Browsing Category


Karista's Kitchen Life Around My Table Salad vegetarian

Salad Lyonnaise

Salad Lyonnaise from Karista's Kitchen

Warm soups and stews are typically what I like to serve during the colder months. However, this Salad Lyonnaise also makes a lovely addition to my seasonal menu.

Traditional French cuisine is earthy, fresh, flavorful and fairly simple to prepare.  Classic French food can also be quite hearty – pleasing a table of very hungry diners. This Salad Lyonnaise is both hearty enough for an entrée and light enough to pair with a soup or stew.

Salad Lyonnaise has been tempting taste buds for years and there is a good reason why – crispy bacon and a poached egg set atop fresh greens all tossed in a lovely vinaigrette.  

I’ve given my Salad Lyonnaise a bit of a contemporary twist by adding in some baby spinach. As always, the poached egg sits atop the salad, just waiting for the pierce of a fork.

This is a salad I serve year round. But I must say it feels the most special during the holiday season. The simplicity of ingredients is fitting for such an indulgent time of year. It almost feels like a light wool shawl encompassing chilled shoulders.

‘Tis a busy time of year and this year is no different. Although I’m not here often enough, I think of you every time I create something new and tasty. I’ve got quite a list of recipes to share in the new year; now to find the time to sit and write!

My sassy gals are home for the holidays and my kitchen is in full work mode. The tree has been trimmed and all the decorations set up and the house smells of oranges and cloves and fresh pine from the Christmas tree. These are the moments I relish. Moments I reflect on throughout the new year and give thanks for all the love and good health in my life. I’m so very grateful for my friends and family – and for each of you that follow this life around my table.

Delicious Wishes and Loads of Love!


Salad Lyonnaise

Serving Size: 4

Salad Lyonnaise


    For the salad:
  • 8 ounces thick sliced bacon, chopped into smaller pieces
  • 1 head frisee lettuce, washed, shaken and lightly chopped
  • 1-2 packed cups of baby spinach
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh chives
    For the poached eggs:
  • 4 eggs
  • 2-4 quarts of water, or as needed
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon salt
    For the vinaigrette:
  • ¼ cup white wine or champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 small-medium shallot, finely minced
  • ¾ cup good quality extra virgin olive oil
  • Salt and pepper to taste


  • To prepare the vinaigrette, add the vinegar, mustard, shallot and olive oil to a small bowl and whisk vigorously until smooth and emulsified. You can also add the ingredients to a jar, seal with a lid and shake until the vinaigrette is smooth and blended. Season to taste with salt and pepper.
  • In a medium skillet over medium heat, add the bacon to the warm skillet and cook the bacon until crispy. Drain the bacon fat and reserve the bacon pieces.
  • Toss the frisse with the baby spinach and divide among four plates. Top each plate of greens with the bacon pieces, chopped Italian parsley and chopped chives.
  • In a deep pan over medium heat, add 2-4 quarts of water, the distilled vinegar and salt and then bring the water to a gentle simmer. The water should be about 3 inches in depth. Break each egg into a small cup and then gently slide each egg into the simmering water. Cook until the egg whites are opaque, about 2-3 minutes. Remove the eggs from the water with a slotted spoon and transfer them to a paper towel lined plate.
  • Top each salad with a poached egg and then drizzle with the French Vinaigrette. Serve immediately.
  • Recipe Management Powered by Zip Recipes Plugin




    Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

    Spring Roll Bowl

    Spring Roll Bowl from Karista's Kitchen

    Last week, I made this Spring Roll Bowl for at least the fifth time in the past month. It’s nothing fancy but it makes the tastiest and most satisfying lunch.

    Why do I love this little bowl of goodness so much? Well, the veggies for one, but I also love the dressing. Or maybe it’s a sauce. Whatever it is I could sip it. And it makes this bowl of veggies and baby shrimp sing with flavor and make my taste buds smile.

    Spring Roll Bowl from Karista's Kitchen

    I’ve listed the “recipe” below but it’s really just a guideline for whatever Spring Roll Bowl you’d like to make. Most days I add whatever is leftover in my fridge. But for photos I thought I’d be a bit more traditional. I do love shredded carrots, bean sprouts, cucumber, avocado, edamame, fresh chopped mint, green onion and rice noodles. These are the ingredients I try to cram into my bowl most days – if I can make it all fit.

    This lovely little Spring Roll Bowl can also be filled with Oregon bay shrimp, which we have a lot of here.  Sometimes I load it with leftover roasted chicken, salmon or shredded pork. But most of the time it’s just filled with veggies.

    The dressing (or sauce) is simply peanut butter or almond butter, honey or Thai chili sauce, Hoisin, soy sauce and water. Whisked together to my desired consistency and then drizzled over my bowl. And sometimes, just for kicks, I’ll throw a little Sriracha Mayo over the top.

    However you like your Spring Roll Bowl, I know it’ll make your lunch hour a delicious one.

    Delicious Wishes and Loads of Love,


    Spring Roll Bowl

    Spring Roll Bowl


      Choose a handful of five or six ingredients to fill your bowl
    • Shredded carrots
    • Shredded cucumber
    • Edamame
    • Bean sprouts
    • Sliced green onion
    • Fresh chopped mint
    • Fresh chopped basil
    • Rice noodles
    • Avocado slices
    • Bay shrimp
    • Poached shrimp
    • Diced chicken
    • Diced or shredded pork
    • Leftover cooked salmon
      For the dressing/sauce (you can double or triple these amounts)
    • 1 tablespoon peanut butter or almond butter
    • 1-2 tablespoons Hoisin sauce
    • 1 tablespoon Thai Chili Sauce or honey
    • Dash of soy sauce (to taste)
    • Water to desired consistency


  • Layer the five or six ingredients in a bowl. I can tell you that including at least one fresh herb really makes this salad sing. Either mint or basil is best. To assemble the salad you can either layer ingredients beside each other like I did in my bowl or layer them on top of each other beginning with the rice noodles. Rice noodles or something of the sort is important in this bowl.
  • Whisk together the peanut or almond butter, Hoisin sauce, Thai chili sauce or honey, dash of soy sauce and a dash of water to begin. As you mix the sauce add more water as desired. Season to taste with the soy sauce or additional Hoisin, peanut butter or honey. This is clearly a sauce to your tastes. I make it different every time.
  • Drizzle the dressing/sauce over the spring roll bowl and enjoy!
  • Recipe Management Powered by Zip Recipes Plugin

    Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes

    Classic English Pea Salad


    Classic English Pea Salad // Karista's Kitchen

    I’ve been eating this Classic English Pea Salad all summer long and I can’t stop. 

    I make this salad every weekend and then I keep it in the fridge for a quick-lunch or an easy side salad for dinner. I’ve also been known to walk by the fridge and snag a few spoonfuls for a snack.

    This is the kind of pea salad I used to find sitting on the potluck table when I was a kid. I didn’t think much of pea salad back then. I usually skipped those bowls and moved on to the tapioca pudding or spoon bread. However, these days, I am all about this Classic English Pea Salad.

    Of course, this is my version of Classic English Pea Salad. I’ve tried several versions over the years but for me, this salad must include peas, bacon and cheese. I use shredded cheese rather than cube the cheese. I like cheese, I just don’t like cubes of cheese in this salad. It feels to heavy. Using shredded cheese keeps the textures in the salad a bit more consistent. Other ingredients may vary but the essential three are crucial to this tasty salad.

    Along with the peas, bacon and cheese I like to add two kinds of onion. Red onion and green onion. I think layering the onion flavor gives the salad a little more sass and compliments the salty bacon and sharp cheddar.

    When I’m feeling lazy (I have my moments) I toss this with our favorite organic ranch dressing. Otherwise, when I’ve got all the ingredients on hand, I make my own dressing which is super easy.

    Although fall is headed this way, this is a salad I usually make year round. You’re going to love this Classic English Pea Salad so much you just might end up making it every week too! 

    Delicious Wishes and Loads of Love,


    Classic English Pea Salad

    Serving Size: 6

    Classic English Pea Salad


      For the salad
    • 2 cups or 16 ounces of peas (I use fresh or frozen that have been steamed and cooled)
    • 1/2 cup diced or thinly sliced red onion
    • 1/2 cup thinly sliced green onion
    • 1/2 cup diced cooked bacon (or more to taste. I love bacon!)
    • 1/2 cup shredded cheddar cheese
      For the dressing
    • 1/2 cup mayonnaise
    • 1/2 cup buttermilk
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 teaspoons dried chives
    • Dash of Worcestershire sauce (or two)
    • Salt and pepper to taste
    • Squeeze of lemon


  • Whisk together the mayonnaise, buttermilk, garlic powder, onion powder, dried chives and dash of Worcestershire. Season to taste with salt and pepper. Refrigerate for 30 minutes.
  • In a large bowl, add the peas, red onion, green onion, bacon and cheddar cheese. Toss with as much dressing as you like. Season to taste with salt and pepper.
  • This salad holds well in the refrigerator for up to three days.
  • Notes

    When I'm feeling lazy (it happens) I skip making the dressing and use my favorite ranch dressing instead. Although this dressing recipe is super easy and super delicious.

    Recipe Management Powered by Zip Recipes Plugin

    Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

    Blackberry Burrata Salad and a farm tour of the Tualatin Valley

    Blackberry Burrata Salad // Karista's Kitchen

    What do three U-pick berry farms, a cafe, a diner, a farm co-op, a vineyard and an amazing new Portland restaurant have in common? They all inspired this lush and seasonal Blackberry Burrata Salad. 

    Several weeks ago I was fortunate enough to tour the lovely Tualatin Valley here in Oregon, compliments of Washington County Visitors Association. I’d heard of the Tualatin Valley but I’ve never had a chance, until now, to tour the area and get to know this warm and vibrant community.

    The Tualatin Valley is situated in the northern part of the Willamette Valley, in the Tualatin River Basin. It’s nestled just outside of Portland, Oregon, which makes it a lovely little paradise for city dwellers as well as visitors.

    Our first stop was Hoffman Farms Store, a U-pick berry farm with a gorgeous farm store filled with a plethora of berry inspired products, jams, pies and ready-picked produce.  For a little more berry adventure you can grab a wagon and a bucket and head out to the scenic berry patches for some berry picking.

    On the way to the berry patches I completely enjoyed the incredible views of the valley from this beautiful farm. Hoffman Farms also has a new wedding venue that is spectacular for the barn wedding inspired bride and groom. Every inch of the barn is warm and festive and plenty of space for catering and dancing.

    Hoffman Farms is run by first-generation farmers, Jay and Kelly Hoffman, since 1983. They began with blueberries and now grow strawberries, raspberries, marionberries, blackberries and tayberries. After touring the berry patches we went back to the farm store to do a little browsing. I left with the most heavenly tayberry jam and an enchanting mixed berry pie with a crust that could rival my southern grandmother’s crust.

    Thank you to Kelly, Megan and Jayson for your warm hospitality and for making our berry farm tour delicious.

    Hoffman Family Farms in Beaverton, Oregon // Karista's Kitchen

    After leaving Hoffman Farms Store we drove over to the South Store Cafe, which happens to be right across the street from Smith Berry Barn, the second berry farm on our tour. But first, lunch!

    I’d heard diners talking about the South Store Cafe Reuben so that’s exactly what I ordered. I was not disappointed. A perfectly prepared corned beef with just the right amount of melted cheese, sauerkraut and dressing. All on home-baked toasted rye. The coffee and hospitality were just as delicious. A fun and tasty stop while touring the Tualatin Valley.

    South Store Cafe's Signature Reuben Sandwich // Karista's Kitchen

    Just across the street from the South Store Cafe is the Smith Berry Barn Farm and Garden Market run by first generation farmers, Rich and Joelle Hildner.  While touring the farm with Rich, we found gorgeous seasonal berries, hanging flower baskets galore and the most lovely garden plants. Among the garden and berries there are a few friendly Pygmy goats for feeding and several large berry patches for U-pick berries. During the fall months, this is also a great place to do some apple and pear picking!

    In the center of all the beautiful produce and garden plants is an impressive farm market with a gourmet gift shop with farm inspired decor, custom gift baskets, homemade jams, jellies and local honey. Toward the back of this charming little farm store is an espresso bar that also happens to create amazing berry milkshakes.

    Thank you Rich for giving us a tour of your enchanting farm!

    Smith Berry Barn // Karista's Kitchen

    Last stop of the first day was Our Table Farm Co-operative. They are a regional co-op helping to create a resilient and interdependent local food culture. Food for the community! I am absolutely in love with what this co-op is doing.

    As I walked through the co-op building, the market, the kitchens, the produce gardens, the chicken yard and beyond, my heart was leaping with joy and hope. What an impressive organization helping to feed the community with locally grown produce, meat, poultry and beef. Among everything they grow and raise at the co-op, they also host farm dinners, barbecues, Friday night pizza night and happy hour. Truly a community hangout with a mission.

    Our Table Cooperative // Karista's Kitchen

    After the delicious day of berries we checked into McMenamins Grand Lodge in Forest Grove, Oregon. A unique hotel and spa with 77 European style guest rooms, several bars, a restaurant and as we were walking the hotel grounds we found the prettiest little produce garden. McMenamins is a Oregon treasure with several locations throughout Oregon.

    Bites Restaurant in Forest Grove, Oregon // Karista's Kitchen

    Bites Restaurant is located in downtown Forest Grove, Oregon just a few miles from our hotel. A quaint suburb of Portland, Forest Grove now boasts of this glorious new restaurant in town.  I’m not surprised Bites Restaurant won the 2016 Reader’s Choice Award for best fine dining, best new restaurant and best appetizers. Our meal was exquisitely delightful, beginning with Kalbi Tacos, Bites Korean BBQ Wings and the Crab Cake Bites. Every bite of food so delicious, I could have ordered a second plate of everything.

    We moved on to our entrée’s of Ahi Tuna Salad and the Seoul Noodles – heaven on plates! The ahi tuna was perfectly prepared, the salad greens and vegetables were fresh and vibrant in color and the wasabi ranch dressing was cleverly layered on the bottom of the plate, so that one could conveniently swirl the vegetables and ahi in as much or as little dressing as desired. The Seoul noodles were balanced in flavor and spice and deliciously laced with fresh cabbage, onions, celery, bell pepper and the optional addition of pork belly.  To complement our meal we had the Bites signature mojito that is prepared with quality ingredients. Truly one of the best mojito’s I’ve sipped!

    Thank you Fon and Thomas for your gracious and delicious hospitality!

    Unger Family Farms // Karista's Kitchen

    The next morning we drove out to our third and final U-pick berry farm, Unger Family Farms. What a scenic and magical farm it is. It was a typical cloudy and cool Oregon summer day but the views of the surrounding landscape from Unger Family Farms were so beautiful, the weather never got a second thought.

    Along with ready-picked produce, farm made jams, jellies and farm inspired decor, the delightful Unger Farm Store has a cafe called The Berry Cafe. The cafe serves an assortment of home-baked berry goods, sandwiches and salads for a light breakfast or lunch – with a tranquil seating area to enjoy all the delicious.

    Unger Family Farms is a third generation farm run by Matt and Kathy Unger. Along with their four adult children, Matt and Kathy run a 144 acre farm, U-pick berry patch, the farm store, along with booths at 10 farmer’s markets around the area. Needless to say they are one busy family! Thank you Kathy and Laura Unger for your time and gracious hospitality while visiting your farm.

    Ardiri Vineyards in the Tualatin Valley, Oregon // Karista's Kitchen

    After leaving Unger Family Farms it was on to wine tasting! The drive to Ardíri Winery was nothing short of spectacular. A beautiful hilltop winery with surrounding vineyards and the most spectacular view of Mt. Hood – voted one of Oregon’s top wineries with panoramic views.

    Ardíri Vineyards and Winery is located in the heart of the Chehalem Mountains in the Tualatin Valley. They specialize in Pinot Noir and Pinot Gris. On that lovely day we sipped the gorgeous Pink Tractor Rosé along with a Pinot Gris and several Pinot Noir. Breathtaking views, a lovely open-air facility for wine tasting and of course excellent Oregon wine. Yes, we left with a few bottles. 🙂

    Kitty who jumped in my car at the Cruise In Country Diner // Karista's Kitchen

    Last stop was lunch at the Cruise-In Country Diner where the warm and welcoming owner, Terry Hummel, makes his rounds to each table to chat with guests and diners. The diner kitty, Tiger, also greets guests and this particular day she decided to greet us and hop in my car. After several minutes of pets and purrs, she hesitantly jumped out of my car and followed us to the front door of the diner.

    Country Cruise-In Diner is a family run burger joint decorated with classic car memorabilia from the 1950’s – 1960’s and a menu that features organic and sustainable local produce and quality oils for frying. So of course I had a beer, burger and a few french fries. Yep nothing like going all out at lunch time. Right?
    Blackberry Burrata Salad // Karista's Kitchen

    After much reflection of my Tualatin Valley Tour, loads of photos edited, notes re-written and memories jotted down, I knew a berry inspired seasonal recipe was in order. Blackberries are currently in season and make the loveliest addition to sweet and savory recipes.

    I personally adore fruit in savory recipes so I created this Summer Blackberry Burrata Salad drizzled with a silky balsamic vinaigrette and garnished with Oregon toasted hazelnuts. Each of the ingredients mingles tastefully with each other and makes for a dreamy plate of seasonal deliciousness. Because who can resist blackberries and burrata?

    Thank you to Jackie Hagan and the Washington County Visitors Association for the opportunity to tour this lovely area of Oregon.

    Delicious Wishes and Loads of Love,


    Blackberry Burrata Salad and a farm tour of the Tualatin Valley

    Serving Size: 4-6

    Blackberry Burrata Salad and a farm tour of the Tualatin Valley


    • 1-2 pints fresh seasonal blackberries
    • 1 pint heirloom cherry tomatoes, halved or 1-2 small heirloom tomatoes, sliced
    • 6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)
    • 2 knobs of burrata cheese, sliced right before placing on the salad
    • 1/2 cup hazelnuts, chopped and toasted
    • 1/2 cup fresh basil leaves, torn
    • 3/4 cup extra virgin olive oil
    • 1/4 cup good quality balsamic vinegar
    • 2 tablespoons honey
    • 1 tablespoon Dijon mustard
    • Dash of water
    • Salt and pepper to taste
    • Pinch of gourmet finishing salt (grey salt, etc)


  • Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard and dash of water. Season to taste with salt and pepper.
  • On a large platter, scatter salad greens, layer with sliced tomatoes or cherry tomato halves, fresh torn basil, burrata cheese, blackberries and toasted hazelnuts. Eyeball the ingredients and create the salad to your tastes.
  • Drizzle with the balsamic vinaigrette and then sprinkle with finishing salt. Serve immediately.
  • Recipe Management Powered by Zip Recipes Plugin







    Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

    10 Easy 4th of July Recipe Ideas

    Grilled Watermelon and Feta Skewers with a Balsamic Drizzle // Karista's Kitchen

    When I’m cooking for a crowd I want it to be fuss-free with loads of deliciousness. You might think that’s a lot to ask, however, it couldn’t be easier. I use a few fresh ingredients and then combine them with some amazing flavors. The end result is a delicious menu that makes everyone smile, including me.

    These 10 easy 4th of July recipe ideas are meant to compliment your menu and help make an enjoyable day for the cook. I’ve totally got your back here. 😉

    First up is an easy starter or dessert, Grilled Watermelon and Feta Skewers. They’re fantastic simply grilled, but sometimes I like a drizzle of balsamic vinegar over the top.


    Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

    How could corn on the cob be more fun or even more delicious? This Elote recipe says it all. Elote is Mexican grilled corn that has been slathered in a lime laced mayonnaise and then rolled in cotija and sprinkled with the Mexican seasoning called Tajin. This will definitely be the star of the meal.


    Bacon Wrapped Peaches // Karista's Kitchen

    When I made these Bacon Wrapped Peaches for my family the first time the rave reviews were never-ending. Consequently, I keep these lovelies on my “quick and easy” appetizer list. You won’t regret it!

    Hugos Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

    Hugo’s Texas BBQ Shrimp is divine. I’m not kidding when I tell you I could easily sip the sauce. But I’ll refrain and let others do the sipping. 🙂

    Apricot, Basil and Goat Cheese Pizza from Karista's Kitchen

    Not only is this Apricot, Basil and Goat Cheese Pizza perfect for a starter, but it’s also divine for a light lunch or dinner. This can be prepared on the grill, making 4th of July easy and delicious.

    Grilled Romaine Salad with Sweet and Spicy Dressing // Karista's Kitchen

    During the summer months we grill everything. Even the salad. I adore Grilled Romaine and I especially love this salad when it’s topped with my favorite festive sweet and spicy dressing.

    Grilled Summer Peaches with Butter Rum Sauce // Karista's Kitchen

    I’m not a huge fan of dessert but I love fruit and I love ice cream. And I love caramel sauce. I’ve added a fun and festive butter rum spiked caramel sauce to these grilled peaches and I must say I could eat that entire tray.Summer Fruit Cocktail laced with wine or your favorite liquer

    Speaking of “spiking”… I love to spike my fruit. Which is why I literally call this recipe my boozy “fruit cocktail“. Just a hint of white wine and brandy or even some rum and a delicious dessert is ready for serving.

    Grilled Vegetable Skewers with Garlic Lemon & Thyme Butter // Karista's Kitchen

    Along with grilling my salad I love to skewer. I skewer just about everything during the summer. I especially like skewered veggies paired with skewered pineapple and mango and then served over coconut rice. It makes a lovely vegetarian option for you or your guests.

    Hawaiian Macaroni Salad // Karista's Kitchen

    Last but not least is the playful Hawaiian Macaroni Salad. This pairs with literally everything. I serve it with grilled ribs, chicken, steak, burgers, pork chops and veggies. Fun, delicious and so completely festive.

    10 easy 4th of July recipes to make your holiday enjoyable and delicious. 

    Wishing you all a very delicious and safe holiday!

    Loads of love,




    Chicken Karista's Kitchen Kid Friendly Life Around My Table Salad

    Olive and Rosemary Chicken Salad


    Olive and Rosemary Chicken Salad // Karista's Kitchen


    It’s not unusual for me to open a can of California Ripe Olives with the intent of using them in a recipe and then a few minutes later half the can of olives is missing.  My family and I just cannot keep our hands out of the olive can.

    Olives have always been a staple in my house. I often reach for a can of California Ripe Olives when I want a quick snack or when I want to add a little extra flavor to a recipe. Olives make my meals seem a bit more special, while adding color and texture to my recipes.

    As if being an olive fanatic isn’t enough, a few weeks ago I was asked to attend the California Ripe Olive Experience in St. Helena, California – I jumped at the opportunity. An event completely devoted to olives? I had to be there and sample all the olive goodness.

    California Ripe Olive Experience St. Helena_



    California Ripe Olive Experience in St. Helena, California



    Culinary Institute of America // Karista's Kitchen


    The California Ripe Olive Experience was held at the Greystone campus of the Culinary Institute of America (CIA) in St. Helena, California. Now, I’m a total culinary school junkie and I’d be a forever culinary student if it were possible.  So, a visit to the Greystone CIA to mingle with olive growers, and canners, cook with olives, eat olives and olive inspired recipes seemed like a little slice of olive and culinary heaven to me.

    Meeting the growers, canners and the many professionals involved with California Ripe Olives was an absolute pleasure. “The California Ripe Olive community is composed of two canneries and about 700 family farmers, who raise olives on about 27,000 acres of orchards that crisscross the warm inland valleys of California.”

    I knew California grew a large percentage of the olive crops in the United States but I had no idea that California produces 95% of all the olives grown here in the U.S.

    Many of the California Ripe Olive family farms are multi-generational groves and they’re powered by hardworking farmers and their families. Some of the olive groves are over 100 years old and today, most of the olives are still harvested by hand. In recent years, development of mechanical harvesting has emerged but many of the older groves have trees that are dense in size so harvesting remains by hand.


    California Ripe Olive Experience St. Helena 5



    Chef Paul Irving and Me // California Ripe Olive Experience



    California Ripe Olive Experience St. Helena 6



    California Ripe Olive Experience St. Helena 7


    In addition to meeting the lovely members of the Culinary Olive Committee I had the pleasure of meeting CIA Chef Paul Irving, Elise Bauer, founder of Simply Recipes and many more wonderful culinary and blogging professionals.

    One of the evening meals was developed by Elise Bauer, founder of Simply Recipes. A gorgeous Marinated Pork Tenderloin with Figs & Olives. In a word, divine. I’ve included the link to the recipe HERE. You will absolutely want to make this lovely dish.

    We also experimented a bit with olives and taste tested Chef Paul Irving’s olive creations. From smoked olives to candied olives and everything in between, we sampled the many ways an olive can be used in a recipe. Chef Paul Irving also created a gorgeous and mouth-watering lunch at the end of the event. He used smoked olives in a Pasta Puttanesca that was outstanding. The smoked olives added an additional element of flavor that complimented the spicy sauce.


    California Ripe Olive Experience St. Helena 8



    California Ripe Olive Experience // My Culinary Teammates // Karista's Kitchen


    During the event, I also had the opportunity to get into the CIA kitchen and create a mouth-watering recipe with three lovely new food-blogging friends, Leigh-Anne from Your Home Based Mom, Kelly from The Suburban Soapbox and Heather from Heather Likes Food.

    Although every recipe was completely delicious, I thought my team rocked. We created a Roasted Olive and Kumquat Relish and paired it with a pan cooked Pork Tenderloin with a pan sauce and then layered the pork and the relish over goat cheese polenta. Topped off with toasted pine nuts and served with asparagus.

    The roasted olive and kumquat relish is so delicious I’ve paired it with not only pork tenderloin but with spring halibut over a herbed couscous. I’ll post these additional olive recipes soon.


    Olive and Rosemary Chicken Salad // Karista's Kitchen

    After the event, I promptly came home and added olives to everything I cooked. One of my favorite recipes, that honestly, I didn’t think would be my favorite, is an Olive and Rosemary Chicken Salad.

    The chicken is poached in chicken broth with fresh rosemary, then diced and combined with additional fresh chopped rosemary, sliced green olives, red onion, green onions, mayonnaise, shredded cheddar cheese and a splash of lemon. My family cannot seem to get enough of this chicken salad and I find myself making a batch weekly.

    Thank you California Ripe Olives for an amazing experience and for sharing with me your love and passion for California Ripe Olives. For more recipes and all things olives check out California Ripe Olives on Facebook.

    Delicious Wishes and Loads of Love,


    *This post has been sponsored by California Olive Committee 

    Olive and Rosemary Chicken Salad

    Serving Size: 6

    Olive and Rosemary Chicken Salad


    • 1lb. chicken breasts or chicken breasts and thighs
    • 3 sprigs fresh rosemary
    • 3 cloves smashed garlic
    • 1 bay leaf
    • 4-5 peppercorns
    • 3-4 cups chicken broth
    • 1/2-2/3 cup good quality mayonnaise
    • 1-1 1/2 cups sliced California Ripe Black Olives
    • 1-2 teaspoons fresh chopped rosemary
    • 1 rib celery, diced
    • 1/2 cup diced red onion
    • 2 scallions, thinly sliced
    • 1/2 - 1 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Chopped fresh chives for garnish


  • Add chicken, rosemary sprigs, garlic and bay leaf to a pot. Fill it with chicken broth just until it covers the chicken. Heat the broth over medium heat until it just barely simmers. Let the broth simmer slowly for about 15 minutes or until the chicken breasts have reached 165F. internal temperature. Take the pot off the heat and transfer the chicken to a platter and let them cool.
  • Once the chicken is cool, dice or shred the chicken into bite sized pieces and then place it in a large bowl.
  • Season the chicken with a little salt and pepper and then toss with the mayonnaise, celery, onion, scallions, fresh rosemary and cheddar cheese. Add a squeeze of lemon and then fold in the olives. Adjust salt and pepper to your tastes.
  • Transfer to a platter lined with butter lettuce leaves and serve with toast points, crostini or as tea sandwiches. Or you can just eat it out of a bowl like my family. 🙂
  • Recipe Management Powered by Zip Recipes Plugin





    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Salad

    Avocado Egg Salad Tea Sandwiches

    Avocado Egg Salad Tea Sandwiches // Karista's Kitchen


    I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

    Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

    Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

    The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

    I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

    Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

    You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

    Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

    Delicious Wishes and Loads of Love,


    Avocado Egg Salad Tea Sandwiches

    Serving Size: Makes about 2 cups

    Avocado Egg Salad Tea Sandwiches


    • 6-8 large hard boiled eggs, peeled and lightly mashed
    • 1-2 ripe avocados, lightly mashed
    • 1/3 cup mayonnaise, or more as needed
    • 1/4 cup chopped fresh chives, or more to taste
    • 1/4 cup dill pickle relish, or more to taste
    • 1-2 teaspoons Dijon mustard
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Fresh microgreens, optional


  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

    Recipe Management Powered by Zip Recipes Plugin

    Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes vegetarian

    Radish and Mandarin Orange Salad

    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette // Karista's Kitchen

    I’m writing today from my new office which has the loveliest view of rolling hills and a menagerie of deep green trees. I think this is going to be the perfect spot for loads of creativity and mouth-watering recipes. I’m still in the midst of unpacking boxes and trying to find a place for everything so this post is short and sweet; and of course, delicious.

    This Radish and Mandarin Orange Salad is vibrant in color, not to mention quite sassy in flavor. 

    This salad is filled with spicy watercress and radishes mixed with sweet mandarin sections drizzled with a zesty lime vinaigrette creates a flavorful, beautiful and refreshing salad.  If watercress isn’t to be found, this is just as delicious over shredded cabbage. I like to garnish with fresh cilantro but you can certainly use fresh mint or basil.

    I’ve got several new recipes to post soon so stay tuned!

    Loads of Love,


    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette

    Serving Size: 4-6

    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette


    • 8 oz red radishes, thinly sliced
    • 16 oz canned mandarin orange wedges, or 2 cups fresh mandarin orange wedges
    • 1 bunch watercress, trimmed
    • ¼ cup cilantro leaves
    • 1 lime juiced, about 2-3 teaspoons
    • 2 teaspoons Dijon Mustard
    • ¼ - 1/3 cup extra virgin olive oil
    • Sea salt and black pepper to taste


  • Whisk together the lime juice, mustard and ¼ cup extra virgin olive oil, adding additional oil to taste. Season to taste with salt and pepper.
  • Next, layer the watercress on a platter, then layer the oranges and then top with the radishes and cilantro. Drizzle with lime vinaigrette and serve immediately.
  • Notes

    I originally created this recipe for Home By Design Magazine in 2016.

    Recipe Management Powered by Zip Recipes Plugin


    Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

    Asian Noodle Salad Bowl

    Asian Noodle Salad Bowl // Karista's Kitchen

    Who doesn’t love bowl food? I’ve loved bowl food since before bowl food was a thing.

    When I was a twenty-something I’d bake diced potatoes or cook some rice or noodles. Then I’d add one of them to a bowl and layer it with any complimentary ingredients I could find in my fridge or pantry. I’d top it off with something creamy or saucy and then proceed to enjoy every last bite.

    There is something so fresh, simple and comforting about beautiful bowl food.  This Asian Noodle Salad Bowl is easily assembled with seasonal ingredients that are combined with a few pantry staples. The result is a beautiful recipe with loads of flavor.

    Asian noodle salad bowls are the perfect lunch or dinner bowl, combining the comforting texture of soba noodles with an array of fresh ingredients.  Top the ingredients with the plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation.

    I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand.  Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions and sesame seeds.  This Asian noodle salad bowl is also delicious with grilled or pan seared Gulf shrimp, tofu or tempeh. This beautiful Asian noodle bowl is always a favorite at my kitchen table.

    Delicious Wishes and Loads of Love,


    Asian Noodle Salad Bowl

    Serving Size: Makes two bowls

    Asian Noodle Salad Bowl


    • 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
    • ¼ cup peanut butter
    • ¼ cup sweet chili sauce
    • 1 lime, juiced
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons hoisin sauce
    • 2 tablespoons olive oil
    • 2-4 tablespoons warm water
    • Salt (optional)
    • 1/3 cup shredded carrots
    • 1/3 cup sliced or diced red pepper
    • 1/3 cup mung beans
    • 1/3 cup sliced green onions
    • ¼ cup sliced radishes
    • ¼ cup fresh chopped basil
    • ¼ cup fresh chopped cilantro
    • 2 tablespoons sesame seeds
    • ½ avocado, sliced


  • In a food processer add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil and two tablespoons of warm water. Blend until the sauces is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.
  • To assemble the salad bowl, place about one cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.
  • Notes

    I originally created this recipe for Home By Design Magazine February/March 2017 issue.

    Recipe Management Powered by Zip Recipes Plugin



    Karista's Kitchen Life Around My Table Salad vegetarian

    Warm Kale, Delicata Squash and Quinoa Salad

    Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen


    Sometimes the simplest ingredients come together easily like this Warm Kale, Delicata Squash and Quinoa Salad.  

    I adore warm salads during the cooler months, which is why I probably make a warm salad almost every night for dinner. I like to serve warm salads with roast beef, pork and chicken as well as  fish or shellfish.  Warm salads also make a fabulous one-dish meal.

    When I make a warm salad, I use every kind of green that’s available this time of year – or any leftover leafy greens that might be growing in my fall garden. Kale, Swiss chard, collard greens, beet greens, spinach and arugula are all perfectly delicious slightly warm and dressed in a sweet or spicy vinaigrette.

    Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen

    Kale and collard greens hold up best to the slight heat and vinaigrette – and they hold really well on the dinner table.  If I’m using Swiss chard, spinach, beet greens or arugula, I heat the vinaigrette first, add the delicate greens and then take the pan off the heat, tossing the greens in the warm vinaigrette.

    I especially adore the flavor combination of this warm kale, Delicata squash and quinoa salad.  The slight peppery flavor of kale, sweetness of the Delicata, and nutty flavor of quinoa pair so deliciously together.  I use thinly sliced red onions for the aromatics and roasting the squash with maple syrup adds another beautiful layer of flavor.  I toss the salad in a sweet and spicy mustard vinaigrette and I like to finish this salad with pumpkin seeds, pomegranate seeds or dried cherries.

    For me, the weeknight meal is all about taking fresh, seasonal ingredients and pairing them with a few pantry staples.  This makes dinner delicious, healthy and achievable.  Achievable is good, right? 

    Delicious Wishes and Loads of Love!


    Warm Kale, Delicata Squash and Quinoa Salad

    Serving Size: 4

    Warm Kale, Delicata Squash and Quinoa Salad


    • 1 Delicata Squash, halved, seeded and chopped into bite size pieces
    • 2 tablespoons extra virgin olive oil
    • 1/4 cup real maple syrup
    • 1-2 cups cooked quinoa (cook according to package directions)
    • 1 bunch purple or green kale, stemmed and chopped
    • 1/2 cup thinly sliced red onion
    • 2 cloves garlic, minced
    • 1/4 cup pomegranate seeds
    • 1/4 cup pumpkin seeds
    • 1/4 cup dried cherries or cranberries (optional)
    • Salt and Pepper to taste
      For the Vinaigrette
    • 3/4 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 2-3 tablespoons stone ground mustard
    • 2 tablespoons honey
    • 1 clove garlic, minced
    • Pinch of crushed red pepper flakes
    • Dash of water
    • Salt and pepper to taste


  • Pre-heat the oven to 400F.
  • Toss the bite sized Delicata squash with the 2 tablespoons olive oil and 1/4 cup maple syrup. Season with salt and pepper. Place the squash in a single layer on a lined baking sheet and roast for about 15-20 minutes or until the squash is slightly soft and golden. Remove from the oven and let it cool.
  • Whisk together the 3/4 cup extra virgin olive oil, apple cider vinegar, mustard, honey, garlic, red pepper flakes and dash of water. Season to taste with salt and pepper.
  • To assemble the salad
  • In a skillet over medium heat, add about 1/4 cup of the vinaigrette and heat. When it's hot add the sliced red onion and sauté just until slightly soft. Then stir in the garlic and sauté for 30 seconds longer. Fold in the chopped kale and tossing it with the onion and garlic. When the kale is warm and slightly wilted, remove the skillet from the heat and season the kale with salt and pepper. Toss the kale with the squash and quinoa, adding more vinaigrette as needed.
  • Transfer the warm salad to a platter or individual bowls and garnish with pomegranate seeds, pumpkin seeds and dried cherries or cranberries. Serve.
  • Recipe Management Powered by Zip Recipes Plugin



    Karista's Kitchen Kid Friendly Life Around My Table Salad VRAI Magazine

    Autumn Harvest Salad with Maple Vinaigrette

    Autumn Harvest Salad from A View to Delicious Magazine // Karista's Kitchen

    I know I’m blasting your inbox with posts today and I’m hoping you don’t mind an extra post.  I wanted to mention that this gorgeous Autumn Harvest Salad recipe is included in our first digital food magazine, A View to Delicious!

    We published A View to Delicious to highlight the bounty of the season and the beauty of the Pacific Northwest.  This magazine is our first issue and it won’t be our last.  We’re working on a second issue that is going to be jam-packed with even more recipes, stories, photos, tips and techniques that you won’t want to miss.  I’ll announce more about it later. 😉

    Until then, A View to Delicious is on sale!  Click HERE  (and enter code “delicious 50” for 50% off ) to download your copy today and don’t miss all the delectable recipes that are so perfect for this time of year.  And so perfect for your holiday table!

    As well, we have a new kitchen shop that is filled with the most unique and fun kitchen finds and so perfect for your holiday shopping.  You’ll find the link at the top of the front page under “Shop Karista’s Kitchen Store”.  Check out the new Karista’s Kitchen Fall Baking and Spice box. I love this little box for gift giving.

    This beautifully curated box is perfect for the FOODIE and home chef!  The Karista’s Kitchen Fall Spice & Baking Box contains hand selected, high-quality spices that are perfect for all seasons but especially wonderful for Fall Baking! Included in the box are two packages each of fragrant smoked paprika and Korinje cinnamon and a delightful matcha green tea salt.  I completely adore the Matcha Green Tea Salt as a finishing salt for the Autumn Harvest Salad.

    Also in the box are four Kilner square spice jars, crafted in the U.K., three recipes from Karista’s Kitchen and a gorgeous tea towel from Claudia Pearson or Belle & Union. Purchase the box as a hostess gift, birthday gift or gift to yourself.  Be sure to use the coupon code for 25% off this box! Coupon Code is: kkbox25

    Karista's Kitchen Spice and Baking Box from the Karista's Kitchen Shop


    Loads of love and gratitude to you all for reading and supporting Karista’s Kitchen!

    Delicious Wishes,



    Chicken Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes Sweets Tips and Techniques VRAI Magazine

    Our Premiere Digital Food Issue

    A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

    I’ve partnered with VRAI Magazine and we wrote our very first digital food issue, A View to Delicious! 

    We’ve been working hard to craft a beautifully photographed food and lifestyle digital food issue featuring the freshest farm-to-table recipes, healthy lifestyle tips, articles on unique destinations that dot the landscape of this scenic region and more cooking inspiration, tips and advice from my years in the culinary profession.

    A View to Delicious is a little taste of what I create at home in my kitchen.  This digital food issue is a glimpse into where I live and why I adore my region of the world.  It’s also a little insight into how I feel about healthy and happy living and inspiration for creating life the table.  It also contains lovely verse and poetry by a few of my friends and lots of farm animals. Did I mention the farm animals?

    A View to Delicious // Karista's Kitchen

    Our premiere digital food issue, A View to Delicious, is available for pre-order now and until the 25th of September.  You can snag it HERE. The magazine will launch on Monday, September 26th!

    As I’m writing this, I’m filled with over the moon excitement.  I can’t wait to share with you the delicious new recipes and a peek into my crazy delicious world. 🙂

    I hope you’ll pre-order A View to Delicious and then tell me what you think when you read it. I always love hearing from my readers!

    Wishing you a very happy and healthy fall season.

    Loads of Love,