Shaved yellow beets & fennel salad

I love trying new kinds of salads, but shaved fennel and yellow beets are my all time favorite and with a mandolin it takes less than 15 minutes to create.

With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I’ve tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They’re all great!

The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.

If you like our shaved fennel and yellow beet salad, you should also try our: Tabouli Recipe.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Shaved yellow beets & fennel salad
Print Recipe
With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I've tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They're all great! The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Shaved yellow beets & fennel salad
Print Recipe
With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I've tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They're all great! The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Salad
Dijon Vinaigrette Dressing
Servings: people
Instructions
Salad
  1. After washing the beets thoroughly, use a mandolin (or sharp knife) to shave thin and add to a bowl. No need to shave the beets - leave the skin on.
  2. Cut the tops off the fennel and shave thin using a mandolin (or sharp knife) If the outer layer of fennel is tough and dry - remove and discard first.
  3. Chop parsley & pick fennel leaves and add to salad.
  4. Season with salt & pepper
Dijon Vinaigrette Dressing
  1. To a mason jar or sealable container - Add all ingredients.
  2. Season heavily with kosher salt & pepper. Seal & shake.
  3. Taste to ensure that the dressing is not too tart or too oily. Adjust as needed.
Recipe Notes

Be sure to season at every step and taste as you go!

This dressing can be made in a large batch and kept in the fridge (virtually forever). Then you can enjoy it on this and other salads.

I also love this dressing on roasted veggies as well!

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Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken

Print Recipe

Using the method BRAISING, it's this is the perfect one pot meal.

This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Lemon Chicken

Print Recipe

Using the method BRAISING, it's this is the perfect one pot meal.

This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Ingredients


Servings: people

Instructions
  1. Coat chicken in Paprika, salt & pepper

  2. Sear off in a hot pan to brown

    (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)

  3. Removed seared chicken & set aside.

  4. Add onion, garlic, pepper, thyme & cook until lightly browned.
    Feel free to add a little oil if you need to.

  5. Add lemons, juice and halves pieces.
    Throw it all in there! 🙂

  6. Add chicken back into pot & add stock until ¾ of the way up the chicken

  7. Add butter & simmer on low until chicken is cooked through

  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.

Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

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Chimichurri

Chimichurri sauce is a zesty, flavorful addition to grilled meats or veggies! I love to make a big batch and keep it on hand in the fridge; it jazzes up any boring meal, plus it will keep for a long time if tightly covered.

You don’t have to stick with the exact herbs I have measured here; as long as you have the vinegar to oil ratio correct, feel free to play around with the herbs and the spice to your own taste. Chimichurri sauce is really just a bright and herby marinade, so allow yourself to get a little creative with the ingredients!

I really love serving this chimichurri on grilled steak or chicken, with a side of corn salsa. 

Chimichurri
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This bright and herby sauce is a great addition to any dish and will make your most boring meal exciting again!
Chimichurri
Print Recipe
This bright and herby sauce is a great addition to any dish and will make your most boring meal exciting again!
Ingredients
Servings:
Instructions
  1. Chop herbs & combine in a bowl (I usually use equal amounts of each, but feel free to add more/less of what you like. Feel free to substitute other herbs!)
  2. Chop the bell pepper and tomato into small dice.
  3. Combine all ingredients with olive oil. You want enough oil so that the herbs are “swimming”. Add olive oil to coat the herbs, then add a bit more.
  4. Add a splash of red wine vinegar just until you taste the acid come through the vinegar. It is not a vinaigrette; it should not be very acidic. You want just enough to cut the oil.
  5. Season with salt and pepper
Recipe Notes

**As for measurements: This is an herb heavy sauce. It should be 50% herbs & 50% everything else.
As for mint, it is a strong herb so only a small bit is necessary.

You can make variations of this recipe by using different add in and/or different herbs.

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Zucchini Galette

Your Zucchini Galette is the most deliciously light, Spring recipe. It can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it.

What makes this recipe even better — You can always use store bought dough 😉

These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)

Zucchini Galette
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This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Zucchini Galette
Print Recipe
This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Ingredients
Dough
Ricotta Filling
Servings: people
Instructions
Dough
  1. Mix salt & water and keep very cold until used
  2. Pulse VERY COLD butter (I actually freeze mine) and flour in food processor until it forms large clumps. If doing by hand, use 2 forks to “cut” the butter into the flour.
  3. Add salt water until dough has formed, but not smooth. The dough should pull off the sides of the food processor & resemble a ball.
  4. Pull from machine onto a floured surface and shape into a ball. Cover with plastic and let rest for 2 hours or overnight.
Ricotta Filling
  1. Mix all ingredients together and season with salt & pepper to taste.
  2. Please note that all ingredients are measured to taste, so feel free to trust your instincts & adjust how you like.
Building Galette
  1. Slice zucchini thinly in circles. (about ¼ inch thick)
  2. Cut Tart Dough into 4 pieces and work with one at a time.
  3. Roll out Tart Dough with flour on your cutting board. (You can do 2 large galettes or multiple small ones)
  4. Smear Ricotta Filling on the bottom of the dough, leaving about an inch of space around all edges
  5. Layer the sliced Zucchini on top of the cheese
  6. Fold up edges of dough onto your zucchini
  7. Bake at 425 degrees for about 30 minutes or until brown
Recipe Notes

Also feel free to use store bought pie dough & jump to just building and eating. No judgement!

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