Time: 15 minutes

Serves: 8

Inspired by: I’ve always loved the ingredients in a Greek salad – in any way, shape or form as long as there is not raw onion (which is fairly common). I especially love it with a lot of crunch (romaine, cucumber, bell peppers),  large chunks of tomato, feta. I also often simplify the dressing to just olive oil, lemon juice, salt and pepper.

Salad Ingredients:

• Romaine lettuce chopped into easier to eat strips (6-8 large handfuls)
• 1/2 bunch Italian flat leafed parsley – de-stemmed – just keep the leaves
• Additional greens (optional – I prefer to add more green)
• Organic on the vine or cherry tomatoes – chopped into chunks and lightly salted and peppered
• 1/2 English cucumber, or Persian cucumber, sliced lengthwise and then sliced and lightly salted
• A few slices of petite bell peppers (optional)
• 4 oz of feta cheese in 1/2 inch chunks

Dressing Ingredients:

• ½ cup extra virgin olive oil
• 1 clove crushed garlic
• ¼ cup white wine vinegar
• 2 tablespoons lemon juice
• ½ teaspoon tarragon (optional)

Preparation:

• Mix the salad dressing ingredients in a shaker.
• Toss the romaine and parsley in a large salad bowl with about half of the dressing – enough to coat the leaves well.
• Add the rest of the salad ingredients and toss lightly/carefully – adding additional dressing if needed.

Notes: I love this with curry chicken kabobs or with grilled or blackened salmon, blackened chicken, or spicy grilled shrimp.

Wine Suggestions: the vinegar in the dressing often makes wine pairing difficult for salads. Champagne is a great way to go as a first course with a salad, or go with another high-acid white wine such as a White Burgundy. If you serve this as a side dish with spicy chicken or fish, check out those recipes for additional pairing suggestions.

Time: 20-30 minutes

Serves: 8-10 as a side dish

Inspired by: My good friend Sue who is amazing with both food preparations and wine and champagne selections! This was one of the several dishes she brought to a gourmet thanksgiving dinner party this year. Even those who don’t normally like cranberry sauce really enjoyed this refreshing side dish.

Ingredients:

• 1 bag cranberries
• 12-15 kumquats
• Approximately 1/4 cup sugar (taste for desired sweetness)
• Approximately 1/2 cup fresh, strong crystallized ginger (quantity can very according to your taste)

Preparation:

• Chop cranberries with sugar in a food processor and then dump into a large bowl.
• Pull the stems off of the Kumquats and cut into halves.
• In the same food processor (no need to clean), chop the kumquats with the ginger.
• Dump the kumquat-ginger mixture into the bowl with the berries and mix well.
• Refrigerate and serve the next day.

Notes: This is more of a light fruity salad than a relish/condiment, so I categorized it in both places.