Salad

Street Corn with Tomato and Feta

This recipe has evolved over time, starting with one or more Mexican street corn recipes that we've tried over the years. One of our favorite additions is tomatoes fresh from our backyard, especially when we have the small "currant" tomatoes that we often plant in our raised bed garden.

Kale Salad

Green Goddess Pasta Salad

Source: New York Times Cooking Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don’t add the vegetables until just before serving so they maintain their crunch.

Moroccan Cauliflower and Couscous Salad

This Moroccan Cauliflower and Couscous Salad is bursting with flavors from the spices - coriander, turmeric, and paprika, and the combination of cauliflower, couscous, almonds, raisins, parsley, and mint. A fantastic accompaniment, or great on its own as a vegetarian option for dinner.

Avocado, Kale & Arugula Chop Salad

This is our new favorite salad recipe. We've experimented with several modifications and have decided that you can do almost anything and it tastes great. Note: since the dressing makes extra (probably enough for 2-3 salads) you could easily double the salad if you're serving a larger crowd/want extras for the week. however, if you're making extra for a weeklong salad, add the avocado and peach as you go, they won't last tossed in the salad at the beginning of the week. (Serves 4 as a side, 2 as a main)

Moroccan Carrot-Chickpea Salad

Sweet Potato Salad with Warm Pepita Dressing

Potato Salad with Capers, Olives, and Artichoke Hearts

Avocado & Shrimp Chopped Salad

A great summer salad that you can play with by adding things that you really like or subtracting things that you don't like (e.g., onions). Courtesy of Eating Well.

Caesar Salad

Caesar Salad for dinner has been a staple in our home for 30 years, since Sonia and I were married. I remember making the first one in Toronto many years ago. It has carried with us all the way to Kirkland and is still as good, or better than it was way back when it started. A bottle of oaky California Chardonnay - like Sonoma Cutrer, or our new favorite Rombauer is the perfect accompaniment. There are 4 key elements to a killer Caesar Salad: 1. Really good Reggiano Parmesan cheese (like Vacche Rosse) - and lots of it (at least 1.5 – 2 cups very finely grated – think the texture of powder snow, rather than the long strips you would get off a conventional cheese grater) 2. Smokey bacon - we use a brand called Nueske's from WI – we usually use 6 slices 3. Dressing from scratch - our own recipe with lots of garlic 4. Home made croutons from a fresh loaf of sourdough or crusty Italian bread