Summer Garden Casserole

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Garden Salad

Now that summer is in full swing, it hasn’t been easier to be inspired. Our garden is flourishing and the raspberries are out; as a culinarian I am literally in nirvana!

To make this simple salad, I added the ingredients listed below. If you don’t have a garden, try your local farmers market! This is peak season for New England growers and it is good to support them.

Garden Salad:

Speckle & Green Lettuce (the smaller leaves are more tender and mild)

Fresh Coriander (seeds, flowers, & fronds)

Thai Basil (flowers & leaves)

Traditional Mint

Wine Raspberries

Cucumber (thinly sliced)

Dressing:

1 tsp Raw Honey

1.5 tsp Dijon Mustard

Basil Leaves (about a handful)

3 Tbs Apple Vinegar

1/3 c Olive Oil

Salt & Pepper

-Blend dressing ingredients until pureed. Rinse & dry all vegetables and plate neatly. Top with dressing. Garnish with basil & cilantro flowers.