The Esalen Kale Salad recipe I made a few months ago is one of the most popular recipes on the site; since then, readers have asked me for recipes that incorporate kale in other ways. It’s no surprise; dark leafy greens such as kale, swiss chard, and mustard greens are becoming more and more popular, and because they’re rich in minerals (like iron), this is a healthy trend.

I combine a pound of lacinato kale with ricotta, fresh eggs, nutmeg, and onions, to create a hearty frittata that’s still soft and airy. The pan-cooked kale is bright in flavor and in color, and works in harmony with the eggs and the ricotta.

Frittata is really the perfect food: it’s lighter than quiche or pizza, but just as satisfying. Traditionally a morning or afternoon meal, I find it’s great for breakfast and brunch, but also for dinner. I recently served it for dinner with mixed greens. And with this recipe, which incorporates the health benefits of kale, you can’t go wrong! View recipe

Ever get tired of salad? Greens, greens, and more greens? Well, as far as I’m concerned, there’s nothing better than a salad with a little grain thrown into the mix. Think about Caesar salad with big chunky croutons, or a taco salad with crunchy corn chips. The Italians have panzanella (bread salad),and the Lebanese have fattoush salad. It was one of the first meals I learned how to make when I was growing up.

This salad is much easier and quicker to prepare than a panzanella or a tabbouleh salad, because you roughly chop all the ingredients. In fact, fattoush salad looks like it’s just thrown together: torn romaine lettuce, large bite-sized pieces of cucumbers, tomatoes, green bell peppers, scallions, mint and cilantro. And then the salad is topped off with baked or fried pita bread.

What makes this salad unique is the spice in the dressing: sumac. Sumac is a key Middle-Eastern spice with a soft, tart flavor. This delicate tartness brightens up the salad and compliments the olive oil and freshly squeezed lemon juice. The result is a bright summery salad that has a rustic feel to it, Lebanese style. View recipe

Summer is the time to see all the roses in full bloom. And since I live near San Francisco’s Golden Gate Park, on Saturday mornings, I run through the park to the Rose Garden and literally stop to smell the roses. This past weekend, I went around and read the names of the roses too: Caribbean Red, White Knight, Queen Pink, and a beautiful white rose surprisingly named Julia Child.

Ever since the film Julie and Julia came out last year, it seems Julia Child is popping up everywhere. I’m glad her wonderful recipes and independent spirit are still alive, but I was surprised to find a rose named after her! So in honor of Julia Child and light summer fare, I want to share with you a recipe of hers that is my favorite: the Caesar Salad.

Caesar Salad is a classic, but I love how Julia makes the dressing without mayonnaise. Instead, she simply combines a “one-minute” cooked egg, olive oil and lemon juice as the dressing, then tosses in freshly baked garlic croutons to add the perfect crunch. She tops it all off with freshly grated parmigiano. A simple, perfect recipe from a master.

As she would say, “Bon Appétit!” View recipe