This is the basic recipe for a delicious and quick kale salad. You can of course add other ingredients (unless you want them to be mashed in, add them after you have completed the basic recipe). Some of my favorite additions are sprouted wild rice, tomatoes, seaweed, mung bean sprouts, and tahini. Yummy - I'm getting hungry just thinking about them!
Serves 1 to 2
Ingredients:
1 bunch kale leaves 1 medium avocado Juice of 1 medium lemon (about 2 cup) Dash of cayenne pepper 2 teaspoon sea salt
Sweet juicy blood orange juice blends with grilled endive combine to help make this blood orange vinaigrette recipe have kick.
Serves 4-6
Ingredients:
2 blood oranges juiced- you'll have about 1/4 - 1/3 cup of blood orange juice 1 medium shallot diced fine Zest from 1 small blood orange chopped or grated fine (being careful to leave the pith behind) 3 tablespoons of champagne or white wine vinegar 2 tablespoons of fresh tarragon chopped 2 tablespoons of parsley
1 tablespoon Champagne vinegar 1 shallot minced 1 tablespoon of mustard ˝ tablespoon of fresh lemon juice 3 tablespoons of olive oil Salt and pepper to taste
For Salad:
4 cups of mesculin greens or your favorite greens, washed and dried 2 firm ripe pears Ľ cup pine nuts toasted 3 – 4 oz of ricotta salata
I love this salad, because it is rich in antioxidants which help keep me and my family healthy on a daily basis. Best of all it's easy to make and full of bright, fresh flavors.
Serves 4
Ingredients:
Salad:
1 red and yellow bell pepper, stem, seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2- 3 green onions, green parts sliced thin for garnish 1/2 mango peeled and sliced 2 tablespoons chopped toasted peanuts for garnish
This is a simple salad that is full of bold flavors. The bright, lemon paired with the salty cheese, against peppery and slightly bitter lettuces allow these flavors to stand on their own.
Most of these ingredients with the exception of the cheese can be found at many local and organic farmers markets during the summer months..
Serves 6
Ingredients:
1/4 cup of olive oil 1 1/2 tablespoons of fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon black pepper 8 oz organic arugula, washed, tough stems removed and leaves torn into bite-size pieces and chilled 1 small head of organic radicchio, 6 whole leaves removed and washed and chilled 1/4 cup raw pine nuts 1 basket of organic red and yellow cherry tomatoes, washed and halved lengthwise Pecorino Romano cheese
This is one of my favorite recipes to make with summer's heirloom tomatoes. It is simplicity at its best and deliciously exhibits the fruit flavors of heirloom tomatoes. This is the time to buy or use your high-quality balsamic vinegar, extra virgin olive oil, fleur de sel and pepper. Simply drizzle the vinegar and oils over the tomatoes and herbs and sprinkle with the fleur de sel and fresh cracked pepper.
1 1/2 pounds large (at least 3 in diameter) golden and red beets, washed and trimmed 1 cup rice wine vinegar 1 cup granulated sugar 1 tablespoon extra-virgin olive oil 1/2 recipe herbed Goat Cheese (see recipe), cut into eight round slices 1 to 1 ˝ cups mixed organic baby lettuces, washed and dried 1/4 cup Organic Blood Orange Almond Vinaigrette (see recipe)
3 hard boiled eggs, sliced and chopped with an egg slicer 2 tablespoons organic mayonnaise 1/2 small shallot minced 1 teaspoon fresh basil 6-8 cherry tomatoes, sliced into quarters 1/2 of an avocado, seeded and sliced thin 1 cup thinly sliced red and or green cabbage Salt (preferably kosher or sea salt) Freshly ground black pepper
Use as many organic ingredients you can find for optimum flavor.
Serves 4-6
Roasted Beets:
2 pounds mixed organic red and golden beets 4-6 ounces winter organic mesculin mix or other European organic salad mix 6 ounces of Bucheron or other aged goat cheese, room temperature 2-4 tablespoons of olive oil
Champagne Vinaigrette:
2 tablespoons of champagne vinegar 1 tablespoon of finely chopped organic shallots 1/4 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup of extra virgin olive oil
This salsa is great as an appetizer served atop a smoked fish like trout or salmon atop flat bread crackers with a dab of crème fraiche. You can also use this to garnish grilled fish, or chicken. As always use as many organic ingredients you can find.
This is the basic recipe for a delicious and quick kale salad. You can of course add other ingredients (unless you want them to be mashed in, add them after you have completed the basic recipe). Some of my favorite additions are sprouted wild rice, tomatoes, seaweed, mung bean sprouts, and tahini. Yummy - I'm getting hungry just thinking about them!
Sweet juicy blood orange juice blends with grilled endive combine to help make this blood orange vinaigrette recipe have kick.
4 Servings
This is a simple salad that is full of bold flavors. The bright, lemon paired with the salty cheese, against peppery and slightly bitter lettuces allow these flavors to stand on their own. 
Use as many organic ingredients you can find for optimum flavor.
