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Recipes
A warm, vibrant salad that brings together smoky broccolini, tender white beans, fresh herbs, and a zingy lemon-garlic vinaigrette. It’s quick to prepare, full of texture, and works beautifully as a vegetarian main or a side with grilled meats or fish.
This vibrant salad layers warmly roasted butternut squash with crisp greens, tangy feta, crunchy seeds, and jewel-like bursts of pomegranate. Finished with a zesty maple-Dijon vinaigrette, it’s a perfect dish for holiday tables or hearty lunches.
This sophisticated salad features seared wild boar tenderloin served warm over greens, paired with sweet, ripe pears, toasted hazelnuts, and a light mustard-shallot vinaigrette. It’s a refined, rustic dish perfect for a cozy dinner or festive starter.
This elegant salad combines thin slices of smoked duck breast with juicy fresh figs, peppery arugula, and toasted nuts, finished with a glossy, sweet-savory balsamic reduction. Perfect for entertaining or a refined seasonal lunch.
A seasonal and sophisticated salad featuring deeply roasted beets, seared venison loin, and a tangy horseradish cream. Every element is designed to contrast and complement: warm and cool, earthy and sharp, tender and crisp.
This vibrant salad showcases perfectly seared duck breast atop a bed of peppery arugula, paired with sweet cherries, toasted nuts, and a zesty cherry vinaigrette. It’s a modern French bistro moment in every bite.
A refreshing and satisfying salad blending tender chicken, crisp apples, grapes, celery, and walnuts, all tossed in a creamy dressing with a zesty lift. This elegant dish is as perfect for meal prep as it is for garden lunches.
This Mediterranean-inspired dish pairs juicy grilled lamb with a quinoa-based take on classic tabbouleh. It’s hearty, herby, lemony, and packed with flavor—perfect for spring and summer dining.
A summer-perfect, no-cook salad that combines the savory richness of prosciutto, the juicy sweetness of cantaloupe, and the creamy freshness of mozzarella—lifted by basil and a drizzle of olive oil or balsamic glaze.
This Japanese-fusion salad features plump, pan-seared scallops served over a bed of crisp watercress, radish, and daikon, dressed in a fragrant vinaigrette made with yuzu juice, soy sauce, and sesame oil. It’s light yet luxurious, balancing sweetness, acidity, umami, and spice in every bite.