Lynda Balslev

1 week ago | chicago.suntimes.com | Lynda Balslev

When it’s too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy herbs. The combination is fresh, filling and light — guaranteed to hit the spot on a warm day. This bowl includes classic summer veggies like sweet corn, sun-ripened tomatoes and creamy avocado. They are tumbled together with protein-rich quinoa and then mounded over a bed of massaged kale.

1 week ago | marinij.com | Lynda Balslev

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply grill the fillets whole, try cutting the fish into large chunks and threading the pieces on skewers. The smaller pieces will expose more edges and corners to the fire, which increases charring and the coveted crispy bits. In this recipe, a quick marinade adds more flavor to the mild halibut.

1 week ago | theepochtimes.com | Lynda Balslev

It’s too hot to cook, so have a crisp, fresh salad instead. 6/16/2025Updated: 6/16/2025When it’s too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy herbs. The combination is fresh, filling, and light—guaranteed to hit the spot on a warm day. This bowl includes classic summer veggies such as sweet corn, sun-ripened tomatoes, and creamy avocado.

1 week ago | mdjonline.com | Lynda Balslev

When it's too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy herbs. The combination is fresh, filling and light -- guaranteed to hit the spot on a warm day. This bowl includes classic summer veggies like sweet corn, sun-ripened tomatoes and creamy avocado. They are tumbled together with protein-rich quinoa and then mounded over a bed of massaged kale.

1 week ago | uexpress.com | Lynda Balslev

There’s no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs -- 2 cups, to be exact in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon and chives to provide the traditional goddess flavor notes. The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923.