With all that’s going on around us, I’ve been leaning a lot more into cooking. On a good day it’s my way of showing my family (who I’m in very close quarters with!) that I love them. But on a bad day, it’s also always been my escape. I find a lot of calmness in cooking, focusing on the task at hand, and embracing my creativity. This time of year, my cooking starts to lean into the change of seasons, and I love getting to see some of the first fresh spring ingredients appear –I was at a bridal shower a few weeks ago (before all of this social distancing started!) and the event had a delicious, spring-inspired menu. One dish was a beautiful green salad with big shaved slices of parmesan, and a grains salad that fulfilled my carb-needs. I mixed them both together on the plate and it made me think about how silly it is that we always separate green salads and pasta salads – why not mix them together?
read more

When I’m hosting family and friends – in groups big or small – I always try to lean on menu items that are customizable to guests tastes and preferences. It makes it easier when guests can pick and choose some elements of their dish to make their meal best fit their needs (particularly this time of year when lots of people are on New Year’s diets!). My grazing boards are always a big hit, and I thought I’d take that same concept and translate it to a DIY salad bar board so that guests could mix up their own combination of toppings and dressings with lots of leafy greens. read more

On Christmas Eve I made this salad and it was one of the highlights of our holiday meal. Let’s be honest, that usually isn’t the case with the salad. We had a veritable Italian feast, and everyone was talking at the table about this pear vinaigrette, the creamy goat cheese, the sweet dried fruit and the crunchy roasted nuts (get the Trader Joe’s roasted sesame almonds if you can find them!). I even saw a few people go up for second helpings of the salad, the salad!!  I sat there kicking myself because I didn’t write down any of the ingredients or measurements as I was making it, and I knew I’d be working backwards trying to figure out what the heck I did to make it work. Well, I put in the time and got experimenting to recreate it so that I could share the details here — it makes a delicious lunch or side dish for entertaining — get the full recipe below: read more

I am feeling all of the fall flavors lately and finding ways to work the season’s best ingredients into every dish I make. This salad is bursting with those seasonal notes, combining roasted sweet potatoes, pepita-coated goat cheese bites, dried cranberries and a simple pumpkin vinaigrette made with pumpkin puree. The key to any good salad though is the base that it sits on – the greens! I build this harvest-inspired salad on Little Leaf Farms Red & Green Leaf Mix, which is grown locally in a greenhouse facility in Devens, Massachusetts! read more

Gearing up for Memorial Day weekend, the official kick-off to summer bbq season! I can’t wait to pop open the grill to cook up some burgers and hot dogs; the classics are always on my menu. One thing I do like to mix up is my side salads, and I have a round up of 10 of my favorite BBQ side salads from over the years — including a few new ones that I just added this week. Scroll down for all your holiday weekend cook-out menu inspiration! read more

Let me tell you all of the reasons I love a good antipasto salad, there’s quite a few! To start, it’s a great dish to make ahead. It’s one of those side dishes that almost always tastes better after the flavors hang out together in the fridge overnight. Another reason I love it is that it’s pretty easy to tweak and adapt to your guests preferences — leave out the salami for vegetarians, skip the cheese if someone is dairy free, and it works as a gluten-free dish too. We have a few carb-etarians in our family, so I’ll often add in some cooked cheese tortellini to make sure they’re getting enough pasta in their diet, wink wink. It also makes great leftovers after a party too; you can toss all of the ingredients over some mixed greens for lunch the next day or use the combination to make a flavorful pizza for a quick weeknight dinner. It’s a fool-proof side dish and one that I love to serve up for summer entertaining. Get the details on how I make mine below:  read more

Pasta salad is pretty much my holy grail of summer barbecue menus; it’s always the side dish I most look forward to! I’ve probably tried dozens of recipes and variations, and love to tweak what I toss in every time I make it for a party. I got creative with a new twist on my classic pasta salad to gear up for Memorial Day weekend with this new recipe — Zucchini Basil Pasta Salad. It features my favorite pasta salad noodle shape — rotini — and lots of chopped up zucchini and squash, fresh basil, and crunchy pine nuts that add tons of flavor. I ate a giant bowl of it for lunch this week, so I can attest to the tastiness! Get the full recipe below:  read more

Let me tell you my favorite thing about summer barbeques: the sides!! I go nuts for an herby potato salad, and have no self-control around a classic macaroni salad, I even love a good crunchy coleslaw. With Memorial Day coming up in about a week (where did May go?!) I wanted to add some new summer side salads to my repertoire. I’ve been on a BIG roasted chickpea kick lately, and love that it’s a healthy-ish snack that Jane enjoys too, so I wanted to find a way to work them into this recipe. I start off by roasting them in the oven with a touch of olive oil and an all-purpose seasoning – I love What’s Gaby Cooking Go To Blend, and Trader Joe’s 21-Seasoning Salute is another great option! Then I combined the roasted chickpeas with a flavorful, nutty whole wheat pearl couscous and some delicious herbs. The salad tasted really fresh and wholesome, and it serves really well at room temperature, which is perfect for outdoor entertaining! Get the full recipe below: read more