Asparagus and Pepper Soba Noodle Salad

Sometimes you just need something fresh and nourishing. Soba noodles are available in the Asian section of your grocery store and are made from Buckwheat which also happen to be a gluten-free option if made from 100% buckwheat flour. This salad is made with loads of fresh vegetables, all tossed with some Soba noodles and a tasty dressing.

You will need:

  • 1/4 cup mild olive oil (a bit more for sauteing your veg) – I used Temecula Olive Le Caprice de Nature
  • 1 tbsp toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1/2 tsp flaked sea salt (if you don’t have it use regular sea salt)
  • 1 tbsp grated fresh ginger (I always freeze mine and grate it frozen. Keeps forever!)
  • 1 clove garlic – crushed
  • 1 tsp Sriracha chili sauce
  • 1 tsp finely minced red chili – mine is a medium spicy
  • 1 pkg of Soba Noodles – 250 gram pkg
  • 2-3 sliced scallions/spring onions
  • 10 spears of asparagus – sliced into stripped with a peeler then the rest chopped
  • 1/2 red pepper – sliced into thin strips
  • 1/2 apple – sliced into strips
  • fresh cilantro leaves
  • fresh sprouts or baby shoots or different greens

These noodles are easily found in your favorite Asian market or even in the Asian section of most grocery stores.

Step 1: I like to gather all my ingredients and chop, peel or measure all things so that when I am ready to cook everything goes quickly and more importantly you don’t accidentally forget something! Get your water boiling -add a good pinch of salt and cook your noodles according to the package. Drain and toss with a bit of your dressing or plain olive oil so they remain separated or these noodles will stick together like glue.

Step 2: take some washed Asparagus and peel long strips with a potato peeler. You will make strips along one side and then get to a point where the peeler no longer works properly. I flip it over at this stage and peel strips from the outer edge towards the center. I do this with each spear, then I take those centre pieces and chop them finely for another texture in my salad.

Step 3: chop some apple, red pepper and whatever other vegetables you love.

Step 4: in a saute pan add some of your favorite extra virgin olive oil, some salt and pepper and saute on high heat for a minute or two.

Step 5: in a small bowl create a dressing by adding  1/4 cup olive oil, sesame oil, soy, honey, salt, ginger, garlic, Sriracha and red chili for a bit of kick. Mix well.

Finally, toss all your briefly cooked vegetables, along with your noodles in the dressing. You can eat this salad warm or room temperature. I garnish with some cilantro leaves and some baby greens.

Fresh and rejuvenating!!!

Greek Salad

Always fresh and delicious and you can’t believe it’s been so long since you have had this! A simple Greek salad can become the perfect weekday meal with a bit of grilled chicken or salmon.

You will need:


  • 1 tsp minced garlic – 1 small clove
  • 1/2 tsp dry oregano
  • 1/2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1/4 cup Extra Virgin Olive Oil – Olive View Estate by Temecula Olive Oil
  • salt and pepper to taste
  • 1 tbsp fresh squeezed lemon juice


  • tomatoes – chopped
  • English cucumber – chopped
  • red onion – slices
  • romaine lettuce
  • red or green pepper – chopped
  • avocado – cubed
  • fresh mint and basil – sliced into strips(chiffonade)
  • assorted olives
  • Greek feta cheese – it really is more superior than domestic


  • chicken breast – marinaded in lemon juice, olive oil, garlic, dry oregano, salt and pepper. Then grill to perfection.

Step 1: gather all your ingredients. Chop into a chunky salad.

I like to keep everything separate until just before serving then I add the dressing and toss. This way everything stays crispy and fresh. If you want to leave this for a hour you can wet a paper towel and just place over all your chopped vegetables and put the bowl in the fridge.

Step 2: in a small jar with a lid add all ingredients for the dressing and shake until you are ready to pour over salad. Any leftover dressing can go in the fridge or you can also drizzle some over your salmon or chicken. I use a mild/medium intense olive oil like this Temecula Olive View Estate Extra Virgin Olive Oil.

Mix dressing into salad. I use a bit and then only add more if you need it. Top with feta crumbles and olives.

Serve with warm chicken or salmon.

Farro with Goat Cheese and a Medley of Vegetables

This is a delicious nutty salad with roasted or sauteed vegetables, farro, (also called wheat berries) some dried cranberries and some lovely fresh goat cheese. While the farro is cooking on the stove you can roast some veggies in the oven. Toss with some beautiful Olive Oil like the Viola Sincero oil I used. Makes a great lunch or dinner.

You will need:

  • 4-5 tbsp best quality Extra Virgin Olive Oil – I used Viola Sincero from Italy
  • 1 1/2 cups farro
  • 4 cups water
  • 1/4 cup dried cranberries – chopped
  • 1 leek – sliced finely
  • 10 cremini mushrooms – sliced
  • 1 small fennel – shaved thinly on a mandolin
  • 4-6 small tomatoes – cut in half \
  • 1 garlic clove – minced finely
  • 3-4 oz of best quality fresh soft goat cheese
  • salt and pepper to taste

I always like to gather all my ingredients together so I don’t forget something!

Step 1: in a large pot add 2-3 tbsp of great extra virgin olive oil like this Viola Sincero which is a Moraiolo from Umbria, Italy. You want something that is medium or robust to match this hearty salad.

Step 2: turn on heat to medium and add the farro and the chopped cranberries. Saute for 5 minutes to toast farro, stirring to avoid burning.

Step 3: add the water and let come to a boil, then turn down to simmer for 50 minutes until tender.

Step 4: shave fennel, slice leeks, mushrooms, tomatoes and garlic.

Step 5:  place sliced tomatoes on a plate with a bit of olive oil, salt, pepper and roast in a 425 degree F oven for 20-30 minutes or until partially dried and slightly browned. You could roast all the vegetables if you like in the oven. I would suggest making the pieces larger to ensure they all cook evenly in that case.

Step 6: in a hot saute pan with the remaining 2-3 tbsp olive oil saute leeks, fennel, mushrooms and garlic for a few minutes on medium-high heat until browned and cooked. Add salt and pepper to taste.

Step 7: drain farro and add to a large bowl.

Step 8: toss vegetables with farro. Taste and adjust salt and pepper. Add a few more chopped cranberries for a chewier taste.

Serve on two plates dividing roasted tomatoes and adding some globs of fresh goat cheese and a final drizzle of fresh oil for an addition level of raw olive oil.


Green Tea Gilled Chicken Salad

  Green Tea is added to both the chicken and the salad dressing. Just rip open a tea bag of good quality green tea and fire up the grill tonight.

You will need:

  • 2 chicken breasts – sliced into strips
  • 1 tsp green tea (just rip open a tea bag – I used more in the salad dressing so save some)
  • 2 cloves garlic – crushed or grated
  • 1 tbsp freshly grated ginger (I store mine in the freezer and grate it frozen)
  • 3 tbsp extra virgin olive oil – I used Amelia oil from Umbria in Italy
  • 1 tbsp Worcestershire sauce
  • salt and pepper (1/4 tsp of each)


  • 1/4 cup extra virgin olive oil – I used Mandranova Nocellara (fruity and green!)
  • 1/2 tsp green tea (from a tea bag)
  • 3 tbsp white balsamic vinegar – I used a Pineapple Balsamic from Lucero oil in California
  • salt and pepper to taste
  • greens – I used a zen mix of tender leaves and bitter greens
  • 1/2 small fennel bulb – grated thinly on a mandolin
  • 4-5 mushrooms – sliced
  • 2 green/spring onions
  • 1 tomato
  • 1/4 cup of toasted pine nuts


Step 1: start with two chicken breasts sliced into large strips. Add to a bowl with one heaped tsp of green tea from a tea bag. Add garlic, ginger, extra virgin olive oil, Worcestershire sauce, salt and pepper. Let marinate for a few hours if possible.

Step 2: make salad dressing. In a measuring cup or small jar add extra virgin olive oil, green tea from the same tea bag, white balsamic vinegar, salt and pepper to taste. Shake/mix and adjust seasoning if necessary. Set aside.

Step 3: grill chicken until cooked. This will take a few minutes on each sides on a hot grill.

Step 4: add greens to a large bowl

Step 5: finely slice fennel on a mandolin, slice mushrooms, spring onions and tomatoes. Add a few fennel fronds as well.

Just before serving toss dressing over tender greens and add warm chicken to salad and a sprinkle of toasted pine nuts.



Chicken Mango Salad


This is a perfect lunch or dinner. Warm chicken is served on top of tender greens and fresh fruit.




You will need: (for two people)


  • 2 small chicken breasts – chopped into small cubes or slices
  • 1 small onion – grated or chopped fine
  • 2 cloves garlic – chopped fine
  • 1 tbsp freshly grated ginger (I always freeze a chunk and grate it frozen – lasts forever!)
  • 1/2 jalapeno chili grated (I always fresh chilies too! -grate from frozen – lasts forever!)
  • 1 tsp dried Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 1-2 tbsp extra virgin olive oil
  • 1/2 lemon – juiced
  • 5 oz pkg of your favourite tender salad greens/mix
  • 1 mango – peeled and  cubed in small chunks and then leaving one half to be sliced
  • 1 tomato cut into chunks or slices
  • handful of blackberries or blueberries
  • salt and pepper to taste


  • 4 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tbsp pear or apple vinegar
  • 1-2 tbsp soy sauce


Step 1: slice and then cut chicken into small cubes. Place in a small bowl.



Step 2: I grate the onion and if you have any little chunks left just chop fine. Chop garlic.




Step 3: grate fresh or frozen ginger, grate jalapeno pepper, add Italian seasoning and Worcestershire sauce. Let marinate up to a few hours or cook immediately.



Step 4: chop tomatoes and mango and prepare your dressing in a small jar. I add all the dressing ingredients and shake. Put the dressing on the salad at the last minute before serving.



Step 5: just before cooking chicken add lemon juice and mix.



Step 6: add a few tbsp of good quality extra virgin olive oil to a hot saute pan and cook chicken until all the water evaporates and the chicken starts to brown. This may take 10-15 minutes.



Step 7: once chicken is cooked add mango chunks and cook a few more minutes just to heat mango. Taste and add salt and pepper if necessary



Step 8: add mixed salad greens to tomatoes and toss (you could also add some white or spring onions) with some of your salad dressing (you may not use it all- keeps in the fridge for a few days)

Toss with your fingers and plate. I then add a few blackberries and the slices of mango to make it all look pretty!


Note: you could top with some sesame seeds or a drizzle more of extra virgin olive oil, salt and pepper.











Freekeh Salad


Freekeh is a green wheat that has been dried, roasted and then thrashed or rubbed. It is an earthy, slightly smoky grain that is similar in taste to farro.



You will need:


  • 3/4 cup freekeh
  • 1 3/4 cup water
  • 1 1/2 cups chopped English cucumber
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 2 spring onions – chopped finely
  • 1 large tomato – chopped into small dice
  • 1 small yellow pepper (sweet) chopped into small dice
  • 2 tbsp chopped onion – finely minced
  • 3 tbsp olive oil (good extra virgin oil)
  • 2 tbsp sherry vinegar
  • salt and pepper to taste


Step 1: add freekeh and water to a small pot. Get the water to boil then turn down to a simmer, cover and leave 25 minutes until water has evaporated just like cooking rice. Place on a plate or cookie sheet to cool and slightly air dry.



Step 2: chop all vegetables



Step 3: add cooled freekeh, vegetables, oil, vinegar, salt and pepper. Toss and taste to adjust seasoning if necessary.


Greek Chicken Salad


A quick Greek inspired chicken salad. It is perfect for one and can easily be increased for more. Chop up some fresh vegetables and quickly saute some chicken in lemon and oregano for a tasty meal. The salad does not have amounts because you can add what you like, in the amounts you like and the dressing is a simple squeeze of lemon, a drizzle of olive oil, some red wine vinegar, salt and pepper. Toss and serve.



You will need: 


  • 1 chicken breast- chopped into small cubes
  • 2 cloves garlic
  • 1/2 lemon zested and juiced
  • 1 tsp dry oregano
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • romaine lettuce
  • tomatoes
  • cucumbers
  • fresh basil
  • a few cubes of feta cheese
  • some olives
  • a few sliced onions


  • olive oil
  • lemon juice
  • a bit of red wine vinegar
  • salt and pepper


Step 1: chop chicken and place in a small bowl. Add garlic, lemon zest, lemon juice, oregano, salt,  pepper, olive oil and honey. Mix and set aside while you prepare salad.



Step 2: chop all your favourite vegetables and add to a bowl. Chop feta and have some fresh basil leaves ready for topping. Get your ingredients for the dressing ready or you can make it in a small jar. I use equal lemon and vinegar to oil. Pour over salad and adjust salt and pepper as you like it.



Step 3: saute your chicken until browned and cooked through.



Step 4: mix dressing in salad and plate. Top with feta, chicken and some basil leaves.






Herb and Lemon Roasted Chicken




Ah! the beautiful, simple roast chicken. A glorious smell on a Sunday afternoon. I like it because it is so versatile. You can have a roast chicken dinner, then the next day you can have the perfect Club House Sandwich and still have loads left over for the perfect chicken soup! 1 bird so many meals.


You will need:


  • 1 chicken – if you can get a free range/organic I assure you it is worth the money!
  • 3 tbsp mixed chopped fresh herbs – I used rosemary, sage, thyme
  • 1 tbsp lemon zest
  • 2 tbsp butter room temp
  • 1 tbsp salt and pepper in a small bowl
  • more herbs and another onion for the cavity of the chicken while roasting
  • potatoes, sweet potatoes, onions, garlic cloves and carrots


Get a good free range or organic chicken, it is worth the extra cost. Wash and pat dry with paper towels. Let the chicken air dry uncovered in your fridge for a few hours.



Step 1: chop some fresh herbs. I have used sage, rosemary and thyme.



Step 2: add some lemon zest.



Step 3: add the herbs to some softened butter.



Step 4: add some salt and pepper to a small bowl so you don’t contaminate the rest while you are sprinkling over the raw chicken.



Step 5: carefully run your fingers under the skin of the chicken to loosen. Add you herbed butter under the skin of the breast and legs. I like to add some full sage leaves and thin slices of lemon as well for more flavour.



Step 6: generously sprinkle inside with salt and pepper. Tie legs and tuck wings under the bird to prevent burning. Sprinkle outside generously with salt and pepper. It can handle lots and the salt is what makes a nice crispy skin. I also put 1/2 cup water in the bottom of the pan to avoid the fat from smoking when it drips on the pan.



Roast in a 400 degree F oven for 1 hour. After 1 hour I remove it from the oven and add a variety of root vegetables tossed in olive oil and salt and pepper. Then put back into the oven to continue to cook for another hour to hour and a half .




This is my lovely roast chicken dinner.



The next day I made a hearty chicken vegetable soup .


and there were even enough leftovers for great chicken salad sandwiches!



Panzanella Salad


Panzanella is a classic Tuscan salad made with stale bread and vine ripe, gloriously fresh tomatoes. Since there are still so many tomatoes in the garden make this tonight. Use your best extra virgin olive oil and your best red wine vinegar – just look how green and rich that Mandranova olive oil is! This salad is crazy addictive and is perfect for an end of summer meal.


You will need:


For 2 people


  • a few slices of stale bread – I used a day old multi-grain bun chopped up into cubes
  • 3-4 tbsp exceptional extra virgin olive oil – I used Mandranova Cerasuola for the croutons
  • 1 clove garlic – minced finely
  • salt and pepper
  • 2-3 very ripe garden tomatoes – chopped into large chunks
  • 4 small English cucumbers – peeled partially and sliced on the diagonal – or 1/2 regular English cucumber.
  • 1/4 cup sliced red onion – about a quarter of an onion or as much as you like
  • 10-15 fresh basil leaves


  • 1 clove garlic – crushed
  • 1/2 tsp honey dijon mustard or plain dijon
  • 2 tbsp good red wine vinegar
  • 5 tbsp exceptional extra virgin olive oil – I used Mandranova Nocellara from Sicily
  • salt and pepper to taste




Step 1: heat a small pan and add chopped bread and a generous amount of good extra virgin olive oil. Toss and let bread start to toast. Toast for a couple of minutes, then add chopped garlic and salt and pepper. Taste and adjust seasoning. Toss periodically to avoid burning and once they are toasted to your liking remove from heat. Set aside.



Step 2: chop tomatoes, cucumbers and onions. Add to a large bowl along with fresh basil leaves.



Step 3: in a small jar mix ingredients for vinaigrette: garlic, mustard, red wine vinegar and very good olive oil (look at the color of this oil!) I then salt and crack fresh pepper over the salad.



Step 4: add dressing and toasted bread to the tomatoes and toss.









Orange Grilled Mahi Mahi Salad


Orange grilled Mahi Mahi served whole, sliced or crumbled over your favorite vegetables makes a delicious, hearty meal.  You can use fresh if you are lucky enough to get it however, frozen fish is still a fantastic product. Create your favorite combinations of vegetables and toss in an orange vinaigrette and you have dinner.



You will need:

  • 2 pieces of Mahi Mahi
  • 2 tbsp soy sauce
  • 1 tsp dried or fresh ginger
  • 1/2 orange juiced and 1 tbsp orange zest
  • 1 clove garlic – crushed
  • 2 tbsp olive oil
  • salt and pepper to taste


  • 1/2 orange juiced
  • 2 tbsp rice wine vinegar
  • 3 tbsp olive oil- use your best extra virgin olive oil
  • 1 tsp honey mustard
  • 1 tsp sesame oil
  • salt/pepper to taste

Plus all your favorite vegetables chopped for a nice big salad



Step 1: in a large bowl add thawed fish, soy sauce, ginger (fresh grated is always better) orange zest, orange juice, crushed garlic, olive oil and salt and pepper. Toss, cover with plastic wrap and keep in fridge while you prepare salad and heat grill.



Step 2: in another large bowl add all your ingredients for the dressing. Add orange juice, rice wine vinegar, extra virgin olive oil, honey mustard, sesame oil, salt and pepper to taste. Mix taste and adjust if necessary. Add more salt and pepper or more vinegar if necessary.



Step 3: chop all the vegetables you like for your salad. I add the chopped vegetables directly over the dressing but, I do not toss until just before I serve. Make sure you put hearty vegetables like peppers or cucumbers directly on the dressing and leave the tender greens to last so they do not touch the dressing and get wilted before you serve.



Step 4: grill your fish for a few minutes on each side until just cooked through basting with the remaining marinade.



Toss salad, crumble or slice fish (or leave it whole ) and pour the wine!

I have also used some Avocado lime cream that I had from a meal the day before which went very well.