Your classic Caesar salad but with our new favorite veg – Kale!
This is a nicely balanced salad that can serve as an appetizer or a light dinner or lunch. The spice mix on the carrots really elevates the whole dish with the avocado and the yogurt balancing the spice. The seeds add a nice crunch and make the dish more substantial. I could eat this salad every day if i had to.
In my mind there is no better salad than and this classic combination of perfectly ripe heirloom tomatoes and creamy burrata. This salad is so simple, for it to be great, each ingredient needs to be very high quality. I recommend hitting your local farmers market to get the very best tasting tomatoes.
I’m not the biggest fan of plain chicken breast, but roasted whole on the bone, well seasoned with salt and a herb butter is irresistible.
I’m not the biggest fan of plain chicken breast, but roasted whole on the bone, well seasoned with salt and a herb butter is irresistible. I recommend using the smallest chicken you can find as they tend to be more tender and juicy.
Salting the chicken at least a few hours before roasting, preferable overnight, helps to season deep in the flesh, and make for a juicier bird. If you don’t have the time to preseason the chicken, don’t worry, it will still be delicious. I use 1 teaspoon of kosher salt per pound of chicken.
A new take on beet salad that’s both delicious and very nutritious. This is my version of Jeremy Foxes beet salad at Rustic Canyon restaurant . This is an easy salad to make once you roast and pickle the beets. The quick pickle of the beets adds a nice complexity and greatly enhances their flavor. The berries add a nice tart sweetness. You could also add some roast chicken to make it a substantial meal.