Recipes

Sonchereé McCampbell
Classic Caprese Salad

Classic Caprese Salad

Caprese salad, a classic Italian combination of fresh mozzarella cheese, tomatoes, and basil seems like a no brainer salad, right? That’s true, mostly, especially this time of year when farmers’ markets are filled with ripe, sun-kissed tomatoes. A little thought, though, and you can up your caprese game big time. I discovered a few new-to-me tricks this summer that elevate it from a humble combination to a star-worthy salad. First off, let’s talk about the basil. I used to cut larger leaves into ribbons. This year I decided to swap in smaller ones. They have a sweeter flavor, and less...

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Sonchereé McCampbell
Chickpea & Fennel Tartine

Chickpea & Fennel Tartine

On its own, the salad is lovely, and a nice beginner to any summer entree. Piling it on top of toasted bread transforms it from an appetizer to a substantial main course. Perfect for lunch or a light, but filling, dinner. Good quality bread is key here. Think sturdy, too, along the lines of country bread, something that can hold the topping when you pick it up. (And not to add to your To Do List, but this recipe is perfect for this recipe, or any other recipe you might be considering!) Grilling the bread adds a nice charred flavor to...

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Sonchereé McCampbell
Kohlrabi Potato Salad

Kohlrabi Potato Salad

Here’s a different take on a classic. When I was at college, my friend Mat Record was on his way to a party where he had been asked to bring a potato salad. He kept on repeating, “a po-ta-TOE salad” “a po—TAY—to salad”. Rolling around the word “potato” in an English accent so richly and vividly that twenty plus years later, I cannot see a potato salad without hearing Mat’s voice playing with the word. And potato salad has as many variations as Mat came up with pronunciations that day. Some days you want a classic, some days a classic...

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Sonchereé McCampbell
A Summer Breakfast Salad

A Summer Breakfast Salad

Have you ever wondered why salads are reserved for lunch and dinner only? Me, too. That’s exactly what was on my mind last week, as I set out to make breakfast. It all started with a craving for poached eggs. Toasting up some bread was the obvious, and easy choice, but I didn’t want to feel weighed down from carbs so early in the morning. My mind wandered to the bag of baby lettuce I’d picked up at the farmers’ market earlier in the week. Bingo. A breakfast salad was the perfect answer. I’m sharing the recipe as I made...

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