Lima Bean and Arugula Salad
This tasty salad with buttery baby lima beans, peppery arugula leaves, cherry tomatoes, and cubed feta cheese in between make for an eye-catching presentation.
Garlicky Oregano Sauce
Simple and quick garlic oregano sauce to liven up grilled chicken, beef, shrimp or anything on the barbie. Who needs a bottled barbecue sauce?
Orzo, Eggplant and Feta Salad
It doesn’t take a lot of ingredients to prepare this light and rewarding vegetarian dish. It’s rather a main course than a salad on the side and I get the same reaction from anyone who tries it – more, please!
Creamy Jalapeno Cilantro Sauce
A gratifying recipe for a creamy jalapeno sauce with lots of flavors and not overly spicy. A versatile sauce that works well with grilled meats and fried fish. A zesty dipping for empanadas. Once in a while, I use it as a salad dressing.
Cannellini Bean and Tuna Salad
A good quality canned tuna is more expensive, but your salad will be infinitely more flavorful as you can use the tuna oil as part of your dressing. Insalata di Fagioli i Tonno is an Italian favorite of mine.
Squid and Potato Salad with Aïoli
This colorful squid and potato salad is perfect for a light lunch or picnic. Few items are required and done in a pinch with lots of flavors. Spain is, without a doubt, a great place to vacation, especially if you are a foodie like me.
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Tzatziki (Greek Yogurt Cucumber Sauce)
Tzatziki is a refreshing garlicky cucumber yogurt sauce or dip (depending on how liquid you want it to be), which accompanies many Greek dishes. Its preparation is quite simple.
Green Bean and Tomato Salad
Roquefort cheese or any firm, sharp blue vein cheese gives this dish the special kick. If you decide to make this a main dish – ideal for a light lunch – you need to double the amount of the ingredients.
Blue Cheese Dressing
A good homemade Blue Cheese salad dressing beats anything you can find in a store. The blue cheese adds an intriguing note to its creamy texture.
Turkish Shepherd’s Salad
A medley of juicy tomatoes, crisp cucumbers, tender green beans, bright peppers, crunchy radishes – all drizzled with extra-virgin olive oil and topped with feta cheese.
White Bean Salad with Mussels and Chorizos
This salad is a perfect dish for picnics and parties. It can be done in advance and tastes even better the next day. Spanish Chorizo whips up the white beans.
Gremolata
A classic garnish from Italy, indispensable when serving Osso Bucco. Three simple ingredients which together transform the dish into a mouthful of flavors and take only a few minutes to make. Gremolata is best used the same day.
Brussels Sprout Salad with Caramelized Pecans and Roasted Pepper
A bright crunchy salad speckled with sweet and salty tastes. Gone are the days of uninspiring preparation of a nearly forgotten vegetable.
Butter Bean, Feta and Olive Salad
The original recipe calls for Fassolia Gigantes, a large white bean grown in Northern Greece. I use regular butter beans. They are a bit smaller and easier to obtain in the US.
Panzanella Salad
This recipe is a variation of the Insalata di Pane or Tuscan Bread Salad. Simple to make, but success depends on the quality and freshness of the ingredients and the type of white bread.
Orzo and Shrimp Salad with Feta Cheese
A different twist on a pasta salad. No mayonnaise or any creamy dressing. Refreshing with a salty kick of feta cheese and a garlicky oregano sauce. I got a lot of compliments when I brought it along to an outdoor party with friends in Miami. I made sure to drain the orzo pasta thoroughly, spreading it on paper towels. This resulted in a pasta salad that did not clump together but was light and airy.