Italian chopped salad

1 large head Romaine lettuce
1 head radicchio (soaked in ice water for 30-60 mins to reduce bitterness)
1/4 red onion, sliced (or pickled red onion)
sun-dried tomatoes, packed in oil
artichoke hearts, drained and chopped
chickpeas
provolone cheese, cubed
salami, chopped into ribbons
pepperoncini
1/2 cup Italian parsley leaves, roughly chopped
1 teaspoon dried oregano to garnish


Discard the outer leaves of the lettuce and radicchio if needed. Cut in half and remove the core of each. Roughly chop into bite-sized strips. Add greens to a large salad bowl.

Cut the tomatoes (if large) and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.

Pile all of the ingredients onto the salad greens: red onion, chickpeas, tomatoes, artichokes, cheese, salami, and pepperoncini peppers. 

Toss in the fresh parsley and sprinkle on the dried oregano. Add dressing as desired.

Fruit and ricotta cake

1/2 cup sugar

2 eggs

1 cup ricotta cheese (220g)

1/2 cup avocado oil

1 tsp vanilla extract

3/4 tsp salt

1 and 1/4 cup flour (160g)

1.5 tsp baking powder

1/2 tsp baking soda

1.5 cups (240g) berries or stone fruit, chopped (ie blueberries, cherries, blackberries, peaches, nectarines)

Preheat the oven to 350 degrees. Line an 8-inch square cake pan with parchment.

Whisk the eggs, sugar, ricotta, oil, vanilla, and salt together until smooth.  Add the flour, baking powder, and baking soda; stir until well-combined and smooth. Fold in about 2/3 of the berries, leaving the rest for the top of the cake.

Pour the batter into the pan, gently smoothing the top. Scatter the remaining berries on top.

Bake the cake until puffed and golden and a tester inserted comes out clean, 40-50 mins.