I love shaved fennel and orange salad. It is the perfect late winter salad that your whole family will love. It combines the perfect crunch of raw fennel with a citrusy sweetness. One of the best qualities is that it is highly adaptable to whatever you have on hand. You can make it solely with oranges or add grapefruit, satsumas, tangerines, or whatever other citrus fruit you like. You can add cheese, olives, onions, nuts, and a host of other ingredients depending upon what you have on hand.

I made this Honey Caramelized Pear, Burrata, & Arugula Salad with items I had at hand, and wanted to share it with you. The hardest step is the first. Once you poach the pear slices and caramelize them it is simply a matter of assembling the dish. Save the poaching liquid to make a sorbet or craft a cocktail. Honey caramelized pears also make a great foundation for a number of desserts. I used to make one with chocolate sorbet and pistachio cream.

Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation.

Salade Lyonnaise is a classic bistro salad where either frisee (curly endive) or dandelion greens are tossed in a hot bacon dressing and topped with poached eggs and croutons. It originated in the city of Lyon, long considered the belly of France. You will find this salad on virtually every bistro in France. The good news is It is simple to make.

Carottes Rapées and other quick single vegetable salads like potato, celery root, beet, or cucumber, were made from pantry ingredients that were typically on hand. They are simple, quick, and healthy to eat.

One of the great benefits of the last year has been to rediscover cookbooks I had forgotten about. Lately, I have been diving deep into Michel Guerard's classic Cuisine Gourmande. Two dishes I have made lately have been his Pot au Feu that he made famous in his 1960s Parisian restaurant also called 'Pot au Feu'. The second dish is this incredibly simple and delicious Lentil Salad with Anchoïade Croutons.