Bacon wrapped asparagus is a super easy vegetable dish. This dish is special but you can make it really special by drizzling the asparagus with truffle oil and salt crystals and splurge on some fancy applewood smoked bacon.
If you’re looking for a hearty salad with just four ingredient plus dressing, try this brussels sprouts salad. All you’ll need is brussels sprouts leaves, leaks, mushrooms and chorizo for the salad, and for the buttermilk dressing you’ll need, buttermilk, mayo, olive oil and freshly ground black pepper.
Add coconut curried cauliflower to your Thanksgiving dinner, it will be such a treat, something different on the table for your family and friends, and it will look so beautiful too, everyone will want to taste it.
I love brussels sprouts and broccoli. The crunch in the bite, the sensory experience of their odd characteristics, and the healing benefits make me smile. I really don’t understand why there are so many who avoid eating them. To entice my friends who try to avoid these wonderful vegetables, I add high flavor ingredient such as balsamic vinegar, or a sweet and spicy sauce. Either way they are delicious and I would like to share my brussels sprouts and broccoli with bacon recipe with you to remind you that these vegetables are here – and it’s time to enjoy them.
This three bean salad is one of my “time saver” recipes. 15 mins to prepare, no more.
Three bean salad can be served as a side dish, it is a great substitute to complex carbs and a nice accompaniment to meat and fish. It is also great at buffets or potluck and a wonderful vegetarian dish. Regardless how you serve it and to whom, it is darn tasty.
Currently, I can’t get enough red kale and endive, every time I sink my teeth into those greens, I feel as if I’m replenishing my body, guarding against disease and strengthening my immune system. To be frank, I feel really pleased with myself.
I’ve been sharing my red kale and endive stash with family and friends when they visit, and my most recent visitors, my mother and niece, had the pleasure of tasting my apple salad.
I sense a furrowed brow – I’ve been banging on about kale and endive and now I mention that I shared an apple salad. Well, my apple salad consists of red kale, endive and apple, laced with rice vinegar and olive oil. The reason I call it apple salad is because the kale and endive take a back seat to the apple in this salad, the rice vinegar allows the apple to thrive and is major on the tastebuds. Take a look.
I adapted this beet and goat cheese salad from a dish that used to be on the menu at Lido. A very popular restaurant in Harlem, NY that serves great Italian food, good wines and really tasty cocktails. The chef changes the menu seasonally, so when I find something I really like on the menu, I make a point to go back regularly just in case it is removed from the menu in a few months! I ordered their beet and goat cheese salad expecting the usual mesclun salad with beets topped with goat cheese, and it was that, but instead of the cheese crumbled over the salad, it was nicely parceled in some filo pastry, a really nice touch and a much more interesting salad. Here’s my version.
I used Belgian endive in my salad, a very powerful salad greens – a source of vitamins and minerals, high in complex fibers and promotes digestive health. Endive is no slouch. It has been reported that one cup of endive per week can reduce the risk of ovarian cancer by 75%. So I speak to the ladies specifically here – let’s eat more endive!
Roasted potatoes and shallots are easy to create and will simplify your Sunday dinners. Just season them with salt and herbs, drizzle with olive oil and pop them in the oven, and let the heat do the work. These roasted potatoes and shallots will take some of the stress out of creating a celebration dinner and allow you to concentrate on a sexy meat, fish or vegetable dish that will wow your guests.
I discovered this yummy salad just recently – kale salad with carrots, cranberries and walnuts bathed in olive oil and lemon. It’s a treat, quick and easy.
If you’re trying to eat more healthily and finding it difficult, this is the salad for you. Really good fresh kale requires a serious chomp, it will take you time to get through a bowl of kale salad which is ideal when cutting down on calories or just simply trying to eat a healthier diet.
This kale salad can be your appetizer, or you can drop some chicken or fish into the mix to make for a more hearty main meal. I’ve enjoyed it with canned tuna seasoned with lemon and coarse ground salt and pepper, and I made it with bacon for my friend, Nicholas, Creative Director, Spicegrove Creative, and altogether cool guy, he loved it! I don’t know who was more surprised, me or him.
If walnuts aren’t your thing, you can substitute with sliced almonds or splurge on some raw cashews, go nuts!
Spring has finally shown its face in NY so its time for a salad, chicken grapefruit and avocado salad. This season has brought some wonderful juicy grapefruit, I have been eating at least one a day for a few weeks now. But I’m getting bored of grapefruit segments as part of my breakfast so I tried my segments in a salad instead.
I love avocado – doesn’t everyone? I was surprised though how wonderfully avocado pairs with grapefruit, its fantastic, so I will be sure to make grapefruit and avocado appetizers during the summer months. If you need help with preparing the avocado, check out The Raw Chef, Russell James’ video for instruction.
I would describe this as a clean meal, raw ingredients topped with grilled organic chicken laced with a citrus vinaigrette. Heart healthy, nutritious and a boost to the immune system. What a joy, the tartness and juiciness of the grapefruit are the yin and yang of this salad. Serve as either an appetizer or a small plate. Perhaps the introduction to a diverse three course meal.
