June 28
This salad is a tantalizing mix of multiple flavors and textures. It takes a little more preparation time, but it’s worth it. I learned to make this at a Cavalo Point cooking class. Their goal is to get you cooking locally, and seasonally. They strongly support the local farmer’s markets and you’ll probably need to visit one to get the ingredients such as plucots (cross between plums and apricots) and golden beets.
Serves 2.
Continue reading →June 27
Another traditional French salad that is very popular in the US.
Serves 2.
Continue reading →June 26
This salad is a little different and so healthy I feel like I should eat if every day.
Serves 2.
Continue reading →June 25
This salad comes from Liguria, the west coast of Italy where they eat a lot of seafood. I learned to make it on my first cooking trip there.
Serves 2.
Continue reading →June 24
This is one of my favorites from Whole Foods, but when I went to buy it I was told that they weren’t making it right now because they weren’t making full deli menus until the SIP is over. So, here’s my version.
Serves 2.
Continue reading →June 23
I got this salad from my sister-in-law. She likes it because you can prepare it ahead of time and leave in the fridge. Also as there’s nothing in it that can spoil, you can take it to a BBQ on a hot day and not worry about it sitting in the sun for hours.
Serves 4.
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