Tag Archives: peppers

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy 🙂

summer salad



Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil


1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.



Kale Salad with Roasted Sweet Potatoes

I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!

kale salad with sweet potato



Lemon, zest and juice


Ginger, grated

Apple, diced

Red onion, diced

Red Pepper, diced

Yellow Pepper, diced

Hemp Hearts

Sweet Potato

Chilli Powder

Coconut Oil

1. Roast sweet potatoes with coconut oil and chilli powder.

2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.

3. Massage kale with lemon vinaigrette.

4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.

5. Sprinkle with hemp hearts and toss to combine then…EAT!

*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.


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.

Quinoa Chickpea Veggies and Mint Salad

Quinoa is known for its health benefits: the high fiber, protein, vitamins and minerals make it a no-brainer–plus it is delicious! But the craze on quinoa this season is it is kosher for Passover which comes as welcome news to a holiday over run by dry matzo. So, for our Seder I made a quinoa chickpea salad with veggies and mint.

quinoa salad

quinoa chickpea salad


Red Quinoa




Peppers: Yellow, Red

Mint, fresh

Parsley, italian

Lemon, zest and juice

Olive Oil

Salt and Pepper

1. Cook Quinoa: Rinse until the bubbles are gone then cook in a 1 quinoa :1.25 water ratio. Salt the water so flavor is cooked into the grain. Bring to a boil then simmer until water is cooked out.

2. Chop all veggies and mix chickpeas then add lemon zest, juice, salt and pepper and olive oil.

3. Add cooled quinoa to the salad and add fresh chopped mint and parsley.

I like to serve this more on room temperature side than cold but it up to you!