Cranberry Pecan Cream Salad


This is one of my favorite ways to eat Cranberries during the winter!  It is a great dish to take to share for Thanksgiving or Christmas.  It is so pretty and always surprises people who usually eat Cranberry Sauce.

This dish only has a few great ingredients! It is super easy to make but is best if the cranberries and sugar mixture rest overnight. So be aware that this step does require some extra time and really can’t be rushed if you don’t want the salad weeping cranberry juice.

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Black Lentil Soup with Heirloom Carrots



It is the end of summer and the leaves are beginning to fall (just a bit) here in Denver.  I love this time of year.  It is the beginning of hibernation for the garden.  The plants are coming to the end of their seasonal life cycle, yet some are still producing delicious things to eat like the tomatoes, 2nd crop of radishes and peas and some baby lettuces. In a post later this week I will show you the really unusual radishes I grew this summer.

I have to confess I am tired of having to water nearly every day this summer.  I am ready to turn the dirt over, rake the leaves and call it “good” for awhile.

There are things on my “fall/winter” bucket list I want to tackle. Like getting back to a big encaustic painting I was working on before the “Summer of 2’s (a recent post)” happened!  Life is really good at throwing you curve balls and that is what happened this summer.

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Watermelon Gazpacho with Shrimp

This recipe was one of the dishes that we served at my daughter Nicole’s wedding a couple of weeks ago.  It is a recipe that Nicole has played around with for a few years that Cat Cora originally created without the shrimp and V8 juice.

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Spicy Pickled Cucumber Salad

This is a simple, yet refreshing, summer asian salad that really hits the spot on a hot day.  It is a great pot-luck dish and picnic dish. I am addicted to this salad and always look forward to picking cucumbers out of the garden to use to make this salad.  I like to use small cucumbers since they tend to be less bitter than the large ones.  If you don’t have access to small cucumbers you can peel large cucumbers to remove some of the bitter skin. Continue reading

Chocolate Chili Tacos & Spicy “Forever” Coleslaw

I hate wasting food!  After my son’s wedding reception there ware a lot of Black Angus Hamburgers leftover (not cooked).   I decided that I would make some chili but wanted to try something different from my regular chili soup recipe. Continue reading

Tales From the Garden & Sherrie’s Super Food Salad

It’s been a whirl wind month so far and there is no rest in sight!  My son’s wedding was June 10th.  I’ve been working on this wedding for the better part of 9 months and have enjoyed almost every minute of it. The first week of June was really stressful because of the weather.  Colorado is now officially known as the hail state and mother nature was bound and determined to live up to my dread of my yard and garden being destroyed in a matter of minutes.  Every day I ran outside and  covered everything up the minute the sky looked threatening.  Many, many times the hail did come. But, that diligence paid off and nothing was shredded to a pulp.  Continue reading

Arugula Salad with Quinoa Cakes

This recipe is healthy and tasty.  My daughter, Ashley and I decide to play together in the kitchen today.  Ashley has a great palate and knows how ingredients work together, however in the kitchen the rule is I clean as I go…..definitely this is not her rule:).  She does not mind working with chaos around her! Continue reading

Grilled Radicchio Salad


I love bitter green salads of all kinds.  One of my favorite greens is Frissee but in Denver it is difficult to find. I also find grilling salads in the summer to be a real treat.  I love the slightly charred flavors of the lettuce edges that happens when you grill lettuces like Romaine and Radicchio.

The trick with grilling Radicchio is to not over-do it.  Radicchio can be quite bitter without adding any “char” flavor and this level of bitterness is not something that most Americans are used to in our everyday flavor profile.

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Salmon Salad with Can-Can Orange Vinaigrette

This is one of the salads we served our students in a recent class.  We had a request to publish this recipe for the May Dare to Pair contest!  What wine would you serve with this great warm weather salad?

Salmon Salad with Orange Vinaigrette

  • Servings: 4 main-course salads
  • Difficulty: intermediate
  • Print



1 package of mixed greens

1 lb wild caught salmon or farmed salmon

1 cup of strawberries, washed

1/2 cup of blueberries, washed

2 tbsp Absinthe Orange Marmalade from Deliciousness  (you can substitute 2 tbsp of any orange marmalade and add 1 – 2 tsp of  Absinthe)

The salad greens I used were kale, shaved brussel sprouts and shaved broccoli stems. Any mixed greens would work for this salad.


Wash all greens well, drain and lay out on paper towels to slightly dry. 

Cut Salmon into 4 portions, remove skin if it is still on the fish, and coat the top with the Marmalade.

Bake the fish in a 350°F oven for 10 minutes until firm to the touch.  The rule of thumb for cooking fish is 10 minutes per inch of thickness.  Don’t overcook the fish.  It should still be slightly springy in texture in the center of the fish when you touch it.

Cut the strawberries into quarters.

Remove fish and cool.

Place greens on a plate, sprinkle on the strawberries and blueberries. Place the fish on top of the salad.

Can-Can Orange Balsamic Vinaigrette


1/4 cup of Can-Can Orange Balsamic Vinegar from EVVO Marketplace in Denver (substitution: 2 tbsp each of olive oil and orange juice, optionally add 2 tsp absinthe)

1/8 cup of light olive oil

1/4 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme


In medium bowl, combine ingredients until consistent.

Drizzle the vinaigrette over the salads.

Salmon Salad #1

Authentic Lebanese Tabbouleh Salad

Tabbouleh is by far my favorite Lebanese Salad to make for my family and friends. There is a funny story about the bulgur (cracked wheat) in this recipe I would like to share.

When my son was young we went to spend the summer back home at my mother’s house.  To keep my son entertained she bought him a baby chicken and gave him some bulgur wheat grains to feed the baby chick.  A couple of days later he saw my mom adding the bulgur wheats grain to the Tabbouleh so he decided to call it the chicken food salad…. of course at 6 he did not know better.  He loves that salad and can eat a huge bowl of it. He always tells me I need to make more because there isn’t enough! Continue reading