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.
Happy Spring! What are your plans for Mother’s Day? I always love that we get to celebrate Mother’s Day in the U.S. in May surrounded by beautiful blossom and spring sunshine.
If someone is going to cook for you this Mother’s Day (hint, hint!) why not try a simple tropical minty salad paired with some roast chicken and a glass of bubbly? This is a simple salad with bold flavors. I love to add fruit to salads and I experimented a with papaya and it worked. You could also add green apple slices or spinach or kale for extra greens and crunch. Have a wonderful time celebrating!
Papaya and Mint Salad for Mother’s Day
1 papaya, peeled and seeds removed and diced into 1 inch cubes
2-3 ripe tomatoes, diced
1 avocado, diced
1 sprig mint, cut into thin slivers
Juice of 1 lime
1 cup black beans
Prepare all the ingredients and combine well in a large salad bowl. Squeeze the lime juice over the salad and you can also add an extra drizzle of olive oil. Season with sea salt and pepper.
Tis the season for holiday parties, feasts and gatherings! We have a lovely tradition with our Brooklyn friends every year of gathering during the holiday season and making some different seasonal dishes to share. We’re all foodies and love to eat, so this year the menu is already looking pretty impressive. I like to think we’re a little competitive too and want to make the best dishes we can to impress everyone. This year, I wanted to bring a hearty winter salad which featured kale (but of course) but also some seasonal ingredients which included the humble Brussels Sprout.
Greek Summer Holiday In A Bowl
Our local food coop in Brooklyn organizes monthly cooking classes with students from the Natural Gourmet Institute. It’s a fantasy of mine to attend this school one day, but for now I’m happy to attend these monthly classes and learn from the culinary masters. Recently, we were shown how to make this delicious Greek (or Mediterranean inspired) chopped salad and here’s my version of it. It’s so fresh and perfect for picnics and summer gatherings and will be sure to impress your friends.
I love this kind of summer cooking: using the freshest ingredients with the freshest of flavors. The original recipe calls for sour cream but I think it makes it too rich and I love the tangy taste of Greek yogurt here. This salad has beautiful notes of lemon and dill and tastes just like a Greek summer holiday in a bowl. Enjoy!
Summery Greek Chopped Salad
Makes 8 servings
1 tub organic cherry or grape tomatoes, cut in half
1 large long cucumber, diced (you can peel it if you want to)
1 can chickpeas, rinsed
6 oz feta cheese, diced into small pieces or crumbles
1 small bunch of fresh dill, finely chopped or 1 tbsp dried dill
1 cup Greek yogurt
1 lemon, zest and juice
1 large clove of garlic, minced
Sea salt and black pepper
- Mix the Greek yogurt, zest and juice of lemon, dill and garlic together in a small bowl. Set aside for 10 minutes so that the flavors mingle beautifully together. Add sea salt and black pepper to taste.
- Chop cucumbers and tomatoes. Rinse the chickpeas. Chop the feta cheese. Place in a large salad bowl.
- Pour over the yogurt dressing and toss. Let it sit for 10-15 minutes before serving.
I used to be a daily sandwich girl until a few years ago. I still love a good sandwich once in a while but there are so many other healthy options for lunch. This is what I made today. Took 5 minutes. I normally have a batch of cooked brown rice and quinoa in containers in my fridge which are great bases for lunch or quick suppers. Today I mixed quinoa with mint, avocado, kale, lemon juice, tomatoes, sunflower seeds and a splash of olive oil for an easy and nutritious Monday lunch. Open your fridge and play with your ingredients to make something really yummy!
Minty Messy Lunch Bowl (serves 1)
Place all ingredients in a large bowl and eat straight away:
1 cup cooked white or red quinoa
4-5 mint leaves, roughly torn up
1/2 avocado, sliced
6-8 cherry tomatoes, sliced or cut in half
2 tablespoons roasted sunflower seeds
2 leaves of kale, shredded
Juice of half a lemon
1 tablespoon olive oil
Over indulged over the holidays? It’s hard to resist all those lavish meals served at holiday parties and family gatherings. In this quiet week between Christmas and New Year’s, I like to lighten up a little. Get some exercise in. Eat some lighter meals. Get ready for the New Year and all my resolutions which I’ll try to keep.
This sweet potato salad recipe is so simple to make, I almost feel embarrassed writing it down. But I made it for dinner the other night for the whole family at the lake house where we were staying in South Carolina and it got rave reviews so I thought I would post it here. All you do is chop and roast some sweet potatoes, toss with salad and a light dressing and there you go: a perfect healthy salad which is rich and substantial enough in these cold winter days to fill you up. Serve with roast chicken, pork or – if you still have some in the fridge – leftover Christmas turkey.
Autumn Kale Salad with butternut squash and pomegranate
This week is Thanksgiving in the U.S. It’s a wonderful holiday where we get to share a delicious feast with our family and friends and it’s my favorite American holiday of all. This massaged kale, butternut squash and pomegranate salad is an updated version of my famous massaged kale salad that I love to include in my detox and cleanse programs and make almost every week at home. Tangy, spicy, crunchy and full of green goodness, I think this salad would make a beautiful addition to any Thanksgiving table.
Please don’t be intimidated by pomegranates. Here is a very easy way to take the seeds out of a pomegranate in just a few minutes!
One bunch kale (lacinato, purple or curly)
1-2 cloves garlic
Juice and zest of 1 lemon
Seeds from 1 pomegranate
1 medium butternut squash, peeled and diced into 1 inch cubes
1/2 cup roasted sunflower or pumpkin seeds
2-3 tablespoons goat’s cheese
1 teaspoon dried rosemary
- Heat oven to 400F. Peel, de-seed and dice butternut squash into 1 inch cubes. Place on aluminum foil on a baking tray. Drizzle olive oil, sea salt and rosemary over squash. Bake until golden and soft – about 40 minutes.
- Place sunflower or pumpkin seeds on another baking tray lined with aluminum foil. Roast in the oven for 5-10 minutes until brown.
- Remove thick stems from kale. Slice into fine ribbons or tear apart into small pieces with your hands. Place in a large mixing bowl.
- Pour 1 tablespoon olive oil, a pinch of sea salt, garlic and the lemon juice over the kale. Rub into the kale leaves.
- Once squash is cooked and cooled a little, put into the bowl with the kale. Stir.
- Add the pomegranate seeds and sprinkle the crumbled goat’s cheese and sunflower or pumpkin seeds on top.
- Season with salt and pepper.