There’s a trendy lunch café near our house that serves upscale sandwiches, prepared salads, and side dishes. My favorite dish there is the shrimp salad, which has generously plump shrimp in a creamy sauce… so I decided to recreate it at home.
Kale and quinoa come together in this fresh salad. Customize with your favorite fruits and veggies to make it uniquely yours!
This wheat berry salad has an earthy warmness to it, a tad nutty but only slightly, and depending on what other ingredients are mixed in, the wonderful ability to suit any season.
Why not switch up the grains in your diet and add an ancient grain like kamut? It’s not just healthy, it’s delicious! We used this grain to make a side dish at one of our cooking classes. It’s pretty enough for company (it’s twice the size of modern-day wheat) and it’s not the same, boring rice side dish you may have made zillions of times.
With a mild, nutty taste and that signature chewy bite, whole grains are a great base for salads because they easily take on the flavors of whatever you mix in… and you can mix just about anything in to satisfy both your tummy and your tastebuds.
Fresh figs are flooding the local markets and I love combining them in an autumnal salad with almonds, apple, and a drizzle of honey-infused vinaigrette.
Parents often ask me for tips to get their own kids to eat healthier. This is the approach we use in our classes, and if you can make the time to do this at home, you’re likely to find success, too.
This recipe for an Italian Farro Salad with Favas or Soybeans is the perfect combination of an authentic Italian dish with lots of flavor that is both fresh and healthy.