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October 20th, 2015


Who says you can’t eat healthy during Halloween?  This super easy veggie platter was a hit at my taste test kitchen.  Kids loved the selection of veggies and you can even customize the platter to incorporate the vegetables your kids prefer… sugar snap peas instead of broccoli, white asparagus instead of cauliflower, I can go on and on!


October 2nd, 2015
vegetable plate

Delicious all white vegetable plate

If you think that vegetable platters need to be an assortment of colors, I beg to differ.  I served this all white crudités at last year’s holiday party and it was a hit!  Most people are so impressed to see that vegetables come in all sorts of different colors, like white asparagus.  It’s one of those “surprise” elements I like to incorporate into all my parties.  Alternatively, creating a colorful veggie plate with purple cauliflower or heirloom tomatoes, also gets “oohs and aahhs” from guests!

Simple Tossed Salad

September 30th, 2015


Simplicity is key… mixed greens, cucumbers, tomatoes, and shredded carrots make this salad a quick and easy combination that everyone will love!

  • 1 cucumber (sliced)
  • 2 cups mixed greens
  • 12 grape tomatoes (yellow or red)
  • 1/2 cup shredded carrots


Place the bed of mixed greens in a bowl, add sliced cucumbers, tomatoes, and shredded carrots. Salt well and set aside for five minutes. Then, drizzle olive oil and toss. Your salad is finished!!!

Simple Greek Salad

September 25th, 2015



  • 1 cucumbers
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1/2 cup grape tomatoes
  • 4-5 oz feta cheese
  • 1 stalk celery
  • Dressing
  • 3 tbsp Olive Oil
  • 1 tbsp White wine vinegar
  • 1 tbsp chopped fresh parsley
  • 2 tsp lemon juice
  • 1 garlic clove chopped
  • pinch of red pepper
  • pinch of dried oregano


Cut cucumbers in half and spoon out the seeds. Slice both halves of cucumbers. Slice celery. In a bowl, combine cucumber slices, celery, black olives, green olives, tomatoes, and feta cheese. Set aside.Prepare dressing. Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) You can also use ready-made Italian dressing. Toss dressing and salad in a bowl and serve. Can be refrigerated for up to one day.

Cucumber Tomato and Basil Salad

September 24th, 2015
You don’t need a lot of ingredients or fancy dressings to make a delicious salad. And you certainly don’t always need mixed greens! Here is a great 3 ingredient salad which you sprinkle with salt and olive oil and enjoy… without the hassle of complicated ingredients and store-bought dressing!


  • 1 Cucumber (sliced)
  • 1 cup grape tomatoes (sliced in half)
  • 1/2 cup chopped basil
  • Dressing
  • Extra Virgin Olive Oil


In a bowl, add cucumber and tomato slices. Salt well and set aside for 5-10 minutes. Then sprinkle generously with olive oil, toss and enjoy!

Colorful Green Bean Salad

September 23rd, 2015


This colorful salad is easy to throw together and delicious!!


  • 1 lb green beans
  • 1/2 cup radish slices
  • 1 cup grape tomatoes (yellow and red)
  • 3 oz feta cheese
  • Dressing
  • extra virgin olive oil
  • balsamic vinegar
  • Salt and Pepper to taste


Trim beans but leave them whole. Cook for 3-4 minutes in salted boiling water. Drain well, refresh under cold running water and drain. Slice tomatoes in half and add to salad. Add radishes and sprinkle feta all over salad. Drizzle a bit of olive oil on top of the salad, then some balsamic vinegar and salt and pepper to taste. Also delicious if you mix a little bit of honey with your balsamic vinegar and drizzle on top.

Avocado Caprese Salad

September 20th, 2015
avocadocapresesaladIf you like Caprese salads, you will love this!


  • 2 cups mixed greens
  • 1/2 cup sliced red grape tomatoes
  • 1/2 cup sliced yellow grape tomatoes
  • 1/2 cup avocados
  • 1/2 cup Mozzarella Cheese Pearls
  • Dressing
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Salt and Pepper


Create a bed of mixed greens in your plate. In sections, add the cheese, avocado, red tomatoes and yellow tomatoes. Sprinkle with extra virgin olive oil and then balsamic vinegar, salt and pepper to taste and either toss or leave as is and enjoy!

Olive, Cucumber, and Feta Salad

September 13th, 2015


Having a party?  Your guests will love the idea of choosing whether they want their salad tossed or on a skewer.  Here is one salad served two ways.  You can either have it tossed or enjoy the same ingredients beautifully combined and skewered.

1 Fresh Cucumber
1 cup of black olives
13-14 feta cheese squares
3 Tbsp Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
1/2 tsp minced garlic

Slice cucumber, drain olives, and cut feta cheese into squares.  Assemble the salad on skewers by starting with the black olive, followed by two to three slices of cucumber and finished off with a square of feta cheese.  If serving as both a tossed salad and skewers, arrange the skewers around a large flat plate.  Once you have created the outer circle in skewers, fill the inner circle with the individual ingredients.  Start off with a bed of lettuce, add cucumbers, followed by slices of black olives and finish off with crumbled feta cheese.  You can either sprinkle the salad dressing on top of the mixed salad or you can toss the entire salad in another bowl and place the tossed salad inside the inner circle.

To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.

If you are only serving the skewered salad.  Start off with pouring a small amount of dressing on the plate or your serving platter.  Place the skewered salad on top of the dressing and let sit for a few moments. You want the feta cheese to absorb some of the dressing. Then sprinkle the dressing on top of the skewers and serve immediately.


Olive and Artichoke Salad Skewer

September 9th, 2015
Join the latest trend of salad on a stick! Great for BBQs and picnics and beautiful to serve at any party any time of the year!


  • 1 can Green Olives
  • 1 can quartered artichoke hearts
  • skewers
  • For the Lemon Butter
  • Juice of 1 lemon
  • 1/2 stick of butter


Drain the olives and artichoke hearts. Skewer an olive and follow with 2-3 artichoke pieces… repeat the process until you get to the end of the skewer and then top off with an olive. Plate the finished skewers. To make dressing, melt the butter and add the lemon juice. Mix well. Brush a little bit of the butter dressing on each finished skewer, making sure that each olive and artichoke have a little bit of dressing. Serve the remainder of the dressing on the side.

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.