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Zucchini Carpaccio

zucchini carpaccio

 

Imagine sitting at an outdoor cafe, in the jungle, alongside a river. It’s about 100º, and the humidity is oppressive. It’s a gamble to guess whether you or your water glass is dripping with more beads of sweat. Searching the menu for something refreshing, you land on Zucchini Carpaccio. It’s got sun-dried tomato, parmesan, chive, lemon zest and arugula. Perfect. Continue Reading →

Cauliflower Tabbouleh with Chili Cashews

cauliflower tabbouleh with chili cashews

One of the best ways to learn about a culture is through its food. So one of the “rules” I have when traveling somewhere for the first time is to avoid eating at same restaurant twice. And if, for some reason, I do, I certainly don’t order the same thing again. Exceptions have been made of course. At our hotel on a recent trip to Indonesia, this Cauliflower Tabbouleh with Chili Cashews was SO good, I not only ordered it twice during our stay, I asked the chef for the recipe! Continue Reading →

North Shore Chicken Salad

Minnesota is known for a lot of things. Long cold winters… more than 10,000 lakes… and Hockey Hair. Prince, Bob Dylan and Betty Crocker (not a real person) are all Minnesotans. Zubaz were invented here (sorry). We’ve got the Mall of America, a 49-foot tall statue of Paul Bunyan, and The Mayo Clinic. Folks from the North Star State famously insist on using the wrong name for a popular children’s game (they call it “Duck, duck, gray duck”. What?! EVERYBODY knows it’s “Duck, duck goose!”). If you’ve enjoyed Cheerios, Tator-Tot Hot Dish (again, sorry) or Bundt cake you can thank Minnesota. Continue Reading →

Spring Roll Chicken Salad

If you’re looking for a healthy option in an Asian restaurant, fresh spring rolls are usually a good choice. Some restaurants call them “summer rolls” to distinguish them from the more popular version that is wrapped in won ton skins and fried. (Not so healthy!) I’m talking about the ones that are wrapped in rice paper and stuffed with crunchy veggies, maybe some shrimp or chicken, and served cold with a yummy dipping sauce. They’re fun to make, but let’s face it… the hangry-er I am, the lazier I am! Enter Spring Roll Chicken Salad.

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Roasted Pear Salad with Blue Cheese & Port

“We should have you over for dinner!”

We’ve all said it… and meant it… but for whatever reason, the dinner just never happens. Yet when it does, it’s always a treat. Last summer, some “new-ish” friends DID follow through and invited us over. We knew the company would be great — the delicious meal was a bonus! They served steaks from the grill, warmed bread and this Roasted Pear Salad with Blue Cheese and Port. Simple. Elegant. Fabulous. Continue Reading →

Incan Quinoa Salad

If you find yourself in Coeur d’Alene, Idaho at lunchtime on a weekday, head straight to Café Carambola. You’ll be welcomed into this tiny, bright restaurant by the ebullient smile of Carlos Aguilar. His wife, Colomba – whose recipes are fresh, delicious combinations of Latin flavors, is most likely (repeatedly) answering customers’ questions about what is in this or that delicious dish. Continue Reading →

Broccoli, Pea & Cranberry Salad

broccoli pea and cranberry salad

This is the time of year when everyone seems to be saying “where did the summer go?”! Labor Day weekend snuck up on us, closing out the summer and marking the beginning of football season.

Like many, we’re planning that one last outing on the lake – which calls for good, but simple dishes to take along to enjoy with friends.

It would be easy to stop by the grocery store on the way and pick up a tub of one of their prepared salads. But this Broccoli, Pea & Cranberry Salad is not only easy to make, it’s a lot healthier than the fat-and-sugar laden version my store sells. And it’s just as delicious.

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Broccoli, Pea & Cranberry Salad
Author: 
 
Ingredients
  • ¼ cup finely chopped red onion
  • ¼ cup canola mayonnaise {I like Ojai Cook Lemonaise}
  • ⅓ cup Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • ½ cups cooked frozen peas
  • ⅓ cup sliced almonds, toasted
  • ⅓ cup reduced-sugar dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled
Instructions
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, peas and remaining ingredients. Cover and chill 1 hour before serving.

 

Skinny Buddha Bowl {and Cookbook Giveaway!}

buddha bowl600

On summer evenings there’s a window of time between when our deck is finally covered in shade, and before the mosquitos come out, that is perfect for dinner al fresco. And if I’ve done just a little prep early in the day, I can spend my time enjoying a nice glass of Sauvignon Blanc outside instead of standing over the stove.

This Skinny Buddha Bowl, inspired by my friend Robin Asbell, is a perfect meal for those nights. Continue Reading →

Iceberg with Tomatoes, Blue Cheese & Bacon

iceberg 600 px

If you’re of a certain age, and especially if you’re from the east coast, you get a picture in your mind when you hear the word “steakhouse.” Maybe you know of Delmonico’s {the first steakhouse in the US}. Or Peter Lugers… Murray’s… Or my personal favorite, 21 Club. Continue Reading →

Stetson Chopped Salad

Stetson Chopped Salad

When we get together with our friends, at least two things are guaranteed :: lots of laughs, and really good food! Recently, we were getting together for a birthday dinner and everyone was asked to bring something. My friend Mim brought this Stetson Chopped Salad – which had the wonderful side effect of producing cravings for it the next day. And apparently, it’s famous!
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