Asparagus Goat Cheese Salad

The summer rain has been getting to me these days. . . perhaps it's because I cannot seem to find the motivation to venture outside and try restaurants, which cause more angst than enjoyment on stormy nights. However, the weather has excused me to cook more at home -- the kitchen is a luxury I once took for granted. I love the time inside more and more each day. This salad recipe was created a few nights ago when in search of a green salad to kick off a hearty lamb chop dinner. The combination of leafy vegetables, sweet crunchy nuts, and melt-in-your-mouth cheese is rich and utterly fantastic. For an entree portion, I recommend a grilled piece of salmon.

Stay dry if you are in rainy weather as well. The sun better come out soon . . . I'm ready to picnic!

Makes 4-6 servings

30 asparagus spears, washed and trimmed 5 tablespoons + 1 teaspoon olive oil 1 bag mixed greens 1 cup candied pecans 4 ounces honey goat cheese 1/4 cup orange juice 1 teaspoon sugar 1 tablespoon white wine 1 tablespoon lemon juice 1/2 teaspoon dijon mustard Salt and pepper

1. Mix together asparagus with 1 teaspoon olive oil, salt and pepper. Heat in a large skillet over medium high heat until lightly charred and tender crisp. Set aside.

2. Combine orange juice and sugar in a saucepan. Bring to a boil, then reduce heat to low for 5 minutes.

3. Combine wine, lemon juice, mustard, salt, and pepper. While whisking, gradually add 5 tablespoons olive oil. Stir in orange juice mix.

4. Mix greens with vinaigrette and divide among plates. Top each plate with asparagus, pecans and crumbled goat cheese.

Asian Chopped Salad

Happy St. Patrick's Day! Thank goodness for my last name, otherwise I'd be getting pinched for my way-too-neutral wardrobe's lack of green (besides my current mint obsession). Rather than wear green, why not eat green? You'll be pinching yourself over this dreamy salad with a color palette unlike any other. I sided with a vegetarian option for the occasion, but I highly recommend adding protein such as a soy-glazed salmon filet, shredded chicken, or coconut shrimp.

I must mention my sentiment for the salad's palm tree serving piece, which I purchased in Cambodia from a new friend. The whimsical market's flavor carries through the dish in unspeakable ways. Talk about Asian influence for this Asian chopped salad, eh?

asian chopped salad

Makes 2 servings

1/2 avocado, sliced

1 handful baby spinach, julienned

1 handful frisee lettuce

1 handful shredded napa cabbage

1/2 cup shredded carrots

1/2 cup shredded red cabbage

1/2 cup edamame

1/4 cup shredded red radish

2 tablespoons cilantro, chopped

Salt and cracked pepper

Light vinaigrette (I love Jeanine's chili orange recipe on Love and Lemons)

1. Place vegetables in a serving bowl.

2. Toss in vinaigrette and sprinkle with cilantro, salt, pepper, and a few extra edamame!

Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and po-boys...no regrets, ladies and gents.

I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!

pepper-crusted steak salad

Makes 2 servings

For the marinade:

8 ounces flank steak

2 cloves garlic, crushed and minced

1 tablespoon olive oil

1/2 teaspoon chili powder

1 teaspoon black pepper

1/2 teaspoon garlic salt

Juice of 1/2 lime

For the salad: (Feel free to get creative!)

2 cups spinach

Handful baby heirloom tomatoes, quartered

1/2 avocado, diced

2 ounces brie or gorgonzola

Salt and pepper

2 tablespoons balsamic vinegar

1/4 cup olive oil

Juice of 1/2 lime

1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.

2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.

3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!

Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.

If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!

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sugar snap pea salad

Makes 1 serving

1 cup sugar snap peas, halved

1 cup assorted heirloom cherry tomatoes, quartered

1/4 bell pepper, diced into 1/2 inch squares

1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)

Olive oil

Balsamic reduction

Salt and black pepper

1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.

2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.

Brussels Sprouts and Arugula Salad

I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...

This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!

brussels sprouts & arugula salad

Makes 2 servings

1 cup arugula

1/2 pound brussels sprouts, trimmed and peeled

2 tablespoons pine nuts

4 figs, sliced

Sea salt and black pepper

2 ounces pecorino, shaved into ribbons

Balsamic vinegar

Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.

Easy Caprese

Why make your salad complicated when, instead, you can highlight local flavor with only 5 ingredients?

I make my easy caprese on the reg; the salad's taste is as spot-on as its vivid colors.

easy caprese

Makes 4 servings

4 ounces (approx.) fresh mozzarella

1 pint cherry tomatoes, yellow and red

1 handful fresh basil, torn

Olive oil (the good stuff)

Balsamic vinegar

Salt and pepper

1. Slice tomatoes in half and mozzarella into 1-inch cubes. Load your bowls with tomato, mozzarella and basil. Drizzle olive oil and balsamic vinegar on top. Sprinkle some sea salt and pepper.

And there you have it. At my house, we soak ciabatta in the balsamic and oil at the bottom of our bowls.