until fork tender, then peeled and sliced
2 handfuls Rocket (arugula)
Chevre as much as you like –torn into pieces
1 handful toasted Almond slivers
pinch of Sea Salt
Fresh Cracked Pepper
2 tablespooons of your favorite Olive Oil
Toss together and enjoy !
I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.
½ bulb of Fennel
½ Anjou Pear
Pinch Sea Salt
A few twists of cracked Black Pepper
1 dried Apricot-hand sliced very thin
A few Mint leaves
Slice Pear and arrange on the bottom of your serving plate.
In a small bowl place sliced cucumber and fennel Add salt and pepper.
Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.
Apple Cider Vinaigrette
On a small bowl add
5 mint leaves
½ teaspoon sugar
1 tablespoon Apple Cider Vinegar
Macerate together with a wooden spoon.
Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.
Squeeze ¼ Meyer Lemon and zest. Mix together.
This is a great example of the simplicity of Italian cooking.
Just a few essential ingredients yield a bold and beautiful flavor.
2 jars -Tuna in oil –canned tuna works just as well.
1 can Cannellini Beans-rinsed and drained
juice and zest of ½ Orange
Pinch Sea Salt
Freshly Ground Black Pepper
Zest orange and set aside.
Remove tuna from olive oil and place in bowl. Add Beans, Juice from orange a pinch of salt. Add Toasted almonds, pepper and a good drizzle of olive oil. Toss gently and pour into serving bowl.
Sprinkle with zest and serve.
Eat on its own or accompanied by a nice crostini.
The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.
1 Red Pepper-sliced
1 Yellow Pepper-sliced
1 Red Jalapeno pepper- grated
1 Bulb Fennel-sliced
1 thumb sized knob of Ginger-chopped
1 tablespoon Parsley
pinch of Sea Salt
a few turns of the grinder-Black pepper
1 ball Mozzerella-sliced thick
Toasted almonds-to sprinkle
Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.
Sprinkle with parsley, salt, and pepper. Mix .
Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.
Sprinkle with almonds and a drizzle of olive oil. Serve.
Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.
1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one
10 heirloom cherry tomatoes-cut in half
Fresh cracked pepper
Wedge of lemon
Zest of lemon
Sprinkle of toasted almond slices
1 tablespoon Olive oil or truffle oil
Toast your almonds and set aside.
In a small bowl, add greens, and tomatoes.
Squeeze lemon ,add zest. Toss with oil, salt and pepper.
Sprinkle with almonds.
A classic with a twist- The fresh lemony taste makes all the difference.
½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water
½ cup-Sour Cream
1 tablespoon- Truffle Oil
1 small Tomato-peeled, seeded and chopped
Juice of ¼ Lemon
1 Lemon –zest
Fresh Cracked Black Pepper
In a large bowl combine mayo, sour cream, and truffle oil – whisk well.
Stir in celery, tomato, and lemon juice, salt, and pepper.
Add Pasta and toss. Add lemon zest to taste.
Refrigerate until ready to serve.