Raw Beet and Apple Salad

Recipe originally posted on The Clever Carrot


For the Salad:

  • 1 bunch of Chioggia beets
  • 2 medium size apples
  • 1 handful of mixed salad leaves
  • ⅓ c. fresh basil
  • zest of 1 lime

For the Dressing:

  • ½ c. goat cheese
  • 1 tbsp. fresh lime juice
  • 2 tbsp. milk
  • 1 tbsp. olive oil
  • 1 tsp. honey


  1. For the dressing: Zest your lime and reserve it for the salad.
  2. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese).
  3. Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.
  4. For the salad: Get yourself a large bowl.
  5. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice with a mandolin.
  6. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.
  7. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.
  8. Tear up the basil leaves.
  9. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing.
  10. Evenly sprinkle the lime zest on top.
  11. Serve straight away.

Watermelon Radish and Cucumber Salad

Recipe originally posted on Downshiftology


  • 4 watermelon radish
  • 1 large cucumber
  • 1½ cups microgreens
  • 1 tsp black lava salt

Lemon Vinaigrette Dressing


  1. Use a mandoline to slice very thin slices of the watermelon radishes and cucumber.
  2. Plate the salads with alternating slices of radish, cucumber and small handfuls of microgreens. Sprinkle the black lava salt on top.
  3. Whisk together all dressing ingredients in a small bowl and drizzle on top of the salad.

Cabbage, Radish and Apple Coleslaw

Recipe originally posted on The Blackberry Babe blog


  • 5 cups shredded cabbage, red or green
  • 1 cup Granny Smith apple, cut into matchstick pieces
  • 3/4 cup radish, cut into matchstick pieces
  • 2 tbsp white onion, very finely diced


  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1.5 tbsp water
  • 1.5 tbsp oil
  • 1/8 tsp celery seed
  • a shake of powdered mustard
  • a shake of salt and pepper


  1. Combine cabbage, apple, radish and onion in large mixing bowl.
  2. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
  3. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

Recipe originally posted on RecipeRunner.com.



  • 5-6 medium to large-sized beets, I used red, golden and Chioggia beets
  • 2 ounces goat cheese, crumbled
  • 1/4 cup shelled unsalted or salted pistachios
  • Olive oil, kosher salt and freshly ground black pepper for roasting and finishing the salad


  • 2 tablespoons white or golden balsamic vinegar
  • 2 teaspoon olive oil
  • 1 teaspoon honey
  • Kosher salt and black pepper to taste


  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil.
  3. Peel the beets with a vegetable peeler and cut them into wedges.
  4. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
  5. If you are using a variety of different beets keep them separated so they don't bleed onto each other.
  6. Spread the beets in a single layer then roast them for approximately 25-30 minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  7. Remove from the oven and let cool while you make the vinaigrette.
  8. Whisk together all of the ingredients for the vinaigrette in a medium-sized bowl.
  9. Place the beets in the vinaigrette and toss until coated.
  10. If you are using a variety of beets start with the lightest colored ones first or divide the vinaigrette into separate bowls as the beet juices will dye the vinaigrette.
  11. Arrange the beets on a serving platter or in a bowl and top with crumbled goat cheese, pistachios, kosher salt and freshly ground black pepper.
  12. Serve immediately.


If you plan to make the salad ahead of time, marinate the beets in separate bowls with the vinaigrette and assemble the salad just before serving to ensure that the pistachios stay crunchy and the beet juices don't bleed onto each other or the goat cheese.

Grilled Watermelon, Mint and Feta Salad

Recipe provided by Chowhound


  • 1 small seedless watermelon (about 4 pounds)
  • Olive oil
  • Juice of 1 lime
  • Juice of 1/2 orange
  • Kosher salt
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese


  1. Quarter the watermelon lengthwise. Cut each quarter into 2-inch-thick slices. Place on a baking sheet, then brush lightly with olive oil. Set aside.
  2. Preheat a charcoal or gas grill to medium heat. Or preheat a stovetop grill over medium heat. Clean and oil the cooking grate. Add the watermelon slices and grill just until marked, about 2 minutes per side.Set aside to cool on the baking sheet.
  3. In a bowl, whisk together the citrus juices, a pinch of salt, and 2 to 3 tablespoons olive oil.
  4. Remove and discard the rinds, then cut the watermelon into chunks and add to a serving bowl. Pour the dressing over the top and toss gently. Top with the feta and mint and toss to coat. Serve right away.

Arugula, Cucumber and Mint Salad

Recipe provided by Thyme to Mango


  • 2 cups of Rocket/ Arugula
  • 1 Cup of chopped cucumber
  • 2 Tbsp Roughly chopped mint Leaves
  • 6Tbsp Olive Oil
  • 1Tbsp Apple Cider Vinegar
  • 1 1/2 Tbsp finely chopped cilantro
  • Salt and pepper to taste


  1. Toss to gather the Rocket, cucumber and mint.
  2. It’s almost too easy!
  3. Combine the olive oil, apple cider vinegar and cilantro – I blitzed it in the blender quickly – and drizzle over the salad

Watermelon Slices with Mint and Lime

Recipe provided by Real Simple


  • 1 chilled seedless watermelon, about 5 to 6 pounds
  • 1/2 bunch fresh mint
  • 4 limes, 2 zested, 2 juiced
  • 3/4 cup sugar


Step 1: Cut the watermelon into 2-inch-thick rounds and cut each into 4 wedges.

Step 2: Chop the mint leaves and place in a medium bowl with 2 tablespoons of the lime zest. Add the sugar and stir well.

Roasted Carrots and Red Lead Lettuce Salad with Buttermilk Herb Dressing

Recipe provided by Food Network



  • 1 small bunch carrots with leafy green tops
  • 2 tablespoons olive oil 
  • 1 tablespoon honey 
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon freshly ground black pepper 


  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt 
  • 1/4 cup extra-virgin olive oil 
  • 1 tablespoon white wine vinegar 
  • 1 teaspoon honey 
  • 3/4 teaspoon sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 2 tablespoons minced chives 
  • 2 tablespoons minced fresh tarragon 
  • 2 tablespoons chopped fresh dill 
  • 2 tablespoons chopped carrot leaves (from the reserved tops) 
  • 1 tablespoon chopped fresh oregano 


  • 1 head red leaf lettuce, torn into pieces
  • 3 tablespoons chopped pistachios 
  • 3 tablespoons chopped dried cherries 
  • 3 ounces crumbled extra sharp Cheddar



  • For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
  • In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
  • For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
  • For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Recipes for Week of September 18

Recipes for Week of September 18

Sweet Chili Sauce, Ma Po Eggplant In Garlic Sauce, Cucumber Salad With Sour Cream And Dill Sauce, Eggplant Burger Patties, Pan-Sauteed Grape Tomatoes With Mozzarella and Lettuce Cup Tacos 

Recipes for Week of September 11

Recipes for Week of September 11

Watermelon Lemonade, Thai Curried Opo Squash And Peppers, Stir-Fried Long Beans With Garlic, Cold Pesto Pasta Salad, Avocado & Arugula Omelet, 10 Amazing Things You Can Do With Mint, Herbed Honey Mustard Dressing and Lemon Herb Vinaigrette

Recipes for Week of September 4

Recipes for Week of September 4

Roasted Tomato Salsa, Baby Kale Avocado Salad With Lemon Garlic Vinaigrette, Grilled Mexican Street Corn, Star Fruit Chips, Oven Roasted Mushrooms and Lemon Bars

Recipes for Week of August 21

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette


The Salad

  • 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 2/3 cup chopped fresh cilantro
  • 2 tablespoons roasted unsalted or salted pepitas*

The Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets.


  1. Whisk all vinaigrette ingredients in a small bowl and set aside
  2. Wash and peel beets. Using a sharp knife, cut into matchsticks
  3. Place beets in a small bowl
  4. Add scallions, cilantro and pepitas, and toss
  5. Add vinaigrette and toss until well coated
  6. Serve at room temperature
  7. Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese available in most major supermarkets

Gingerly Sauteed Watercress and Shiitakes


  • 2 tablespoons canola oil
  • 1/2 pound shiitake mushrooms, stems removed and caps sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 bunches watercress, thick stems removed (about 6 cups)
  • kosher salt
  • 1/2 teaspoon toasted sesame oil


  1. Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.

Simple Tomato and Burrata Mozzarella

Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going. 


  • 1 cup torn bread (preferably from a baguette or fresh loaf)
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Fresh ground pepper, to taste
  • 1 1/2 lbs (approximately 4) heirloom tomatoes
  • 2 cups soft lettuce of choice (arugula, spring greens, butter lettuce, watercress)
  • 1/2 cup fresh basil leaves
  • 1 shallot, finely chopped
  • 8 oz. burrata cheese, room temperature
  • Good quality extra virgin olive oil
  • Balsamic vinegar


Preheat the oven (ideally toaster oven) to 400 degrees F. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside. 

Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like. 

Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper. 

Twice-Baked Sweet Potatoes


  • 4 medium-size sweet potatoes
  • 5 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 1/2 stick unsalted butter
  • Vegetable oil, for greasing roasting tray
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup chopped pecans


Preheat the oven to 375 degrees F. 

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases. 

Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture. 

Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

Cucumber Sushi Rolls


The Sushi

  • 2 cucumbers
  • 1 cup cooked rice white or brown
  • 1/4 firm avocado cut into thin slices
  • 1/4 red bell pepper matchstick, julienne cut
  • 1/4 orange bell pepper matchstick, julienne cut
  • Optional: you can also try adding julienne cut carrots, red cabbage, sprouts, or scallions

The Spicy Mayo


  1. Cook rice by instructions on package. When finished, do not stir rice and allow it to cool. This should make for a stickier rice to hold everything together.

  2. Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.

  3. Spoon in a small amount of rice, then compress towards one side of the tube.

  4. Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!

  5. With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.

  6. Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and 1/2 tsp sriracha.

Honey and Lemon Tea


  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1/2 cup or more of hot water


Put honey and lemon juice in a tea cup or a mug. Add hot water and stir. Add more hot water, lemon or honey to taste.

Oven-Baked Onion Rings


  • 2 Yellow Onion (medium) 
  • 1/2 cups of flour
  • 1 1/2 cups of bread crumbs
  • 1 egg
  • 1/3 cup milk
  • Salt and pepper, to taste


Click here for detailed instructions with photos.

Recipes for Week of July 24

Boiled Peanuts


  • 2 pounds in-shell raw peanuts
  • 3 ounces kosher salt
  • 3 gallons water


  1. Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  2. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  3. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
  4. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

Papaya Breakfast Bowls


  • 1 small papaya
  • 1/2 cup of plain Greek yogurt
  • 1/2 prickly pear
  • 1 tablespoon of pecans, chopped
  • 1 tablespoon of pomegranate seeds
  • A pinch of cinnamon powder


  1. Slice the papaya in half, and scoop all the seeds out.
  2. Slice the prickly pear in rounds.
  3. Fill papaya halves with yogurt, and top with fruit, pecans and cinnamon. Enjoy!


Tomato, Cucumber and Feta Salad


  • 1 pint colorful small tomatoes, sliced in half
  • ½ english cucumber, diced
  • 15 Kalamata olives, sliced in half
  • 1 C. feta cheese, diced from a block
  • ¼ C. diced red onion
  • 2 Tbls. chopped fresh oregano
  • 2 Tbls. chopped fresh parsley
  • Your favorite vinaigrette (enough to lightly dress the salad)
  • salt & pepper to taste


  1. Add ingredients to a bowl and toss with your favorite vinaigrette. I made a simple vinaigrette with lemon juice, olive oil and greek seasoning, but any vinaigrette or greek salad dressing would work just fine.
  2. I used feta that I cut off of a larger block of feta that I purchased at Costco. If you have a container of crumbled feta that would work equally as well. Just use as much or as little feta as you like.


Romaine Salad with Tomatoes and Bacon


  • 4slices bacon
  • 1 head romaine lettuce, cut into strips (6 cups)
  • 1 cup grape tomatoes, halved
  • 4scallions, sliced
  • 4 to 6tablespoons Creamy Parmesan Dressing
  • or bottled Caesar dressing


  1. In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
  2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.


Papaya and Onion Quesadilla


  • 1 tablespoon olive oil
  • 1/2 large onion, thinly sliced
  • 2 to 3 teaspoons minced seeded jalapeño chili
  • 8 6-inch-diameter flour tortillas
  • 8 ounces Brie, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 large papaya, peeled, seeded, thinly sliced crosswise
  • Sour cream
  • Purchased salsa (optional)


  1. Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
  2. Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
  3. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.


Catalan-Style Tomato Bread


  • A loaf of good, crusty bread
  • A clove of garlic, crushed and peeled
  • The best, juiciest tomato you can get your hands on
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  1. Slice off a piece of bread about a half-inch thick and toast it lightly. A toaster works; for extra brilliance, toast it over a hot grill, taking care it doesn’t burn.
  2. Now take the crushed garlic clove and rub it all over the bread’s surface. If the bread is properly toasted and crispy, it will pick up highly flavorful juice and particles from the garlic.
  3. Now slice the stem top off of the tomato and vigorously rub the cut side against the bread. The bread will absorb juice and particles from the tomato, becoming quite soggy.
  4. Now give it a drizzle of olive oil, and sprinkle it liberally with salt and pepper.
  5. Serve immediately. Repeat as necessary. Prepare for addiction. After a while of cranking these treats out, you’ll be holding a a ravaged swath of empty tomato skin in your hand. Time to cut open another.

Green Papaya Salad with Cilantro-Basil Dressing

Serves 6
Prep Time: 10 Minutes
Cook Time: 10 Minutes


  • 4 cups Green papaya, peeled and shredded
  • 2 cups Zucchini, spiralized into "noodles" *
  • 2 ears of Corn, with kernels cut off
  • 1 cup Green beans, sliced thin on diagonal
  • 1 Anaheim pepper, seeded and julienned

    * or thinly sliced and then julienned


  • 1 cup Cilantro
  • 1/2 cup Thai basil
  • 1 tsp. Ginger, minced
  • 2-4 Tbsp. Honey
  • 1/2 Lemon or lime, juiced (or 2-3 Tbsp rice vinegar)
  • 1/3 cup Light oil such as safflower
  • 1/2 tsp. Salt
  • Pinch of Cayenne (optional) 

1.  Blend together dressing ingredients until smooth.
2.  Adjust flavors to taste.
3.  Combine salad ingredients and toss with dressing just before serving. 

Kapiʻolani Community College Culinary Arts Program.  What’s Cooking Hawaii?  Season 2, Episode 3, October 16, 2013.

Fresh Tomato & Corn Salad

Adapted from “A DASH of Aloha”
Serves 4

  • 4 (~4 cup) Fresh Kahuku corn, with kernels cut-off
  • 2 cup Ripe Hamakua tomatoes, chopped
  • ¼ cup Black olives, cut in half
  • ¼ cup Thinly (slivers) sliced sweet Maui onion
  • ½ cup Fresh basil, julienned
  • 1 tsp. Garlic clove, pressed
  • 2 T Extra-virgin olive oil
  • 1 T White balsamic or red wine vinegar
  • ¼ tsp. Salt
  • 1/8 tsp. Pepper
  • 2 cup Manoa or Green leaf lettuce

Toss all together in a large bowl and let side about 1 hour to allow flavors to develop and absorb into the vegetables.  Serve on bed of lettuce.

Fresh, locally grown tomatoes are full of flavor, taste sweet and juicy, and not watery like the tomatoes that are picked green and ripened in containers on route to Hawaiʻi.

Tomatoes are best kept in a cool place in room temperature, not refrigerated.

This is a dish that allows for a great variation of texture and flavors depending on the type of olives (green, black, cured), tomatoes, onions (sweet, red), salad greens (lettuce, spring greens, spinach) that you use. 

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Hawaiʻi Vegetables Quinoa Salad with Sesame-Ginger Dressing

Serves 6

  • 1 ½ cup Quinoa, rinsed and drained
  • 3 cups Water *
  • 1 cup Cooked shelled edamame
  • 1 - 1 ½ cup Long beans, cut into 1" pieces
  • ½ cup Carrots, grated
  • ½ cup Toasted almonds, chopped
  • ¼ cup Green onions, sliced thin
  • 2 – 4 T Cilantro or mint, chopped
  • Salt to taste


  • 2 T Toasted sesame oil
  • 2 T Canola oil
  • 2 T Light shoyu
  • 2 T Honey
  • 1/8 tsp. Red chili pepper flakes (optional)
  • 2 tsp. Grated ginger
  • 1 tsp. Garlic, minced

1.  Bring water to boil in a medium pot and add in the quinoa.
2.  Bring back to a boil, cover and reduce heat to a simmer.
3.  Cook for 20 minutes* (*Add long beans during last 5 minutes of cooking).
4.  While the quinoa is cooking, combine the dressing ingredients (whisk or blend).
5.  Transfer quinoa to a large mixing bowl while still warm and add in the rest of the ingredients.  Add in the dressing and combine well.
6.  Good at room temperature or chilled.

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.