Roast sweet potato and goat’s cheese salad

I was a kid who loved salads and I have my mom to thank for that – I was never the kid who pushed the arugula leaves to the side of the plate, much to the contrary: I was the kid who would eat a tomato as someone would eat an apple between meals. But a whole new world opened up to me when I started collecting cookbooks: it was then that I learned that the salads I already loved could become

Tomato, red onion and gorgonzola salad - simple and delicious

Ok, I’ll admit it: this is not a very romantic salad – all that raw garlic and onion (not to mention the gorgonzola!) won’t do your breath any good. But it is so simple – I put it together in a matter of moments – fresh and delicious, and it comes from such an amazing book, that I had to share it with you – even if, in the end, you make it for a solitary lunch/dinner (or some “me time”, as I

Beetroot, chickpea and arugula salad and memories of mom

I’m not someone who repeats recipes, but this salad has been made and served at Maison Scarpin three times already: it goes well with both fish and chicken, and I’ve eaten it without anything else, too – a big bowl of it was the perfect light lunch.

I remember eating tons of beetroot as a kid – mom was very concerned about healthy meals, years before it became a trend – and looking at the

Chickpea, tomato, lemon and mint salad

Another year, another Carnival ... and another salad – savory, this time – after tons of food and booze. :)

Again, mint is the refreshing agent around here – I never knew it would go so well with tomatoes. Just delicious.

Chickpea, tomato, lemon and mint salad
from The Commonsense Kitchen

1 tablespoon olive oil
½ red onion, diced
1 clove garlic, crushed
salt
2 cups cooked chickpeas, well

Tomato, feta and wheat salad

Today’s post is a totally selfish act: I’m just trying to clean up my karma (a bit) after making everyone get fat with so many sweet recipes in a row. :D

The inspiration for this salad comes from Gourmet Traveller, but the idea of grilling the feta comes from Donna Hay (another salad I love and have made dozens of time).

Tomato, feta and wheat salad
inspired by Australian Gourmet Traveller

Tuna and potato salad with anchovy dressing

Even though it was published here I’m a vegetarian, that is not true – I don’t eat red meat, but like poultry and love fish.

This salad is very simple, but the dressing takes it to a whole new level.

Tuna and potato salad with anchovy dressing
from Donna Hay magazine

600g kipfler potatoes, cleaned and halved
1 tablespoon olive oil
sea salt and freshly ground black pepper
4 roma tomatoes,

Creamy tuna and chickpea salad

During the holidays we tend to go a little over with all the eating and drinking: I know I get carried away with making the food and end up eating more than I should. And kudos to those who can control themselves – God knows I’ve tried to be one of them, but got to the conclusion that it’s never gonna happen. :)

Lucky me I also love salads and they are perfect for our tropical Xmas – this is a

Teriyaki chicken noodle salad

Having a little sister is a lot of fun but it also brings upon you a strong sense of responsibility.
One day, when she was 3, we were at McDonald’s – the horror, the horror – because she wanted a burger. While I was ordering the food, she told the clerk she wanted her burger without the beef! I’d recently stopped eating meat but did not even know she knew about it – until then, I’d never

Roasted cheese, bacon and tomato salad

I told you the other day that desserts are my favorite part of a meal – indeed, they are. But the savory recipes on the DH magazine are impossible to resist – I especially love the soups and salads, like this one.

I’ve tweaked it a bit, using arugula and balsamic vinegar instead of spinach and red wine vinegar; minor changes – nothing silly like choosing John Malkovich over Hugh Laurie. :D

Baked ricotta with olive salad

Anyone who’s been reading my blog for a little while might have probably noticed I’m insanely partial to sweets – don’t get me wrong, I love food as a whole, but desserts ARE the best part of a meal. Don’t you think? :D

As a very responsible person, ahem, I know that one can’t live on cakes, cookies and ice cream – that’s why I’m always searching for delicious savory recipes that will be as

Cheese salad with hummus dressing and pitta crisps

Joao won’t eat queijo coalho (I know, he’s silly), so after making these there was still half a package of cheese in my fridge. With all the sweets and baked goods around the house, I felt like eating something light and fresh, like a salad. Let’s avoid food waste and waistline expansion!! :)I slightly adapted this recipe, just adding a bit more flavor to the dressing and omitting the onions. It’

Parmesan wafer salad

Donna Hay again. Bear with me, please. :)

This salad was published on her magazine #29, in 2006, and it was part of an article in which she showed the readers some of the recipes from a book she was releasing back then. Such a teaser! I chose this salad because I love each and every ingredient in it, but I must admit that seeing it on the cover of the book made me think of how special it would

Arugula with baked saffron ricotta and your opinion about something

Before I start with the salad, I’d like to ask you guys something... Have you ever purchased something on King Arthur Flour.com? If you have, how was it? Any problems?

I was more than glad when I found out they would deliver their products here in Brazil – I won’t even mention things I desperately want but the stores won’t send them over – so I purchased a couple of things (butterscotch chips,

Two side dishes worth trying: Jamie's potato salad and Martha's roasted asparagus

I beg of you – make one of these recipes. Or go wild and make both. You won’t be sorry, I promise.

Fresh asparagus are something quite new to me – I don’t ever recall seeing them in supermarkets when I was younger. But ever since I spotted them for the first time there was no turning back – I became a huge fan. In my humble opinion, fresh asparagus will taste great no matter how you make them

Roasted squash salad with tahini

My husband thinks I’m funny. He tells me that all the time – maybe I am. I find it a good thing, actually.
One of the things that make him laugh is when I almost scream “God I gotta eat that” while going through my cookbooks. Depending on the “reading”, I say that quite a lot.

I saw this salad on a book Monday night and more than quickly wrote down the ingredients I needed to buy, in order to

Crispy goat’s cheese, tomato and basil salad

Another recipe by Donna Hay – from her magazine, issue #35, to be more specific.

I’m a huge fan of hers and those of you who have been around my blog for a while already know that – Joey and I go hand in hand in our love for Donna’s recipes! :)

I tried goat’s cheese for the first time while on vacation last September and can’t imagine how I had lived without it till then. I tried it on salads

Tomato, Minas cheese and eggplant salad

Isn’t it wonderful when a recipe exceeds our expectations?? I love it when that happens. This salad is one of those recipes.When I saw the photo on the book, I thought it would be good. But it turned out to be really, really good.The dressing plays an amazing part here – and the garlic is the one to blame. I have a friend who loves to cook with garlic and I’m sure he would like this dressing very

Almost Greek salad

Yep, almost Greek. Because I used a different type of cheese to replace feta – queijo Minas frescal. And I used lime juice in the dressing, instead of red wine vinegar.

The verdict? I had a huge bowl of this salad. HUGE. I mean it – it was all I had for lunch, with a glass of wine. Ok, 2 glasses of wine. :)

I still want to try it with feta, but my Brazilian twist worked so well I’m submitting

Tomato, hearts of palm, olive and parmesan salad with basil dressing

Every time I visit Kalyn's blog - and I just won't do it on a daily basis in case I'm sick or loaded with work - I feel like cooking everything she posts! Her food has a healthy tone and looks delicious. Hard to resist.This is my take on one of her recipes - I have made this salad several times already and even João likes it, even though he's not into tomatoes (crazy, I know).I used parmesan

Roasted tomato salad

For this edition of Weekend Herb Blogging, hosted by the lovely Sher - a wonderful cook and my fellow Daring Baker - I chose this delicious and easy to prepare salad, a recipe taken from Delia Smith’s website.I’ve made three changes: I didn’t skin the tomatoes, I pitted the olives before adding them in the end and I also scattered the tomatoes with some capers.Although I had it in room