Greek Pasta Salad

This Greek pasta salad is a perfect make-ahead meal. You can toss all of the ingredients together, including the dressing, and it will be good for a few days if kept in an airtight container in the refrigerator. Once you have the noodles cooked and drained, all you need to do is quickly blend up the dressing and toss it together with the noodles, feta cheese, chopped cucumber, tomatoes, red onion and sliced black olives. You can serve this pasta […]

Red Cabbage Salad with Walnuts and Radishes

A time to kill, and a time to heal; A time to break down, and a time to build up; A time to weep, and a time to laugh; A time to mourn, and a time to dance; A time to eat macaroni and cheese, and a time to eat red cabbage salad. OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go. If […]

Farro-arugula salad with carrot-ginger dressing

When I was a kid, many birthday dinners involved going to a Japanese steakhouse, the type of place where they cook the food in front of you on a big ol’ griddle. The chef would profess to many years of highly specialized knife-skills training and would do those tricks where the knives get thrown up in the air and a piece of scrambled egg (for the fried rice) gets thrown into a child’s mouth. Or, more often, onto the child’s […]

Roasted Butternut Squash Salad

Are you guys excited that it’s pumpkin season? I love seeing pumpkins in grocery stores right now, because they make me dream of all of the delicious recipes I can make with them! One of my favorite Fall salads is this roasted butternut squash salad. I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven. […]

Greek salad with white balsamic vinegar dressing

I was recently in Greece, home of my ancestors (not really) and, in addition to having no trouble getting money out of ATMs, I had Greek salad almost everyday. There’s nothing more Greek than Greek salad, except debt crises and ouzo, which is a nasty liquor that tastes like a mixture of fennel, vodka and squashed bugs. Okay, I can’t really back that up. Anyway, when I got home, in addition to watching the Greeks and the Germans negotiate on […]

East Meets Further East Dressing

If you’re looking to improve your regular salad routine, I have you covered. Sometimes, it’s fun to spice things up with an exotic ingredient, but this dressing takes it to a whole new level with two unusual components: tahini and miso. While you can use each of them individually  to add a little bit of kick and flavor (and believe me, I have), this is the first time I’ve tried experimenting with tahini and miso together. And it really worked! […]

Herbed White Bean Rainbow Chard Thyme Pepita Parmesan Bowl

This is an easy spring bowl with simple flavors, beans and greens. White beans are tossed in herbs and lightly roasted, Rainbow Chard is wilted with garlic and chili, fresh juicy tomatoes and a generous sprinkling of the Pepita thyme rosemary nutritional yeast crumble, which tastes like parmesan. A dash of lemon juice and optional EVOO (extra virgin olive oil) round out the recipe for an amazingly fresh and seasonal meal. Allergen Information: Free of dairy, egg, corn, soy, nut. […]

Arugula salad with sesame-miso dressing

If you haven’t ever used miso, you need to wake up and smell the fermented soybeans. OK, it’s better than it sounds. Miso is a salty funky way to add incredible depth of flavor to all kinds of dishes, with a distinctive yet subtle taste that is much more complex than seems fair from a grocery store product. Think of it as Asian umami salt. For this salad I use miso with sesame flavors to make a classic combination of […]

Brussels-Farro Salad

There are some dishes that are great because of balance: sweet and sour, fresh and rich, salty and tangy… you get the idea. This is not one of those dishes. This “salad” (if something that’s a combo of grains and brussels sprouts can be called a salad) has strong flavors that all but whack you in the face. I use high heat on brussels to get them good and crispy, a vinaigrette of fish sauce and lime (from David Chang […]

Lemon Poppyseed Dressing

One thing I love to make in my Magic Bullet is salad dressings! It’s fun to try new dressings every now and then, and this is the first time I made a lemon poppyseed dressing. It turned out perfect for my chopped apple and pear salad. It’s slightly tangy from the lemon, but also sweet from the sugar and the mustard and onion flavors in it are spectacular, as well. The Magic Bullet makes it so easy to whip up […]