Category Archives: Salads

Lemon Tahini

Spring 2015 041Last month, I had the pleasure of catering a 90th birthday party. This was a celebration of the mother of a client I have worked with for many years, so it was wonderful to have the chance to see many members of a family I have gotten to know over the past almost-20 years.

We served vegetable curry along with numerous accoutrements. Two of those items are recipes that I would like to share with you. The first is the lemon tahini, which I served as a dip for vegetables and bread. Continue reading

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A Nice Winter Salad

November partie 2014 022

It’s easy to associate salads with spring and summer menus, when the farmers’ markets and our gardens are full of fresh vegetables and leafy greens. But I like to serve salads year round, and there’s no reason you can’t find fresh, organic vegetables for your table even in January. Continue reading

Curried Rice Salad

Summer 2014 041

A client was having guests over for dinner, and one of them followed a gluten-free diet. When my client asked if I had a good rice salad recipe, I quickly said yes, thinking I could easily change my Curried Cous Cous Salad recipe to be made with rice.

I served the rice version of this dish with grilled salmon, a mango salsa, and a big green salad, and my clients—and their gluten-free friend—both said it was delicious.

Continue reading

Quinoa-Sweet Potato Salad

March 2014 066

Last week while finalizing a menu for a catering event, I came across this recipe.  It looked ridiculously simple. I was skeptical it would need some tweaking when I was finished, but I was wrong. I followed the recipe fairly closely, and I found it to be delicious. Continue reading

Rainbow Carrot Slaw

March 2014 005

Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. Continue reading

Salmon Salad

Sedona, etc 051Fresh salmon is starting to show up in markets here in Seattle, although it is sometimes difficult to find. Here is a dish that is delicious made with either fresh or previously frozen salmon. It is also a great way to use leftover grilled salmon. Continue reading

Beet-Satsuma-Pomegranate Salad

beet saladHere’s a recipe I got with my Full Circle vegetable delivery this fall. Like others I am posting this month, this one is Whole30 compliant, but I recommend trying it even if you’re not doing the challenge. Continue reading