Winter Pear, Pecan, and Kale Salad

 We all know Kale is good for us. It's a powerful vegetable.

In just one cup of kale, your body receives a big dose of Vitamin K and A along with a punch of antioxidants.

This salad is flavorful, healthy, and so easy to throw together with kale, feta, pecans & grapes! Top it off with olive oil and your body will thank you!


  • 4 cups Kale, massaged
  • 1 Tbsp. Garlic Extra Virgin Olive Oil (for massaging Kale)
  • 1/4 cup Pecans
  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Grapes, sliced
  • 1 Pear, sliced



  1. Remove the stems from the kale, and tear up with your hands into bite-size pieces. Place in a large bowl.
  2. Drizzle 1 Tbsp. of olive oil and massage kale for 3-5 minutes to soften.
  3. Arrange the pecans, feta cheese, grapes, and pears on top of the kale.
  4. To make the dressing, whisk together the olive oil, vinegar, maple syrup, garlic, thyme, salt, and pepper.
  5. Pour the dressing over the kale and toss well to combine.

Greek Panzanella Salad

Ina Garten of Barefoot Contessa prepared this salad recently.  This is a great salad no matter what season of the year. It reminded me how much I wanted to make this recipe.

So here it is with some modifications:



  • 1 1/2 cup Tomatoes, cherry, cut in half
  • 1 whole Cucumber, cubed
  • 1/2 Red Pepper, sliced
  • 1/4 Red Onion, thinly sliced
  • 1/4 cup Kalamata Olives
  • 1/3 cup Feta Cheese, cubed
  • 1 cup Bread, cubed
  • 1 Tbsp Greek Seasoning Extra Virgin Olive Oil



  1. Heat olive oil in the pan, add cubed bread, and cook until golden brown on all sides for about 5 minutes.
  2. Combine vegetables, add toasted bread, olives, and feta.
  3. Combine all the dressing ingredients in the mason jar and shake well.
  4. Pour dressing over the salad and toss gently.

    Spinach, Apple, And Walnut Salad With Bacon EVOO & Bourbon Vinegar

    I am starting this year off intending to eat a salad every day. 🥗

    One of my favorite salad combinations is spinach, walnuts, and apples. This salad is crisp, refreshing, and super healthy. It is packed full of omega 3s and antioxidants!

    Pair with a steaming bowl of soup on a chilly day.


    • 4 cups raw spinach, washed and dried
    • 1 Medium apple (any variety but I love Gala or Honey Crisp)
    • ½ Red onion, sliced
    • ½ Cup raw walnut pieces
    • 1 Tbsp. chia seeds (optional)
    • ¼ to ½ Cup Blue Cheese or Gorgonzola, crumbled or cubed
    • 3 Tbsp. Bacon Extra Virgin Olive Oil
    • 3 Tbsp. Bourbon White Balsamic Vinegar
    • Salt and pepper to taste


    1. In a medium size bowl add spinach, apple, red onion, walnuts, chia seeds, and cheese.
    2. Combine oil and vinegar. Drizzle over the salad then toss.
    3. Add salt and pepper as needed for taste. Don't you feel so healthy?

    Spicy Mango Shrimp Salad

    Mango is a great way to take away the winter blues!  Spicy, sweet, and tangy all from the combination of Chili Pepper EVOO and Mango Pulp Vinegar!

    This is a great little salad to put over avocado, rice, or mixed greens. 



    1. Whisk vinegar, lime zest, and oil together in a bowl until dressing is smooth.
    2. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat.

    Winter Citrus Salad

    Again, more citrus!  There is nothing better than eating citrus in the winter.  We need it!

    Citrus fruits are rich in multiple nutrients such as vitamin C, flavonoids, and fiber which confer vascular protection, reduce inflammation, improve gastrointestinal function and health, and play an important role in preventing conditions like diabetes, cancer, neurological disease.

    Your body will thank you!



    1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
    2. Whisk together olive oil, vinegar, honey, and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad. Garnish with pomegranate seeds. 

    Modified Recipe from the New York Times Recipe Section Mark Bittman

    Citrus Bean Salad

    Ahhh, citrus season! I love oranges and beans...sounds like a weird combination, but it's a new year. Let's get adventurous in 2021!
    • 1 Can of organic chickpeas, rinsed and drained
    • 1 Can of black beans, rinsed and drained
    • 1 Can of kidney beans, rinsed and drained
    • 1 Can of white beans, rinsed and drained
    • 1 Medium red onion, thinly sliced and diced
    • 1 Healthy thumb of ginger, peeled and grated
    • 1 Bunch parsley, leaves roughly chopped
    • 1 juice of a lime
    • 2-3 Tbsp. Lime Extra Virgin Olive Oil or use Blood Orange EVOO
    • 1-2 Tbsp. Blood Orange White Balsamic Vinegar
    • Sea salt, and a generous grind of fresh pepper


    1. Rinse and drain the beans and chickpeas in a large colander.
    2. While the beans are draining, slice the onion, grate the ginger, chop the parsley and add this to a large mixing bowl.
    3. Next, add the olive oil, lime juice, vinegar, salt, and pepper and give this a stir.
    4. Add the beans and chickpeas, give the lot a good toss, taste and adjust seasonings to your liking. The longer it sits the better it gets!

    Modified Recipe from the blog- The Well Traveled Kitchen

    Healthy Detox Salad



    • 4 cups shredded cabbage (green, purple, or both)
    • 1 large carrot , shredded
    • Handful of fresh flat-leaf parsley , roughly chopped
    • 1/2 avocado , sliced
    • 2 tablespoons raisins


    • To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
    • To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
    • Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.


    Recipe adapted from Detoxinista

    Merry Spritzer

    Whether it’s your own personal Happy Hour or a Champagne brunch, these easy-to-make drinks will make any gathering merry.  You can create your own festive cocktail using sparkling wine, Champagne, or Prosecco, or keep it non-alcoholic by mixing in sparkling water, ginger ale, sparkling grape juice, or apple cider!
    Basic Spritzer Recipe
    Make it a Mocktail
    Simply substitute sparkling water or ginger ale.
    Top off with fresh berries and a sprig of rosemary

    Caramelized Onion and Kalamata Flatbread

    • 1 jar Caramelized Onion Spread
    • ½ cup pitted Kalamata olives, drained, halved, brine reserved
    • 2 large whole grain flatbreads
    1. Place flatbreads into pre-heated 450° F oven and cook until slightly toasted. Divide onion mixture between flatbreads and top with chopped olives. Return to oven for 10-15 minutes or until flatbread is crusty.

    Alternative Holiday Meals

    This year is very different for celebrating the holidays. Most of us won't be celebrating in large family gatherings. Some people are changing their traditional Christmas menus and exploring alternative meal ideas.

    Here are 4 alternative holiday meal ideas to try at home!

    1. Pancake Board- dress up your stack of pancakes with delicious fruit, whipped cream, flavored jams and syrups. Try our Cinnamon Vanilla or Holiday Spice syrups and use our Pancake Mix from Tait Farms.
    2. Mashed Potato Bar- what meal isn't made better by mashed potatoes? Set out all the fixings and let your family load up their potatoes as they see fit! For truffle lovers, include our Black Truffle olive oil and Truffle Salt.
    3. Mac & Cheese Bar- similar to mashed potatoes, we need all the comfort food we can get this year! Add our Bacon Jam for a sweet and savory flavor.
    4. Homemade Pizza- does your family constantly argue over toppings on pizza night? Now you don't have to, everyone can make their own! Try adding our Fig Balsamic, Grilled Artichokes, Marinated Garlic, or Pesto & Parmesan Herb Mix to your pizzas at home.