If you are like me and still have lots of apples in your fridge from your early fall apple picking days out in various farms and don’t quite know what to do with them anymore, then this recipe is for you. This Fall Cobb salad is a delicious healthy lunch and crowd pleaser to be shared with friends and loved ones and serves as a lighter meal in the days leading up to Thanksgiving. It makes a really impressive centerpiece and you don’t need to add anything more (except perhaps, some fresh bread and crisp white wine). You can play around and add different seasonal ingredients such as pear, apple, roast butternut squash, crunchy romaine lettuce or different nuts or seeds – whatever you might have in your pantry. The poppy seed dressing is tangy and creamy and adds a little pop to the taste of the salad. And any salad with bacon is a winner in my book!
Fall Cobb Salad
1 romaine lettuce, chopped
2 eggs, boiled and chopped
4 rashers bacon, cooked and sliced
1 chicken breast, sautéed until brown then cut into strips
10 cherry or grape tomatoes, cut in half
1 apple (of your choice), diced
1 pear, diced
1/2 cup walnut or pecan halves
1/3 cup crumbled feta or goat cheese
Optional extras: roasted cubed butternut squash, cubed avocado, , slices of roast portabello mushrooms, roasted sunflower seeds, pomegranate seeds
Poppy Seed Dressing
1/3 cup Greek yogurt
1/4 cup milk (almond or dairy)
1 tablespoon apple cider vinegar
2 tablespoons of maple syrup (to taste)
1 pinch sea salt
- Place chopped romaine in a large salad bowl.
- Arrange other ingredients in rows: bacon, tomatoes, pear, apple, chicken, eggs.
- Make poppy seed dressing in a glass jar and give it a good shake
- Pour the dressing lightly over the whole salad.
- Serve right away.
We have a wonderful British pie shop in our town in a dangerous location since it’s on the road where I pick up my son from school. In the afternoons when they bake their pies, you can smell them all the way down the street. And they smell so good.
Occasionally on a Friday night when I don’t want to cook, I’ll walk to the shop and order a chicken tikka or chicken pot pie. I just love the way they use great quality chicken and a wonderful blend of spices.
Well here we are at the end of February and there is still a foot of snow in my garden and I don’t think I’ve seen the grass for a whole month! It’s very beautiful but I’m tired of the subzero temperatures and am yearning for warming days.
Every cloud has a silver lining as they say and this winter I’ve really embraced my slow cooking and oven as I make lots of batches of soup and stews for the family. My Spanish friend brought over some wonderful chorizo for me to cook with and so I immediately got to work with this stew. It’s a type of stew that I had many times when I was living in Spain in my early 20s: tomatoes, beans, chicken, chorizo and spices. It’s simple but warms you up on any snowy winter’s day.
My family absolutely loves roast chicken and when I first heard about this recipe from Jamie Oliver’s recipe collection, I was intrigued. Roast chicken, milk and lemon? That seemed to be a curious combination and I wasn’t really sure how it would turn out. Since we don’t consume much dairy and we love coconut milk, I decided to substitute some of my own herbs and spices and add coconut milk instead.
This is a delicious dinner that you can easily make in 30 minutes or less for dinner tonight. Just a few ingredients so you don’t have to labor over a hot stove so you can get out and enjoy the warmer spring evenings instead. It’s one of those dishes that you make one night for dinner and then add something extra the next night like a few leaves of chopped kale or florets of broccoli for another dinner. The trick to this meal is to marinade the chicken for most of the day with juicy lemon and herbs so it becomes really tender and delicious.
This deliciously warming winter meal (perfect for Valentine’s Day!) was born by happy accident this weekend. I had a big hunk of red cabbage in the fridge that I wasn’t quite sure to do with, some chicken, tomatoes and lentils. Feeling creative, I made this dish in less than 30 minutes and since I love the reddish purple color, I decided it would be the perfect Valentine’s meal for anyone. You can even make this in your slow cooker in the morning and it will be tender and delicious by the time you tuck in for supper. Pair with quinoa or brown rice and your best bottle of red and you have a simple and delectable dish to impress any lover!