Artichoke Hearts with Shrimp Saffron Salad

Artichoke season is here, and as I’m a big fan of this unique vegetable (actually, an edible flower bud from the thistle family), I always try to find new ways to serve it. This time I’ve decided to use the artichoke hearts as a bed for serving a tasty shrimps salad.

Pan Fried Turkey Cutlets with Israeli Couscous-Lentil Salad and Roasted Okra

The following dishes can be made and served on their own, or, as I have done here, served together as a quick summer dinner.

Vegetables Loaded Tuna Salad and Open Face Tuna Melt

Tuna salad is too often a boring and heavy blend of canned tuna, mixed with too much mayonnaise, a bit of celery and not much else.
The version I have for you here is tastier and healthier:

Five Marinated Salads

When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days.

Broiled Boneless Chicken Thighs with Two Eggplant Salads

Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen.

Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon

This quick and tasty dish combines two simple dishes, that can be served on their own, into one.

Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye.

Romaine Lettuce Salad with Halloumi Cheese

On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish.

Celeriac-Apple Soup and Salad

In the winter, I’m always on the look for a nice plump celeriac (also known as celery root), but too often I find small ones, that are only suitable for flavoring vegetable soups and don’t have enough substance to be cooked on their own.  This week I finally got lucky and found one that I could use to make one of my favorite soups – celeriac and apple.

Soba Noodles Salad with Peanut Butter and Tahini Dressing

If the cold weather outside makes you less enthusiastic about light, crispy-cold salads, here is a hearty and warming salad, that is perfect for the weather.

Caesar Salad

Caesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide.