Winter Salad with Yellow Beet, Blood Orange, Fennel and Chèvre

Eat Well Edibles Recipe

After what seems like months of celebrations and travelling, we crave meals that are both hearty and light. Menus formed around fresh winter produce are vibrant and healthful, and keep us from feeling sluggish.

I’ve written about non-traditional salads in several previous posts, so I won’t go on too long about my appreciation of seasonal ingredients before sharing the recipe, but this stunner has everything to make any wintry day brighter.

Beet blood orange fennel salad Continue reading

Salad-ing with the Seasons

Eat Well Edibles Recipe

Salads as meals are often relegated to the warmer months, when “traditional” ingredients are at their peak. I love a plate piled high with tender greens, juicy tomatoes and crisp cucumber, or fresh berries and herbs, or sweet corn and stone fruit. Refreshing and light on a hot summer’s day.

I also love, maybe even prefer, salads this time of year and into winter for the opportunity to bulk them up, and to explore alternative greens, protein sources and grains. With autumn and winter also comes some of my favorite produce items. Visit a local farmers market or grocery this weekend and you’re apt to see mountains of colorful squashes, beets, cabbages, root veg, dark leafy greens, pears, apples, persimmons, pomegranates, nuts.

“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”
–Henry David Thoreau

Squash, apple, feta salad Continue reading