Salads — the cook & the garden

Radish Leaf Remoulade

Dairy Free, Dinner, Lunch, Salads, Summer, The Garden, VegetablesCathy ClearyJuly 31, 2020pesto, pickles, salad, zucchini, cucumber, cherry tomatoes, cucumber salsa, salsa

WILDLY Prolific

Wildly Prolific out this week in the Mountain Xpress tells you what to munch on as you stroll in the forest! Also find my springtime recipe for Greens and Eggs!

Spring, Salads, VEGETABLES, The Garden, Dairy Free, BreakfastCathy ClearyApril 6, 2018mountain xpress, eggs, greens, spring, recipes, sochan, dandelion, chickweed

Deviled Egg Salad

I sent out a newsletter recently and was pleasantly surprised at how many folks said they were planning to make the recipe I sent out. I event had facebook friends tag me with photos of their deviled egg salads.

Dinner, Lunch, Gluten-Free, Salads, Spring, The Garden, VegetablesCathy ClearyApril 3, 2018eggs, beets, asparagus, salad, Deviled eggs, Easter, Brunch, lunch

Black Bean Paw Paw Salad

In our neck of the woods we can get a little taste of tropical flavor with the miraculous Paw paw. These strange looking fruits, native to the eastern United States, grow on trees and are the largest edible fruit indigenous to this area. Not only do they survive, but they thrive without much care, growing just as well in the shade as the sun

Autumn, Lunch, Salads, DinnerCathy ClearyOctober 25, 2017paw paw, cathy cleary, thecookandgarden.com, black beans, peppers, salad, local food

Spring Salad with Herb Vinaigrette

Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.

Salads, Spring, Dinner, LunchCathy ClearyMarch 26, 2017baby kale, arugula, spinach, pea shoots, parsley, fresh, green, salad, herbs, green onion, fennel fronds, carrots, red cabbage, radishes, beets, sunflower seeds, pumpkin seeds, vinaigrette, olive oil, cider vinegar, garlic, cilantro, mustard, sugar

Sesame Broccoli Quinoa Salad

It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.

Salads, Autumn, Spring, Winter, VegetablesCathy ClearyAugust 26, 2016cathycleary.com, thecookandgarden.com, katherine brooks photography, quinoa, sesame broccoli quinoa salad, spinach

Pad Thai Style Salad

This salad is great for a light spring supper and it is a pot-luck crowd pleaser. Feel free to adjust the spiciness of this dish by cutting back (or ramping up!) on the sriracha sauce.

Salads, Lunch, Dinner, Autumn, Spring, SummerCathy ClearyJuly 26, 2016shrimp, spicy, pad-thai, thailand, main course, coconut milk, garlic, sriracha hot sauce, peanut butter, lime juice, tamari, dressing, cilantro, noodles, katherine brooks photography

Greek Feta Vegetable Salad

It’s nice when a vegetable salad can be prepared ahead of time. This one actually gets better when it marinates for several hours. It complements just about any Mediterranean main dish. Serve alongside roasted chicken, eggplant parmesan, pasta, or make it the centerpiece of a platter with hummus and pita chips.

Salads, Vegetables, AutumnCathy ClearyApril 26, 2016greek, feta cheese, mediterranean, broccoli, cauliflower, red peppers, artichokes, kalamata olives, garlic, greek feta vegetable salad, cathycleary.com, thecookandgarden.com, katherine brooks photography

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