Yet another Ali Slagle NYT recipe that knocks it outta the park. This is the perfect savory, slightly tangy dish to use up the abundance of zucchini and summer squash when it’s in season.
Roasted Hakurei, Radishes, and Asparagus with Ramps, Grilled Halloumi, and Micro Greens
Light and delicious meal or side dish with some of my favorite springtime veggies. Omit the halloumi or sub tofu for a vegan version.
Salmon and Quinoa Salad With Cucumber-Feta Dressing
Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.
Asparagus Salad with Avocado Dressing
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Chicken, Fennel, and Grapefruit Salad with Roasted Sweet Potatoes
The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
Autumn Arugula Salad with Sprouted Beans and Lentils
A hearty salad with a perfect blend of autumn flavors. Spicy arugula, earthy lentils and beans, sweet apples, salty feta, nutty pecans, and a red onion bite, highlighted by a tangy apple cider vinaigrette. This is an absolute favorite.
Chorizo Espinaca Ensalada
Such a vibrant salad, both in flavor and color.
Autumn Chicken Salad
I felt like having a hearty, warm salad that encompassed all of these harvest veggie flavors, so this is what I came up with and it was exactly what my mouth was craving.
Grapefruit, Avocado, Bacon Salad with Shallot Champagne Vinaigrette
This is pretty much my favorite salad; it has so many of my favorite food items… arugula, grapefruit, avocado, bacon, shallots, pecans, gorgonzola cheese, etc.
Coconut Crusted Cod with Caprese Salad
Beautiful summer entree with fresh flavors.