Watermelon and Mint Salad

Watermelon Salad ++ the pear and plum

My sister just got back from the Middle East and brought me a bunch of things… herbs and spices, goodies from what sounds like the most magical flea market on Earth, and a simple recipe she learned from a friend. Not sure it has anything to do with Middle Eastern cuisine but it was lovely just the same. The ingredients are vague because theres really no wrong way to do this.


  • Watermelon, cubed
  • Goat Cheese, crumbled
  • Small handful of fresh Mint Leaves
  • Sea Salt
  • Fresh Cracked Pepper


  1. Cut the watermelon into cubes and put in a colander. Salt the watermelon to get rid of some water. Let sit for 15 minutes, then rinse well.
  2. Chop the mint and mix it into the watermelon.
  3. Crumble the goat cheese on top of the salad.
  4. Salt and pepper on top and serve.

Pickled Onions

[PIC to come]

Gloriously pretty atop a taco… or black bean soup…. or anywhere you need a pickled thing, really. They’re super fast to put together too and ready in a matter of hours. (recipe based on this one)

Serving Size: Makes one large mason jar of pretty pink onions


  • 1 Really Large Red Onion, thin sliced
  • 1 Cup of a combo of the juice of 1 Lime and the rest Apple Cider Vinegar
  • 1/2 Cup Water (optional –  I didn’t use last time)
  • 1 1/2 teaspoon Kosher Salt
  • 1 T Sugar
  • dash Aleppo Peppers (or other spice – optional)
  • 1 Garlic Clove
  • 1 Star Anise


  1. Combine the Lime juice and Vinegar
  2. Add the Sugar and Salt and mix until everything dissolves.
  3. Slice Onion really thin and smoosh down in a large mason jar.
  4. Add Aleppo Peppers, Garlic and Star Anise and pour liquid over top.
  5. Cover with jar lid and and put in the fridge. They’re ready in a couple hours but way better the next day. They’ll last for a week or so.

Fennel Citrus Salad


A refreshing salad that is super quick to put together but still looks really fancy. A couple things are key with this salad:

1) The citrus has to be as sweet

2) The fennel has to be shaved thin.

If you’ve got both, perfection ensues. If not, its still worth making, just not as good as it can be .

(makes a small bowl of salad for 2-3 people.)


  • 1 Large Orange
  • 1 Large Grapefruit
  • 1 Bulb Fennel – Shaved on a mandolin – reserve some of the fronds for decoration
  • 1 Avocado, sliced in wedges
  • 1/8 C Olive Oil
  • 2 T Rice Vinegar
  • 1 T Honey (may need more depending on sweetness of citrus)
  • Fresh cracked Black Pepper


  1. Peel the orange and the grapefruit. Slice in rounds and then separate in to small pieces. Put in bowl
  2. Shave the Fennel and toss with citrus
  3. Cut Avocado into wedges and toss with citrus.
  4. In a separate bowl, combine the Olive Oil, Rice Vinegar and Honey and mix until emulsified. Pour over salad. Add cracked pepper on top and toss lightly to coat.
  5. This one looks really pretty served on a platter, especially if you leave some of the citrus rounds whole for decoration. You may also want to use some of the Fennel fronds for color as well.

Kale Ceasar salad (with Lemon Yogurt Dressing)

Kale Ceasar, the pear and plum



January is the month of Kale for me. I don’t know why but I need it so much (smoothie, stirfry, etc)  Heres yet another way to obsessively consume it.


  • 1 clove raw Garlic, smashed in a garlic press
  • 1 T Olive Oil
  • around 2 T Lemon Juice (add zest too if you want)
  • 2 teaspoon Dijon Mustard
  • 1/4 teaspoon Fish Sauce
  • 1/4 teaspoon Sea Salt
  • Crushed Black Pepper to taste
  • 1/4 Cup Yogurt
  • Parmesan to taste
  • 1 Bunch Kale



  1. Put lemon juice and smashed garlic into a small bowl let sit for 5 min.
  2. In another small bowl, combine olive oil,  mustard, fish sauce, salt and pepper. Mix well. Add garlic and lemon juice when ready.
  3. Whisk in 1/4 cup yogurt and parmesan to taste. Combine well.
  4. In the mean time, wash kale and cut off stems and ribs. Cut up really small and put in salad bowl.
  5. Dress salad. Add more parmesan on top.


Avocado Tomato Salad with Lime Vinaigrette


I’ve altered and edited this recipe every time i’ve made it, but its always been awesome. Its really simple and quick and tastes just like summertime. Also, perfect as a side salad with a prosciutto tomato sandwich at lunch. (I actually just ate that).

(The original recipe from here.)

salad ingredients:

  • 1/4 cup diced Cilantro [if you have it, use it. If not, its still really good without it]
  • 2 large ripe Haas Avocados
  • 1 medium ripe Tomato
  • 2 Green Onions, thinly sliced [you can use less, but dont skip these]

vinaigrette ingredients:

  • 1/4 cup Lime Juice
  • 1 teaspoon Lime Zest
  • 2 teaspoons Whole Grain Mustard
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Soy Sauce
  • Sea Salt and Cracked Pepper to taste


1. Whisk all of the dressing ingredients together and set aside for flavors to blend.

2. Chop avocados, tomato, green onion & cilantro into small pieces.

3. Toss all vegetables and vinaigrette together.

tags: dinner, side dish, guacamole, chopped

Shaved Brussel Sprout Salad with Lemon

Theres a big time brussel sprout situation happening over here. I seriously cant get enough of them. I roast them with maple syrup. I  food process the hell out of them, mix in kale and saute with pancetta… and now THIS.

The recipe originates from food52 but I made it based on what i had available.


[pic to come]


[my version served 2 adults with a tiny bit of leftover. The food52 version serves 6]


  • about 6 large brussel sprouts
  • as much onion as you want – sliced thin. [I’ve never once enjoyed an onion on a salad before this one. See why below]
  • 1 tsp Honey
  • 1 tsp Whole Grain Mustard
  • 1 T Olive Oil
  • 1/2 Lemon zested first and then juiced
  • Salt and Pepper
  • shaved pecorino [if you have it… we didn’t and the salad was still great]


  1. Soak the chopped onion in a bowl of water for 20 minutes while you prepare all the other ingredients
  2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a food processor pulse the brussels until chopped or shave on a mandoline, one at a time.
  4. Drain the onions, put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!

Warm Brussel Sprouts with Kale

[pic to come]

I’ve made this twice this week for lunch. Its just as yummy as it is good for you…


  • a little Olive Oil (to grease pan) and some more for the dressing
  • a little Butter (to add to greased pan but its optional)
  • handful of Brussel Sprouts, chopped in half
  • handful of Kale, washed and chopped fine
  • 1/4 cup Cashews, chopped
  • 1/2 Lemon
  • 1 tsp Honey
  • 1 tsp Whole Grain Mustard
  • Salt/ Fresh Ground Pepper to taste


  1. Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
  2. Add kale in pan and cook for a minute or 2 with the brussels.
  3. When vegetables are done, put in a serving bowl.
  4. Put the cashews in the pan until they brown a bit and then add to bowl.
  5. Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
  6. pour the dressing over the greens. Top with the toasted cashews.

+++++++ Next time try goat cheese? Dried fruit? ++++++++

Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn

Roasted Tomatoes

I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.

This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)


  • A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
  • Sea Salt
  • Pepper
  • Good Olive Oil
  • Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
  • Super crushed up Dried Basil
  • Finely Minced Garlic


  1. Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
  2. Drizzle with olive oil and balsamic vinegar
  3. Dust each with as much basil as you want
  4. Top with minced garlic
  5. Bake for around 10 minutes on 400 degrees.
  6. If you can let them sit, they marinate in all the goodness and are spectacular cold as well.

tags: Appetizer, Side Dish, Dinner, August, Summer, Fall, Autumn, Vegetarian, Vegan 

Creamy Cole Slaw

Just an easy and simple cole slaw from Bobby Flay… He bothers me, but he cooks well.


  • 1 head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 3/4 cup best-quality mayo
  • 2 tablespoons sour cream
  • 2 tablespoons grated sweet or mild onion
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard
  • 2 teaspoons celery salt
  • Salt and freshly ground pepper


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise,sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.


(source: foodnetwork.com)

Bean Salsa (or salad)



This recipe has a ton of flexibility… use more or less of whatever ingredients you want. And as the name states, its excellent as a salsa with chips or eaten with a spoon as a bean salad. Sooooo just combine the following and devour:


  • 1-2 Cloves of Garlic
  • a squirt of Lemon Juice (to chill out the garlic)
  • 1/3 Cup olive oil
  • 1/3 Red Wine Vinegar
  • 2-3 t. Tobasco Sauce
  • 1 T. Worcestershire sauce
  • 2 t. Cumin
  • 1.5 Cups Frozen Sweet Corn
  • 2, 15oz cans of Beans (i’ve used black beans or canellini)
  • 1 1/2 Tomato, diced
  • 1 Green Pepper, diced
  • 1 Red Pepper, diced
  • 1 Bunch Scallions (or a bit of a small sweet onion)
  • Salt and Pepper to taste
  • Fresh Cilantro to taste