Poaching eggs can seem overwhelming, but if you follow a few simple steps, they’ll turn out perfectly! Place them on top of a bed of spinach with a light shallot dressing, and you have a beautiful, healthy meal for you and your guests.
For me the dressing is the finishing touch on any salad. One I often use is a basic vinaigrette using balsamic vinegar and honey.
This savory salad made with the fall favorites cabbage, arugula, spinach and apples is topped with a simple vinegar and olive oil dressing.
Cauliflower may have taken the lead as the trendiest vegetable, but I still love kale. It’s easy to grow in spring, fall and even winter if you live in a warm climate. It’s a great addition to soups, pasta and frittatas. My friend Alison Chino gave me this recipe for sesame kale salad tossed with an Asian-inspired dressing, sesame seeds and pickled onions. To make it a meal she suggests adding a piece of grilled salmon. Get more of Alison’s recipes on her blog.