Recipes

Salad of Good Things    L’insalata di buone cose


This is a flexible recipe, the base of which you can prepare quickly, and then flavor any way you want to create multiple meals through the week. It's good for families as well since you can put out a variety of ingredients and condiments and have the kids flavor their own dishes (making them more involved and more likely to eat it).


Inspired by a dish translated as "salad of good things," I based this recipe off one of the same name that I had at a restaurant in Ravello, Italy. It was one of the most fresh, delicious meals I’ve ever eaten. (The original had pieces of bread, tomatoes, mozzarella, mushrooms, olives, and I don't know what else!)


Here’s how you make it your own:


Prepare a base whole grain in as large a quantity as you need for multiple servings throughout the week. Use brown rice, or try a whole grain like quinoa, millet, or amaranth. You can use whole grain bread pieces (stale bread can be used and rehydrated with the oil or toasted in the oven with oil, salt, and spices to make croutons).


Get a variety of fresh fruits, veggies, and condiments that inspire you to mix with the grains for a variety of meals. Make sure you have a protein—nuts, beans, or meat—as well. Be creative with spices and other things or leftovers you have on hand.


Here are some of my favorite combinations:


Mediterranean style

Sun dried tomatoes, olives, parsley, fennel (seed or bulb), olive oil, almonds (use chicken and/or mozzarella instead or in addition), salt if needed, greens of choice (salad mix, arugula, sprouts).


Asian style

Sesame seeds (or tahini or peanut butter), toasted sesame oil, soy sauce mixed with garlic and honey (and/or miso, umeboshi vinegar), greens (salad mix or seaweed—toasted wakami bits or flakes), green onion, avocado.


Mix, match, replace any of the ingredients you want. Quantities to taste.


I find it's a great, creative way to enjoy my food, and it's a meal that always brightens my day. Enjoy!

(Photo by Kristy Bredin)

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