Salads
Grilled Zucchini and Chickpea Salad with Tonnato
Grilled zucchini, chickpeas and roasted tomatoes in a bright oregano dressing, spooned over creamy tonnato and finished with fresh basil.
Read MoreWinter Salad
Spring greens and radicchio with Sumo orange, maple-toasted pecans, shaved Gruyère and mint. The orange juices do the work of a dressing.
Read MorePeach Tomato Salad
Ripe peaches, tomatoes, cucumber and green onion in lemon and olive oil, finished with sumac and fresh dill.
Read MoreKiwifruit and Avocado Salad
Kiwifruit and avocado over greens with tomatoes, olives, capers and dill, dressed with olive oil, vinegar and lemon zest.
Read MoreBarley Salad
Barley tossed with grilled zucchini, bell pepper, tomatoes, radish, avocado, olives, capers and basil in a white balsamic dressing.
Read MoreFiddlehead Salad
Fiddleheads with asparagus, artichoke and feta, finished with fresh dill and sun-dried tomatoes.
Read MoreMediterranean-style Chicken Salad
Poached chicken with bell pepper, white beans, rocket, capers, olives and mint, dressed with citrus and olive oil and served chilled.
Read MorePoached Shrimp and Avocado Salad
Poached shrimp and avocado with radish, shaved fennel and rocket, topped with my Caesar granita: Clamato, vodka and hot sauce frozen into cool, crunchy crystals. The avocado soothes the heat.
Read MoreTomato and Mozzarella Salad
Ripe tomatoes and torn fresh mozzarella with olive oil and a Caesar granita, served at room temperature.
Read MoreSalad with Fried Halloumi
Romaine, rocket, corn, tomato and cucumber topped with pan-fried halloumi, crisp outside and springy within.
Read MoreAntipasto Salad
Romaine with chickpeas, fresh mozzarella, salami, artichoke hearts, roasted peppers and olives in a balsamic vinaigrette.
Read MoreWarm Barley Salad
Pearl barley stirred with mascarpone, roasted red pepper and asparagus, artichoke hearts, garlic and parsley. Served warm.
Read More