Arugula Salad with Goat Cheese and Cherries
Brussels Sprouts Salad with Mandarin Oranges & Almonds
Butter Lettuce Salad with Brie and Candied Walnuts
Caprese Salad with Homemade Balsamic Vinaigrette
Curry Cauliflower and Lentil Salad
Frisee Salad with Proscuitto & Poached Egg
Hearts of Palm, Avocado, and Tomato Salad
Kale Salad with Creamy Lemon Goat Cheese Dressing
Kale Salad with Citrus, Avocado, & Spicy Almonds
Lentil, Currant, & Arugula Salad
Mexican Squash & Avocado Salad with Pumpkin Spice Vinaigrette
Roasted Asparagus Salad with Tahini Dressing
Strawberry and Shallot Spring Salad
Cooking In Red Socks 
Hi Jamie,
Paulette Groves here to say I love reading your recipes and stories. Just want you to know that you have an audience in me despite my general silence! I loved the watermelon/feta/mint recipe and the eggplant layered dish. I made it for my daughter and her husband while visiting them after the arrival of their first baby! I would love an article about olive oil. Sometimes mine becomes ‘hot’ or spicey and I wonder whether it has gone bad. I decant it from a larger container and keep it on the counter in a dark bottle and use it to cook with daily. Maybe I should be buying it in smaller quantities… P.S. I make my pesto in small glass jars and freeze it. I add a little ascorbic acid to maintain the brightness and top with olive oil to keep it from oxidizing. Look forward to trying the kale pesto recipe in this manner. Thanks. I can tell you are having so much fun with this. The photos of your meals are beautiful too!