Herby and Nutritious!
Herby, lemony and filled with juicy tomatoes, the crunch of peppers, cucumbers, and squash paired with nutritious quinoa, this tabbouleh salad is a perfect balance of grain to produce.
Quinoa Tabbouleh
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup quinoa (white, red, black or a mixture of all) 1 cup finely diced cucumber (seeds
A Dip? A Dressing? A Marinade? You Choose!
Creamy and tangy, this whipped feta dip is delicious served with grilled veggies or as part of a mezze platter alongside pita bread, tabbouleh and hummus. But it can be much more!
Whipped Feta Dip
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2-3 cloves of garlic, mashed, or 1 teaspoon garlic paste (See Chef Note) 1/8 teaspoon salt ¼ cup
Grilled Salad with Citrus
Grilling the radicchio intensifies its flavor and is a great counterpoint to the sweet oranges and the slight warmth and cinnamon spice taste of the dressing. Topped with Candied Pecans, it is a perfect balance of bitter, sweet, and savory.
Grilled Radicchio & Orange Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 medium navel oranges (divided) 2 blood oranges or Cara Cara oranges (or substitute with additional navel
Home-Made Ranch Dressing over Roasted Cabbage
Skip the iceberg lettuce and replace it with this healthy alternative made even more delicious by roasting. Here, crisp-tender wedges of roasted cabbage are topped with a home-made, healthy, super creamy Ranch dressing.
Roasted Cabbage Wedge Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 large cabbage, cut into ½ inch thick wedges 3 tablespoons O&V Roasted Garlic grapeseed oil for
Yummy & Easy Salad with Shrimp
Perfect for a weeknight light meal, but elegant enough to serve to guests, this shrimp salad is easy, healthy and will become a go to recipe in your dinner rotation!
Citrus & Shrimp Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 cups romaine or spring greens ½ red onion, diced 1 cup quartered cherry tomatoes 1 clove garlic, minced 1/8