Salads, Dressings, Sauces

For many, okra falls into the category love-it or hate-it. Roasting okra, brings out its natural sweet and slight grassy taste and reduces the “sliminess”. This native of Africa is the star in many dishes of the Southern cuisine in the US.

A satisfying meal, perfect for vegetable lovers. The blue cheese dressing, is just the right sidekick.

This fragrant and quick salad with a spicy kick is traditionally made with preserved lemons. They add an aromatic lemony tang to the carrots’ sweetness. Preserved lemons, a popular condiment in the North Africa cuisine, can be bought at Amazon, Walmart or Middle Eastern specialty stores.

Having lived in Germany for a while I encountered many variations of this traditional dish.This one is the favorite of mine and always a “hit” to bring and share at parties and BBQs. Some details to watch: Use Golden Yukon potatoes, not baking potatoes, like Idaho or Russet and do not slice them too thin.

A super easy salad that is anything but spartan. It can be made ahead for up to 3 days. Bring it to room temperature before digging in.

A healthy salad which is great as a side dish or as a main. The base is quinoa with its nutty flavor. Add crispy roasted broccoli, sweet sun-dried tomatoes, tangy feta, and toasty almonds. A touch of fresh green herbs and voilà, a tasty and protein-laden meal.

A spinach salad that will give you accolades instead of ho-hums. Sweet and tart cranberries, toasted almonds, piquant goat cheese, and a balsamic vinaigrette with a touch of honey to crown it. Quick pickling raw red onions reduces the pungent taste and makes them tangy and crisp.

A great make-ahead salad bursting with fresh flavors. The cherry tomatoes give this recipe a colorful contrast and the easily prepared cilantro lime dressing provides the character. Simple to put together and delicious to eat.

The ubiquitous couscous salad comes in many varieties. I combine couscous with chopped tomatoes and cucumbers. Adding a few shelled roasted pistachios gives it a salty kick.

In this favorite salad recipe I serve roasted chickpeas and golden halloumi on a bed of fresh greens with an easy homemade tahini dressing. It’s a dish low in calories and on the table in 30 minutes.

A refreshing new recipe for an old favorite. Crunchy celery, pickled red onions and a creamy mustard dressing instead of mayonnaise, makes this salad a perfect bring-along dish to an “al fresco” summer dinner.

Italian flat beans or Romano beans do not often grace American tables. A pity, it’s an easy recipe and a real treat. Their mild and sweet taste makes them an ideal side dish, hot or cold, blanched or grilled.

Ideal as a summer main dish and an always welcome bring-along to a pick-nick. Left-over sausages from a BBQ can find a new use in this one dish meal.

Yield: 4 servings Time: 20 minutes This easily assembled salad recipe uses rotisserie chicken sparked …

Salad Greens with Roasted Chicken, Hearts of Palm and Miso-Ginger Dressing read more

A nice change from your usual potato salad. It can shine on its own as a light lunch or as a flavorful side kick to a meat of your choice.

I love the versatility of quinoa. It is a great canvas for a salad. Quinoa’s nutty flavor comes to shine when combined with grassy and pungent herbs like cilantro. A vegetarian version is easily achieved.

A salad loaded with spring flavors and colors. New potatoes, tender asparagus and the smoky taste of bacon.

Roasted asparagus and sweet onions are a delicious compliment to just about any dish. A drizzle of good balsamic and crumbs of blue cheese, surely make one of the best ways to eat them.

My favorite potato salad recipe. The cornichons (mini gherkin cucumbers) and prosciutto shards give this dish the extra kick.