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Sautéed Bell Pepper and Goat Cheese Salad

September 7th, 2015

bellpepperandgoatcheesesaladPrepare yourself for something warm, something cool, something sweet, and definitely something fresh!  This beautiful  salad is perfect for fall!!


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 6 scallions chopped
  • 1 bag mixed greens
  • 1 tbsp capers
  • 6 oz goat cheese
  • Vinaigrette Dressing
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vinegar (apple cider, white, whatever you like)
  • 1 Tbsp Honey
  • Juice of 1/2 lemon
  • Salt and Pepper to taste


Cut each bell pepper in half and remove the cores and seeds. Then cut into thin strips. You can sauté or broil the bell peppers. I sautéed them for 15 minutes in olive oil until they are soft and the skin was slightly charred. Transfer the bell peppers to a bowl.Arrange the mixed greens on a platter and add the bell peppers. I like it when the peppers are still warm.  But if you prefer them cooled off, it’s delicious as well. Add the vinaigrette and toss.  Lastly, sprinkle the scallions, capers, and goat cheese and serve immediately.


Honey Beet and Feta Salad

September 3rd, 2015


This salad is wonderful for so many reasons!  It’s unique, healthy, and beautiful to serve… LOVE IT!!!!  I also love that it is sweet and everyone who tries it is really impressed with how good it tastes!

1 lb Cooked Beet
1/4 Cup Extra Virgin Olive Oil
2 tbsp Honey
1 tbsp vinegar reduction sauce (or you can use a sweet balsamic vinegar)
1/2 tsp Super Fine Sugar
2 tbsp Salted Sunflower Seeds
4-5 oz Feta Cheese
4-8 oz Spring Mix
Salt and Pepper to taste

Dice the cooked beets and set aside until needed. Heat the olive oil in a small pan. Mix in honey and sugar and season with salt and pepper. Stir until everything is dissolved.

Add the beets to the pan and stir to gently coat all of them. Remove from heat.

Arrange the spring mix in a large salad bowl and spoon the beets on top.  Add the feta cheese.  Pour the vinegar reduction sauce over the salad, sprinkle with sunflower seeds and serve immediately.

Fall Pear Salad

September 1st, 2015


You will fall in love with this delicious salad and it looks so beautiful on a plate! This recipe serves four!


  • 4 Pears
  • 4 cups Butternut squash or yellow squash (chopped into quarters)
  • 1 bag Mixed greens
  • 1/2 cup dried cranberries, blueberries, or cherries
  • 1/2 cup Feta cheese
  • Ingredients for the Maple Vinaigrette
  • 2 tsp Dijon Mustard
  • 4 Tbsp Grade B Maple Syrup
  • 4 Tbsp Apple Cider Vinegar
  • 1/2 cup Olive oil
  • Salt and Pepper to taste


Cut the squash into quarters, place in a bowl, toss with a bit of olive oil so it is well coated and salt to taste. Roast the squash in the oven at 350 degrees for 20-30 minutes or until the squash is to your desired tenderness. In the meantime, cut the bottom of each pear slightly so it can stand on its own in the salad bowl. Then, slice the pears and then re-stack the pieces so they look whole again. Set aside. Fill each salad plate with a bed of mixed greens and then place the sliced pear on top. Add the squash around the pear. Sprinkle the Feta cheese and dried fruit. To make the dressing, combine all the ingredients in a bowl and whisk until it is well blended. With a spoon, pour the dressing on top of the pear, then around the pear onto the other ingredients until you have the desired amount.