Summer Salad With Peaches

It’s been a bit too hot outside to turn the oven on, so I’ve been making a lot of salads lately. In the summer I love adding fresh fruits to my salads – there’s something so good about mixing sweet fruits with creamy or salty cheese!

Ingredients: (serves 1)
1 peach, pitted and sliced
1 tomato, sliced
1/2 small red onion, thinly sliced
10 fresh green beans, blanched
Ricotta salata
Fresh basil leaves, chopped
2 cups fresh spinach
4 prosciutto slices, torn
Balsamic vinegar
Olive oil
Fresh cracked pepper

Place the onions in a bowl with some balsamic vinegar and let sit for 10 mins. In the meantime, blanch the green beans and set aside. In a bowl mix together the spinach, chopped basil, peaches and tomato. Top with the balsamic onions, ricotta salata, and fresh cracked pepper. Drizzle with olive oil and any leftover balsamic from the onions.


Corn, Peach, and Tomato Salad With Burrata & Basil Oil

This is my 100th recipe since I started my little food blog about two years ago! I can’t believe I’ve been able to keep this up for as long as I have. It’s been really fun and I have definitely learned a lot in the kitchen since first starting. Super grateful for my lovely CSA and their support of my weekly recipes! Here’s to 100 more!

To celebrate, my best friend Meghan and I made dinner together (and shared a few bottles of wine!) We made a summery salad with sweet peaches and tomatoes – which you wouldn’t think go together but they actually compliment one another quite well! We also added some creamy burrata cheese and homemade basil oil, which is very easy to make. As a little side dish we seared some scallops with a little balsamic vinegar. A great meal- thanks for celebrating with me Meghan!

1 ear of corn, boiled and cut off the cob
1 large peach, sliced
1 large heirloom tomato, sliced
1 cup packed fresh basil
1/2 cup olive oil
Salt and pepper, to taste
Water, as needed to smooth out the basil oil
4 jumbo scallops
2 tablespoons balsamic vinegar

Boil (or roast) the corn and cut it off the cob. To make the basil oil, place the basil, olive oil, salt and pepper in a blender or food processor. Add bits of water as needed until smooth. Plate the corn, peaches, and tomatoes. Top with pieces of burrata cheese and drizzle with the basil oil and fresh pepper.

For the scallops, start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Heat a skillet on high heat and drizzle with the balsamic vinegar and olive oil. Add the scallops and let cook for about 2-3 minutes on each side until they have a nice caramelized sear, but careful not to overcook them!

Summer Panzanella Salad

I’m on a health kick right now- I’ve been going to the gym 3 days a week and trying to eat healthier! I feel so much better. It is really true, when you work out and take time for yourself, you feel much more energetic and positive. Not only is it good for your body, but good for your state of mind as well. I find that the small daily frustrations aren’t bothering me as much as they normally do!

With working out comes a more than usual hungry belly though, so this week when I got home I made myself a big salad including pretty much every item I got in my CSA this week, which was nice. I added some toasted pita bread to the salad to help with the carb cravings I knew I would have if only eating a big bowl of veggies. Overall a great fresh meal! I had some leftover veggies and dressing, which I ended up wrapping up in rice paper as spring rolls for lunch the next day. A surprisingly good snack!

Ingredients: Serves 2-3

2 small green onions, thinly sliced (use the white part for the pickling and the greens for later)
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
Bread, torn into crouton sizes ( I used onion pita bread)
Two eggs
2 cups kale, chopped well (optional- a lot panzanella recipes do not include lettuce)
1 pound fresh green beans, halved
2 garlic scapes, chopped
1 cucumber, skinned and sliced (I used lemon zucchini- they are round/yellow but taste like a reg cucumber)
1 medium tomato, sliced
Carrots, peeled into ribbons
2 radishes, thinly sliced
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tbs lemon juice
2 tbs fresh mint, chopped
Pinch of salt

Start by pickling the onions. Place the chopped white onion in a bowl with the red whine vinegar, sugar, and salt. Let sit for at least 30 minutes. To make the mint dressing, place the mint, olive oil, lemon juice, and white wine vinegar in a bowl and mix. Set aside.

Next, get a pot of water boiling and blanch the peas for a minute or before placing in a bowl of ice water to stop the cooking. In the same pot of water, cook the eggs for 6-7 minutes.

Add some olive oil to a pan and add the garlic scapes, onion greens, and pita bread. Tossing until the greens are cooked and the bread is toasted.

To plate- in a large bowl add some kale to the center, then the rest of the ingredients (carrot, cucumber, radish, green beans, the onion/scape/bread mixture, pickled onions, and sliced egg) then dress it with the mint dressing and enjoy!

Thai Kale Salad With Coconut Chicken & Spicy Peanut Sauce

This week I went over to my best friend Meghan’s house to cook up a nice CSA inspired dinner. We decided to make a Thai kale salad topped with coconut chicken. It came out super good! She is an amazing cook and has a way of throwing things together that you wouldn’t think to try. We want to make a cookbook someday, so maybe this is the first recipe to get it started! Which reminds me, anyone want to fund our cookbook dreams? We will repay you with good food and a lot of high fives….totally worth it!

1 lb chicken
1/2 cup shredded unsweetened coconut
1/2 cup panko (we used a Tokyo style panko mix w/sesame seeds, garlic, onion, pepper & mustard seeds)
1/4 cup all purpose flour
2 large eggs, whisked
4 cups lacinato kale, de-stemmed and chopped
3 medium carrots, thinly sliced
1 large watermelon radish, thinly sliced
6 scallions, whole
4 garlic cloves, roasted whole
Non-stick coconut spray (or regular)
Salt and pepper, to taste

Spicy Peanut Sauce:
1/4 cup peanut butter
1 tablespoon soy sauce
1/2 fresh lime, juiced
2 tablespoons Mike’s Hot Honey (or 2 tablespoons honey and 1/4 teaspoon chili powder)
1 teaspoon white wine vinegar
1/4 cup hot water, to use as needed

Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray. Make your little chicken station with the coconut and panko mixed together in one bowl, your flour in a separate shallow dish, and your whisked egg in another separate bowl. Season the chicken with a little salt and pepper, then dip it in the flour, followed by the egg, and lastly the coconut panko. Place all the chicken on the baking sheet and bake for 10 minutes on one side, then flip and cook for another 10 minutes. You’ll want then to be nice golden brown color. During this time, also add your whole scallions and garlic to a separate baking sheet and cook for about 15 minutes, or until the garlic is squishy and the scallions are slightly charred.

While the chicken cooks, make the peanut sauce by simply mixing the ingredients together (expect for the water.) Add tiny bits of hot water until your dressing has the consistency you like.

To assemble, place you kale, radish, carrot, and scallions in a large bowl. Break up the garlic with your fingers and sprinkle that in as well. Add the coconut chicken, and pour over the desired amount of peanut sauce! Alternatively, you can toss the kale in the peanut sauce before plating as well.



Grilled Romaine with Roasted Beets and Fennel

I’ve always wanted to try grilling romaine, but never got around to doing it in the summer. Luckily, my oven is equip with a broiler so I was able to get a similar result during the winter months! I didn’t get the exact char I was going for, but without a grill it’s tough to do. It was still super delicious and nice to have a warm salad with some of my favorite things on top- beets, fennel, and blue cheese dressing! And of course, if you DO have access to a grill, then you can certainly cook the romaine that way too.

Ingredients: serves 1-2
1 small head of romaine
3-4 small golden beets, peeled and cut into small wedges
1 large red beet, peeled and cut into small wedges
1 fennel bulb, tops removed and thinly sliced

Blue cheese dressing: (from Skinny Taste)
5oz Greek yogurt
1/2 cup blue cheese, crumbled
1 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp lemon juice
1/8 tsp garlic powder
Salt and pepper to taste

Preheat oven to 375 degrees. Place the beets and fennel on a baking sheet then drizzle with olive oil and a little salt and pepper. Cook for 20 minutes or until fork tender. In the meantime make the dressing. Mix the Greek yogurt and blue cheese in a bowl then add the mayo, vinegar, lemon juice, garlic powder, salt and pepper. When the vegetables are done cooking, turn off the oven and set the broiler on high. Place romaine on a baking sheet and brush with olive oil, followed by a sprinkle of salt and pepper. Cook under the broiler for 1-2 minutes or until it starts to wilt and the edges get a little toasted. Make sure not to burn the lettuce. I had a sweet little personal size romaine from my CSA so I only broiled one side, but if you use a large romaine lettuce from the regular supermarket, you’ll want to cut it in half the long way and broil both sides for sure. To plate, drizzle the romaine with the blue cheese dressing and top with roasted vegetables!

Kale Salad with Peaches, Tomato, and Goat Cheese

This was one of the best kale salads I ever made! I was inspired when my sister made a peach and tomato salad over the weekend, it was perfect for summer and absolutely delicious. I had some fresh kale, tomatoes, and peaches, so all I had to pick up was the goat cheese. It took about 15 minutes to make and was the perfect mix of sweet and sour.

Ingredients: (makes 2 small salads)
2 large kale leaves, stems removed and julienned
1 large peach, chopped
1/2 large tomato, chopped
3 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon maple syrup
Goat cheese
Salt and pepper

Start by removing the thick stems from the center of the kale. Lay the leaves on top of each other, roll it up, and cut thin slices. Add to a large bowl and set aside. Next make the dressing- add the olive oil, cider vinegar, and maple syrup to a small bowl and whisk well. Salt and pepper to taste. Pour the dressing over the kale and massage it into the kale with your hands for a minute or so- this will help the dressing to soak into the kale and also break down the kale a little so it’s not as tough. Chop the peaches and tomatoes, add it to the bowl of kale, and set aside for about 10 minutes. In the meantime, cut a few slices of goat cheese and add it to a pan over medium heat. You’ll know it’s done when the bottom of the cheese starts getting a little golden brown (about 3 minutes.) Also chop a small handful of almonds and toast those in a separate pan until golden as well. To serve, place kale in a dish and top with the warm goat cheese and toasted almonds!

Kale Caesar Salad


I love a good caesar salad, and I love kale. So I was pretty excited to give this recipe from Real Simple magazine a shot. Couldn’t have been easier to make! Caesar dressing isn’t the healthiest thing out there, but kale is so incredible good for you that you don’t feel as bad when you’re scooping out mayo and mixing it with cheese. I put some onion in seeing the recipe called for it, but am not a huge raw onion fan. In the future I might leave this out or substitute it for something else like shredded carrots.

1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Medium bunch of kale, stemmed and leaves chopped
2 hard boiled eggs, chopped
1/4 small red onion, thinly sliced
Salt and pepper

Start by boiling your eggs, as they will take about 10 minutes to cook. In a large bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, olive oil, Djion mustard, Worcestershire sauce, and salt and pepper to taste. Chop your kale, egg, and onion. Toss together and combine well. That’s it!