Warm Kale, Sausage & Butternut Squash Salad
Serves 4-6
Ingredients
1 tablespoon olive oil
1/2 pound hot Italian sausage, removed from casings
3 cups peeled and diced butternut squash
1 yellow onion, diced
8 cups chopped kale
Kosher salt and black pepper, to taste
2 tablespoons balsamic vinegar
1/4 cup grated parmesan cheese
Directions
Heat olive oil in a large skillet over medium-high heat. Add the sausage and brown for about 5-7 minutes. Add the butternut squash and onion (and a bit more oil if there isn't much fat in the pan--this will vary based on the sausage you use), and cook for about 10-15 minutes, stirring occasionally, until the squash is tender. Stir in the kale, letting the heat from the pan wilt it slightly. Remove from heat and season with salt and pepper, to taste. Transfer to a serving dish, drizzle with balsamic and sprinkle on the parmesan. Serve immediately.
Carrot Salad with Dijon Vinaigrette
Serves 4
Ingredients
5 cups shredded carrots
1 tablespoon Dijon mustard
1/3 cup apple cider or red wine vinegar
1/3 cup neutral flavor oil (grape seed, avocado, vegetable, etc.)
1/3 cup extra virgin olive oil
1/2 teaspoon honey
1/4 cup minced fresh parsley
Kosher salt and black pepper, to taste
Directions
In a large mixing bowl, whisk together the mustard, vinegar, oils, and honey until well combined. Add the shredded carrots and parsley and toss well to coat. Season to taste with kosher salt and black pepper, then toss again. Cover, and let sit at room temperature 2 hours. Toss again and serve.
Chipotle Red Pepper Potato Salad
Serves 6-8
Ingredients
5 pounds red potatoes, cut into 1” pieces
Olive oil
Kosher salt
1 1/2 pounds roasted red peppers, drained (you can get these in jars in the canned food aisle or from the deli/antipasti section near the loose olives and pickles in well-stocked grocery or gourmet stores.)
4 garlic cloves
1 tablespoon Chipotle TABASCO sauce
1/4 cup full-fat coconut milk OR plain yogurt
2 tablespoons Smoked Spanish Paprika
1 teaspoon kosher salt
1/2 cup fresh cilantro, minced
Directions
Preheat your oven to 400 degrees F
Toss the cut potatoes with generous amounts of olive oil and kosher salt. Arrange on two baking sheets and roast 20-30 minutes, or until crispy on the outside and cooked through. Remove from oven and let cool to room temperature.
While the potatoes are roasting, combine the red peppers, garlic, Chipotle Tabasco, coconut milk, and paprika in a blender, and puree until smooth.
Pour dressing into a large bowl, and add the roasted potatoes and cilantro. Toss well to combine, and taste to adjust seasoning.
Cover and chill at least 2 hours, or up to overnight, before serving.
Corn and Black Bean Salsa Salad
Serves 6
Ingredients
2 cups cooked corn kernels (fresh or frozen & thawed both work!)
2 cans black beans, drained and rinsed
1/2 large red onion, diced
1 large jalapeño pepper, finely diced
1 red bell pepper diced
1/2 cup fresh cilantro, chopped
2 teaspoons ground cumin
1/2 teaspoon smoked spanish paprika OR chili powder
2 tablespoons olive oil
Juice and zest from 1 large lime
Kosher salt and black pepper, to taste
Directions
Combine all ingredients in a large bowl and toss well to combine. Season with kosher salt and black pepper to taste. Cover and chill at least 2 hours and up to overnight before serving.
Watermelon, Tomato & Burrata Salad
Serves 4 as a starter
Ingredients
1 pound ball of fresh burrata cheese
2 cups fresh watermelon, cut into 2" cubes
2 cups assorted small tomatoes (cherry tomatoes, grape tomatoes, small heirloom tomatoes, etc.), halved
1/2 cup fresh raspberries
1/2 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 large and juicy lemon, halved
Kosher salt
Black pepper
Directions
Use a knife to gently slice off a thin layer from the top of the burrata (no thicker than 1/2") to open it up. Place in the center of a serving platter with the cut side up.
Arrange watermelon and tomatoes around the burrata. Sprinkle with raspberries, and tuck in basil leaves around the dish.
Drizzle the entire platter with the olive oil, then squeeze the lemon juice just over the fruit (not on the cheese).
Season the whole salad with kosher salt and black pepper.
Avocado & Red Onion Salad
Serves 6
Ingredients
4 ripe Hass avocados
1/2 red onion, peeled and finely sliced
1 large lime, juiced
2-3 tablespoons olive oil
Kosher salt and black pepper
Directions
Cut avocados in half, remove the pit, and cut in half again. Slide off the peel and slice lengthwise. Scatter avocado slices on a serving platter.
Top with sliced onions.
Drizzle with lime juice and olive oil. Season generously to taste with salt and pepper.
Serve immediately with additional lime wedges.
English Pea, Strawberry & Feta Salad with Minty Lime Vinaigrette
Serves 4
Ingredients
1 pound english peas (fresh or frozen)
1 pound strawberries, hulled and quartered
1/2 cup feta cheese, crumbled
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup fresh mint leaves, minced + more for garnish
Kosher salt, black pepper
Directions
Boil peas 2-3 minutes, or until tender. Drain and rinse with cold water, then place in a large bowl. Add the strawberries and feta.
In a separate small bowl, whisk together lime juice, olive oil, mint, salt, and pepper.
Just before serving, add the dressing to the salad and toss to coat. Garnish with additional mint leaves.
Brazilian Shrimp Salad
Serves 6
Ingredients
2 1/2 pounds small (salad) shrimp, cooked, peeled, and deveined
3/4 cup mayonnaise
1/4 cup plain yogurt
Zest and juice of 1 whole lemon
2 3/4 teaspoon Bahian Blend spice mix (see below for recipe)
1/2 red bell pepper, finely diced
1/2 yellow or orange bell pepper, finely diced
1/3 cup sliced scallions
For the Bahian Blend
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne
Directions
Place shrimp in a large bowl
In a separate small bowl, whisk together mayonnaise, yogurt, lemon, Bahian Blend, and kosher salt.
Add dressing to the shrimp along with the diced peppers and scallions. Toss to combine, then cover with plastic wrap and let chill and marinate at least two hours.
Serve shrimp salad with chips as an appetizer, in hot dog buns as sandwiches ("lobster roll" style), or on top of greens as a main course.
Kale Salad with Dates, Hazelnuts & Spicy Honey-Lemon Dressing
Serves 2-4
Ingredients
1 lb kale, remove stems and chop coarsely
Extra virgin olive oil
Kosher salt
1 cup raw hazelnuts
6 medjool dates, remove pits and chop
1/2 cup grated pecorino cheese
zest of 1 lemon
For the dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon orange blossom honey, plus more for garnish
1/4 teaspoon ground cayenne (feel free to add more if you like it really spicy--I do!)
kosher salt and black pepper
Directions
Place the kale in a large bowl and drizzle with a bit of olive oil and a pinch of kosher salt. Use your hands to massage into the greens, allowing them to soften a bit. Set aside.
Heat a medium skillet over medium-high heat, and add about a teaspoon of oil and the hazelnuts. Sprinkle with kosher salt. Shake the pan to coat the nuts and let toast for about 2-3 minutes or until the nuts are toasted and fragrant, giving the pan an occasional shake. Remove from heat and let cool.
Make the dressing: Combine the 1/4 cup of oil, lemon juice, honey, and cayenne, and whisk together until smooth. Pour over the kale, and add the cooled hazelnuts, chopped dates, and pecorino cheese. Toss to coat well. Season with salt and black pepper, to taste. Serve topped with the fresh lemon zest.
Brussels Sprouts Salad with Pecorino, Hazelnuts & Honey
Ingredients
1 1/2 lbs Brussels sprouts, thinly shaved
1 cup hazelnuts, toasted (or use roasted salted hazelnuts)
1/3 cup finely grated Pecorino Romano cheese (use a good, sharp imported variety)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons honey (such as orange blossom honey)
Directions
Toss Brussels sprouts, hazelnuts, and cheese in a large bowl. In a separate small bowl, whisk together olive oil, lemon juice, and black pepper. Add the dressing to the salad and toss to combine well. Taste, and adjust seasoning as necessary (you may need ab it of salt or additional lemon juice, depending on your preferences.)
Drizzle with honey and serve immediately.
Warm Cannellini Bean Salad with Roasted Tomato and Fennel
Ingredients
8 large plum tomatoes, quartered
2 medium red onions, cut into 1" chunks
1 large fennel bulb, trimmed and cut into 2" pieces (reserve some of the fronds as a garnish)
5 garlic cloves, smashed
1/3 cup extra virgin olive oil
3 cans cannellini beans, drained and rinsed
1 tablespoon white wine vinegar
Kosher salt and black pepper
Directions
Preheat oven to 400 degrees.
Spread the chopped tomatoes, onions, and fennel out on 2 baking sheets and drizzle generously with olive oil. Season with salt and black pepper, and roast in preheated oven for about 20 minutes, or until the vegetables are tender and caramelized at the edges.
While the vegetables roast, combine 1/3 cup olive oil and the garlic cloves in a small saucepan over very low heat. Let the garlic gently simmer in the oil, until fragrant (about 5 minutes). Remove the cloves and set the oil aside.
In a large bowl, combine the beans, hot roasted vegetables, and garlic oil. Add the vinegar and toss to combine. Season with salt and black pepper, to taste. Garnish with some of the fennel fronds, and serve.
Shredded Endive Salad with Warm Bacon Vinaigrette
Ingredients
4 large endive
4 strips thick-cut bacon
1 tablespoon creamy dijon mustard
3 tablespoons red wine vinegar
kosher salt
black pepper
Directions
Cut the ends off the endive and slice finely. Set aside.
Add the bacon to a pan over medium heat and slowly cook until the bacon is crisp and the fat has rendered. Scoop out the bacon and set aside, leaving the fat in the pan. Return the pan to low heat and add the mustard and vinegar. Whisk everything quickly until completely combined and emulsified. Add the endive to the pan and stir around to coat completely. Stir the bacon back in and season with kosher salt and black pepper. Serve immediately.
Deconstructed Hummus Salad
Ingredients
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
2 large garlic cloves, minced finely
1/4 cup tahini paste
1/3 cup extra virgin olive oil
1/4 cup minced fresh parsley
2 14-oz cans chickpeas, drained and rinsed well under cold running water
Kosher salt and black pepper, to taste
Directions
In a large bowl, whisk together the lemon juice, zest, vinegar, minced garlic, tahini, and olive oil. Add the parsley and chickpeas and toss to coat. Season with kosher salt and black pepper, to taste. Let chill before serving.
