Archive | Salad



This salad is as delicious as it is beautiful. And it’s super nutritious to boot! We used red beets and golden beets but use any of the gorgeous varieties that you’ll find at the farmers’ markets this time of year.

8–10 medium beets, approximately the same size
6 stalks rhubarb, ends trimmed and cut into
½-inch pieces
½ small red onion, thinly sliced
¼ cup sugar
1 tablespoon apple cider vinegar
1 tablespoon pomegranate molasses
2 tablespoons honey
2 tablespoons pecan oil (or olive oil)
2 tablespoons finely chopped tarragon
¼ cup finely chopped parsley
¾ cup whole milk yogurt
Tarragon and parsley for garnish
Salt and pepper

Preheat oven to 425° (400° if using convection).

Wash beets and trim the tops and roots.

Place each beet on a 6-inch square of aluminum foil. Sprinkle with salt and wrap well. Beets should be entirely enclosed in the foil.

Place beets on a baking sheet and roast for about 50 minutes, depending on the size of the beets. They should pierce easily with a paring knife. Remove from oven and set aside until cool enough to handle.

Sprinkle rhubarb with sugar and place on a foil-lined baking sheet. Roast for about 12 minutes or until pieces have softened. Set aside.

Combine vinegar, pomegranate molasses and honey. Whisk in oil and season with a pinch each of salt and pepper. Set aside.

Combine yogurt with chopped herbs and refrigerate.

Remove beets from foil. Peel the beets and slice into wedges.

Place beets in a serving bowl. Scatter rhubarb, onions and a generous garnish of tarragon and parsley. Drizzle with vinaigrette and allow to sit at room temperature for at least an hour for flavors to meld. Just before serving, top with yogurt.


Nina Butkin, vice president of design at Fabricut Inc. in Tulsa, is not only a talented textiles designer but also an impressive cook. She earned a bachelor in fine arts degree in textile design from Rhode Island School of Design and moved to Tulsa in 1994 to work for Fabricut. Nina and her husband, Robert, temper busy careers with three active teen and tween girls—Claire, Julia and Olivia—and their various activities. Robert loves beets and Nina adapted this unique beet and rhubarb salad recipe from a favorite cookbook.

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Makes 1 large family style

2 cups kale, chopped
2 cups spinach, chopped
1 bunch asparagus, thinly chopped
½ cup cherry tomatoes, quartered
2 bell peppers (red and yellow), chopped
1 cucumber, chopped
1 avocado, sliced
¼ cup chopped red onion
1 cup shredded carrots
¼ cup raw pepitas
Creamy Almond Ginger Dressing
5 tablespoons almond butter
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
3 teaspoons gluten-free soy sauce
2½ teaspoons pure maple syrup
½ inch fresh ginger
2 cloves garlic
¼ teaspoon black pepper
3 tablespoons water

Put all dressing ingredients into a high powered blender and run until smooth. Assemble salad ingredients in a large bowl in order listed and top with the desired amount of dressing. Enjoy!

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Sweet coffee liqueur from Oklahoma distillery Prairie Wolf provides a nice counter to the vinegar. J & M Mushrooms from Miami, OK, is a good way to source locally in the middle of winter. These are fabulous at room temperature or as a salad the next day.

Makes 10 servings

1 small red onion, minced
½ cup white wine vinegar
¼ cup strong coffee
¼ cup Prairie Wolf coffee liqueur
1 tablespoon fennel fronds
2 tablespoons fresh thyme leaves
2 teaspoons kosher salt
¼ teaspoons freshly cracked black pepper
16 ounces baby portabello mushrooms (crimini), quartered
1 cup thinly sliced fennel
1 cup watermelon radish cut into matchsticks (optional)

Heat the oven to 425°F.

Combine first 8 ingredients. Combine mushrooms, fennel and radishes. Pour marinade over mushroom mixture and allow to soak for 30 minutes, tossing once. Place in hot oven for about 20 minutes, until mushrooms start to brown but fennel is still crunchy. Serve warm or at room temperature.

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I have served this tart, herbal salad with unctuous, roasted marrow bones—with which it pairs perfectly—but it also pairs nicely with fish or grilled meats.

Makes about 2 cups

2 large golden or pink beets, roasted, peeled and diced
2 cups lightly packed flat-leaf parsley leaves
3 shallots, finely chopped
¼ cup salt-packed capers, rinsed and drained
(if you can’t find salt-packed, well-drained brined capers will work just as well)
¼ cup extra-virgin olive oil
Grated zest and juice from 1 lemon
Coarse sea salt and freshly ground black pepper, to taste
A handful of pomegranate seeds

In a medium bowl, toss together beets, parsley, shallots, capers, olive oil, lemon juice and pomegranate seeds in a medium bowl. Season to taste with salt and pepper.

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Grilled Corn and Poblano Salad

6 ears fresh sweet corn – shucked and rinsed
2 poblanos
1 small red onion – peeled and cut in half thru the root end
*2 cloves garlic – peeled
1 pint cherry or pear tomatoes halved
1.5 cups prepared bulgur wheat
½ cup queso fresco or feta cheese
Juice of one lime
2 tablespoon Red wine vinegar
1/3 cup Olive oil
A couple of dashes of your favorite hot sauce like Cholula
1 teaspoon sugar
¼ teaspoon Cumin
½ teaspoon Chile powder
½ bunch Cilantro torn,
Salt and pepper
1 smokin-hot grill – preferably charcoal

  1. Place corn, poblanos, onion, and garlic on the grill.
  2. Grill corn until is is speckled with black. Remove and allow to cool.
  3. Grill onion until there are black grill marks on the cut side.
  4. Allow the poblanos to grill until the skin is black and well, charred all over, turning as necessary.
  5. Remove garlic.
  6. Wrap poblanos in plastic film or place in a plastic bag. Allow to rest until cool enough to handle. The skins will steam in the plastic in slip right off.
  7. Cut kernels of corn from the cobs and place kernels in a medium bowl.
  8. Chop onion into small dice. Place in bowl
  9. Smash garlic and mince add to bowl
  10. Remove poblanos from plastic, wipe away charred skin with a paper towel, remove seeds and stem. Chop poblano into medium dice or strips. Add to bowl.
  11. Add tomatoes, prepared grain and cheese. Toss well
  12. In a separate bowl whisk together lime juice, vinegar, oil, hot sauce, herb, spices, salt and pepper
  13. Pour dressing over corn mixture and toss well.
  14. Allow to rest, covered at room temperature for 2 hours for flavors to meld. Serve at room temp


* To prepare the garlic, I like to make a little bowl out of aluminum foil, just large enough to hold the garlic cloves. I set this directly on the grill while the rest of the vegetables are cooking.

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