This salad, while light and bright, and refreshing, is completely seasonal, which is a great reminder that winter eating doesn’t have to be heavy and ooey and gooey and traditional-comfort-foody. Coming off of the holidays and New Years is, for so many, an exercise in reining it in food-wise. This salad will support that effort while still satisfying you and keeping your attention. This in-season grapefruit adds flavor, punch, and color equally. And the fennel is crunch and tone. This is not your average salad, which is why it’ll help you stay on track! Here you go.
WHAT YOU NEED
* 1 large ruby red grapefruit
* 2T olive oil
* 2T apple cider vinegar
* 1t sugar
* 1 fennel bulb, sliced super thin
* 1 bunch fresh flat-leaf parsley, rough chopped
* 1/3 cup sliced pitted Sicilian (green) olives
* 1/4 small red onion, sliced super thin
WHAT TO DO
Zest the grapefruit into a small bowl. Add the olive oil, vinegar, and sugar and mix to combine. Taste and add sugar, a tiny bit at a time, if needed for balance. Set aside.
Separate the grapefruit into segments. Peel each segment and break down into small chunks and place into a large serving bowl. Add the rest of the salad ingredients, then stir in the dressing and mix carefully.
Serve and enjoy.
* Adapted from a recipe in Quick. Easy. Healthy. by Callum Hann and Themis Chryssidis.
Everyone has one. The one they take seconds and thirds and fourths of. Or the one they always have to have or make or it’s not Thanksgiving. What’s your go-to, must-have Thanksgiving side dish.
Thanksgiving is hands down my favorite holiday meal all year. I love everything about it. I love my own family’s traditions, I love that everyone has very specific Thanksgiving-only traditions, and I love creating new ones with my husband and his family and our collective family as we grow. I love remembering which dish is or was everyone’s favorite, and I love that while so much of the traditional meal is consistent from table to table, how much those consistent ingredients and elements and dishes can vary, too.
My go-to has changed. It used to be my Grandma’s stuffing. Now that I wrote that, it totally still is. I could live off only my Grandma’s stuffing and never get tired of it. But I’m now the fresh cranberry sauce lady.
Here’s a version I’ve made the past few years and will make again next week.
What about you?
This dinner salad is basically summer on a plate. It’s full of light and fresh goodness and hits all the best flavors and sensations of the season: sweet, bright, tangy, acidic, ripe, and GRILLED! Plus, I throw in a bonus perfect simple honey balsamic vinaigrette! Here you go.
WHAT YOU NEED
* 1 bag butter lettuce
* 1/2 an English cucumber, cut into chunks
* handful of sunburst tomatoes (the little golden cherry-sized ones), quartered
* 1 avocado, cut into chunks
* 1C corn kernels (approximately 2 ears), roasted or grilled
* 1lb chicken, grilled and sliced
* 3 large peaches, grilled and cut into chunks
* 1 ball burrata cheese
* 1T olive oil
* 3T white balsamic vinegar
* 1T honey
WHAT TO DO
Place the lettuce, cucumber, tomatoes, avocado, and corn in a large salad bowl.
Grill and slice the chicken and peaches.
Whisk together the olive oil, balsamic vinegar, and honey with a pinch of salt and pepper. Add the vinaigrette to the salad bowl and toss well to combine.
To serve, pile a few large scoops of the salad on a plate and top with sliced chicken and peaches. Finish with a big chunk of creamy cold burrata cheese, close your eyes, and enjoy!
We’re on a easy summer treats kick lately, apparently. You get a few disgustingly hot days, and even if the temperature drops 20 degrees, it’s time to walk around in your bathing suit and carry a portable water fan, right?! No? Just me? Whatever.
Last year for her birthday, My Tiny Sous Chef got a cool gift from her uncle and aunt – a popsicle mold set with a book of paletas recipe. She loves it. She wanted to make fancy icy treats all winter long. And then, our hot days appear, and she tossed the book out and made her own recipe! And it’s perfect. No knocking the fancy pops — we’ll be making at least ALL of them this summer — but my kiddo nailed it with her simple two-ingredient watermelon pops and you’re going to love them, too. Here you go.
WHAT YOU NEED
* 1/4 of an average-sized watermelon
* honey or agave syrup
WHAT TO DO
Cut your watermelon up into chunks and blend into juice in a blender. Add honey or agave syrup, just about a teaspoon at a time, tasting after blending each through, until the balance is where you like it (if your watermelon is sweet enough on its own, you won’t even need the additional sweetness, but early in the season you can’t guarantee it’s quite there yet).
Pour into popsicle molds (or small paper cups work just as well), add popsicle sticks, and freeze.