Kale, Apple & Farro Salad
This salad is a celebration of textures, seasons, and flavors. I like to make it when apples are first in season, but then make some variation of it all winter long. You can load it up with whatever fresh and dried fruit you have on hand, and this tangy Fresh Lemon Vinaigrette will keep it […]
Fresh Lemon Vinaigrette
My favorite use for this lemon vinaigrette is this hearty kale salad loaded with apples, walnuts, and raisins. It’s also tasty drizzled on Mediterranean-inspired salads with feta and olives. Store this dressing in an airtight jar in the refrigerator for up to a week. Ingredients (yields 1½ cups) ¾ cup extra virgin olive oil 5-6 […]
Simple Bread & Tomato Salad
Think of this salad as a tomato sandwich in a bowl. Bread, tomatoes, and oil are the stars, and you can improvise from there. How To Make a Simple Bread & Tomato Salad Plan for roughly one part toasted bread, one part tomatoes, any optional additions you want, and a vinaigrette. On this late summer […]
Everyday Stovetop Croutons
Homemade croutons are an excellent solution for stale bread or leftover artisan loaves, but you can really make them anytime. I make croutons whenever I want to add a little heft to a salad (ok, practically every salad) or if I want to add variety to a creamy soup. You can also make breadcrumbs this […]
Cucumber and Cherry Tomato Salad
Sometimes summer food just makes itself. Try this simple cucumber salad with sliced cucumbers, halved or quartered cherry tomatoes, fresh basil and herbed chevre (goat’s milk) cheese. Drizzle with a good extra-virgin olive oil and a splash of apple cider vinegar. Salt and pepper to taste. Share: Share on facebook Share on pinterest Other posts […]
Fattoush Salad with Black-eyed Peas
Fattoush is a middle eastern salad with cucumbers, tomatoes, toasted pita, and a fresh lemon vinaigrette. As with all salads, the ingredients are flexible, but black-eyed peas make it feel like a festive meal. A note about kitchen staples: If you’ve downloaded the Vinegar Home Kitchen Staples Checklist, you may have noticed that black-eyed peas […]
Summer Succotash with Swiss Chard
Succotash always comes to mind when zucchini and tomatoes are in abundance and I have leftover sweet corn. I recommend cooking fresh sweet corn the same day you get it and making a couple of extra ears while you’re at it—that way you can plan to make succotash the next day. I like to add […]
Beet & Citrus Salad
This is a very simple beet salad with a great combination of complex flavors. You can enjoy it at room temperature or refrigerate and serve it cold. In my experience, this salad is very popular, so it tends to go fast. Big Picture You’ll steam the beets using a steam basket or in the […]
Couscous and Carrot Tops Salad
Every time freshly harvested carrots with their beautiful, green tops still attached are included in my CSA share, I’m inspired to find a creative use for them. When they’re crisp and crunchy, I toss them into salads, and if they’re looking a little “tired,” I cook with them. This crunchy, carrot top-inspired salad has toasty, […]
Gingery Carrot & Cabbage Salad
The Big Picture This is a classic shredded carrot salad with some twists. If you have a food processor, this is a great time to pull it out, but you can also just use a box grater. As always, feel free to get creative and throw in other veggies that you have or change the […]