Farro Salad with Endive, Blueberries, Almonds, and Goat Cheese + 5 Summer Salad Links

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If you are looking for another go-to summer salad, this is it.  Fresh blueberries and sliced endive come together with toasted almonds and hearty farro to make this not just a salad but a perfect summer meal.  The shallot vinaigrette is bright and compliments the earthy farro and sweet blueberries.  Fresh goat cheese and thinly sliced chives top this salad stunner adding a little creaminess and a bit of zing.  America’s Test Kitchen does it again.  If you haven’t ordered a copy of Vegetables Illustrated I encourage you to do so today!

Farro and Endive Salad with Blueberries, Almonds, and Goat Cheese

Recipe adapted from Cooks Illustrated Vegetables Illustrated

Serves 4 to 6

Ingredients:

1+ 1/2 cups cooked farro

Sea salt and pepper

2 tablespoons champagne vinegar

1 tablespoon minced shallot

1 tablespoon minced fresh chives

1 teaspoon Dijon mustard

6 tablespoons extra virgin olive oil

2 heads of Belgian endive, about 4 ounces each, cut in half, cored, and thinly sliced cross-wide

1+1/2 cups blueberries

¾ cup toasted slivered almonds

1 cup crumbled goat cheese

Directions:

Cook farro according to package instructions.  Drain, rinse with cold water, drain, and set aside.  Toast almonds in a dry pan over low heat until fragrant and light brown.  Set aside.

In a large bowl whisk together vinegar, shallot, chives, mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper.  Slowly drizzle in the olive oil and continue to whisk.  Add drained farro, endive, blueberries, and almonds.  Toss to combine.  Next, season to taste with sea salt and pepper.  Sprinkle with goat cheese.  Serve and enjoy!  This salad makes excellent leftovers for lunch!

5 Summer Salad Links

Looking for a new Caprese salad to add to your collection?  Check out Brooklyn Supper’s shaved fennel and cherry bing Caprese salad.

Summer screams watermelon.  Why not try it in a salad with a little feta and mint?  Head to One-Pot Recipes blog for this one-pot recipe!

Take advantage of fresh corn season and make Kickass Baker’s avocado corn salad with white balsamic honey reduction.

Fruit salad is a welcome addition to any summer gathering.  Head to Bloglovin’ for a list of 5 fast and fancy fruit salads that are sure to be crowd-pleasers.

Israeli couscous salad with pickled shallots, peas, and feta is a must make every summer.  It’s also one of the most popular recipes on this blog.  Check it out!  I promise it will not disappoint!

Warm Rice Salad with Blood Orange Vinaigrette + 5 Rice Salad Links

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Here it is.  My feel good, good for you January salad straight from Brooklyn Supper.  This beauty contains warm whole grain rice dressed with a light and bright blood orange vinaigrette made more complex with minced shallots and a good squeeze of mild honey. Rainbow Swiss chard is sautéed in a bit olive oil along with a sliced shallot and tossed into the salad; after all greens are a must (for many) in January.  Next come the add-on(s): raw pepitas, dried tart cherries, chives, peeled blood orange rounds and feta.  I could eat this pairing everyday.  And I did, until it disappeared.

Now back to sweets, after all January is almost over.

Warm Rice Salad with Blood Orange Vinaigrette

Serves 4 to 6

very slightly adapted from Brooklyn Supper

Ingredients for vinaigrette:

1 tablespoon blood orange zest

3 tablespoons blood orange juice

1 tablespoon Dijon mustard

2 tablespoons minced shallot

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1/2 olive oil

good squeeze of a mild honey

Directions:

Grab a small bowl and whisk together the blood orange zest, juice, shallot, mustard, salt and pepper.  Continue to whisk while slowly adding the olive oil.  Whisk until the dressing is well combined and thick.  Add a squeeze of honey. Whisk. Taste.  Repeat if you want it more sweet.

Ingredients for the rice salad:

1 cup dry black rice or wild rice

Sea salt and freshly ground black pepper, to taste

1/4 cup raw pepitas

1/4 dried tart cherries

2 tablespoons EVOO

1 shallot, sliced

1 bunch of rainbow chard, chopped

3 medium blood oranges, peeled and sliced into rounds

2 tablespoons, chopped chives

1/2 cup feta cheese (optional but delicious)

Directions:

Cook rice according to package directions.  Strain excess water and toss cooked rice with 1/4 cup of vinaigrette.  Set aside.

Using a medium skillet, sauté (medium heat) the sliced shallots in the olive oil until they just begin to brown, about 2 minutes.  Add the chopped chard and a bit of sea salt.  Continue to sauté until the chard begins to wilt, about 5 minutes.

Add the shallots and chard to the rice.  Add the cherries, pepitas and more dressing.  Toss.  Taste.  Add salt, if needed.  Place blood orange rounds throughout the salad.  Lastly, top the salad with the feta, chives and a bit of black pepper.  Serve and enjoy!

**Salad will last refrigerated in an airtight container for several days, though it is best the day it is made.  Eat cold, at room temperature or heated up a little in the microwave.**

5 Rice Salad Links You Can’t Miss!

Looking to be or stay healthy this month?  Head to Del Sole’s for Licias’s take on a superfood salad.

If you love pomegranate seeds you need to check out Pinch of Yum’s pomegranate, kale, wild rice salad with walnuts and feta.

If this salad was my last meal on earth, I would die happy.  Head to one of my favorite blogs, Cookie and Kate for the recipe.

When corn and nectarines are once again abundant, I plan on making Not Without Salt’s green rice salad with nectarines and corn.  Summer, summer, summer…

The kitchn’s chopped brown rice salad with grapes and pecans is a salad I plan on making very soon because I am done with grilled cheese crusts and Sunbutter sandwiches…for now. 🙂

Israeli Couscous Salad with Pickled Shallots, Peas and Feta +5 Salads for Sepetember

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Google “go to” and this is what pops up: relied on or frequently sought out in a particular situation.  I know what your thinking.  Why the hell did she google “go to,” seems pretty self-explanatory.  Your right, it is.  Lately, I need affirmation in the most basic of situations from the all-powerful oracle that is Google.  Three kids later and my brain is mush.  With the definition now confirmed, I discovered I have a lot of “go tos” ( is that a word?) especially when it comes to food.  There is my go to chocolate birthday cake, wow this is good mac and cheese, bad day soup, and just had a baby oatmeal chocolate chip cookies.  (My list is long, certain foods perfectly matched with particular circumstances are all neatly categorized in my head.  I don’t want to bore you.) 

After making Cook’s Illustrated Israeli Couscous salad with lemon, mint, peas, feta and pickled shallots, I now have a serve to company when needing praise or bring to a cookout and watch it disappear salad. I love when one awesome recipe works well for many occasions.

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I love every piece of this savory salad: the candied pickled shallots, salty feta, peppery arugula, bright lemon juice, unexpected bite of mint, the tender couscous and the sweet peas that just look so pretty sitting next to the purple shallots.  I made this salad many times this summer.  No one complained.  Usually all that remained was a lone slice of shallot, a fallen bit of arugula or a smear of feta.  I relished the empty bowl.  Gotta love a go to.

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Israeli Couscous Salad with Lemon, Mint, Peas, Feta and Pickled Shallots

recipe barely adapted from Cook’s Illustrated July/August 2015

Serves 6

Ingredients for Couscous:

2 cups Israeli couscous

1 tablespoon extra-virgin olive oil

2+1/2 cups water

1/2 teaspoon kosher salt

Directions:

Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until the grains are golden brown.

Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Remove pan from heat and let stand, still covered for a few minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside.

Ingredients for salad:

1/3 cup red wine vinegar

2 tablespoons sugar

kosher salt and pepper

2 shallots, sliced thin

3 tablespoons of extra-virgin olive oil

3 tablespoons lemon juice, plus more for finishing

1 teaspoon Dijon mustard

1/8 teaspoon red pepper flakes

4 ounces or 4 cups of baby arugula, roughly chopped

1/4 cup fresh mint leaves, torn (add more mint, if you love it.)

1/2 cup frozen peas, thawed

3/4 cup feta cheese

Directions:

In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside.

Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous, arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

**Pickle shallots before making couscous to save time. Just set aside until ready to use. Also, cooling the couscous on a baking sheet is key. If you allow it to cool in the bowl it will get mushy. The original recipe called for 1/2 cup shelled pistachios, toasted and chopped. If you want some crunch, add them! Worried about a nut allergy? Leave them out.**

5 Salads for September

I head to Cookie + Kate over and over again when I am looking for a feel good salad. Kate’s latest quinoa salad is on my must make list.  Yum!

Tired of zucchini bread? Make Fix Feast and Flair’s cold pasta salad with zucchini, fennel and fresh mozzarella.

Use the last of summer’s peaches for Love & Olive Oil’s peach and roasted vegetable salad.

Need a quick school night meal that even your kids might like?  Check out A Dash of Sanity’s kale and tortellini pasta salad.  I made this a couple of weeks ago and the kids kinda liked it!

Fall is almost here.  When butternut squash is abundant, make What’s Gabby Cooking? roasted butternut squash salad.

Early Summer Panzanella + 5 Perfect Picnic Salads

esp705bI love when things fall into place without much effort, especially when it comes to a meal.  I didn’t stare at our CSA bounty this week, wondering what the hell I should make, anxious that somehow the beautiful produce would sit in our crisper untouched.  Bright green English peas and peppery arugula graced our share this week.  Basil and thyme wildly grow in our garden, thanks to the daily rain and cool temperatures.  (Summer can’t decide if she wants to stay.)  I purchased fresh asparagus and lemons a couple of days prior for a meal that never happened.  All of this produce ready and waiting for Heidi Swanson’s spring panzanella recipe.  The calendar says summer, but not here, not yet.  So, I took advantage of what I had available to me and made one more “spring” meal.

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The peas, asparagus and arugula harmoniously come together with the pancetta.  Chunks of hearty, toasted bread soak up the flavors of the garlic, shallot and thyme.  A few good squeezes of fresh lemon juice, a generous sprinkling of sea salt and basil make this the kind of salad you eat and share all season long.

Early Summer Panzanella

Serves 6 as a side-dish, 4 as a main-dish

Recipe adapted from 101 Cookbooks

Ingredients:

1 lb loaf of crusty, day-old, bread cut into 1 inch cubes (I used an Italian loaf from our favorite bakery. Anything will work.)

4 cloves garlic, finely chopped

1 shallot, finely chopped

1 tablespoon fresh thyme, leaves from sprig only

kosher salt

1/4 cup extra-virgin olive oil

1 bunch asparagus, cut into pieces

2 cups peas, either fresh or frozen will work (I used fresh.)

4 handfuls of arugula, tough stems removed

juice of one lemon

sea salt

fresh ground black pepper

4 ounces of pancetta, cooked and crumbled

1/4 cup small basil leaves

Directions:

Pre-heat your oven to 350F.  In a large bowl toss together bread, garlic, shallot, thyme, salt and olive oil.  Dump bread mixture on to a sheet pan in one even layer.  Toast in oven until golden brown and crisp, about 20 minutes.

Using a cold skillet, pour in a few tablespoons of water and olive oil and a pinch or two of salt.  Turn up the heat.  When the water just starts to bubble add the asparagus and cover for about a minute.  Next add the peas and cook uncovered for a couple of minutes or until bright green and heated through.   Remove from heat.

Place bread crumb mixture in a large bowl and pour the asparagus and peas and remaining pan juices all over the bread.   Add arugula, juice of one lemon, basil and crumbled pancetta.  Toss gently.  Season to taste with sea salt and fresh ground black pepper.  Tastes best the day it is made.  Enjoy!

5 Perfect Picnic Salads You Can’t Miss!

Buy the fresh cherries that are on sale now and make Not Without Salt’s couscous salad with fresh cherries.  This salad will be a hit at any picnic this summer!

If you need a healthy and gluten-free salad to bring to your next summer gathering, check out the kitchn’s brown rice salad with apples, walnuts and cherries.

Need a new pasta salad recipe?  Check out Smitten Kitchen’s summer pea and roasted red pepper pasta salad or the Pioneer Woman’s pesto pasta salad.

Bacon, green onions and a generous amount of cheddar cheese come together with russet potatoes for a loaded baked potato salad that will have friends and family asking for seconds and the recipe!  Thank you Foodie Crush!

And this!!!!

“No union is more profound than marriage, for it embodies the highest ideals of love, fidelity, devotion, sacrifice, and family. In forming a marital union, two people become something greater than once they were. As some of the petitioners in these cases demonstrate, marriage embodies a love that may endure even past death.

It would misunderstand these men and women to say they disrespect the idea of marriage. Their plea is that they do respect it, respect it so deeply that they seek to find its fulfillment for themselves. Their hope is not to be condemned to live in loneliness, excluded from one of civilization’s oldest institutions. They ask for equal dignity in the eyes of the law. The Constitution grants them that right.

The judgment of the Court of Appeals for the Sixth Circuit is reversed.

It is so ordered.”

Roasted Citrus Salad + 5 Bright Winter Salad Links!

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We are in the thick of it.  Winter, that is.  The days are cold, dense gray clouds hide the sun most of the time.  The plants and trees sleep peacefully, unresponsive to the winter light.  I search for color.  I find it in my daughter’s hazel green eyes, my new nephew’s perfect pink lips, the seldom blue sky; the occasional holly bush I spot on my morning run.  I would welcome a foot of snow, now.  Anything to brighten up this fallow landscape.

Fake it til’ you make it.  Do what you need to.  So I hop in my car, crank the heat and drive to the grocery store.  I linger in the produce and flower sections.  The colors and fragrance sooth my winter weary spirit.  I grab as much citrus as I feel necessary.  Blood oranges, lemons and a few apples.  Every so often, I grab a bouquet of out of season tulips or daffodils.  Spring will come, it has to.

rsc0006DI eat one blood orange, hoping the vitamin c will help my immune system fight the latest stomach bug that plagues our house.  I slice another blood orange, remove the seeds and marvel at the color.  I grab a lemon and slice it.  The bright smell wakes me up.  I toss the citrus with a bit of olive oil, salt and pepper and roast them at 425F for about 15 minutes.  Roast? Yes.  According to Bon Appetit, the high heat will caramelize the natural sugar and add depth to the fruit.  They seem to know what they are talking about.  While the citrus cools I prep the rest of the salad.

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I rip apart the kale and massage it with olive oil, salt and pepper.  Within a few minutes the kale softens and becomes edible.  I toss the kale into a large bowl with the prepared onion and roasted citrus.  Add a quarter cup of silvered almonds for crunch and a bunch avocado slices for creaminess.  I drizzle the entire salad with a tablespoon of agave nectar and season it with a bit more sea salt and pepper.  After I gently toss the salad, I take a big bite.  Healthy and fresh, this citrus salad is just what I need to get through these winter days.

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Roasted Citrus, Kale + Avocado Salad

A healthy kale salad with roasted citrus, avocado and silvered almonds.  A few slices of red onion add a nice bite and a drizzle of agave nectar balances the subtly tart lemons.  Enjoy!

Recipe adapted from Bon Appetit

Serves 4

Ingredients:

1 blood orange, sliced 1/8″ thick, seeds removed

1 lemon, sliced 1/8″ thick, seeds removed (try to get a Meyer lemon, as they are a bit sweeter than a regular lemon)

4 tablespoons olive oil

kosher salt and freshly ground black pepper

1/4 of a small red onion, thinly sliced

2 tablespoons of fresh lemon juice

1 bunch of kale, washed, dried, ribs removed and coarsely chopped

1/2 cup mint leaves

1 avocado, sliced into wedges

1/4 cup silvered almonds

sea salt

1 tablespoon agave nectar

Directions:

Pre-heat your oven to 425F.  Toss orange and lemon slices with 1 tablespoon of olive oil, a bit of kosher salt and pepper and place on a rimmed baking sheet.   Roast the citrus for 10-15 minutes, tossing every 5 minutes, until citrus starts to caramelize and is a bit charred.  Allow to cool.

Using a large bowl, mix onion with lemon juice, season with salt and pepper and let stand for about 5 minutes.  (This process helps the onion soften a bit.)  Set aside.

Place prepared kale in a separate large bowl.  Drizzle with olive oil and season with sea salt and freshly ground pepper.  Massage the kale with your hands for 3-5 minutes.  The kale will soften a bit and that is a good thing!

Add kale, roasted citrus, mint and silvered almonds to the bowl with the onion.  Drizzle with scant 3 tablespoons of olive oil and 1 tablespoon of agave nectar.  If necessary season with sea salt and pepper.  Just before you are ready to serve the salad, add the avocado and gently toss.  Enjoy!

5 Winter Salad Links  You Must Check Out!

I love candied pecans, especially when thrown into a salad.  If you like them too, check out two peas & their pod’s recipe for apple, grape, candied pecan salad with maple mustard dressing!

Need a go to green salad? Head to Cookie + Kate for Kate’s green salad with apples, cranberries and pepitas.  Yum!

Smitten Kitchen’s endives with oranges and almonds and spinach salad with warm bacon vinaigrette are on my must make list this month!

I love fresh dates.  I especially love when stuffed with cheese.  If you are a fan of cheese stuffed dates, check out Food 52’s recipe for citrus salad with goat-cheese stuffed dates.  My mouth is watering!

As many of you know, I am running the Boston marathon (my first marathon!) this year for a fantastic non-profit, YES, that helps Boston’s inner-city youth with outdoor, enrichment and leadership development programs.  Please consider making a donation to this fantastic charity.  Any and all donations are greatly appreciated.  Thank you in advance for your kindness and generosity.  Head to https://www.crowdrise.com/youthenrichmentboston2015/fundraiser/kellyfitzpatrick1 to donate online or learn more about YES.

Cantaloupe, Mint and Smoked Mozzarella Caprese Salad + 5 Caprese Links for Summer!

 

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I receive two cooking magazines each month: Bon Appetit and Cook’s Illustrated. I look forward to finding them in our mailbox, and I dream about reading them quietly on the deck with a glass of wine in my hands, but in reality I read 1 or 2 pages at night, in bed, before I fall asleep. It takes several days, but I read them cover to cover, turning the corners of the pages where certain recipes have caught my eye. I earmark twenty recipes and maybe make one every other month. Ya, not great, but I am changing that starting today! I pledge to make one recipe, once a month, from each magazine. If they are good; I will share them with you. The fantastic recipe I tried this month comes from the June 2014 Bon Appetit. If you love caprese salad, and you’re a bit adventurous this recipe is for you!

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Cantaloupe, smoked mozzarella and mint make up this fun caprese salad. I can’t say enough about how good the fresh mint tastes with the cantaloupe and smoked mozzarella. The mint makes the salad so bright and refreshing. Since this salad has just a few ingredients, it is important that all the ingredients are super fresh and high quality. I am a firm believer that when cooking, the better the ingredients the better the end product. A drizzle of good quality olive oil, a pinch of sea salt and fresh ground black pepper bring this salad together. Bubba and I loved it. I bet you will too.

Caprese Salad with Cantaloupe, Mint and Smoked Mozzarella

recipe slightly adapted from Bon Appétit

Serves 2 generously, 4 as a light appetizer

Ingredients:

1 ripe cantaloupe, seeded and sliced

1/2 pound of fresh, smoked mozzarella, thinly sliced

1 bunch of mint leaves, thinly sliced

fresh ground black pepper

Sea Salt

Good Quality Extra Virgin Olive Oil

Directions:

Slice the cantaloupe in half, seed it and remove the rind. Slice the fruit and set aside.

Thinly slice the mozzarella and set aside.

Remove mint leaves from stem and thinly slice. Set aside.

Find a serving platter and arrange the cantaloupe and mozzarella. Add the mint leaves. Drizzle with olive oil. Season with sea salt and fresh ground black pepper. Serve immediately. Enjoy!

5 Caprese Salad Links You Should Check Out!

I made this caprese salad with kale pesto last summer and everyone loved it! Head over to Sprouted Kitchen for the recipe. This is by far one of my favorite blogs.

If you love avocado, you should check out Foodie Crush’s Avocado Caprese Salad. Yum!

C’s favorite fruit is watermelon so I am hoping she will eat How Sweet It Is Honey Grilled Watermelon Caprese Salad. This is definitely on my list of salads to make this summer.

This caprese salad served in phyllo baskets looks like the perfect appetizer to serve at your next summer gathering. Head over to Drizzle and Drip for the recipe.

Take advantage of strawberry season and make a strawberry caprese salad. Delicious Happens has the mouth-watering recipe.

Spring Chopped Salad + 5 Spring Salads for Mother’s Day

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I love salad, but lately I am in a salad making rut. Practically everyday, I make the same salad with the same salad dressing. The salad usually consists of mixed greens with whatever fruit or vegetables that we have sitting around. I always add goat or feta cheese, and maybe some pepitas. The salad dressing is a balsamic vinaigrette, the same one I’ve made for years. It tastes great, but my taste buds are bored. This week I felt wild. Time to shake things up, so I made a new salad: a spring chopped salad and it is awesome! (Ya, that’s how we shake things up around here. I know. Crazy, right?) My taste buds thanked me and so did Bubba!

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I saw purple asparagus at the market and had to buy it mainly because it is purple and pretty. Bubba noted its milder flavor. I agree. It is a bit milder than your typical asparagus. C loved the color and G said no thanks. (Such a polite boy!) If you see it at your local market give it a shot.

I think you could swap out whatever in season vegetables look good, but do not leave out the salami! You need the salami. The salami works so well in this salad especially when paired with cheddar, chives, mint and parsley. So don’t leave that out either.

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Be careful this salad is addictive! But hey, it’s salad. Enjoy it. The boys need me. Bye for now!

Spring Chopped Salad with Shallot + Cider Vinegar Vinaigrette

Recipe adapted by Not Without Salt

Serves 4-6

Ingredients for salad:

5 or 6 cups cut, rinsed and dried romaine, cut in 1-inch ribbons

1 bunch purple asparagus, blanched

1 cup chopped chives, mint and parsley

3 radishes, chopped

3 scallions, green parts, chopped

1 bunch green beans, blanched

1 cup garbanzo beans (If using canned, be sure to drain and rinse the beans.)

1 cup sharp cheddar, chopped

1 cup salami, chopped

1/4 cup pepitas (I didn’t toast them, but I bet they are great toasted.)

Ingredients for vinaigrette:

6 tbsp. olive oil

3 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 garlic clove, minced

2 tbsp. finely chopped shallot

1 tsp. dried oregano

squeeze of honey

Kosher salt and fresh ground black pepper, to taste

Directions:

Whisk together vinaigrette ingredients in a medium bowl until well combined. Set aside.

Blanch asparagus and green beans and set aside. Combine all salad ingredients in a large bowl and gently toss. Season salad with a bit of sea salt and fresh ground black pepper. Pour vinaigrette around the bowl and toss the salad to combine. Serve immediately and enjoy!

**If you want to make this salad ahead of time do not dress it until ready to serve. Also, you can make this salad and dressing and eat it for a few days in a row; just don’t dress the entire salad. Be sure to store the salad and dressing in air tight containers in the fridge.**

5 Spring Salads for Mother’s Day

If you love arugula you should try this spring panzanella by Happy Yolks. This beautiful salad is a mix of fennel, arugula, spring peas and garbanzo beans. Yum! I bet your Mom will love it too.

Are you craving potato salad today? How about pickled spring onions and new potatoes together in a salad? Yes! Smitten Kitchen has the recipe for you. This salad looks like the perfect addition to any Mother’s Day brunch or picnic. Check it out!

I love sugar snap peas and so do the kids. This sugar pea and fennel salad by Gourmande in the Kitchen is sure to make an appearance on our dinner table this spring.

I can’t wait for Mother’s Day to make this strawberry and spinach salad by Gimme Some Oven. I want to eat this beautiful salad for lunch, today.

One of my new favorite blogs is Edible Perspective. I love Ashley’s photography and healthy recipes. Her spring salad with hemp seed dressing is sure to make your mom feel good next Sunday. Want to learn more about hemp seeds? Head here!