Honey-Glazed Salmon with Tzatziki Over Dressed Greens

Salmon with TzazikiWild caught Atlantic salmon is a tasty, healthy fish to include in your diet. It’s loaded with Omega-3 fatty acids, has a mild flavor, and can carry a glaze or sauce. I originally developed this recipe using maple syrup, but my honey gives a tender sweetness to the glaze. Try it with both and decide what you like. In our house, honey got the vote.

Fresh SalmonHoney-Glazed Salmon with Tzatziki

Serves 4


  • 2# skin-on salmon, 1” thick, cut into four pieces
  • ⅓C honey
  • 3T Bragg’s cider vinegar
  • 1T dijon mustard
  • 1T soy sauce
  • 1T EVOO
  • 1 garlic clove, minced
  • ½t black pepper

Directions: In a small bowl, combine the honey, vinegar, mustard, soy sauce, EVOO, garlic and pepper. Place the fish in shallow bowl (or ziploc baggie). Pour the glaze over the fish and marinate for at least an hour, or overnight in the refrigerator. Turn the fish from time to time to make sure it gets covered evenly with the marinade. Remove the salmon from the marinade onto a plate, then pour the marinade into a small saucepan. Heat the marinade on medium-high heat, bring it to a low boil, and reduce by half. This may take about 10 minutes. The marinade with darken a bit, then get thick as it reduces. Take reduction off the heat. Grill the salmon, basting with the reduced marinade. Fish cooks rather quickly, roughly 10 minutes an inch.

I served the salmon with a dollop of my tzatziki (see below for recipe) over a bed of field greens with arugula dressed with a honey herb vinaigrette (see below for recipe). Tzatziki is a great party dip or sauce for fish. It’s so simple to make, but full of fresh flavor.



Makes 2½ Cups


  • 2C full fat, plain Greek yogurt
  • 2 mini English cucumbers, chopped in small dice (about ½-¾C)
  • 2T minced, fresh dill
  • 2 garlic cloves, pressed or grated on a microplane
  • ½t sea salt

Directions: In a small bowl, combine all the ingredients. Let sit for half an hour for the flavors to marry. Enjoy with fish, as a dip for vegetables, or with corn chips. Will keep one week in the refrigerator.

Honey Herb Vinaigrette

Makes 2¼ Cups


  • ⅔C EVOO
  • ½C Champagne Vinegar
  • ¼C local honey
  • ¼C Dijon mustard
  • 2T fresh tarragon, minced
  • sea salt and fresh ground pepper to taste

Directions: In a large bowl combine the Champagne vinegar, honey, and mustard. Slowly whisk in the EVOO to form an emulsion. Add in the tarragon, sea salt and pepper to taste. Will keep for 2 months in the refrigerator.



Feeling like summer is slipping away? Go to the market or run to your garden or farm stand and pick up 2 pounds of rosy plum tomatoes (organic San Marzano if you can find them) and make this salad. This recipe keeps you in the summer kind of mood regardless of the weather outside. Serve it with a chilled glass of Pinot Grigio and you have summer on a plate.

The croutons are key; crispy, savory, and chewy bread goodness. Make them yourself from a loaf of crusty bread – the salad just won’t taste the same if you use pre-made croutons. They take minutes to make and homemade are sooooo much better. You’ll have a hard time not noshing through them before they get tossed with the salad. I probably ate about a cup of them before tossing them in the salad.


Panzanella Salad

Serves 4-6


  • 2# organic plum tomatoes, seeded & chopped
  • ½ red onion, minced
  • 2 garlic cloves, minced
  • 1 handful of fresh basil, chopped
  • 6C garlic croutons – (¾ of a French boule, ¼C EVOO, 1tsp garlic powder, salt & pepper)
  • 2 lemons, juiced
  • ¼C EVOO
  • sea salt and pepper
  • Optional Garnish: Parmesan cheese, freshly shaved

Directions for croutons: Preheat oven to 375°.

Slice ¾ of a crusty boule into rough ½” cubes (about 6 cups). Place the bread cubes into a very large bowl and drizzle with the EVOO, tossing as you drizzle so that the bread chunks don’t become soggy, but get evenly coated in olive oil. Sprinkle the garlic powder over the bread and toss a couple times. Grind some sea salt and pepper over the top and give it one last toss. Spread the bread chunks evenly onto a shallow cookie sheet. Bake for about 10 minutes or until nicely browned, tossing the croutons about midway through baking. Remove from the oven to cool. Set aside while you make the salad.

Directions for the salad: In a large serving bowl, combine the chopped plum tomatoes, red onion, basil, ¼C EVOO, and lemon juice. Season with sea salt and pepper to taste. Gently toss the ingredients. Add the croutons and toss the salad again, making sure the lemon dressing coats all the ingredients.

Sprinkle with shaved parmesan cheese if you like. Serve and eat immediately.


Picnic Time! Pimm’s Cup and Pineapple Chicken Salad

I love summer.  It’s MY time. And, my birthday (and CAKE!) is right smack in the middle of it.

I look forward to summer as soon as the days become noticeably shorter in late October. While some people hate the heat and humidity, I actually like it. Don’t get me wrong, I may occasionally complain if it’s truly oppressive, but the fact that I can throw on a sundress, open all the windows, and head to the beach makes me giddy as a schoolgirl. Since my summers are wide open (I’m a teacher) I spend most of my time outdoors.

Summer food means lighter fare and picnicking outdoors! Summer’s bounty is being harvested, the backyard grills are smoking, and the cocktails are lighter and prepared with in-season fruit. Deciding on WHAT to bring on a picnic is always a dilemma. Should it be a selection of cheeses and wine or salads and cocktails? Fried chicken? Or, should we just go pick up lobster rolls and a bag of chips? In the end, the food tastes amazing when you’re outdoors. Here’s what I brought to an outdoor concert at Castle Hill, along with a selection of hard and soft cheeses. Pimm’s Cup is an old English summer cocktail. It’s refreshing and beautiful. Eat the fruit!

Pimm’s Cup 

Makes a pitcher to share with friends


  • 1 bottle of Pimms No.1
  • 2 liter bottle of lemon-lime soda or Ginger-Ale
  • 2 navel oranges, peeled, seeded, and chopped into small pieces
  • 1 pint of organic strawberries, chopped into small pieces (they’re on the Dirty Dozen – buy organic)
  • 1 English cucumber, peeled, and chopped into small pieces
  • handful of fresh mint leaves, coarsely chopped

Directions: Toss the fruit and mint leaves in the pitcher. Add the Pimms and give it a good stir. Let sit a few minutes and add enough of the lemon-lime soda to your taste. Refrigerate.  Serve in a double old-fashioned glass (or clear, plastic cup) with lots of ice and a spoonful of the fruit mixture.


Pimms Cup

Pineapple Chicken Salad

Makes 8 servings


  • 3# chicken breast, grilled, cooled, and chopped
  • 2C cooked wild and long grain rice blend (Uncle Ben’s is best)
  • 1C fresh pineapple chunks (use canned if you can’t find fresh; reserve the juice)
  • ⅔C pineapple juice
  • ½C champagne or white wine vinegar
  • ¾C EVOO
  • 1½t sea salt
  • 1t sugar
  • fresh ground pepper to taste
  • ¼C fresh tarragon, minced
  • ¾C scallions, chopped
  • 4 celery stalks, chopped
  • 1C slivered almonds

Directions: Cook the rice according to package directions. Cool rice completely. Make the pineapple vinaigrette by combing the pineapple juice, vinegar, sugar, salt and fresh grind of pepper in a small bowl. Slowly drizzle the EVOO to create an emulsion. You can use a blender, hand mixer, or a whisk to do this.

In a large bowl, combine the cooled rice, grilled chicken, tarragon, scallions, celery, and almonds in a large serving bowl. Add three-quarters of the vinaigrette and toss. Season to taste. If you like a drier salad, leave it as is. If you are refrigerating the salad overnight and the rice absorbs all the dressing you should add the remainder of the dressing.

Rice Salad


Summer Avocado, Corn, and Tomato Salad

Hand me a shovel, not a fork. This salad is a favorite.

Right now, at your local farm stand, you can pick up nearly all the ingredients freshly picked or pulled from the soil: butter & sugar corn, sweet white onions, scallions, tomatoes, and cilantro. The ingredients, eaten singularly, aren’t much of a wow experience, but when they’re combined in the bowl, it’s magical.

My a.c.t. salad is creamy, crunchy, and pairs well with any grilled food. It’s pretty, too. I think it tastes best on a sunny summer day with grilled lime chicken and an icy cold margarita.


Summer Avocado, Corn, and Tomato Salad, aka A.C.T. Salad

Makes 4-6 servings (but, realistically 2-3 servings because you’ll want to eat a lot!)


  • 4 ears of locally grown corn on the cob (If you can find organic corn on the cob, let me know! You can substitute frozen)
  • 3 avocados, cut into cubes right before adding to the salad
  • 2-3 small fresh white onions, chopped into small pieces (can use red onion)
  • 1C halved cherry or pear tomatoes, firmest ones you can find
  • 4 scallions, thinly sliced
  • 1 bunch of cilantro, chopped
  • 1 lime, juiced
  • 3-4T EVOO
  • salt & freshly ground pepper to taste

Directions: Steam or boil the corn on the cob for 2-3 minutes, then plunge the cobs in ice water to stop the cooking and cool them down. Drain and dry the corn cobs. Using a sharp knife, slice the fresh corn off the cob into a large bowl. Add the cubed avocado, diced white onion, cherry tomatoes, scallions, and cilantro.

Add the freshly squeezed lime juice (don’t wait too long to add – it keeps the avocado from browning), EVOO, salt and pepper. Gently stir to combine. Add salt and pepper to taste. If you want more dressing, squeeze another lime into the salad and add a tablespoon of EVOO.

Kale Salad

What do you do with all that kale in your CSA share or brought home from your local farmer’s market? Make a salad!

DSC_0019 2

Kale is a wonder vegetable. It’s good in smoothies (thank you, Husband), steamed or sautéed with garlic, or eaten raw in a salad. Kale salad is our new favorite salad. Even Bon Appétit Magazine had a kale & shredded brussel sprout salad featured a few years ago. GASP! I know, not many people like brussel sprouts. We happen to be a family of brussel sprout lovers. When my daughter Kate was young she used to ask to eat them raw by the handful. Since brussel sprouts aren’t in season right now you’re off the hook. However, the salad recipe below includes the brussel sprouts as a variation.

Making your own salad dressing is so easy and so much better for you than the overprocessed, high fructose corn syrup junk at the market. It takes 5 minutes to make and you can buy a fancy bottle to keep it in. All you need is a little acid (lemon juice or vinegar), olive oil, herbs, and that’s it! I also like to add Maine Coast Sea Veg Seasoning to my dressings as a replacement for sea salt. It adds a subtle flavor, but more importantly it is a source of iodine. Iodine is helpful for an underactive thyroid like mine and since most of us use pure sea salt instead of Morton’s Iodized Table Salt we simply don’t have enough iodine in our diet. So go ahead and make your own dressing. Experiment with different herbs and flavored olive oils. Use the juice of an orange. Add blueberries or raspberries. It’s all good.

The lemony dressing  used on this salad is light and delicious. You can use it for any green salad or a summer pasta salad.

Kale Salad

Makes 4 servings


  • 1 large bunch of Tuscan kale, cut away the hard center vein and sliced into chiffonade style pieces
  • ⅓C pumpkin seeds (or chopped almonds, pumpkin, toasted pine nuts)
  • ½C finely grated Pecorino Romano/Parmesan cheese blend
  • Fall season variation: 1 quart or 10 ounces of brussel sprouts, slice or shredded chiffonade style

Dressing Ingredients:

  • 1-2 lemons juiced (about ¼C)
  • 1T fresh basil, minced or 1t dried basil
  • 1T Dijon mustard
  • ½C  EVOO
  • ¼t Sea Veg
  • ¼t freshly ground pepper
  • 1 garlic clove, minced

Directions: Combine all dressing ingredients in a bowl and whisk until thick. Adjust seasonings. Put the chiffonade kale, pumpkin seed, and cheese in a bowl. Add the dressing and toss until coated. This salad doesn’t wilt and actually gets better if you leave it a few minutes before serving. Before serving, sprinkle a few more pumpkin seeds on top.

In case you need more ideas on how to prepare kale look no further than HERE.

Tomato Herb Salad

The taste of summer! Fresh tomatoes and herbs from my garden.

4 cups or more chopped tomatoes: heirloom, cocktail, vine , yellow cherries, etc.
1 vidalia onion, chopped
1 large handful of mixed herbs, minced
3T sherry vinegar
Salt and pepper to taste
Optional: 1C chopped, fresh mozzarella



Gently toss all ingredients in a beautiful bowl and serve. Easy.