A Citrus Salad with Fried Rosemary and Olives

A salad is a nice crisp course that can go with any meal, or be a meal itself. Even at restaurants, you can have a salad before your meal or have a dinner salad off their menu. Many restaurants have a variety of salads and their own dressings.

At home, it’s easy to throw a salad together for lunch, before a meal, or even a dinner. If you fix the same salad every time though, it could be boring.  You’ve tried cob salad, traditional salad, ceasar salad, and other salads that can be easy to make, but it’s time to try a new salad. One that will capture your senses.

Recipe #1:


  • Vegetable oil
  • 4 3-inch rosemary springs
  • Kosher salt
  • 10 pitted oil-cured black olives
  • 6 blood oranges
  • 6 Cara Cara oranges
  • Freshly ground black pepper
  • 2 tablespoons of extra virgin olive oil

First, pour 1 inch of vegetable oil into a heavy saucepan. Use a deep-fry thermometer and make sure the bulb is in the oil and watch for it to get to 350 degrees F. Put the rosemary springs in and fry until crisp and bright green. This will only take 10-15 seconds. Transfer them to a paper towel lined plate and season them with the kosher salt. Add the olives to the oil and fry until the bubbling has ceased.

This will take a bit longer at about 4 minutes. Place them on the same plat and tear the rosemary leaves off the springs and mince them. Next chop the olives.

Use a small, sharp knife to cut, peel, and white pith from all of the 12 oranges. Cut crosswise into ½” rounds and arrange them on a platter. Season the oranges lightly with salt and freshly ground black pepper. Then drizzle the olive oil over them and add your rosemary and olives.

Citrus Salad Recipes

The above recipe can also be altered just a bit. To add some more citrus to the dish so it’s not sweet, you can cut a lemon and add it to the dish. Also, if you’re looking for some green to add to the plate since it isn’t a traditional salad, try adding spinach or arugula.

When trying any recipe, you don’t have to follow it exactly that way, unless you’re baking. For this salad, you can add any citrus you want and different kinds of olives. You can also add different greens and dry different dressings. You don’t have to use extra virgin olive oil every time. Try a vinegar dressing. Not every dressing will work. You don’t want to put a thick, heavy cream based dressing with citrus.

If you think the recipe seems a bit simple, try adding something that you think will go with the dish to make it more complex and delicious. If you want a big crunch factor, try adding something crunchy. You can even add more fruit if you desire it to be sweeter.


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Hearty Fall Harvest Vegetable Soup

Vegetable Soup

After a long day at work or at school, facing the chill fall and winter weather can wear you and your family out. One of the staples of lunches and dinners at this time of the year are soups and a hearty fall vegetable soup certainly fits the bill for a hungry family. The recipe is easy to follow and easy to prepare once all of the vegetables have been cut, sliced, and diced. Since this is a strictly vegetable-only affair, the larger vegetables help to serve as a focal point for the soup rather than what meat would if this was a vegetable-beef type of stew.

Depending on your taste, you may decide against the squash and instead add a few more of the potatoes. This is one of my family’s favorite recipes and they look forward to the cold months because they know that I’ll have a hot soup ready for them for dinner once they get home. Once you have made the soup once, you should feel free to add or change the amount of vegetables to the recipe; you really can’t go wrong with a vegetable soup this time of the year. A little experimentation won’t kill a good soup and you never know, maybe you’ll find a soup that your own family will love for generations?



  • 2 tablespoons of olive oil
  • 1 carrot, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and chopped
  • 2 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 lb. hard squash like a butternut. Peel and seed, then cut into ¾ inch pieces.
  • 3 bay leaves
  • 4 cans (14 1/2 oz each) reduced-sodium vegetable broth
  • 2 cans (15 oz each) diced tomatoes
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme


In a large saucepan or a pot on medium setting, heat up the olive oil. Then add the onion, bell pepper, carrots, celery, and rosemary, and sauté until the onion and bell pepper are tender, which could take about 12 minutes. You will need to stir occasionally so that it doesn’t stick to the bottom of the pan or pot. Add the cut squash and potatoes and then season with salt and black pepper. Cook while stirring frequently, until the squash and potatoes start to soften which usually takes about 2 minutes. Add the vegetable broth, garlic, bay leaves, thyme, and tomatoes and then bring the soup to a boil before reducing the heat to medium-low for about 25 minutes or until the squash and potatoes are tender.

If a thinner soup is desired, then just add more broth to the mix. Taste the soup and ensure it has enough flavor. You may need to fine-tune the seasonings using salt and black pepper. The soup is then ready to be ladled into bowls and served immediately. This recipe will serve about 5 to 6 people, depending on how much broth is used.

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