Fruit salad is yummy in every season.

A not-so-traditional Irish salad but made with the gorgeous original, Irish farmhouse blue cheese; Irish Cashel Blue. Hazelnuts have long featured in Irish folklore and were seen to represent wisdom and poetic inspiration. Add some pear and spinach and you have a salad worthy of a saint! From a series of recipes to celebrate Saint Patrick's Day, gather your green shamrock, pin on your green badge and enjoy!

Watercolor collage by: Abbie Zuidema
Recipe by: Jean Adamson of Vinegar Hill House
Dreaming of summer~nothing embodies that season more than a juicy watermelon salad. Delicious to paint & to eat!

Moroccan Orange Salad with Cinnamon and orange blossom water, great for light desert. easy to do and always taste yammy

Una receta muy sencilla y llena de sabores

In a pinch: No spinach? Arugula or bib lettuce will work as well.

There are often fennel (aka anise) bulbs in our Community Supported Agriculture (CSA) box. Eating it raw in salads can be uninspiring. However, cooking fennel brings out its subtle flavor and blends well with spinach and apples. I hope this salad makes you a fennel fan, if you’re not one already!

Apparently, there is a distinction between male and female fennel. Males are round, less fibrous and best eaten raw. The female version is long and recommended for cooking. From my experience, either one is fine.

Growing up, salad often consisted of iceberg lettuce, a couple of slices of tasteless tomatoes that came out of a plastic container, with a spoonful of mayonnaise. In my teens, I started to cook and discovered vegetables like Romaine lettuce, grape tomatoes, and radishes! Radishes were never my favorite. I didn't include them in recipes. However, this Radish Salad puts radishes in the spotlight! Their crunchy, spicy flavor seems to shine through the other ingredients! Great on a summer day or a picnic!
In a pinch: No apple cider vinegar? Use white vinegar instead.

A Cherry Point Restaurant Recipe Collaboration~
Illustration by: Abbie Zuidema
Recipe by: Julian Calcott & Ed Szymanski
This recipe was inspired by Cherry Point Restaurant, a bright star in Brooklyn newcomer eateries. Dreamed up by Julian Calcott & Ed Szymanski of Cherry Point, this salad is deceivingly “simple”. It was a delight to illustrate all the elements of taste that make up this lips smacking dish.

The kale season has begun

For a delicious protein-packed lunch.

A simple and elegant salad made with arugula, comice pears, walnuts and your favorite blue cheese. Top it off with equal parts olive oil mixed with local honey. Add a dash of salt and enjoy!

A perfect recipe for a hot summer day, this noodle dish gets more flavorful the longer you keep it in the refrigerator. I made this drawing during the Sketchbook Skool class - Draw It Like It's Hot!

Healthy eating habits start as kids, and Kaleb the Kale Bear is here to show you one delicious way to love salad! This protein packed salad is perfect for an energy boost that the whole family will enjoy....kids love the apples in it, and they don't realize all the other nutrition they're getting (my 5 year old nephew even approves of it)! Power greens of kale and baby spinach partner with super antioxidant seeds such as pomegranate and quinoa, and pumpkin seeds are perfect to put in after you are finished with your Halloween pumpkin. Add cheese and omega rich nuts, and top with a citrus vinaigrette for a meal everyone can feel really good about eating!

Seasonal, colourful, nutritional warm Salad in Jewel colours, simple to make and packed with goodness to warm you up on a Autumn/Fall day! Vegan, Vegetarian and Dairy Free! it is great as a lunch or side dish for the main meal of the day. Enjoy!