Roasted Red Bell Pepper and Asparagus

There are few side dishes that are as intensely colorful and beautiful as a platter of roasted red bell peppers and asparagus. The flavors and textures are very distinct and complementary. They don't need much in the way of dressing; I usually only add a little lemon, pickled red onion and sea salt after drizzling them with olive oil and roasting them in the oven.

It's a great party platter because you can prepare it in advance. I usually roast the vegetables several hours before we have guests over, and then dress them right before serving. You could also serve the veggies straight out of the oven if you'd like them warm. Either way, this simple yet elegant dish is a perfect way to begin a dinner party. Enjoy!

Grapefruit Salad (Pomelo Salad)

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.

Asian Style Warm Potato Salad

Cucumber Dill Salad with Tzatziki Dressing

I wanted to prepare a simple salad for dinner this evening, so I made a cucumber salad with a really easy to make tzatziki dressing.

Prepping the cucumber takes only a few steps. I wash, chop, salt and pat dry the cucumber slices and they're good to go. The tzatziki sauce is made of dried mint, dill and yogurt and is seasoned with salt and pepper. If you want to make it extra rich, you can add some sour cream or crème fraîche. Mix them together and you're ready to serve. That's it. Easy never tasted so good.

Roasted Beet and Corn Salad with Tangerine Vinaigrette

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.