Salad Recipes

Sweet Potato, brussels sprouts and quinoa salad with apple cider vinaigrette dressing


For the Salad:

  • 1 cup quinoa                                          

  • 2 cup sweet potato, diced

  • 1 ½ cup vegetable broth                        

  • 1 cup Brussels sprouts, sliced

  • 1 tbsp. olive oil                                      

  • 2 tbsp. dried cranberries

  • 2 tbsp. garlic puree            

  • ¼ cup sliced almonds, toasted

  • ½ onion, minced                                    

  • 1 tsp. ginger                           

For the Dressing:

  • 2 tbsp. Apple Cider                                

  • 1 tbsp. honey

  • ¼ cup cider vinegar                                

  • 3 tbsp. olive oil      

  • 1 tbsp. Dijon mustard                            

  • Salt and pepper to taste


Place the quinoa and broth into a pot and bring to a boil over medium heat. Cover and reduce the heat to a low simmer for 15-20 minutes. Once the quinoa is cooked, remove from the stove and allow to cool.

Place the olive oil, garlic, onion, and ginger into a large skillet. Cook over medium heat (about 3-4 minutes) until the onion is translucent. Add the sweet potatoes and Brussel sprouts and let cook for 10 minutes until softened. Remove from the stove and allow to cool.

Combine the apple cider, honey, Dijon mustard, and cider vinegar while slowly adding the olive oil and whisking all the ingredients together.

In a separate bowl, combine the quinoa, Brussels sprouts and sweet potato. Drizzle the dressing over the top and season to taste with salt and pepper.

Garnish with dried cranberries and sliced almonds and enjoy!

Download the recipe here.



  • 1 lemon, halved lengthwise, thinly sliced, seeds removed            

  • ½ tsp. sugar

  • 1 tbsp. fresh sage leaves, thinly sliced

  • 2 tbsp. olive oil

  • 1 tbsp. pomegranate molasses         

  • ½ tsp. ground allspice

  • ½ lb. mixed small tomatoes

  • ½ red onion, thinly sliced

  • ¼ cup parsley leaves, tender stems

  • ¼ cup fresh mint leaves

  • ¼ cup purple sprouts (optional)

  • Kosher salt and freshly ground black pepper


Preheat the oven to 325 degrees. Cook lemon slices in a medium saucepan of boiling water for 2 minutes to remove bitterness. Drain and pat dry.

Gently toss lemon slices with sage, sugar, and 1 tbsp. of olive oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored (about 15-20 minutes). Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 tbsp. of olive oil in a large bowl. Season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts (if using) and toss gently. Season with salt and pepper to taste.


Download the recipe here.

Roasted Sweet Potato and Avocado Salad


  • 10 cups of sweet potatoes, washed and diced (about 3-4 medium to large potatoes)

  • 2 tbsp. extra virgin olive oil                

  • 1 ½ tsp. sea salt

  • 4 oz. baby spinach, washed and chopped

  • ½ cup red onion, thinly sliced

  • 1 tbsp. apple cider vinegar                                 

  • ½ tsp. ground white pepper

  • 2 tbsp. lemon juice                           

  • ⅓ cup dried cranberries

  • 1 ripe avocado, large chunks                           

  • 1 tbsp. toasted sesame seeds


Wash the sweet potatoes with a brush to clean the skin and remove all the dirt. Dice into 1 inch pieces and toss in a bowl with 1 tbsp. of extra virgin olive oil and 1 tsp. of sea salt. Place on a baking sheet and roast for about 30 minutes in a 350 degree oven.

 Allow to cool when fully cooked. This can be done a few days in advance and refrigerated until you are ready to make the salad.

 Next, in a bowl place the sliced red onion, dried cranberries, chopped baby spinach, roasted sweet potatoes, cranberries, lemon juice, apple cider vinegar, ½ tsp. sea salt, ½ tsp. ground white pepper, and the last of the extra virgin olive oil.

Toss evenly until mixed, then fold in the diced avocado. Place in a nice serving dish and sprinkle with the sesame seeds.

Download the recipe here.

Watermelon Salad with Goat Cheese Cream


For the Salad:

  • 1 tbsp. toasted sesame seeds

  • 1 tbsp. toasted salted pumpkin seeds

  • 1 tbsp. toasted sunflower seeds

  • 4 cups watermelon, cut into cubes

  • 2 tbsp. red onion, finely chopped

  • 1 tbsp. cilantro, chopped

  • 1 tbsp. basil, chopped

  • 2 tbsp. extra virgin olive oil

  • 1 tbsp. vegetable oil

  • 4 oz. goat cheese crumbles

  • 1 tbsp. red wine vinegar

  • 1 tsp. chili oil

  • 1 lime quartet, for garnish

  • salt and pepper to taste

For the Spice Mix:

  • 1/2 tsp. ground cumin

  • 1/4 tsp. chili powder

  • 1/4 tsp. paprika

  • 1/8 tsp. cayenne pepper


In a large bowl, mix all the spices together and set aside.

For the salad, combine the sesame seeds, pumpkin seeds, and sunflower seeds in a skillet over medium heat. Cook for 1 minute and then add the spice mix. Keep stirring for another minute until toasted and fragrant. Remove the seed mixture from the heat and let it cool completely in the skillet.

In a separate bowl, toss together the watermelon, onion, cilantro, mint, basil, and olive oil in a bowl and let it rest for 20 minutes.

For the goat cheese, mix it with the vinegar and chili oil. Then add the watermelon salad and combine. Divide the spiced toasted seeds, top the salad, and serve.

Download the recipe here.

Charred Grilled Summer Vegetable Salad


For the Salad:

  • 1 zucchini, cut length wise (½ inch thick)

  • 1 yellow squash, cut length wise (½ inch thick)

  • 1 pint cherry tomatoes

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 red onion, cut into wheels (½ inch thick)

  • ¼ cup thyme

  • ¼ cup parsley

  • ¼ cup oregano

  • ½ cup olive oil

  • Pinch of salt and pepper

  • ½ bunch asparagus

For the Dressing:

  • 1 medium clove of garlic, chopped

  • 3 cups olive oil

  • 1 cup sherry vinegar

  • 3 tbsp. Dijon mustard

  • 2 tbsp. lemon juice

  • Pink of salt and pepper


Preheat the grill to medium heat. In a large bowl, toss the vegetables with a ½ cup of olive oil and season with salt, pepper, fresh thyme, parsley and oregano.

 Grill the vegetables, turning them occasionally until charred and tender (about 5-7 minutes). Once they are charred, remove them and allow to cool.

 In a small bowl, mix together the garlic, sherry vinegar, Dijon mustard and lemon juice. Slowly add the olive oil while whisking all the ingredients to make an emulsified dressing. Season with salt and pepper to taste. Remove the skin and seeds from the bell peppers and begin to dice all vegetables to ¾ of an inch or bite size.

 Combine all vegetables into a bowl and toss with the dressing. Season to taste and enjoy!

Download the recipe here.

watermelon and HEIRLOOM tomato salad


  • 12 cups of watermelon, diced and chilled (½ red and ½ yellow)            

  • 5 medium colored heirloom tomatoes, diced similarly to watermelon

  • 1 large red onion, thinly sliced

  • ¼ cup extra virgin olive oil

  • 4 limes, juiced

  • 1 ½ tsp. sea salt

  • ¾ tsp. ground black pepper

  • 1 cup mint, chopped

  • 1 cup basil, chopped

  • 1 ½ cups crumbled feta cheese


Dice the watermelon and tomatoes and place them in a colander to drain off excess juice. While those are draining, thinly slice the red onion and chop the basil and mint. In a large bowl, combine the diced watermelon, tomatoes, red onions, chopped mint and basil.

Toss with olive oil, lime juice, salt and pepper and add the crumbled feta cheese.

Do the final toss, serve right away and enjoy!

Download the recipe here.

Summer Corn and Blackberry Salad


For the salad:

  • 4 ears fresh local corn, shucked and silk removed                      

  • 1 cup blackberries

  • 2 cups fresh baby spinach, washed and dried

  • ½ small Jicama, peeled and julienned

  • 1 cup baby arugula, washed and dried

  • ½ small red onion, thinly sliced

For the dressing:

  • ¼ cup apple cider vinegar

  • 2 tbsp. olive oil

  • 1 tbsp. local wild honey                     

  • 1 tsp. rosemary, chopped

  • 1 tsp. parsley, chopped                     

  • Salt and pepper to taste   


In a large pot of water add salt and boil the corn until tender (about 3-4 minutes). Remove and allow the corn to cool.

In a medium bowl, combine all the salad dressing ingredients and whisk until fully blended.  

Cut the kernels off the cob and add into the medium bowl with the dressing. Add the julienned Jicama, red onion, spinach and arugula. Toss with the dressing and adjust the seasoning with salt and pepper.

Add the blackberries in and mix lightly. Serve and enjoy!

Download the recipe here.

Toasted quinoa salad


  • ¾ cup quinoa                                                                   

  • 1 cup pitted and halved olive

  • 1 ¼ cup water                                                                  

  • 1 cup toasted walnuts

  • 5 oz. uncooked beets, peeled and grated                        

  • 1 tbsp. olive oil

  • 1 bunch parsley                                                               

  • ½ orange, zested


In a large skillet over medium heat toast the quinoa for 20 minutes (stir regularly), the quinoa will start to change color.

When the quinoa is well toasted add the grated beets and let cook for 2 minutes then add the olives, parsley stalks and olive oil to the quinoa. Then pour 1 ¼ cup of water and let it cook at medium heat for 10 to 15 minutes, time for the liquid to evaporate, and cook the quinoa. Toast the walnuts in the oven until they are a golden color. Allow them to cool down and coarsely chop them.

When the quinoa is cook (tender) and cooled down, mix together the orange zest, walnut and chopped parsley leaves.

Season to taste.

Can be served with a side of Greek yogurt.

Serve and enjoyed.

Download the recipe here.

Spring Asparagus salad


Balsamic Vinaigrette:

  • 6 tbsp. balsamic vinegar                                    

  • 2 tsp. honey

  • 2 ¼ cup olive oil                                                 

  • 1 clove of garlic, minced

  • 2 tsp. Dijon Mustard   

  • Salt and ground black pepper                                       


  • 2 lbs. fresh asparagus  

  • 4 oz. feta cheese, crumbled

  • 12 oz. Heirloom cherry tomatoes

  • 1 tbsp. parsley, chopped

  • ⅔ cup toasted walnuts, chopped

  • Salt, for blanching water                     


Bring a large pot of water to a boil and add a dash of salt for blanching the Asparagus. Add Asparagus to the boiling water and cook for 2-4 mins until the stalks become tender and crisp. Have a separate bowl set to the side with ice water to shock the blanched Asparagus and cool it down for about 30 seconds, then drain.

In a medium sized Bowl add the balsamic, honey, minced garlic and Dijon mustard. Start to whisk the ingredients and slowly drizzle in the olive oi, until it forms a thick emulsified dressing, adjust seasoning with salt and freshly ground Black pepper to your preferred taste.

Next add the Blanched Asparagus, cut Heirloom cherry tomatoes, toasted chopped Walnuts, chopped Italian parsley, and Feta Cheese crumbles. Toss all ingredient together, serve and enjoy!! (All ingredient can be prepped ahead and toss together right before being served).

Download the recipe here.

Grilled apple and pear salad with citrus dressing


  • 2 Fuji apples, cored and cut into 8 wedges                     

  • 4 garlic cloves

  • 2 Bartlett pears, cored and cut into 8 wedges 6 cloves

  • ½ cup toasted pecans, chopped                                       

  • Salt and pepper to taste

  • 8 ounces arugula                                                                

  • Zest of two lemons

  • ½ red onion, sliced very finely                                           

  • 1 cup extra virgin olive oil

  • 5 basil leaves, chiffonade                                                  

  • 4 cups orange juice


In a bowl, toss the apples and pears together with 1 tablespoon of olive oil, salt and pepper to taste.

 Preheat the grill and sear the apples and pears for 3 minutes on each side.  Place into a bowl and refrigerate.

 In a small saucepan, simmer the orange juice, garlic and cloves until it reduces to 1 ½ cups. Strain the juice and set aside to cool.

 Add the juice to a blender and slowly pour 1 cup of olive oil until emulsified. Taste the dressing and add salt and pepper to taste.

 In a large bowl, toss together the grilled apples and pears, sliced red onion, basil, toasted pecan, lemon zest and dressing. Enjoy!

Download the recipe here.

Cherry Tomato Salad

Ingredients: 4 servings

  • 40 cherry tomatoes, cut in half

  • 1 cup pitted and sliced olives, black or green

  • 1 bunch of green onions, sliced thinly

  • 1 bunch of Italian parsley, chopped

  • 3 oz. toasted pine nuts

  • ½ cup of extra virgin olive oil

  • 2 tbsp. red wine vinegar

  • 1 tbsp. sugar

  • 1 tbsp. chopped oregano

  • salt and pepper to taste


In a large bowl add the sliced cherry tomatoes, olives, herbs and green onion. Toast the pine nuts in a 350 degree oven for about 5 minutes or until golden brown (allow to cool off). Stir the pine nuts into the mixture

In a small bowl, whisk together the extra virgin olive oil, sugar, red wine vinegar and salt and pepper to taste. Pour this mixture over the tomato mixture and toss until evenly combined. For best taste, allow to rest in the refrigerator for 1 hour before serving.



  • ½ cup quinoa, rinsed

  • 1 cup orange juice

  • ¾ cup water

  • 2 tsps Dijon mustard

  • 2 tsps olive oil

  • 2 tsps apple cider vinegar

  • 8 oz baby spinach, about 5 cups

  • 2 tsps pure maple syrup

  • 1 cup blueberries

  • salt and pepper to taste

  • 1 cup strawberries, sliced

  • 1 avocado, sliced (optional)

  • 1/3 cup toasted almonds, slivered


In a small pot, bring the quinoa and water to a boil, add 1 tsp olive oil, then cover and reduce heat to a simmer for about 15 minutes. Remove the lid and let sit for 10 minutes while fluffing the quinoa with a fork.

In a blender, mix the olive oil, mustard, orange juice, vinegar and maple syrup; add salt and pepper to taste.

In a large bowl, mix the spinach, quinoa, blueberries, strawberries and almonds (save some of the almonds for the presentation of the dish). Pour the dressing over top and toss well.

Top with sliced avocados and almonds and enjoy!

Watermelon Salad with Arugula, Feta & Fresh Herbs


  • 4 cups seedless watermelon, cubed 1 in. pieces

  • 3 tbsp. olive oil

  • 1 medium lemon, zested

  • 1 tbsp. lemon juice

  • ¼ cup mint, oregano, basil, parsley, and thyme, chopped

  • Sea Salt to taste

  • 4 oz. fresh feta, grated

  • Freshly ground black pepper

  • 3 cups of fresh baby arugula leaves


In a large bowl, combine the olive oil, lemon zest, lemon juice and chopped herbs. Stir to combine.

Add in the watermelon chunks and gently combine with the wet ingredients until lightly mixed.

Once well mixed, add in the feta and arugula leaves and adjust the seasoning with sea salt depending on the saltiness of the feta cheese.

Serve chilled and enjoy!

Zucchini and corn salad with lemon-basil vinaigrette


Zucchini and Corn Salad:

  • 1 small or medium zucchini

  • 1 small or medium yellow squash

  • 1 ear of corn, shucked and cleaned, with kernels cut off the cob

  • ½ cup goat cheese

  • Handful of fresh basil

  • Lemon-basil vinaigrette

  • Red pepper flakes

  • Salt and pepper to taste

  • *Optional: Handful of toasted pine nuts

Lemon-Basil Vinaigrette:

  • 1/2 cup extra virgin olive oil

  • 3 tbsp. fresh lemon juice

  • 1 tbsp. fresh basil, chopped

  • 1 tsp. Dijon mustard

  • 1 clove fresh garlic, minced

  • Salt and pepper to taste


Add ingredients into a small jar with a lid and shake well. Season with more salt and pepper as needed. Store in the refrigerator for up to a week.

Peel the zucchini and yellow squash lengthwise into long ribbons. Place the ribbons in a medium bowl or plate. Add the corn kernels and about 2 tbsp. of vinaigrette. Add salt, pepper, and chili flakes to taste. Toss. Garnish with goat cheese and fresh basil.

Grilled asparagus, peppers n' tomato salad

Serves: 3 - 5 people



  • coconut or olive oil for grilling (not extra-virgin olive oil)

  • 1 lb. of asparagus, tough ends trimmed off

  • 4 large bell peppers (red, yellow, or orange)

  • 1 pint cherry or grape tomatoes

  • ½ cup of crumbled goat cheese

  • 2 tbsp. toasted pine nuts

  • 2 tbsp. minced fresh herbs (such as: dill, parsley, mint, cilantro, thyme, marjoram, etc.)


  • extra-virgin olive oil

  • balsamic vinegar

  • coarse salt and freshly ground pepper


Lightly brush asparagus with oil. Sprinkle with salt and pepper. Prepare grill or stove for medium heat. Place asparagus in a grill or stove-top pan. Heat for 5 minutes or until nicely charred. Turn asparagus over and continue grilling for 5 minutes or until they reach desired doneness. 

Cut tops and bottoms off peppers. Remove seeds and white membranes with a paring knife. Slice each pepper in half lengthwise. Lightly brush the inside and outside of peppers with oil. Prepare grill or stove for medium heat. Place peppers on grill or stove-top pan face-down. Cook peppers for about 7 minutes or until nicely charred. Turn peppers over and continue grilling for 5 minutes or until they reached desired doneness. *Tomatoes and peppers can be cooked together*

 NOTE: To remove the charred skins, immediately place peppers in a paper bag and roll up tightly. Allow to cool, about 10 minutes. Remove peppers from bag. Carefully peel off charred skin. 

Lightly coat tomatoes with oil. Place in a grill or stove-top pan. Prepare grill or stove for medium heat. Cook tomatoes for 5 minutes or just until they start to wrinkle and are lightly browned (any longer and the tomatoes become too soft and collapse). Allow to cool.

On a large serving platter, arrange grilled asparagus, peppers, and tomatoes. Sprinkle with goat cheese, pine nuts, and herbs. Drizzle salad lightly with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper. 

Seasonal Melon Salad with Honey Lime Dressing

Dressing Ingredients:

  • ¼ cup fresh lime juice

  • 2 tsp. honey

  • 1 tsp. Dijon mustard

  • ½ tsp. garlic powder

  • ½ tsp. salt

  • ½ tsp. white ground pepper

  • ¼ tsp. ground cumin

  • ¼ cup olive oil

  • ¼ cup canola oil


  • 1 cup of diced Canary melon

  • 1 cup of diced watermelon

  • 1 cup of diced cantaloupe

  • 1 cup of diced honeydew melon

  • 4 tsp. of mint, chiffonade

  • 4 tsp. of crumbled feta cheese


Combine all dressing ingredients into a blender and puree until all items are well blended. In a separate mixing bowl, combine the diced melons and cantaloupe. Pour the dressing into the melon bowl and mix well. Cover and refrigerate for an hour.

Place the diced melons in the center of each serving bowl. Sprinkle the feta cheese and mint chiffonade over each bowl. Drizzle the remaining dressing on top and enjoy!

cherry chups slaw 


  • Kale, chopped

  • Red cabbage, chopped

  • Carrots, thinly sliced

  • Red onion, diced

  • Walnuts, chopped


  • 1 tbsp olive oil

  • 1 tbsp Cherry 'Chups

  • 1 tbsp Dijon mustard

  • 1 tsp apple cider vinegar

  • Salt & pepper


Combine slaw ingredients in a large bowl. Whisk all dressing ingredients together and pour over the slaw. Serve and enjoy!

Recipe from:

Caprese Green bean salad 


  • 2 lbs. green beans, ends trimmed

  • 1 pint of cherry tomatoes, halved

  • 1 tbsp. olive oil

  • 3 tbsp. balsamic vinegar

  • ¼ tsp. sea salt

  • ¼ tsp. black pepper

  • 6 oz. mozzarella cheese

  • 1 bunch of fresh basil


Bring a large pot of water to a boil. Add a tsp. of salt and cook the green beans until tender. While the beans cook, fill a large bowl with ice water. Once cooked, immediately drain the beans into a colander and place the beans in the ice water for a few minutes (this will stop the beans from over-cooking). Toss the beans lightly in a bowl with the tomatoes. For the dressing, whisk together olive oil, balsamic vinegar, sea salt and pepper. Pour the mixture over the green beans and toss gently to coat. Cover the bowl and chill in the refrigerator for an hour before serving. Stir in the mozzarella and basil right before serving. Serve chilled or at room temperature.



  • 6 seasonal heirloom tomatoes (3 yellow tomatoes, 3 red tomatoes), sliced

  • 2 ears of grilled corn, kernels removed

  • 1 cucumber, halved and sliced

  • ½ cup of crumbled feta cheese

  • 1 tsp. crumbled bacon

  • 3 tsp. fresh mint, chiffonade

  • 1 tsp. Zathar spice (dry thyme and rosemary may be substituted)

  • 6 tsp. extra virgin olive oil

  • 2 tsp. aged balsamic vinegar

  • Salt and pepper to taste


In a large serving bowl, combine all of the ingredients except for the fresh mint. Place the salad in the refrigerator 1-2 hours before serving. Right before serving, add the fresh chiffonade of mint.

Serve and enjoy!

Farmers Market Fresh Tomato & Cucumber Salad


  • 3-4 medium tomatoes washed and cored cut into ¾ inch pieces

  • 1 pound cucumbers, peeled, cut in half and then cut in to thin crescents

  • ½ cup red onion

  • 1 sweet bell pepper

  • 3 tbsp. sweet basil, roughly chopped

  • 1 tbsp. Italian parsley, roughly chopped

  • ¼ cup extra virgin olive oil

  • 3 tbsp. vinegar, sherry, champagne, white or red

  • 1 tsp. balsamic vinegar

  • 1 ½ tsp. salt

  • 2 pinches white pepper

  • 2 tsp. sugar


Place all ingredients in a mixing bowl, and mix until the sugar and salt is dissolved. Let the mixture stand in the bowl for 30 minutes. Serve as a side item with warm, crusty bread or as a meal on its own.   

Squash and Arugula Salad



Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

Meanwhile, slice the squash into 1/4-inch thick rings. Scoop the seeds from the center of each ring. Alternately, you can slice the squash lengthwise, scoop the seeds out (save them), and slice the squash into 1/4-thick half-moons. Separate the seeds clinging to the squash (discard any bits of squash). Arrange the squash slices on one half of the prepared baking sheet. Scatter the seeds on the other half, and sprinkle a few pinches of salt over them. Use a pastry brush to lightly coat both sides of the squash with the Apple Cider Vinaigrette.

For the entire recipe:

Spinach and Blueberry Salad


  • 3 tbsp. red wine vinegar

  • ½ cup olive oil

  • 1 tsp. Dijon mustard

  • 1 tsp. sugar

  • 1 lb. spinach

  • 1 pint blueberries

  • 4 oz. crumbled blue cheese

  • 4 oz. candied pecans


Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well. Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Cucumber, Tomato & Mint Salad


  • 1 cucumber, chopped

  • ½ pint grape or cherry tomatoes, cut in half

  • Handful of fresh mint, chopped

  • 1 tbsp. Dress It Up Dressing Red Wine Vinaigrette

  • Freshly grated zest of ¼ lemon

  • Sea salt


Add the cucumber, tomatoes, mint, Red Wine Vinaigrette, and lemon zest to a medium bowl. Stir until well mixed. Season with salt to taste before serving.

Recipe from:


Serves 6 - 8 people


  • Juice of 2 lemons, about 4 tbsp.

  • 4 tbsp. extra virgin olive oil

  • 1 tsp. coarse sea salt or Kosher salt 1 teaspoon freshly ground pepper

  • 1 tbsp. of fresh basil, shredded, or fresh herb of your choice (optional)

The Vegetables: 

  • 4 or 5 small zucchini, green and/or yellow, with peel

  • 1 onion, sliced very thinly

  • 1 small red pepper, sliced thinly needed


Prepare the Vinaigrette, whisk until mixed and place in a large salad bowl. Slice the onion and red pepper thinly, place in the vinaigrette and toss. Slice the zucchini into ribbons, using a vegetable peeler and slicing vertically from end to end.  This will make very thin slices.  You may also use a cheese slicer or madeleine to achieve thin, flat, ribbon-like slices. Add the zucchini, toss and serve immediately, or chill and serve later.

The entire recipe contains 644 calories. Divided by 8 servings is 81 calories per serving.


Serves 6 people


  • 1 ½ pounds green beans, trimmed and cut into 2 inch pieces

  • 1 ½ cups water

  • ¼ cup butter

  • 1 tbsp. sugar

  • ¾ tsp. garlic

  • ¼ tsp. pepper

  • 1 ½ tsp. chopped fresh basil

  • 2 cups cherry tomato halves


Place green beans and water in large saucepan, cover and bring to boil. Set heat on low and simmer until tender or about 10 minutes. Drain off water, and set aside. Melt butter in skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes and cook until soft. Pour the mixture over the green beans. Toss and serve. 



  • 1 cup of quinoa

  • 1 cup of black beans, soaked and cooked

  • 2 avocados, chopped

  • 1 large beet, chopped

  • 1 medium cucumber, chopped

  • Handful of cherry tomatoes, halved

  • 2 ears worth of corn, steamed

  • 2 tbsp. extra virgin olive oil

  • 1 tbsp. balsamic vinegar

  • Cilantro (additional add-ins thyme, sunflower seeds)

  • Salt and pepper to taste


Combine ingredients, beware of the beet coloring everything dark pink, and mix gently so that the avocado chunks stay intact. Chill then serve. Add pita chips for a crunch.


Excerpted from Diet Simple (June 2011, LifeLine Press)
by Katherine Tallmadge, M.A., R.D.

Serves 4 people


  • 1 cup dried chickpeas or 1 15-ounce can chickpeas

  • ½ tsp. salt (if using dried chickpeas)

  • ⅓ cup olive oil

  • ¼ cup fresh lemon juice, about 1 lemon

  • 1 tbsp. minced garlic

  • 1 red bell pepper, halved, seeded, and diced medium

  • ½ cup roughly chopped scallions, white and green parts

  • ¼ cup roughly chopped fresh mint

  • 2 tbsp. cumin seeds, toasted if you want, or 1 tbsp. ground cumin

  • 1 tbsp. minced jalapeno or other fresh hot pepper of your choice (optional)

  • 2 bunches watercress, trimmed, washed, and dried OR other seasonal greens


1. If you are using dried chickpeas place them in a large pot, cover with water, and let soak overnight, or for at least 5 hours. Drain and rinse two or three times.
2. Return the chickpeas to the pot, cover with water again, add salt, and bring to a boil over high heat. Immediately reduce the heat to medium and simmer for one hour to one hour and 15 minutes, or until the chickpeas are tender but not mushy.  Drain and rinse thoroughly with cold water.  If you are using canned chickpeas, simply drain and rinse them.
3. Place the chickpeas in a medium bowl, add all the remaining ingredients except the watercress, and toss well. Cover and refrigerate until well chilled, at least 30 minutes. When chilled, place the watercress on a platter or individual serving plates, top with the chickpea salad, and serve.

370 calories per serving

Ris asparagus and gingered grapefruit salad

by Chef Sarah Biglan, Ris

Serves 6 people


  • 2 cups miso vinaigrette

  • 2 cups ginger glaze

  • 42 pieces of large asparagus

  • salt

  • 36 sections of pink grapefruit, 4-5 grapefruit

  • ¼ cup mixed black and white sesame seeds

  • 2 scallions, cut thinly at an angle

Miso vinaigrette: Makes 3 cups

  • 3 inches fresh ginger, peeled and finely diced

  • 1 tbsp. garlic, minced

  • 1 tbsp. miso

  • 1 ½ tbsp. chile paste with garlic (essential ingredient, found in Asian markets)

  • ½ bunch cilantro, chopped

  • 3 oz. sherry

  • 4 oz. rice vinegar

  • 5 oz. fish sauce (nuac nam, also found in Asian markets)

  • 2 oz. lime juice

  • 1 tbsp. honey

  • 1 oz. sesame oil

  • 4 oz. peanut oil


Combine all of the ingredients in a bowl except for the sesame oil and peanut oil.  Whisk in each oil one at a time.  This dressing will last indefinitely, covered in the refrigerator.
Ginger Lime Glaze: Makes 2 cups

  • 8” ginger, peeled and cut into very fine threads

  • zest of 4 limes

  • 1 ½ cups tarragon vinegar

  • ¾ cup sugar


Combine all ingredients in a non reactive pot.  Bring to a boil.  Remove from the heat and let sit for 5 minutes to infuse flavors.  Bring back to a boil and repeat process.  Bring  back to a boil for a third time.  Set aside until cool enough to cover and refrigerate.  The glaze will last indefinitely and makes a great iced or hot tea base.


Make the miso vinaigrette and ginger glaze ahead of time and keep in the refrigerator.  Ever so slightly peel each stem of asparagus to eliminate any stringy toughness and to insure even cooking..  Blanch in a large pot of boiling salted water until the stems just bend, 3-5 minutes.  Remove immediately to an ice bath to stop cooking and preserve green color.  Remove from the water as soon as the asparagus is chilled and drain. Asparagus is much more flavorful if not served ice cold so keep at room temperature if just before service.   If not, refrigerate until 10-15 minutes before ready to use.  Section grapefruit into a strainer over a bowl.  Squeeze out as much juice as you can from the remaining fruit pith.  Make sure the sections are whole and cleaned of all pith.  (it is best to buy a couple of extra grapefruit, to assure enough perfect sections)  Place the sections into a separate bowl and cover with ginger glaze.  Drink the fresh squeezed juice.  To arrange the salad, cover the asparagus with a cup or so of the miso vinaigrette, saving enough to dress the bottom of each salad plate.  Let the asparagus soak in the dressing for a couple of minutes.  Meanwhile, cover the bottom of each salad plate with a layer of the miso vinaigrette.  Arrange a log pile of 7 asparagus spears in the center of each plate.  Arrange 3 grapefruit sections fanned out on each side of the asparagus.  Sprinkle with scallions and sesame seeds.

jacques pepin's asian savoy salad

Excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations" (LifeLine Press, 2011) 

Serves 4 people

Savoy Salad:

  • 1/2 lb. tender Savoy – or other type - cabbage leaves, with tough lower part of central ribs removed and discarded, leaves finely shredded (about 6 cups, lightly packed)

  • 1/2 cup julienned carrot strips *

Asian Dressing:

  • 2 tbsp rice wine vinegar

  • 1 ½ tbsp. lite soy sauce

  • 1 tbsp. oyster sauce

  • ¼ tsp. tabasco hot pepper sauce

  • 1 tsp. sugar

  • 2 cloves garlic, peeled, crushed, and finely chopped (2 tsp.)


Combine the dressing ingredients in a plastic bag large enough to hold the cabbage. Add the cabbage, toss it with the dressing, and allow the mixture to macerate for at least 2 hours. Transfer the salad and dressing to a serving bowl, sprinkle with the carrot, and serve.

* To make the julienned carrot strips, cut a peeled and trimmed carrot into very thin, lengthwise slices (using a vegetable peeler, if desired). Stack the slices and cut them, first lengthwise, then crosswise, to create match-like sticks about 2 inches long.

Calories: 34
Protein: 2 gm
Carbohydrates: 7 gm
Fat: 0.1 gm
Saturated Fat: 0 gm
Cholesterol: 0 mg
Sodium: 390 mg

Cabbage is a vegetable superstar. It provides vitamins, minerals and phytochemicals called sulphoraphane and indoles which reduce the risk of cancer. And the carrots are high in beta-carotene, which may help slow the aging process, reduce the risk of certain types of cancer, improve lung function, and reduce complications associated with diabetes.

“Asian Savoy Salad” is adapted from Jacques Pepin’s Table: The Complete Today’s Gourmet, based on his PBS television series. Jacques Pepin is a master chef, author, and teacher to a generation of famous chefs as well as millions of enthusiastic home chefs.

greek salad with heirloom tomatoes

By Katherine Tallmadge, M.A., R.D.
Author, “Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (2011, LifeLine Press)

Serves 8 people



  • 2 tbsp. freshly harvested extra virgin olive oil (All Things Olive)

  • 2 tbsp. freshly squeezed lemon juice, 1 lemon

  • 1 tbsp. chopped fresh oregano or basil, or 1 tsp. dried

  • 1 clove garlic, minced (optional)

  • Salt and pepper to taste (Salt is not necessary because of the cheese and olives)


  • 2 cucumbers, peeled, seeded and sliced into a half-moon shape

  • 1 onion, peeled and chopped coarsely

  • 1 medium yellow, purple or green bell pepper, cored, seeded, chopped into large bite-size pieces

  • 1 cup pitted Kalamata or other Greek Olives

  • 4 Heirloom tomatoes, quartered, cut into large, bite-size pieces

  • 4 oz. feta or goat cheese, broken into small bits


Combine the vinaigrette ingredients in a large salad bowl and whisk until blended. Add the cucumbers, onion, pepper, and olives and toss into the vinaigrette. Let sit for twenty minutes to marinate. Add the heirloom tomatoes and cheese when ready to serve.

grilled sweet corn & heirloom tomato salad

Chef Matt Kuhn, DC Coast


  • 5 ears sweet yellow corn, grilled

  • 1 pint heirloom cherry tomatoes, quartered

  • 5 tbsp. fruity extra virgin olive oil

  • 2 tbsp. Opal basil vinegar

  • 2 tbsp. basil, chiffonade

  • Salt and pepper to taste


Remove the husk from corn and rub with EVOO, salt and pepper and char on all sides. Remove corn from cob. Quarter cherry tomatoes.
In a stainless steel bowl, add opal basil vinegar, salt, pepper, and slowly whisk in EVOO. Add grilled corn, tomatoes and basil chiffonade.