Fennel and Zucchini Salad

1 medium-large zucchini, sliced into paper thin coins

1 fennel bulb, top trimmed and shaved paper-thin

2/3 cup fennel frond and tops minced fine (the fronds have the most flavor)

1/3 cup fresh lemon juice, plus more if needed

1/3 cup extra virgin olive oil, plus more if needed

fine grain sea salt

1 Head of Magenta lettuce cut into thin ribbons

Honey, if needed

1/2 cup pine nuts, toasted 

1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and minced tops in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the lettuce ribbons in a large bowl. Scoop the zucchini and fennel onto the lettuce, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly.

Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If too acidic for your liking try adding a tiny drizzle of honey into the salad at this point. Serve topped with pine nuts and feta.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed

1 bunch green kale, chopped and rinsed

1 head of Koji (Tatsoi), Chopped and rinsed

1 can chickpeas, rinsed and drained

½ cup Feta crumbles

½ cup Pine Nuts toasted

Chop all of the greens into bite sized pieces, wash and spin in salad spinner or drain and pat dry.

Toast pine nuts

Toss and combine all the salad ingredients with the dressing until thoroughly mixed.

Celery and Cucumber Salad

2-3 celery stalks, thinly sliced crosswise (these are petite celery but very big in flavor)

2 cucumbers, peeled, seeded, and thinly sliced crosswise 

1 bunch coarsely chopped fresh flat-leaf parsley

1/3 cup coarsely chopped fresh mint (optional)

Juice and zest from one lemon

3 Tbsp extra-virgin olive oil

Salt and Pepper to taste

1 head of Lettuce, rough chopped and washed.

Toss the sliced celery, sliced cucumber, chopped parsley and mint together.

Combine lemon juice and zest with the olive oil, into a bowl and mix thoroughly.

Add dressing to the cucumber/celery mix and toss well.

Season to taste and serve over bed of chopped lettuce