OUR VOICE

A big bowl of greens to me is what a fresh canvas to an artist is—a great starting point for creation. The awesome thing about a salad is that you can put whatever you want in it. It’s yours to experiment with.

Here are my most favorite summer salad recipes:

Salmon and Sun-dried Tomato Pesto Salad

Yield: Serves 4 as a main dish or 6 as a side

1 large bowl of salad greens, preferably organic

8 ounces cooked salmon (smoked, canned, baked, grilled or poached) cubed, any visible bones removed

4 radishes, sliced thin

1 summer squash, ends removed, chopped

1 jar of sun-dried tomato pesto

Lightly steam squash and radishes in 1 inch of water, just long enough for them to remain slightly crisp. Drain and let cool.

Combine all ingredients in a bowl. Salad greens will wilt slightly, but all the favors should infuse. The radishes add quite a kick.

Grilled Fruit and Honey Salad

Yield: Serves 4-6

For the salad:

1 large bowl of salad greens, preferably organic

2 handfuls of figs, apricots or both, halved

4 ounces shaved Parmesan cheese

For the dressing:

2 tablespoons honey

2 tablespoons flax oil

2 tablespoons balsamic vinegar

To prepare the salad: Grill the halved figs or apricots until soft. Set aside, and allow them to cool. Combine the salad greens, fruit and cheese in a large bowl.

To prepare the dressing: Warm honey in a small bowl so that it softens. Let cool slightly, and whisk in flax oil and balsamic vinegar. Toss into salad. This salad pairs deliciously with roasted pork tenderloin.

Asian Pear, Walnut and Blue Cheese Salad

Yield: Serves 4-6

1 large bowl of salad greens, preferably organic

4 Asian pears, quartered and then diced

4 ounces blue cheese, such as gorgonzola

4 ounces chopped raw walnuts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper

Asian pears should be purchased and eaten when crisp. They have a slight hint of vanilla in their flavor.

Combine all ingredients in a large bowl. Enjoy as an entree or with a lean grilled meat, such as sirloin steak.

Elizabeth Chatellier, MA, RDN

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By Oatie at Wild Oats | 0 Comments | Posted 11/29/2016

Here at Wild Oats we’re all about organics and informing our community on how to nourish their bodies and minds with the best. In most recent news, it’s hydroponic and aquaponic farming, in fact, this alternative method of producing fruits
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Five Thanksgiving Sides Dishes You Need to Try

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Thanksgiving is just around the corner and although the talk is all about Turkey, sides might be my favorite part of the entire meal. While on the hunt for some new favorite side dishes, I found these delicious recipes that
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Wild Oats Announces Next Step in Affordable Organics Movement

By Oatie at Wild Oats | 78 Comments | Posted 10/27/2016

First off, we would like to extend our heartfelt appreciation to our amazing customers for their ongoing support as we continue to lead the effort to make affordable organics available to all. As many of you know, Wild Oats has
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Eating Versus Drinking Calories: What’s the Difference?

By Elizabeth Chatellier, MA, RDN | 0 Comments | Posted 10/20/2016

According to researchers, your brain registers liquid calories differently than it does from eating solid foods. For example, say you were to drink a tall glass of orange juice. OJ is naturally high in sugar, and sugar contains calories. An
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Lovely White Beans with Rice

By Elizabeth Chatellier, MA, RDN | 4 Comments | Posted 10/19/2016

Over fifteen years ago, the mother of my first boyfriend taught me how to make the most delicious white beans with rice. White beans add a wonderful body to any rice or pasta dish. This recipe is based on her
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