salad
Smoked Mozzarella Pasta Salad
- September 6, 2017
- Breakfast + Brunch, Cookbook Recipe, Noodles + Pasta, Recipe Box, Salads, Sides, Summertime Entertaining
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EVERYDAY FOOD | Blackened Chicken Salad with Mustard Dressing
- September 23, 2015
- Cookbook Recipe, Everyday Food, Lunch, Made by Me, Poultry + Game, Recipe Box, Salads
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Oven-Roasted Beet, Pomegranate + Walnut Salad
- December 17, 2014
- Appetizers, Armenian Recipe, Gluten-Free, Made by Me, Recipe Box, Salads, Sides, The Khohanotz, Vegetarian
- No Comments
THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free
- November 28, 2013
- Autumn, Entertaining, Gluten-Free, Holiday Cooking, Paleo, Thanksgiving, Vegan, Vegetarian
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For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.
{ links to recipes and sources included under photos }
Watermelon Wedge Salad with White Brined Cheese
- September 24, 2013
- Cold Appetizer, First Course Dishes, Made by Me, Party Food, Recipe Box, Salads, Summer, The Khohanotz
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Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.
NO RECIPE RECIPES | Heirloom Tomato, Watermelon and Ricotta Salata
- March 13, 2013
- Appetizers, Cold Appetizer, Entertaining, Made by Me, Recipe Box, Salads, Sides
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A refreshing combination of heirloom tomato and watermelon wedges with layers of contrasting flavors and ricotta salata cheese.
Perfect for spring or summertime entertaining.
Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate
- September 28, 2012
- Made by Me, Pulses + Grains, Recipe Box, Salads, Sides
- No Comments
In The Kitchen, Five Impromptu Colorful Winter Salads
- January 25, 2012
- Lunch, Made by Me, Pulses + Grains, Recipe Box, Salads, Sides, Vegetables, Winter
- No Comments
Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette
Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.
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