savory mixed kales salad

I eat kale almost every day in some form or another – it is one of my favorite leaves, and so good for you. Not only is it a great source of fiber, it is rich in calcium, magnesium, and many vitamins including beneficial antioxidants A, C and K. I like it cooked too, but fresh it is super crunchy and makes any salad yummy.

This salad is great the day it’s made, and makes really good left-overs for a couple days afterward if kept chilled.


  • dino kale, one small bunch {about 4 leaves}
  • curly kale, one bunch {about 5 or 6 leaves
  • red onion, 1 meduim, chopped
  • fresh garlic, 3 cloves, pressed
  • sun-dried tomatoes, 3 ounces
  • daikon radish, 1 medium
  • capers, 3.5 ounce jar
  • raw sesame seeds, about 3 tablespoons
  • olive oil, about 4 tablespoons + 1 tablespoon for sautéing
  • red wine vinegar, 3-4 tablespoons
  • Juice from 1/2 lemon
  • fresh ground salt and pepper


  1. Chop the kales and mix together in a large bowl, then set aside.
  2. Heat 1 tablespoon of olive oil in a skillet and sauté the onion and garlic just until tender. Put them into a small bowl and then in the refrigerator to cool.
  3. Bring about 2 cups of water to boil in a small saucepan, then turn off the heat and add the dried tomatoes. Let them soak in the water for about 10 minutes, then drain and chop them. Add them to the kales.
  4. Chop the daikon into 1/4 inch cubes, and add to the kale along with the capers (drained), sesame seeds, and once cool, the cooked onion and garlic.
  5. Dress the salad with the olive oil, vinegar, lemon juice, salt and pepper. My measurements for these are approximations, so use them to your taste. A few sprinkles of cayenne pepper is nice too, but not required. Mix well to coat everything.
  6. Chill salad in the refrigerator until it’s time to serve.


herb and orchard quinoa salad

This yummy summer salad will feed a LOT of people, I would say about 12 as a side dish. You can of course divide the recipe as appropriate.


  • quinoa, 2 cups
  • red cabbage, chopped, 2 cups
  • fuji apples, 2 meduim
  • fresh mint leaves, chopped, about 1 cup
  • fresh basil leaves, thinly sliced
  • lemon juice, 2 tablespoons
  • avocados, 2
  • raw pumpkin seeds, 1/2 cup
  • apple cider vinegar, 1/3 cup
  • olive oil, 1/3 cup
  • fresh ground salt and pepper


  1. Rinse quinoa and cook according to package directions. Usually for about 15 minutes with 4 cups of water.
  2. Cool quinoa in the refrigerator while you prepare the rest of the salad.
  3. Combine the cabbage, apples, mint basil and lemon juice in a large bowl, then stir in the quinoa, seeds, vinegar, oil, salt and pepper. You may want to add a bit more lemon juice, too.
  4. Return to the refrigerator, then directly before serving, cube and stir in the avocado.
beet hummus

tangy red beet hummus

I eat a lot of hummus, and I love beets, so I was really excited to come across this recipe for beet hummus on Pinterest. I ended up making a few changes and additions, and it turned out really delicious. The recipe I ended up with is below.

Pretty, isn’t it?


  • 3 Large Red Beets
  • Sesame Tahini, 4 Tablespoons
  • Lemon Juice, 5 Tablespoons
  • Zest from 2 Lemons
  • Ground Cumin, 1 Tablespoon + 2 teaspoons
  • Fresh Ground Salt & Pepper
  • Fresh Cilantro Leaves, 2 Tablespoons
  • Sesame Seeds, 1 Tablespoon


  1. Place the beets in a covered pan with 1/2 inch of water. Cook in a 375 degree oven until tender.
  2. Remove the beets from the oven and allow them to cool. Once sufficiently cooled, you should be able to easily scrape the skins from the beets.
  3. Dice the peeled beets, and place them in a food processor with the tahini, lemon juice, zest and cumin.
  4. Add salt and pepper to taste, then transfer the hummus to your serving bowl.
  5. Top with cilantro and sesame seeds, in whichever arrangement you prefer.


cold spring brown rice salad

This is the perfect spring or summer salad to take along with you to a potluck (this one went with me to my nephew’s birthday party), or to eat as part of a light lunch or dinner. It has many contrasting flavors, and lots of fresh, good-for-you ingredients.

As with all of my recipes, the measurements are approximate. Use what you like in the amounts your taste buds prefer.


  • Brown Rice, 3 Cups
  • Vegetable Broth
  • Raw Sunflower Seeds, 1 Cup
  • Kale, chopped, 2 Cups
  • Cucumber, 1 Medium, quartered and sliced
  • Italian Parsley, finely chopped, 3 Tablespoons
  • Kalamata Olives, pitted and quarted, 1 Cup
  • Sundried Tomatoes, chopped, 5 ounces
  • Ground Coriander, 1 1/2 teaspoons
  • Juice from 1/2 Lemon
  • Olive Oil, 4 Tablespoons
  • Red Wine Vinegar, 3 Tablespoons
  • Garlic, 2 cloves, minced


  1. Cook 3 cups of brown rice in vegetable broth according to your rice cooker’s instructions, or to those on the rice package if you’re using the stove top. When the rice has finished cooking you will want to allow it to cool in the refrigerator for at least an hour.
  2. Toast the sunflower seeds in a skillet with a few grinds of salt until the seeds are lightly golden, about 5-7 minutes.
  3. When the rice has sufficiently cooled, mix in the seeds, kale, cucumber, parsley, olives and tomatoes.
  4. Add the lemon juice, olive oil, vinegar, garlic and coriander, mixing everything up well.
  5. Season further with a little salt and pepper if you like, and return the salad to the refrigerator until you’re ready to serve. Depending on how long the salad is in the fridge, you may want to add a little more oil and vinegar before serving, as the rice will absorb some of it during the chill.
rice salad ingredients

rice salad ingredients