Summer Garden Casserole

Hey guys, I posted a new recipe on Food 52! Food 52 is an amazing recipe sharing community that I am in love with. If you are looking for something healthy to cook tonight, head over to Food 52 for … Continue reading

Healthy “Fried” Eggplant

This august it it seems like my garden decided to be ready to eat all at once! We have been eating so much eggplant that I’m getting creative and changing up classic recipes that my mom used to make when … Continue reading

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.