Approachable, everyday recipes
This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.
Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!
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I have a confession… I’m really picky about salads. I like salads, but delicious flavorful ones. I want something hearty and flavorful that doesn’t feel like an after thought. Too many times you see one on a menu at a restaurant and they end up tasting like, well nothing. Salad doesn’t have to mean sad and boring!
Enter this salad. With hearty roasted artichoke hearts, almonds, manchego cheese, and lemon juice it’s anything but boring! It also continues my salad pattern and decades long love affair with arugula. I love it’s peppery taste so much that I essentially don’t buy any other salad greens…
Who knew one person could have so many strong feelings about salads?
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This roasted eggplant caprese is a play on one of my favorite dishes from Giuseppe’s Ritrovo, one of the best Italian restaurants in Columbus. Giuseppe’s has since taken it off the menu, but they used to have an eggplant caprese stack that I always ordered instead of a salad.
Since they took it off the menu I’ve been on a mission to recreate it. The method I landed on is a little different that the original, but in the best way. I spoon garlic oil on the eggplant when it’s almost done roasting. The eggplant soaks up the flavorful oil resulting in my new favorite way to cook eggplant!
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My mom and I started making “chop chop” years ago. The name came from the fact that there’s a fair amount of chopping. We started making it to eat as a dip with tortilla chips, but always ended up eating it with a fork like a salad. Either way you eat it, it’s delicious!
Chop chop is easy to make all year (just sub thawed frozen corn for fresh), but is even better using fresh summer corn and cherry tomatoes. I started grilling the corn a few years ago and adds a wonderful depth to the salad. You technically don’t have to grill it, but I definitely encourage you to!
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It’s finally peach season!! Admittedly, peach season is one of my favorite things about summer. I may be going a little peach crazy over here, eating them for snacks, putting them in salads, baking with them, adding them to cocktails…
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