Tomatoes are one of my favorite things in the salad bar, especially grape tomatoes and cherry tomatoes! I recently discovered Campari tomatoes, and they’re also quite versatile. Slightly larger than cherry tomatoes, these greenhouse-grown tomatoes are grown for their sweetness and low acidity, making them great tomatoes for eating raw. To highlight their smooth texture…
When we had dinner at TJ House, they served a complimentary dish of pickled cucumbers as an appetizer. They were so good we gobbled them up in minutes! I also grew up eating pickled cucumbers as a quick side or veggie – slightly tart, slightly sweet, they make a great accompaniment to almost any dish.…
Greek salads are my favorite because they’re so easy to put together. This one has a twist of adding roast shrimp for a bit more protein, and a bed of baby kale for some superfood points. Ingredients: halved cherry tomatoes, cucumbers, halved pitted Kalamata olives (toss these first 3 ingredients with some olive oil, salt,…
Continuing Salad Week here on the little bloggie, here’s a salad I’ve been loving! The plums and nectarines are in season and a great addition to breakfast, lunch, dinner, or snacks. Salad: baby spinach, cashews, shredded carrots, cucumbers, and black plums tossed in a little olive oil/balsamic vinegar/salt and pepper combo. Served this with pork…
Wonderfully Made 