Tag Archives: salad

Maple Brussels Sprout Salad

We had a few dinner guests over recently, and wanted to incorporate some recent wild foods we have been enjoying. Autumn olives are abundant here in Southern Maine, as long as you know where to look for them! Josh Fecteau, a local wild food enthusiast, wrote up a great piece on Autumn olives. You can see it, HERE.


Autumn Olives we picked in Southern Maine

For this salad, we used maple syrup (the last of our own harvest, yikes!) to season the Brussels sprouts while they roasted. We purchased a local, organic butternut squash from the farmer’s market and some raw pine nuts from the grocery store. Our guests loved the salad and were excited to be able to try some wild foods!

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Summer Slaw

2 cups shredded cabbage
1 cup pea shoots
3-4 carrots, chopped
1 cup snow peas, chopped
4-5 radishes, chopped
2 lemons, juiced
1-2 Tbsp raw honey
1 Tbsp olive oil

Chop/cut/shred all ingredients, as specified above
Mix all ingredients in a large bowl
Add the 2 juiced lemons, raw honey and olive oil
Mix well and refrigerate for at least an hour before serving

Enjoy! : )

“Anti-Pasta” Salad

Any BBQ you go to this summer is likely to have pasta salad. There is no better way to ruin a delicious melody of seasoned and marinated vegetables than to add pasta to it… so I used all of the ingredients that I typically enjoy in a salad, minus the pasta! And, here you have it; a perfect side dish to any BBQ, minus the pasta!

Approximately 4 cups artichoke hearts (can use fresh and steam the hearts on your own, or buy frozen hearts)
1/2 medium red onion, diced
1 large cucumber
Approximately 2 cups of diced tomatoes, or grape tomatoes cut in half
1 cup kalamata olives, rinsed to remove some of the salt
1 red bell pepper, chopped
Approximately 1/2 cup crumbled feta cheese
2-3 Tbsp olive oil
2 Tbsp apple cider vinegar
Italian seasonings to taste
Black pepper to taste

Mix all ingredients in a large bowl

Place in refrigerator for a couple of  hours before serving

Enjoy! : )

Bacon, Apple and Egg Salad

4-5 strips bacon, cooked*
2 hard-boiled eggs*
1/2 organic apple, chopped (preferably local!)
Organic mixed greens (whatever you like for salad!)

*For good bacon– lay on a baking sheet and bake at 400 degrees for approximately 15-20 minutes, depending on your preference

*For good hard-boiled eggs– put eggs in a pot with just enough warm water to cover them and turn to high. Once the water is at a full boil, turn the water off and let the eggs sit in the hot water for approximately 10 minutes. Remove the eggs and rinse under cool water for a few seconds; peel and eat!

Spread greens on a plate or fill a bowl
Add chopped apple, hard-boiled eggs (broken up into pieces or chopped) and bacon
Add dressing, if desired (I used a bit of balsamic vinegar and it was delicious!)

(Can also use mixture of mayo, spicy brown mustard and raw honey- makes delicious honey mustard!)


Ranch Dressing

1 cup coconut milk
1 cup mayonnaise
1 1/2 – 2 Tbsp garlic granules
1 Tbsp black pepper
1 bunch chopped fresh dill

Mix all ingredients until well-blended

Use as dressing on your favorite salad or as dip for your favorite vegetables!

Can also use in place of mayo in chicken salad, as a marinade for baking chicken, or mix with ground beef before making burgers or meatballs!


Beet, Goat Cheese and Bacon Salad

Red romain lettuce (any lettuce will do, or raw spinach)
Red onion
Goat cheese- I prefer the herbed cheese
Beets- you can find steamed beets packaged at Trader Joe’s

(Doesn’t really need any!)

But for good dressing- mix balsamic vinegar, oil and dijon mustard, to taste.

Prepare the bacon on a cookie sheet in the oven at 400 degrees- less clean-up afterward.
The salad is simple and quick, especially if you get prepared beets.

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