Grapefruit and Arugula Salad


This is simple salad has nicely balanced flavors, and I made it as a satisfying but light lunch for one! While you are peeling the grapefruit, use a small paring knife to cut away the outer skin and pith.

Serves 1.


  • 1 grapefruit
  • 1 naval orange
  • 1/2 cucumber, about 3 inches
  • 1/2 cup arugula
  • 3 large basil leaves (optional)
  • 1/4 cup chopped hazelnuts
  • 1/8 tsp each of sea salt and black pepper
  • 2 radishes (optional)
  • 2 dashes Angostura bitters (optional)
  • 1 tsp olive oil


Peel the grapefruit and orange, using a sharp knife to remove the skin and white pith. Peel the segments over a bowl until you can easily wiggle them loose. Place in a salad bowl.

Peel the cucumber and dice into a 1/2″ dice. Add to the bowl.

Roughly chop arugula and basil. Rinse and dice radishes. Combine these and the rest of the ingredients in the salad bowl and toss to mix. Enjoy as a light lunch!


Amish Style Potato Salad


If, like me, you are lucky enough to have access to Amish markets, you know the deliciousness that is Amish potato salad! This potato salad is tangy and sweet, although I have cut down on the sugar that goes in most Amish style recipes. If you have rutabaga, use it to lend an additional slight sweetness! If not, add a fourth potato instead and an extra pinch of sugar. Either way, this is a great salad to make ahead of time – if it weren’t for leftovers and foods I pre-make, I would rarely eat lunch, or I would get by on some potato chips from the vending machine. Make this potato salad to serve as a side, take for lunch, or include in a picnic basket. It keeps well for several days and goes well with breads, crackers, and on sandwiches!

Makes 6 – 8 side or lunch servings.


  • 3 russet potatoes
  • 1 cup chopped rutabaga
  • 1/4 cup milk (optional)
  • 1 stalk celery
  • 2 garlic cloves
  • 2 green onions
  • 1 tsp celery salt
  • 1 tsp sugar
  • 1/3 cup mayonnaise plus more to taste
  • 1/2 tsp smoked paprika (substitute regular paprika)
  • 1/2 tsp powdered mustard
  • 1/2 tbsp deli mustard, I like stone ground mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp sour cream
  • 1/4 cup combined fresh parsley and/or dill
  • 1/2 tsp tabasco sauce (optional)
  • 2 – 4 hardboiled eggs (optional)


Wash the potatoes and chop them, or peel them if you don’t like the skins. Cut into a 1/2″ dice. Peel and dice the rutabaga similarly, then add both to a pot and just cover with water. I like to add a 1/4 cup of 2% or whole milk when I boil potatoes, I think it gives them a nice softness, but this is not necessary if you don’t have milk to spare. Bring the pot to a boil and let it simmer while you prepare other ingredients, until rutabaga is just tender. The potatoes may be soft before the rutabaga is, it won’t hurt them to keep boiling. When they are done, strain the mixture and add the root vegetables to a large mixing bowl where you will combine all of the ingredients.

If you’d like to add hardboiled eggs, you can make them now, too. Add the eggs to a pot and cover with cold water, bring to a boil. Then, turn the heat off, cover the pot, and let sit for eight minutes. Remove the eggs and put them in cold water to stop cooking and let them cool off, they are now ready to peel. Once you have peeled the shells off the eggs, roughly chop them and add them to the bowl.

Meanwhile, roughly chop the celery stick, chop the parsley and dill, mince the garlic, and slice the tender white and green parts of the green onions. Combine these in the mixing bowl and add all of the other ingredients. Mix thoroughly, then taste the salad. If you’d like it saltier, add more celery salt in pinch, mix, and taste again. Add a pinch of sugar for more sweetness, a splash of apple cider vinegar for more tang, or tabasco sauce for more of a kick.

Enjoy as a party side dish, picnic salad, or a lunch side throughout the week!

Toasted Chickpea Salad


Many thanks to the ever impressive Jerusalem cookbook as the inspiration for this recipe. I have changed a few ingredients here, but this salad remains true to the intention of Yotam Ottolenghi’s beautiful recipe. Create this salad for a summer evening- the mix of warm chickpeas and fresh vegetables is filling and refreshing!

Serves 3 as a main course or 6 as an appetizer. 


  • 1/2 cup dried chickpeas*
  • 1 tsp baking soda 
  • 1 cucumber, about 10 oz
  • 2 large tomatoes, about 11 oz
  • 1 cup radishes or about 8-9 oz
  • 1 red pepper, seeded and ribs removed
  • 1 small red onion, peeled
  • 1/2 cup cilantro leaves, coarsely chopped and loosely packed
  • 1/4 cup parsley leaves, coarsely chopped and loosely packed
  • 1 1/2 tbsp sherry or apple cider vinegar
  • zest and juice of 1 lemon
  • 3 tbsp olive oil plus extra for toasting
  • 1 clove garlic, crushed
  • 1 tsp superfine sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp ground cardamom
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cumin
  • Greek yogurt (optional)
  • 1 tsp salt (plus more to taste) 
  • freshly ground black pepper
  • sumac for garnish (optional)

*Alternatively, you can substitute in one small can of precooked chickpeas, although dried beans that are soaked and cooked certainly have a better, stronger flavor. If you use precooked chickpeas, omit the baking soda and sugar. Often when I am cooking dried beans, I cook a double serving or even a whole bag, freezing the extra cooked beans in smaller portions for future dishes. In this case, you could cook extra beans to make falafel or hummus another day! 


Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour until completely tender. Drain. 

Cut the cucumber, tomato, radish, and pepper into a 1/2 inch dice and mix together in a bowl with the cilantro and parsley. Cut the red onion into a 1/4 inch dice, and place it in a small bowl of ice water for about 3 minutes (this will take out some of the sharpness of the onion). Drain the onion and add to the bowl with everything else. 

In a small jar or bowl, mix 3 tbsp olive oil, lemon juice and zest, vinegar and sugar and mix well to form a dressing. Pour the dressing over the salad and toss lightly. 

Mix together the cardamom, allspice, cumin, and salt in a large bowl and add the chickpeas. Alternatively, if you have these spices whole, you can toast them separately in a dry skillet, grind in a spice grinder or mortar and pestle, then combine. Heat about 1 tbsp of olive oil in a skillet over medium heat, then add the chickpea mixture to the skillet and toast for about 3 minutes. Give them a few shakes or stirs so that they cook evenly and don’t stick.  

Divide the salad on plates and spoon the warm chickpeas on top. Garnish with Greek yogurt for a creamier salad. Top with sumac and freshly ground black pepper.