Two Favorite Salads: Fennel, Cucumber And Mint & Roasted Trout, Watermelon Radish and Dandelion Greens

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Monday, November 25, 2013


fennel cuke salad
The month has been busy at work with a few really cool cookbooks I got to photograph, meetings for other books that will be shot that I can't wait to shoot and work on. Long days at work left me little time at home, most of which was devoted to plan and execute the workshop I taught on Saint Simons Island with my friend John. Oh man...this workshop will stay in my memory as one of my favorites. Teaching with a friend is a wonderful experience, but teaching with someone you consider family is even better. We plan to do this again next year so stay tuned!
 
fennel cuke salad
This past weekend I got to workshop with Tami, my other sibling in a parallel universe at the Mixed conference in the mountains of Virginia. We had a special three hour workshop in addition of our session and we decided to throw the attendees a real challenge by styling brown food, a very brown chickpea stew... Ugly food turned sexy and appealing under their cameras. We were thrilled to see how they embraced the challenge!
 
Trout Salad
It feels good to take a few days off from work and do these. They are revitalizing to me. They are of course taxing on the brain and body but I love being able to share the experiences and resources garnered along the years. And meeting really talented folks who only need a little push to start unleashing their creativity and owning their talent. Watch out world, there are some pretty gifted photographers coming your way!
 
Trouts
Traveling always takes a toll on the body and the diet. While I try to make good choices, I do lose my willpower once in a while and can't always find the things that truly feed me happy such as lots and lots of veggies and fish. In between two trips and loads of late evening shooting, I make a point at eating both. Lots of salads with grilled fish, lots of soups with poached fish and variations galore.
 
Radish Salad
These two salads are current favorites. A fennel and cucumber salad adorned with scallions and mint with a light splash of oil and vinegar. The other one is a watermelon and dandelion greens salad right from the farmers market bounty that I find right now, topped with roasted trout and a simple vinaigrette. Easy to make, simple and refreshing. A perfect little detox on a plate in between a few road trips or a couple of holiday meals.
 
Trout Salad
Have a wonderful week and a cozy Thanksgiving!

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