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VEGGIE LE CRUNCH. There is nothing French about this recipe at all.


But if you say anything with a French accent when you are not French, it makes you smile. Try it, veggie le crunch. It's funny. There has been all sorts of on-the-go-ness going on lately. It's always something. VEGGIE LE CRUNCH // Serves 2I suggest using farmers market and or organic vegetables here. 6-7 Radishes, depending on size1 1/4 Cup Black Beans, cooked and drained1 Cucumber1 Cup Diced PineappleHandful of Fresh Basil1 Head of Lettuce (any soft green will do) // Avocado Dressing //You could make this vegan by using 2 tbsp. olive oil and an extra tbsp. of vinegar in place of the buttermilk. 1 Avocado1/4 Cup Buttermilk1 Tbsp. 11 Easy Summer Appetizer Recipes - Quick Party Snacks for a Crowd. Heirloom Tomato Salad Recipe. I've thrown together a lot of tomato salads in my life.

Heirloom Tomato Salad Recipe

A lot. End of Summer Succotash. I haven’t been home much lately.

End of Summer Succotash

I’ve been busy being part of the opening of a great new restaurant. Summer Squash Couscous with Sultanas, Pistachios and Mint recipe on Cooking is more fun with friends.

Summer Squash Couscous with Sultanas, Pistachios and Mint recipe on

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community. NECTARINE & FENNEL SALAD. My free time has been a bit limited lately, so cooking hasn't been worth sharing.


I would call it more 'assembling' than I would cooking in the past two weeks. I missed it, it is my therapy. I was so excited to be making something that I talked through making this entire salad. Imagine Food Network with no eye contact or matching pans and bowls. I paid close attention to cutting things evenly and paused to share a helpful hint. This salad is not complicated in the slightest, but it was the tastiest combination I've had in quite sometime. Eat good foods and enjoy your weekend ~ NECTARINE+FENNEL SALAD // Serves 4 as a sideI cannot stress enough how important it is to buy your produce from a local farm stand or farmers market for this salad.

Blueberry & Apricot Super Salad. These last weekends we have been having not only one Welcome-To-The-World Picnic for Elsa, but two!

Blueberry & Apricot Super Salad

The first in Copenhagen and the second in Stockholm. Both days were beautiful with sunny weather, food, cakes, songs, friends and family. All the things we love! We made a couple of our favorite sugar free cakes; Blueberry Muffins, Raspberry Cupcakes, a heart shaped Raw Peanut & Date Cake, Rhubarb Pie, Strawberry Almond Cake and Rhubarb & Strawberry Lemonade. We also made this fantastic Summer Salad with fresh blueberries and a raspberry mint dressing to go along with it, scroll down for the recipe. In Stockholm we held the picnic under a tree on the beautiful island Djurgården. Since Elsa couldn’t open the gifts herself I did it for her. We actually mixed the leftover solids from our Rhubarb Lemonade with whipped cream to make the filling in this Rhubarb pie, and we made the sugar-free crust from our Lemon Tart recipe. Grilled Corn & Barley Salad with Tomato Vinaigrette recipe on

Kale, Cherry & Avocado Salad with Lemon-Poppy Seed Dressing. Nothing hits the spot on a 95 degree day quite like this simple and refreshing kale salad.

Kale, Cherry & Avocado Salad with Lemon-Poppy Seed Dressing

Honestly, I’ve been too hot, sweaty and cranky to turn on my oven and this salad is just what the doctor ordered. We’ve been putting in extremely long days at the farm and literally every single bone in our bodies aches. I joke that we are too young to feel so damn old, but it’s the truth. Most days I could use the assistance of a walker to get around. We aren’t looking good I tell ya! We may feel physically broken but at least we eat well. We harvest hundreds of bunches of kale each week to supply our CSA members, farmers markets and restaurant accounts.

Sunday Morning Banana Pancakes: fall harvest salad ~ spicy sweet vinaigrette{gf} Who says salads have to be boring?

Sunday Morning Banana Pancakes: fall harvest salad ~ spicy sweet vinaigrette{gf}

Golubka Kitchen. August 21st, 2011 Last weekend, I got a chance to travel to New York, a city I love very much.

Golubka Kitchen

I had a few particular places to visit in mind and, unsurprisingly, they were mostly food-related. Pure Food and Wine, Chelsea Market, Hangawi, the list went on. But most of all, I couldn’t wait to explore the Union Square Greenmarket. I’d been to the Greenmarket once before. Pluot Summer Salad Recipe. A lot of the fruit salads this time of year are sweet.

Pluot Summer Salad Recipe

Juicy, ripe fragrant fruit with a sweet dressing - summer bliss bite after bite. These compositions live in the dessert category of my brain. That said, there are often times I feel compelled to snap fruit salads out of dessert-land and lead them over to the savory side of the spectrum. One of the more popular examples of this is watermelon, feta, and mint. You probably know the combination well. Peachy corn succotash tacos with lentils + basil slaw. Pin it! Pin it! These healthy tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy summer meals simmering away over time. My love of juicy fruit in savory dishes is pretty obvious at this point and tacos are the perfect outdoor-dwelling-with-a-cool-drink-in-the-other-hand-kinda food (my heart is devoted to those foods). They also came about because of two pretty specific reasons: the first was a nugget of professional kitchen guidance and the second was spite (not joking).

On the first one–that kitchen wisdom. The second inspiration for this truly came out of spite. If you have the privilege to consume it regularly, food is completely right in any context. Spiced Tomato Gratin Recipe. We have family visiting from out of town this week. Meaning, I've been a bit tied up, with not as much time to write. But, on the flip side, I have been cooking quite a bit. And in a change of routine, we've been eating dinners outside thanks to a new table purchase. Charred Corn and Avocado Salad with Lime, Chili, and Tomato recipe on Author Notes: This is a simple and delicious summertime salad to have up your sleeve. When creating it, I intended to grill the avocado, corn, poblano, and red onion but then turned to my broiler instead. Broiling is a much underappreciated method of cooking in my opinion, and it works beautifully for this salad.

Using the broiler versus the grill enables you to easily char the corn off the cob and the avocado, poblano and red onion in small pieces, resulting in more surface area to pick up that delicious charred flavor. It’s also incredibly easy -- all you have to do is preheat your broiler and assemble your ingredients on a sheet pan, with the avocado needing the least amount of time under the broiler. (If grilling, I'd recommend charring the corn on the cob and the red onion, poblano, and avocado in large pieces, then cutting them to size off the grill.) SQUASH PASTA WITH YOGURT, PEAS AND CHILE // FACING THAT OPEN SPACE. When I left home to travel last month, it felt like a perfect clean slate: I had just turned in my manuscript; my most longstanding regular freelance gig, with Etsy, had come to a close; and a fledgling romance had unraveled.

It was kind of liberating. I had no loose ends, and no compelling reason to stay home. I needed to get the heck out of dodge. As I do every year. Montana has an irresistible power over me. Strawberry Salad with Halloumi. Of all the days of the week, I think Fridays are my favourite cooking days. I cook something every day, but during the week it is often rushed, and not as enjoyable as it can be when I can take my time to really embrace the whole process. I love buying fresh produce, loading my kitchen benchtop with the ingredients I'm going to use, rolling up my sleeves and getting to work.

What I love about making salads is that I'm using the fresh colourful ingredients, and I think Damien Pignolet said it so well in his latest book: "Composing any dish (...) calls for understanding of what constitutes balance". Pignolet refers cooking to composing classical music, because "the instruments employed by a cook in creating a dish are the chosen raw material woven into balance as governed by our sense of taste. " This particular salad is not by Pignolet, although I am sure to cook many recipes from his wonderful new book Salades. Chickpea, tomato + feta salad with pomegranate molasses dressing + a spice giveaway!

Roast eggplant, tomato and feta salad with pomegranate molasses dressing. Zucchini Ricotta Cheesecake Recipe. Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn. I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green.

Summer Lovin’ Vegetable Tart. Summer Stuffed Patty Pans. Pico de Gallo Salsas. These fresh salsas are loaded with nutrients yet low in calories and fat. Serve them as dips or condiments with Mexican food, stir them into rice or quinoa to make flavorful pilafs, or use them to top grilled fish or meat. Saffron Bulgur With Vegetables. © 2009 Green Kitchen Stories. Vegetable ceviche + chipotle pepita “pilaf” Artichokes with Parsley and Preserved Lemon Pesto recipe from Food52. Green Beans with Apricots and Serrano Ham recipe from Food52. Heirloom Tomato and Mango Lassi with Ground Sumac recipe from Food52. Chilled Cantaloupe Soup recipe from Food52. Charred Corn and Avocado Salad with Lime, Chili and Tomato recipe from Food52. Turnip soup with Turnip Greens.