My own tried-and-true recipes for home cooks.
Beet Citrus Salad with Sesame Goat Cheese
I love beets. Most people do not. I feel like one of my purposes is to convince people that beets are in fact delicious orbs of vegetable heaven. That means pairing beets with naturally and popularly “yummy” things like oranges, goat cheese, sesame, honey, and lemon. The combination of beets, citrus, and goat cheese though is not necessarily new. So how do you make this combination interesting? I rely on a little warm goat cheese moment to provide the intrigue: coat the goat cheese in a sesame crust, give it a little sear, and use it as a protein-rich-creamy-fatty salad topping. The interplay of the warm goat cheese with the just-out-of-the-fridge citrus is truly heavenly. The beets are there as the foundation.
Brussels Sprout Caesar with Parm Crisps
Now I offer the newest rendition: the Brussels sprout Caesar. Cousin to the kale, Brussels sprouts offer versatility in their ability to both be eaten roasted and raw. Their flavor complements the pungency of a Caesar dressing, which I amplify with Meyer lemons (that touch of spicy mandarin sweetness does wonders).
But the real reason I’m publishing this recipe is for the PARMESAN CRISP HATS! Who knew that a Caesar salad looked so good cranially-adorned? Imagine placing this salad down in front of your loved one, proffering them the exquisitely barbaric opportunity to smash a parmesan crisp right over their Caesar salad.
Roasted Cauliflower and Carrot Salad
Don’t get me wrong, I love cauliflower. But it’s a little one-dimensional on its own. So I paired it up with carrots, a similarly classic dinner vegetable that defies seasonality. The two work magic together, bouncing off of the coriander and cumin like a Mediterranean dream. The fresh torn mint adds a needy and necessary punch of brightness. And the best part—the warmed dates that make the salad “a little naughty”—must not be omitted, of course.
Citrus Salad with Radicchio and Endive
I wanted to make a salad that puts this citrus front-and-center, without making the dish watery, overly saccharine, or bland. To hit this perfect balance, I chose complementary toppings like manchego cheese and toasted almonds, as well as hardy radicchio and endive to give the salad some heft. Toasting the almonds in olive oil, which later becomes the dressing with lemon juice, imparts a roasted quality to the dish that is just so delicious. What’s best, though—use whatever sweet or tart citrus you want!
Marinated Beet and Arugula Salad with Tzatziki
A wonderful update to the ubiquitous “Greek Salad” of romaine lettuce with tomatoes, cucumbers, olives, and feta. You’ll find none of those ingredients here. Instead, find deliciously marinated beets and tzatziki on top of a bed of arugula.