Summer Orzo Salad



  • 1 cup orzo
  • 1 medium zucchini
  • 1 medium bell pepper
  • 1 large carrot
  • 1 ear fresh corn
  • 1 cup mushrooms
  • 10-12 cherry tomatoes
  • 2-3 sprigs fresh basil
  • 1-2 Tbs. olive oil
  • salt and pepper
  • goat cheese or parmesan cheese (optional)
  • Organic chicken sausage, salmon, or another protein (optional)


  1. Begin by slicing the zucchini, carrot, and mushrooms into thin slices. Chop the bell pepper as well. Shuck the corn, and holding it over a cutting board or plate, slice off the kernals from all sides of the ear of corn.
  2. Begin boiling a medium-size pot of water over high heat. Add a pinch of salt if desired.
  3. While the water is boiling, begin sautéing the vegetables over medium heat. Using about 1 Tbs. of olive oil, sauté the zucchini, bell pepper, and carrots. Add the corn and mushrooms after 5 minutes.
  4. Once the water is boiling, add the orzo and cook for 8-9 minutes, depending on desired texture. 
  5. While the orzo is boiling, continue to stir the vegetables. When the vegetables are softened and start to brown, they can be taken off the heat.
  6. If you have time here, chop the tomatoes in half, and chop the basil leaves into smaller pieces (This can also be done at the end).
  7. When the orzo is cooked through, drain the water and place the orzo in a large bowl. 
  8. Add the sautéed vegetables, tomatoes, basil, 1 Tbs. olive oil, and some crumbled goat cheese or parmesan. Season with salt & pepper to taste. 

This salad can be enjoyed hot or cold. I enjoyed it with salmon burgers and avocado. You could also add some organic chicken sausage, or any other form of protein that sounds delicious to you! 


Spring Market Salad

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This salad stands out. Go to your local market and find a few herbs, a fresh fruit, some fresh lettuce, and throw it all together. You will be blown away by how it can make your salad go from good to extraordinary. Throw some chicken or fish on there and make it an entire meal! Have fun :D

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  • 3-4 butter lettuce gems, cut in half
  • handful of sorrel leaves, chopped
  • handful of basil leaves, chopped
  • 1 mandarin orange
  • 1 sprig rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • 3-4 radishes, sliced
  • 1 avocado, sliced or chopped


  • Juice of 1 blood orange
  • 1-2 Tbs. red wine vinegar
  • 2-3 Tbs. olive oil
  • salt and pepper to taste


  1. Remove the herbs (basil, rosemary, thyme) from the stems and chop into small pieces. Slice the radish. Peel and cut the avocado. Peel and separate the mandarin orange slices.
  2. Wash the butter lettuce gems and cut in half. Wash and chop the sorrel.
  3. Arrange the gems on a platter, sprinkle the rest of the ingredients on top.
  4. Combine all of the dressing ingredients. Drizzle over the salad.
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The Best Dip of Your Life


Herb Roasted Carrots:

  • 1 bunch colorful carrots
  • 2 Tbs. olive oil
  • 2 tsp. fresh rosemary, chopped
  • 2 tsp. fresh thyme, chopped
  • 2 tsp. fresh oregano, chopped
  • salt and pepper

Tahini Yogurt Sauce:

  • 1/4 c. tahini
  • 1/2 c. greek yogurt (substitute with coconut yogurt)
  • 1/4 medium lemon, juiced
  • 2 Tbs. water
  • 3-4 cloves minced garlic (can replace with 1/2 tsp. garlic powder)
  • salt and pepper


  1. Preheat the oven to 400. Slice the carrots lengthwise, coat in olive oil, chopped herbs, salt and pepper. 
  2. Bake in the oven for 25-30 minutes, or until soft.
  3. While the carrots are baking, combine all of the sauce ingredients. Add more water if you want a thinner sauce. 

Turmeric Roasted Carrots



  • 1 bag large, organic carrots
  • 2 Tbs. olive oil or avocado oil
  • 1-2 tsp. turmeric
  • Handful raw pumpkin seeds
  • salt and pepper


  • 1/4 c. tahini
  • 1/2 large lemon or 1 small lemon, juiced
  • 1/4 tsp. garlic powder
  • water to thin


  1. Preheat the oven to 425.
  2. Slice the carrots into quarters lengthwise.
  3. Arrange the carrots and pumpkin seeds on a large sheet pan. Drizzle with oil and sprinkle with turmeric, salt, and pepper (The measurements in this recipe are estimates. Feel free to make your own adjustments).
  4. Roast for 20-25 minutes, or until tender.
  5. While the carrots are roasting, whisk or blend the sauce ingredients.
  6. Serve carrots drizzled with tahini sauce.

Autumn Salad

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I love eating with the seasons. It's when produce is the most fresh, flavorful and packed with nutrients. This salad is a quick and easy way to experience some of autumn's goodness. I used asian pears from our tree outside, but you could easily use any pear or apple that is in season. Also, the pomegranate isn't necessary, but it just looked so pretty, so why not? :) 

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  • 1 bunch of tuscan kale
  • 1 delicata squash
  • 1 pear or apple
  • Trader Joe's pumpkin spiced pumpkin seeds (pecans would also taste great)
  • goat cheese (or feta cheese)


  • 1/4 c. olive oil
  • 1/8 c. apple cider vinegar
  • 2 tsp. maple syrup
  • 1 tsp. dijon mustard
  • salt and pepper


  1. Preheat the oven to 400.
  2. Cut the delicata squash in half lengthwise, remove the seeds with a spoon, and cut each side into thin slices. Place the pieces on a large baking sheet, sprinkle with olive oil, salt, and pepper, and bake for 20-25 minutes.
  3. While the delicata squash is baking, combine chopped kale, apple slices, goat cheese, and pumpkin seeds.
  4. Combine all of the dressing ingredients and stir till the oil is no longer separated from the rest of the ingredients.
  5. Add the cooked delicata squash to the salad, and toss the salad with as much dressing as desired.