Winter Roasted Vegetable Salad with Whipped Goat Cheese

I’ve made this salad a few times and each time it’s been a hit. It’s absolutely delicious–filled with parsnips, carrots (I used heirloom), apples, bacon, beets and a whipped goat cheese. Simply, mouth-watering. I made this salad over the weekend for my cousin’s shower.  It’s fairly easy to make, especially since most of the components can be made ahead of time.  It makes a gorgeous presentation and made a stunning addition to the buffet table.  The recipe is from The Little Paris Kitchen cookbook is by the adorable Rachel Khoo.  I just love her cookbook and show on Cooking Channel.  It reminds me of the days I studied abroad in Paris. Enjoy!









Meal Time

My sister, Mia, had to create a movie for school that captures a setting. Mia chose the kitchen as the setting and asked if she could film me cooking. She captured how much time and care goes into a meal (and how little time goes into eating and enjoying the meal). Hope you enjoy!

P.s. Check out Mia’s awesome tumblr.

Beet and Lentil Salad


When I studied abroad in Paris a few years back, I found the cutest little shop called Coco Cook. I would eat there often, too often. They sold to go salads and loaves I just loved. One of my favorites was this beet and lentil salad. I even would pick it up when it was snowing.

Beet & Lentil Salad
What you need:
Cooked lentils
Chopped grilled chicken
Cooked and chopped beets
Goat cheese
Chopped walnuts (optional)

1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
1 tsp honey
French sea salt
Ground pepper

What to layer: layer it all in, as much or as little as you’d like. Sprinkle salt & pepper over top.

Dressing: combine all the ingredients with a pinch of salt and pepper. Shake to emulsify and place it in your to go box.

My favorite salad to go container: Martha Stewart Salad To Go






IMG_0595 |Paris 2010|

Mediterranean Kale & Quinoa Salad

I make Greek Panzanella Salad at least once a week and since avocados have been on sale I’ve been adding avocados and it adds the best creaminess and richness. I don’t think I’ll be able to make my Greek salad without it from now on. Anyways, since I always seem to have the ingredients for Greek salad and we loved my other Kale & Quinoa Salad, I decided to combine the two. And voila we have Mediterranean Kale & Quinoa Salad. For dinner I serve it with grilled chicken or for meatless Monday or for lunch just as is. Yum! Hope you like it!
Mediterranean Kale & Quinoa Salad
3 cups cooked tri-color quinoa
3 cups kale, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes packed in oil, chopped
6 oz feta, crumbled/cubed
1/2 cup walnuts, chopped
1/2 cup cucumber, chopped
1/4 cup yellow bell peppers, chopped
1/4 cup orange bell peppers, chopped
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
salt and pepper

Cook quinoa according to the package directions. Meanwhile chop up all the healthy yummy goodness.
Combine all ingredients, serve and enjoy!
Kale & Quinoa Salad

Kale & Quinoa Salad

Kale & Quinoa SaladRecently I had a kale and quinoa salad at Hugo’s and was surprised at how much I enjoyed it.  I wanted to make it at home but with a few tweaks to make it just the way I’d like.  When Andrew asked what I was making for dinner I first told him to beware and that it’s uber healthy–kale and quinoa.  He likes eating healthy, but kale and quinoa together?  and making up the majority of meal?  Let’s just say he was skeptical.  Along with the super healthy salad I served grilled chicken.  And guess what! Andrew loved the salad.  He was shocked that he actually liked it.  He said he didn’t even taste the kale and that he would definitely have it again.  It’s a winner!   The next day I had the leftovers for lunch and it kept me full all the way till dinner.  Usually around 4 I binge eat everything in sight.  I think this is my new go to lunch.

Kale & Quinoa Salad
3 cups cooked tricolor quinoa (1 cup uncooked)
3 cups kale, chopped
5 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 cup dried cranberries
1 cup walnuts, chopped
5 oz goat cheese
sea salt
freshly cracked black pepper

Cook quinoa according to package directions. Fluff with a fork and let cool a little. Combine the quinoa, kale, balsamic, oil, cranberries, walnuts, salt and pepper in a large serving bowl. Crumble the goat cheese over top. Serve & enjoy!

Kale & Quinoa Salad
Kale & Quinoa Salad
Kale & Quinoa Salad
Kale & Quinoa Salad