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Posts Tagged ‘salad’

by Sarah Steimer

Spaghetti squash and avocado salad with chicken

I love a new recipe for spaghetti squash. I’d hate to relegate this awesome winter squash to just getting a bottle of marinara sauce dumped on it. Instead, this guy got a mean, green upgrade.

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by Caitlin Saniga

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer's end surprise.

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer’s end surprise.

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by Caitlin Saniga

Chopped green beans and cherry tomatoes with ginger-shallot dressing

It’s the end of tomato season in New England. I type this while picturing the tomato plants still standing in my garden: The stalks are brown and puckered; the few remaining fruits are speckled and dry looking; they need to be ripped out of their beds. So I nearly pounced on a $2 bag of tiny, multi-colored cherry tomatoes this weekend at the farmers market. They may be the last of the year! Sliced in half with a pile of chopped fresh green beans, and drizzled with gingery shallot vinaigrette — this is how I’m saying so long to my favorite summer snack.

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by Caitlin Saniga

Mmm. This is one of my favorite salads of late. Is it just me, or does the dressing kind of soften the kale when the two are tossed together? I also love the variety of textures: leafy kale, crunchy almonds, crisp onions, soft feta, plump farro — so wonderful together.

Mmm. This is one of my favorite salads of late. Is it just me, or does the dressing kind of soften the kale when the two are tossed together? I also love the variety of textures: leafy kale, crunchy almonds, crisp onions, soft feta, plump farro — so wonderful together.

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by Sarah Steimer

Chickpea, quinoa and feta salad with dill

The original recipe called for barley, not quinoa, but I was aiming to use what I already had in the pantry. You could also probably use rice or another available grain.

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by Sarah Steimer

Rainbow vegetable and bean salad

This is a perfect summer side dish that highlights so many great flavors that you just can’t get year round. So take advantage! Make up a big bowl even if you’re not feeding a large crowd; it keeps quite well in the fridge.

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by Sarah Steimer

Summer tomato salad with fresh herbs

It’s a simple salad, but with so many fresh tomatoes and herbs around, why do more? Seek out the best heirlooms at your farmer’s market. The tomatoes are truly the key ingredient here (and go for color, too!).

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