Pineapple + Basil + Cucumber

Recipe Source:  ?
Serves:  4

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.  Good with grilled shrimp.

1.  Heat grill to high.

2.  Cut 1/2 cored pineapple into 1/3-inch-thick-half- or quarter-moons.

3.  Grill until grill marks appear, about 2 minutes per side.  Let cool.

4.  Toss with 1 small cucumber, halved lengthwise and thinly sliced on the bias, 1/2 cup basil leaves (torn if large), 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon coarse salt.

5.  Sprinkle with freshly ground pepper.


Fall Pomegranate Salad

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4 as a first course

These sweet and savory flavors are a perfect complement to each other!

Mix together 1 head of Romaine lettuce, 2 heads of radicchio and 2 Belgian endives (all cut crosswise into 1/2 inch wide strips).  Place the mixed lettuces on a large platter and top with 1 cup of crumbled blue cheese (Roquefort, gorgonzola, Salem blue, etc.) and the arils from one large pomegranate.  Fan out slices of roasted turkey or chicken breasts along each end of the platter.
Optional:  Can also sprinkle walnut pieces over everything as well.

Shake together toasted walnut oil (or grapeseed oil) with red wine vinegar, Colman’s dry mustard powder, herbs de Provence and salt.

Buon appetito!

Tuna, Asparagus, and Lima Bean Salad

Recipe Source: Delicious Living Magazine
Recipe Link:
Serves: 4

Fatty fish like tuna, salmon, and trout are rich sources of omega-3 fats, which may help ease inflammation as well as lower levels of blood fats called triglycerides.  Tuna and lima beans also deliver a punch of blood pressure-lowering potassium. Prep tip: If you prefer, edamame makes a nice substitute for lima beans, but is higher in fat.  Serving tip: Garnish with sliced avocado.

16 asparagus spears, ends trimmed
1 pound fresh ahi tuna steak, cut into large cubes
2 tablespoons plus 1 teaspoon sherry vinegar or red wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon plus 1/2 teaspoon extra virgin olive oil
2 cups cooked lima beans
2 cups seedless black grapes, halved
1 cup watercress leaves
1/4 cup thinly sliced red onion
1 tablespoon low-sodium soy sauce
1 teaspoon agave nectar


1. Steam asparagus spears until crisp-tender, about 5 minutes. Run under cold water to stop cooking; pat dry. Cut into thirds.

2. Toss fish with 1 teaspoon vinegar and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1/2 teaspoon oil in nonstick skillet over medium-high heat. Place fish in skillet and sear on one side for 2 minutes. Turn over and sear for 2–3 minutes or until desired degree of doneness (seared outside and pink inside is nice). Remove to plate.

3. Combine asparagus, lima beans, grapes, watercress, and onion in a large bowl. Add tuna and toss gently to mix.

4. Combine 2 tablespoons vinegar, 1 tablespoon oil, soy sauce, remaining 1/8 teaspoon pepper, and agave nectar; whisk until well blended. Drizzle dressing over salad and toss.

NUTRITION INFO (per serving):
344 cal, 15% fat cal, 6g fat, 1g sat fat, 51mg chol, 36g protein, 39g carb, 9g fiber, 271mg sodium

* Peach and Prosciutto Salad *

Recipe Source:
Serves: 6

1 peach
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon salt
1/3 cup vegetable oil
12 cups baby spinach or 12 cups mesclun
6 slices prosciutto
3 peaches
3 green onions
3 tablespoons pine nuts, toasted (optional)


Prep Time: 10 mins
Total Time:
10 mins

For dressing, peel peach.  Coarsely chop.  Place in a blender or food processor.  Add vinegar and salt.  Whirl until puréed, then add oil and whirl.  Dressing will be quite thick.  It will keep well, covered and refrigerated, up to 3 days.

Just before serving, place spinach in a very large bowl.  Slice prosciutto into thin strips.  Peel peaches, if you wish.  Slice in half, then thinly slice into wedges.   Thinly slice onions.  Add all to spinach.

Drizzle with dressing and sprinkle with nuts.  Toss to evenly mix.

Clean-Out the Fridge Salad

Recipe Source: The Kind Life with Alicia Silverstone Blog –

1/4 cup arugula
1/4 head radicchio, sliced
Green cabbage, sliced thinly (use a little bit less than the amount of radicchio)
1/4-1/2 cup of thinly sliced fennel
Fresh cilantro
Fresh basil
Ume vinegar
Olive oil
Flax oil
Toasted pine nuts

– Put arugula, radicchio, cabbage, fennel, cilantro and basil in a bowl.
– Dress with ume vinegar, 1-2 tablespoons.
– Drizzle olive oil, flax oil, and lemon on top.
– Top with toasted pine nuts.

Basil-Mint Salad Dressing

Recipe Source: Bernie’s mom (Georgette Wilson)

1/3 cup olive oil
1 tablespoon fresh mint
1 tablespoon fresh basil
1 teaspoon chives
3 tablespoons red wine vinegar
1/3 teaspoon salt
pinch of pepper

Add all ingredients to blender and blend until smooth.  Chill.