Salad

Roasted Cauliflower Steaks with Arugula Salad

Lately I have had a lot more requests for plant-based meals which I’m happy to accommodate. When I first started working as a chef I was developing recipes for a vegan/vegetarian meal prep company so I’m used to getting creative with veggies. These cauliflower steaks are hearty and filling and simply beautiful. I seasoned mine

Italian Chopped Salad

These winter months can be brutal – especially when the snow just won’t seem to let up! A lot of the time I find food can take me to another place. This salad reminds me so much of summer with it’s sweet heirloom tomatoes and basil. Serve this with a side of soup and a

Grilled Halloumi, Watermelon and Tomato Salad

Combine salad ingredients in a small bowl. Set aside. Preheat grill to high. Brush halloumi with olive oil on both sides. Grill the cheese for 2-3 minutes per side, or until grill marks form. Once off the grill, squeeze fresh lemon juice over. Place arugula on a serving platter and top with cheese. Garnish with

Kale Chicken Caesar Pasta Salad

1. Place dressing ingredients in a blender and process until smooth. 2. Place kale in a large bowl and toss with a small amount of dressing until lightly softened. Add cooked pasta, chicken and shredded Parmesan to the bowl. Drizzle the remaining dressing over and toss gently to combine. 3. Transfer pasta salad to a

Shaved Asparagus Salad

As I sit here eating a whole pound of asparagus (haha) I’m reminded of what beautiful produce we are provided in west Michigan in the warmer months. The asparagus with thicker stems may not be everyone’s favorite, but in this salad they work perfectly for peeling. Serve this with grilled salmon or chicken and a side

Apple Walnut Salad with Maple Mustard Vinaigrette

Today I had the pleasure of visiting a local hydroponic greenhouse (Third Day Produce). The variety of lettuce and the different colors were so beautiful. My clients often ask for salads and it’s fun for me to come up with ways to make them exciting. Since it’s fall and apples are amazing right now, I

Kale and Spinach Panzanella with Parmigiano

Greens are in-season right now, so it’s a great time to scoop some up at your local farmer’s market! I’m particularly fond of spinach and kale because they are so versatile and they have a pretty mild flavor, making them great for combining with zesty vinaigrettes like this one. The combination of the olive oil

Dill Chicken Salad Lettuce Wraps

I feel like fresh dill is sometimes overlooked at the grocery store, but it adds incredible flavor to marinades and sauces. I have made a variety of chicken salads and this one is definitely now one of my favorites! You can serve this chicken salad on bread or with crackers, but I like serving it

Chopped Romaine Salad with Pepperoncini Vinaigrette

Winter weather normally means lots of soups and stews, but sometimes I just crave a big, crisp salad. This salad has a wonderful blend of flavors and textures. I especially love the edamame and feta, which add the perfect blend of sweet and salty. If you are packing this salad for lunch, I suggest leaving

Arugula and Roasted Potato Salad with Warm Pancetta Vinaigrette

I could eat this salad any time of day. The flavors of the peppery arugula, sweet sundried tomatoes and salty pancetta compliment one another perfectly. And the creamy hard boiled egg and crunchy roasted potatoes add great texture. Serve this with crusty bread and butter and a glass of crisp, cold white wine. Cheers! 1.