So fun! All the flavours of Cobb Salad on top of an avocado and greens. Perfect summer lunch with a bit of sparkling wine, some sunshine and friends!

Many years ago, a very Italian family shared this recipe with us. It is now one of our family favourites….extra virgin olive oil and fresh lemons do really make a difference!

Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome; it became popular as a French dressing by the 1700’s.

All the Southwest flavours of come together on top of lettuce for a flavourful meal, regardless of the season.

Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.

We buy Ocean’s Albacore Solid White Tuna. It’s circle hook caught, meaning the amount of marine life mistakenly caught is reduced and its subtle flavour is perfect if you aren’t using fresh tuna.

This is an easy delicious salad, once the beets are roasted. Roast the beets earlier in the day or even the day before.

We recently visited the Ingleside Inn, Palm Springs; and were reminded of this classic dressing, created in San Francisco. They served the dressing as dip for vegetables and alongside crab cakes.

Great at a summer barbecue, this bean salad is not pickled. It’s bright with fresh lemon and olive oil. If there is any leftover it’s perfect for lunch on top of lettuce.

In 1937, Chef, Robert Cobb, grabbed whatever he could to make himself something to eat after a long day. The Cobb Salad then became a signature dish at his restaurant, the “Hollywood Brown Derby” which was close to the movie studios. Regulars included Clark Gable…