Tag Archives: olive oil

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad


Golden beets, 2

Chickpeas, 1 can


Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.


Arugula and Beet Salad with Pecorino







Salt and Pepper

Olive Oil

Pecorino cheese

1. Grate beets. Add lemon juice, salt, pepper, and honey. Allow beet salad to marinate for at least 30 minutes up to a couple of days.

2. Assemble greens on a plate then place beet salad on top.

3. Grate fresh pecorino cheese on top then drizzle with olive oil.


Za’atar Hummus

Za’atar is a spice blend of thyme, oregano, sumac berries, and sesame seeds. You can make your own or buy it. A friend gifted me some from a trip to Dubai (lucky me!) so I’m working with THE BEST!


Look at those veggies!!! YUMM! Who can resist?


1 can Chickpeas

1 Lemon

2-3 cloves Garlic

2-3 tsp Salt

1-2 tsp Crushed red pepper flakes

1/2 cup ? Water

1/4 cup ? Tahini

1/4 cup ? Olive Oil

2-3 tsp ? Za’atar

*The ? are noted approximate measurements. You can use more of less based off of your hummus preference: creamy? chunky? sesame-y? za’atar-y? etc…

1.Chop garlic and add to lemon juice and zest and let it sit for a few minutes then mix in the tahini.

2. In a food processor: add ingredients except water and oil.

3. Slowly add in water to enable the chickpeas to blend easily but not too much so it isn’t watery.

4. Stream in olive oil.

5. Add za’atar and blend to combine.

6. Serve with sprinkled za’atar on top.

Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Colorful Kale Salad

Kale salads are ALWAYS a good call. This one is fresh, summery, and colorful hence the creative name. 😉

Radish was a great (secret) addition to this salad. If you’re not much of a radish fan try it in this salad anyway. The peppery, crunchy bite (and the hot pink hue) goes well against the kale and lemon.  Here’s 9 reasons to eat your radishes in case you needed nutritional encouragement. 😉

rainbow kale salad




Red Pepper




Sunflower Seeds

Red Onion



Olive Oil

Salt and Pepper

1. Remove kale leaves from stems then rinse in cold water.

2. Juice lemon and add with zest and diced onions to a bowl and let sit for a few minutes.

3. Meanwhile dice the remaining vegetables (except for avocado).

4. Add salt and pepper, honey, and olive oil to the lemon-onion bowl to make a vinaigrette then add to the bowl of kale leaves. Massage the kale leaves with the dressing and rip the kale leaves into smaller pieces.

5. Add chopped vegetables to the kale and mix to combine. Add sunflower seeds.

6. Season to taste with more salt, pepper, and lemon.

7. Letting the salad marinate tenderizes the kale…eat by 3rd-4th day.

8. Serve with fresh avocado slices/chunks on top. (optional)

Tortellini and Herb Pasta Salad

I think the key to this recipe was the fresh tortellini from Talluto’sthe place for fresh pasta in the Italian Market!

But, even if you can’t get tortellini from Talluto’s, still make this recipe. It was a favorite at the BBQ!

Simple and delicious, as always 😉



Tortellini, 1 lb.

1 Tomato, fresh, chopped

1 Roasted Red Pepper with garlic, chopped

1 Roasted hot pepper, chopped

1 Green Pepper, fresh, diced




Salt and Pepper

Olive Oil

1. Cook pasta.

2. Chop tomato, red pepper, and green pepper and add to the pasta once it is cooked.

3. Add chopped herbs (arugula/spinach would be a nice addition).

4. Season to taste with salt and pepper, add olive oil.

*Serve chilled/room temperature.

Grilled Summer Vegetables

Make room on the grill for vegetables at your next BBQ!

grilled 1
Asparagus. Onion. Green Pepper. Parsnips with a curry paste. Look at the char! YUM!
62914 345
Grilled tomato and onion with olive oil, salt and pepper…squeezed lime on top after I took it off of the grill.
62914 301
Red onion. Zucchini. Parsnip. Carrot. Red Pepper. Portobello.


Vegetables (Tomato, Onion, Parsnip, Red/Yellow/Orange/Green Peppers, Zucchini, Broccoli, Asparagus, Mushrooms etc….)

Olive Oil

Salt and Pepper

1. Pick your favorite veggies.

2. Add olive oil, salt, and pepper.

3. Grill until a nice char is formed.

4. Eat!

TIP: When grilling mushrooms, give them a little bath first! Try: Soy sauce/Lemon juice/Vinegar with salt, pepper (add garlic, spices, red pepper flakes for some pizzazz). This brings out their flavors and makes sure they don’t become dry pebbles in the grilling process.

Add It!: Farro

Farro is a grain with endless nutritional value (high in fiber, a good source of iron, protein, and magnesium!). It has a nutty flavor and firm, yet chewy texture…think barley’s fraternal twin.

I cooked it in a rice cooker and it turned out perfectly! (that’s actually my secret for cooking most grains–the heat is better controlled than using the stove top, IMO).

To showcase this ancient grain, I’ve made two salads, one for those meat eaters of you and a vegan one! Take your pick or try both!

Farro-Spinach-Tomato Salad with Grilled Steak





Tomato, diced

Lemon, zest and juice


Olive Oil

Steak, grilled (optional)

1. Cook Farro.

2. Chop spinach, tomato; add lemon zest and juice, salt and pepper, and olive oil.

3. Steak: Marinate with soy sauce, red wine vinegar, and Hawaiian spice blend (any spice blend will work). Grill steak. Slice thin then cut into pieces (for this salad..we want everything bite-sized).

4. Combine farro, salad, and steak in a bowl and season to taste. I made this one extra peppery 🙂

 Farro-Cherry Tomato-Bitter Greens Salad




1 pint Cherry Tomatoes

Bitter greens–grown in my neighbor’s garden


2 garlic cloves

1 Lemon, zest and juice

2 tsp Red Wine Vinegar

Salt and Pepper

Red pepper flakes

1 Tb Nutritional Yeast

Sesame Seeds, toasted

Olive Oil

1. Cook farro.

2. Chop tomatoes and greens.

3. Make vinaigrette: In a mortar and pestle: combine salt, lemon zest and garlic into a paste. Add to a bowl with lemon juice, vinegar, pepper, crushed red pepper flakes, and sesame seeds. Add olive oil to finish the vinaigrette.

4. Add tomatoes into the vinaigrette first and let it sit for a couple of minutes before adding in the greens, then add farro.

5. Mix to combine farro, salad, and vinaigrette.  YUMM!

Photo Credit: Jordan Stelweck

Grilled Portobello Burger

HELLO SUMMER! You are my favorite season with your warm sun, plump produce, and grill inducing attitude.

While I am certainly late to the Portobello burger party, in this case: it is way better late than never!

At a recent BBQ with options of chips and grilled meat… I opted for veggies: sliced carrots and apples instead of chips and mushroom instead of meat.

I also made this colorful salad to encourage everyone to decorate their burgers/dogs with some green (red and orange)!

veggie salad
Tip: Always give people options of veggies…they won’t be able to resist the colorful party! 😉


Let the mushroom marinate so it absorbs flavor…then put that baby on the grill!


Move over meat! …and you already know grilled avocado is smokey and creamy, right?





Portobello mushroom

Jamican Jerk Seasoning

Soy Sauce


Salt and Pepper


Olive Oil







1. Prepare marinade: Combine soy, lemon, garlic, jerk seasoning, salt and pepper, garlic, and olive oil in a bowl. Add mushrooms so it is well covered in the flavor juice (if you fork holes in the mushroom it’ll absorb those juices nicely too). Marinate for at least 10 minutes before putting on the grill.

2. Grill mushroom (about 10 minutes total), adding marinade on top while it grills to enhance and develop flavors.

3. Remove mushroom from the grill and create the burger of your dreams! I added kiwi–new favorite burger accoutrement–for a sweet touch that matched the texture of the farm-fresh tomatoes.

*My only mistake on this was putting the avocado directly on the bread—it got mushy fast but the taste was ALL there!

Photo Credit: Jordan Stelweck

Thanks Jordan! 🙂