Posts Tagged ‘salads’


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I didn’t intend to photograph this part of dinner but I felt compelled when the late afternoon sun fell upon the bowl.


The salad is composed of garbanzo beans, bell peppers, red onions, marinated artichokes, chopped tomatoes, tossed with olive oil and balsamic vinegar, salt and pepper to taste. I almost topped it with the nasturtium bloom but that would have been over the top. 🙂

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That’s what I googled last night because somehow, and I don’t know how it happened, my indoor winter garden produced a lot of parsley. The recipe that called to me was for an Isreali Tomato and Cucumber Salad. My variation on the theme was to chop up some red and green peppers, English cucumber, tomatoes, the parsley, a little garlic and red onion, and mix with lemon juice, olive oil, salt and pepper. A simple salad. 😉


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beets, red onion, and edamame with ginger and rice wine vinegar



tomatoes, red onions and herbs served with warm bread

Two salads I made inspired by recipes in the cookbook Share: The Cookbook That Celebrates Our Common Humanity. The book was an unexpected find as I wandered through a local Ten Thousand Villages store. It kind of jumped into my arms with its beautiful photography, wide range of recipes from peoples around the globe from Kosovo to the Congo, and data about the challenges and opportunities for girls and women living in areas of great conflict. An inspiring book produced by Women for Women International.


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When I made this little salad of cucumbers, microgreens and red peppers, I had no intention of photographing it but then the sunlight fell just right. What else could I do but find my camera. And then I ate it. 🙂

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After confirming that the flowers were edible, Ricky of Ricky’s Market asked me to tell him how they tasted. Well, they don’t taste like much to me, but what wonderful brightness they add to a salad. Like sunlight.

I have to return to Ricky’s soon and I am contemplating picking up some white flowers. If I place their petals upon the dark green leaves of spinach and kale will I be reminded of the moon this time? We shall see. 🙂

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At the window my one pea blossom continues to bloom reminding me of a garnet drop.

The radish seeds with which I had such early, painful adventures have leafed out. I harvested some to form this base of a salad.

The flowers, plucked from a small pot in the hallway, didn’t have much flavor. Too subtle for my palate. But for my painting palette, they were just perfect. 🙂

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I pulled together the salad based on colors and textures. The gold and soft crunch of the baby corn. The sweet juicy ripeness of the chopped red tomatoes. The cubed creaminess of the Fontina cheese. The crispy bite of the spring green onions.  A gentle toss with a sprinkle of salt and pepper. Steve’s challenge was the final addition. Of the fresh herbs available in the kitchen, which one or ones to add that would enhance this salad. In the end, he selected dill, coarsely chopped and sprinkled on top. That’s what I call teamwork. 😉 Have a good Monday, folks.

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It was laziness that spurred my creativity in the kitchen. I desperately wanted a salad but I did not want to walk to the grocery store for my usual fixings, and so, I rifled through the refrigerator. In the bottom drawer I found a half a head of cabbage. The outer leaves did not look so good so I removed that layer. Then that magic thing happened. The late afternoon light shifted. All thoughts of hunger faded (for a short while) as I stared at something so beautiful.

I found a simple recipe online for shredded cabbage with lemon and garlic.  The sun hung around long enough to grace the final result with its presence.

You can find the recipe here: http://www.foodandwine.com/recipes/shredded-green-cabbage-salad-with-lemon-and-garlic

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