The “Three Sisters” refers to the three main crops cultivated by indigenous people of Central and North America. When eaten together, corn, beans and squash, provide all essential amino acids, making this salad a naturally balanced and complete dish.

A nourishing protein-packed warm salad.

Bay-flavored chickpeas pair beautifully with smokey halloumi and fresh parsley.

Simple and satisfying.

Spinach pairs naturally with eggs and cheese, especially a buttery cheddar.

Bringing them together in a warm salad, gently flavored with garlic, creates a simple and satisfying dish.

A nourishing yet elegant salad for sardine lovers.

The bold flavor of sardines is balanced by the sweetness of beetroot and tangerine.

A soft boiled egg adds richness, while broccoli and radishes bring texture and freshness.

Toasted pine nuts complete the picture.

Simply dressed with olive oil, lemon juice and a touch of balsamic vinegar, this salad is both satisfying and well balanced.

Grilled tofu paired with a lightly hand-mashed guacamole already creates a satisfying base, but adding grilled small peppers, red beets and broccoli brings more depth, color and texture. Finished with toasted pine nuts, olive oil and a drizzle of reduced balsamic vinegar, it’s a salad that feels complete and looks quietly elegant.

Grilled zucchini pair well with almost everything and feel right at almost any time of the day.

Baked sea bream and steamed potatoes are a classic combination but turning them into a salad - finished with a lemony yoghurt-parsley dressing - makes things more interesting.

As mentioned in my first panzanella recipe from a couple of years ago, this salad has Tuscan and Umbrian origins, with stale bread turned into croutons as its key ingredient. You can use any bread you like - sourdough or ciabatta work beautifully - the idea is simply to give leftovers a second life.

Baking potatoes in aluminum foil won’t give you a crispy exterior, but it will deliver a creamy, steamy, full flavored interior - perfect for salads.

In this nourishing winter salad, the beet’s sweetness meets the saltiness of feta, while the poached eggs and avocado add depth and comfort.

A bright, velvety pasta dish for the pumpkin season. Blending roasted pumpkin with ricotta creates a delicate and creamy pasta sauce, while Parmesan and olive oil add richness and depth.

Pumpkin soup and pumpkin pie are among autumn’s golden treats - seasonal, nourishing and delicious. Keeping that vibe (and the pumpkin of course), this salad comes to brighten chili days with contrasting textures, brought together by a smooth, lemony dressing…

A light and balanced autumn dish - and not only. You can plate it as a cosy warm salad but also as a healthy bowl.

Red cabbage has always been a classic flavorful side for stews and poultry. By shortening a little the cooking time, you keep its freshness and gentle crunch, making it both a side and a salad at once…

Roasted cauliflower brings a wonderful contrast of soft and crunchy textures…

A warm salad for cool autumn days. Slightly caramelized sweet potatoes and tender salmon pair beautifully with a lemony yogurt dressing, while fresh lettuce and arugula add a crisp and spicy bite…

Grilled zucchini are simple, delicate in flavor, and perfect for the early autumn days when the markets are full of them…

September is here, so is the moment of ripe sweet tomatoes and flavorful eggplants…

Small potatoes, grilled halloumi and ripe tomatoes, in different varieties, and a light yogurt - mustard dressing.

Sometimes, just freshly roasted eggplants with a pinch of salt and a drizzle of olive oil is enough to satisfy a sun-washed afternoon…

Grilled and baked eggplants, ripe tomatoes, feta, olive oil … to keep the summer rolling :)