Three Colorful and Fragrant Dishes

Photos by Sara Ghedina (A.K.A. One Girl In The Kitchen)

Article from #39 Summer 2017 

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Mixed Berry Salad with Feta and Walnut and Raspberry Dressing
A gorgeous, refreshing salad that’s super easy to make but will still dazzle your guests with its vibrant colors. Skip the cheese for a vegan version.
serves 4 to 6

½  head radicchio (small)
1 cup sprouts
2 cups mixed greens
1 cup arugula
½ cup cherry tomatoes
1 cup strawberries
¾ cup blackberries
½ cup raspberries
½ cup blueberries
½ cup chopped walnuts
½ cup crumbled feta cheese

For the dressing

½ cup fresh raspberries
¼ cup + 1 tbsp walnut oil
2 tbsp balsamic vinegar
2 tbsp honey
juice of 1 lemon
½ tsp pink peppercorn
¼ tsp cinnamon
¼ tsp cayenne pepper
salt and black pepper to taste


Wash and rinse greens and fruit. Slice 
radicchio in small strips, cut tomatoes in half, and quarter strawberries.

For the dressing, add all ingredients in a blender or food processor and puree until smooth. Adjust seasoning if needed.

Place greens in a large bowl and toss them with about half the dressing. Top with fruit, walnuts, and feta cheese and add more dressing if needed.

Serve immediately.

Blueberry Basil Pasta Salad
The unusual combination of blueberries, mozzarella, and tomatoes works surprisingly well and makes a light summertime dish perfect for a picnic.
serves 4

¾ pound pasta (such as penne, rigatoni,
or orecchiette)
1 cup blueberries
1½ cup cherry tomatoes, halved
1 cup mozzarella bocconcini, halved
8-10 basil leaves For the dressing
2 tbsp balsamic vinegar
2 tbsp maple syrup
1-2 cloves garlic
5-6 tbsp extra-virgin olive oil
salt and pepper

Cook pasta in boiling water according to package directions. Drain, rinse in cold water, and place in a large bowl.

For the dressing, mix together vinegar, maple syrup, minced garlic, olive oil, salt, and pepper and whisk until smooth.
Pour some of the dressing onto the cold pasta and mix lightly. Add blueberries, tomatoes, mozzarella cheese, and chopped basil leaves to the bowl, pour the remaining dressing over the salad, adjust seasoning if needed, and toss together.


Summer Berry Crumble
This crumble makes a delightful breakfast or dessert. For variation, use cherries, apricots, peaches, or nectarines, but stick to bright berries for that fae summer feeling.
serves 8

1½ pound mixed berries
1 lemon
¼ cup honey
1 tbsp arrowroot
1 cup all purpose flour
7 tbsp butter, cold
½ cup sugar
pinch of salt
¼ cup slivered almonds

Preheat oven to 400°F. Lightly butter a 9-inch pie dish and set aside.

Clean berries and slice strawberries, if using. Place them in a large bowl and toss with juice of the lemon, honey, and arrowroot. Transfer to the buttered baking dish and set aside.

For the crumble topping, mix flour with salt and sugar; using a pastry blender or 2 knives, cut butter into the dry ingredients and work until well combined. The mixture should be crumbly—if it doesn’t hold together, add a few drops of cold water. Refrigerate for about 20 minutes before using.

Spread topping over fruit, pressing down slightly. Sprinkle with slivered almond and bake until the top is golden brown and the fruit is bubbly, about 35-40 minutes. Let cool 10 minutes and serve warm.


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When she’s not at farmers markets, or stirring yet another jam, or photographing an artichoke, Sara Ghedina, a.k.a. One Girl in the Kitchen, might be running in Golden Gate Park or in warrior pose. Find out more at


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