Quinoa Blood Orange Delicata Salad

Serves 2


  • 1-2 large onions, cut into long thin slices
  • ¼ cup avocado oil
  • pinch of salt
  • ½ cup quinoa, cooked
  • 1 medium delicata squash, cut into ½ inch wedges
  • 1.5 tbsp olive oil
  • ¼ tsp pink Himalayan sea salt
  • 2 blood oranges, sliced into rounds
  • 1 medium avocado, sliced into 1 inch cubes
  • 2 cups spinach, roughly chopped
  • ½ cup roasted almonds, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ¼ tsp salt
  • fresh ground black pepper


Heat ¼ cup of oil in a large skillet over medium heat. Once the oil is hot, add in the onion and a pinch of salt. Sauté until onions soften, then turn the heat down so the onions are simmering gently in the oil. Let it simmer on low for about 30-45 mins, stirring occasionally to prevent burning. Onions are done when softened, golden brown, and slightly sweet.  Remove from heat and set aside. 

Preheat the oven to 425F. In a bowl, combine the squash, oil, and salt and toss to coat. Pour onto a parchment lined baking sheet and bake for about 25 minutes, flipping about half way through. Remove from oven and let cool.

In a large bowl, combine the quinoa, delicata squash, blood orange, avocado, spinach, almonds, and ¼ cup of the caramelized onions. In a small bowl, whisk together the 2 tbsp olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the quinoa and toss to combine. Add salt and pepper, to taste. Serve and enjoy!

Recipe and photo courtesy of Natalie Bickford.

quinoa blood orange.JPG

Summer Panzanella

The classic Italian summer dish. A transcendent meal can be made from a little high summer produce and some old bread. 


  • fresh, ripe tomatoes (several kinds if you can buy or grow them- large or small. Apx 7-12)
  • cucumber(s, if little)
  • the best damn stale bread you can get* (2 or 3 handfuls of cruton-esque pieces)
  • very small (or half a medium) fresh sweet onion
  • garlic, 4 or so cloves
  • white wine vinegar
  • lemon juice
  • olive oil
  • red wine (already open, just for cooking or what you are drinking that night)
  • pickled green peppercorns (secret, important ingredient here, available at Pastaworks, you can also substitute capers here)
  • parmesan 
  • fresh mozzarella
  • basil or parsley or celery leaves or whatever strong leafy herb


Dice the onion finely and place it in a non-reactive bowl (a glass pyrex mixing bowl is perfect). Peel and chop the garlic, mincing and adding it. Pour enough white wine vinegar to soak the onion and garlic. Add lemon juice till they are almost submerged. Add olive oil to really bury them. Salt generously. Let this hang out for at least an hour, seriously. You can get away with half and hour but an hour is better. This is the technique that gives this panzanella it's brightness, it's zing. 

If you are cooking other food, work on it now; or take a walk, or read a chapter of your book. Wash, de-stem, and sliced the tomatoes. If using an english cucumber, no need to fuss over it. A regular one; peel a couple lines down the outer skin and scoop out the seeds before cutting. Little lemon cucumbers? Wash the prickles off, but no need to de-seed.

Smash/chop about one teaspoon of pickled green peppercorns. Add them with the tomatoes and the cucumbers to the onion, garlic, acids, and olive oil. 

After 10 minutes or so for these things to become acquainted (and white you grate the parmesan, tear the mozzerella, tear the basil), add the bread pieces. Toss aggressively, splashing in red wine as you go. Try to get the wine to hit half the bread pieces. Toss in the parmesan, the mozz, and the basil/other leafy herbs. Drizzle with olive oil, taste, add more wine, wine vinegar, lemon juice, salt, or black pepper to taste.

Recipe courtesy of  Myrtlewood .  

Recipe courtesy of Myrtlewood.  

Kale Salad


  • 1 bunch lacinato kale
  • 2 oz grated parmesan cheese (1.5 cups)
  • 1 oz chopped almonds (small handful)
  • Dressing:
  • 1/8 c olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1/2 tsp red pepper flakes (more or less to taste)
  • 1/2 tsp salt (more to taste)
  • 1/2 tsp pepper (more to taste)


Rinse kale and remove rib. Chop to bite size pieces. Sprinkle cheese and almonds over kale. Mix the remaining ingredients for the dressing. Toss everything together. Taste and adjust as needed.


Strawberry Spinach Salad with Poppy Seed Dressing

Serves 2.



  • 4 cups spinach
  • 1/2 pint fresh strawberries, sliced thin
  • 1 small avocado, chopped
  • 1/4 cup sliced almonds
  • 1 batch of Poppy Seed Dressing

Poppy Seed Dressing

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • ½ teaspoon mustard
  • 2 teaspoons poppy seeds
  • small pinch sea salt
  • ½ tsp honey or coconut nectar


Whisk poppy seed dressing together in a small jar.  In large salad bowl, toss spinach, strawberries, and avocado in poppy seed dressing. Top with sliced almonds. Serve and enjoy!

Recipe adapted from