Watermelon Salad with Feta and Mint


Thank you, Mr. Willis Carrier…

…for inventing modern-day air conditioning! When it is as hot as it has been in Phoenix over the last couple of weeks (up to 120°F/48°C) it doesn’t matter if it is “a dry heat” as Arizonans like to point out. To me – the Central European that I am and always will be – it is freakin’ sweltering and I certainly never get tired of complaining about it. The last thing I want to do in this weather is turn on the oven or stove. Instead, I gravitate towards light and easy summer salads that are quick to make – like this one with watermelon, arugula, feta, red onion, almonds and mint. It may sound like a weird combination but this refreshing salad definitely hits the spot when you’re hot and hungry!

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Autumn Salad with Roasted Butternut Squash and Pomegranate

I am obsessed with all things fall.

And that, of course, is because I live in the Arizona desert where hotter than hot summers are forever long. While the rest of the country and my beloved Germany has been enjoying “crisp fall mornings” and “cozy sweaters and scarves weather” for the last few weeks, I’m still rocking the same old shorts and flip flops combo I have been since the middle of April. Sigh! And despite the fact that people (and by people I mean my native Arizonan husband who gets tired of my complaining) continually try to convince me that the weather is “really supposed to cool down next week,” it actually never happens until Halloween. Never. Ever. October 31 is the magic date and not a day sooner. So stop fooling me, husband (and local news weather people) – I know your tricks!

What’s a girl to do in the meantime? I live vicariously through other people’s social media posts and try my best to ignore the local temperature by bringing some fall flavors into the kitchen. My latest creation: An autumn salad featuring oven roasted butternut squash, pomegranate arils and a simple balsamic vinaigrette. Fall lovers rejoice! 

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Munich Musings Salad


Reunited and it feels so good…

Mamas, I’m baaack! While I was in Germany last month, my goal was to keep up my blogging pace for the entire time I was there. That totally worked for all but five minutes because, you know, vacation (if you follow me on Instagram you may have seen some of my European shenanigans). And even though I’ve been back stateside for over a week now, I was unable to write anything coherent earlier because life just kept getting in the way. I’m talking jetlag, lost luggage, a broken computer, new schools, new jobs, new schedules. Sound familiar? My head may have been spinning a little but finally my bloggy and I, we both are so excited, ’cause we’re reunited, hey, hey.

And what better way to get with it again than to give you a delicious salad recipe? I know you’ve been waiting for it! Since I tell you all the time to A) eat more greens B) eat more veggies C) eat more fresh fruit and D) eat more nuts and seeds, I feel like it is practically my duty to come up with new ways of combining all of those things into one tasty dish. Am I right? So there – dark leafy greens, roasted cauliflower, tangy citrus, and protein-packed quinoa, topped with a simple oregano vinaigrette and boom…we are in business!

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Goddess Salad


Though she be but little, she is fierce. 

(Shakespeare, A Midsummer Night’s Dream)

Even if you are not typically a fan of putting fruit in your salad, give this Healthy Haus Original a try! The interesting mix of bold flavors and textures might just surprise you. With sweet ripe mango, crunchy red cabbage and a refreshing kick of ginger and lime, this colorful summer salad is vibrant and beautiful just like my friend Analena who inspired it!

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Mixed Green Salad with Oven Roasted Brussels Sprouts


Thanks to my husband, I just recently rediscovered Brussels sprouts.

From what I recall, I had them once as a kid, didn’t like them and never gave them another try. Big mistake! Turns out, they are absolutely delicious! And apparently, I am not the only one who put them back on the menu: Brussels sprouts seem to be all over the (food blogger) place right now. Sautéed, grilled or on a pizza, these miniature cabbage lookalikes are having a renaissance and are suddenly popping up everywhere.

We have been eating them as a side dish (grilled on the barbie and topped with a little shaved parmesan) or as the star of the show in this delectable salad. Roasted Brussels sprouts and toasted pistachios with a simple Dijon vinaigrette…you’re welcome!

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