Skip to content

LATEST STORIES

carpaccio salad

Beet Carpaccio

By Karen Olson

Carpaccio is traditionally made with thinly sliced raw beef. This version, made with sliced raw beets, is a great way to showcase a variety of heirloom beet varieties, such as striped Chioggia, golden and red.     

a plate of quinoa winter salad

Quinoa Winter Salad

By Karen Olson

Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.

an egg and salad

Lyonnaise Salad

By Karen Olson

The soft yolk of the poached egg becomes part of the salad dressing in this deliciously simple salad. Chop the egg and toss with the greens before eating, if desired. Sub in other sturdy, bitter salad greens, such as radicchio, endive and chicory.

raspberry salad

Raspberry Arugula Salad

By Karen Olson

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.

Back To Top