Easy, quick to make, light, and packed with Mediterranean flavors. Add caramelized onions for sweetness, or balsamic vinegar for an added tang.
Warm Eggplant Salad with Cherry Tomatoes, Goat Cheese and Lemon Thyme
Archives salt flakes
Pita Bread Sandwhich with Hummus, Cucumber, and Heirloom Tomatoes
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Alice’s Signature Kale Salad
What I love about salads (and soups) is that you can play with the ingredients as much as you like. For example, not a fan of raw carrot? Add bell peppers, or skip altogether. You don’t have Persian cucumbers in the fridge? Add more fennel, or forget about it. You can substitute walnuts — which I love — for almonds, pecans, or cashews. The key phrase when it comes to salads and soups is: have fun!
Garbanzo Bean Salad with Shaved Fennel and Fresh Dill
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Black Bean Salad with Chives and Cherry Tomatoes
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