# Healthy recipe
Cobb Salad Recipe
With its mosaic of components, the classic Cobb Salad is one of the great salads of America. Read on to discover how its wonderful ingredients combine to make a balanced dish with surprises in every bite. Then follow our easy Cobb Salad recipe to create the California classic at home.
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Farro with red cabbage, celery and meat
Ready in less than an hour, a perfect weeknight recipe! A package of farro cooked in boiling water seasoned with chicken powder for half an hour, pork chop cut into cubes, half a head of red cabbage and sliced celery.
Salmon, tomatoes and lemon
A simple and quick to prepare dish, nutritious and a perfect back-to-school weekday dinner. Just a slab of salmon cut into three pieces, topped with sliced lemon and cherry tomatoes from the backyard edible garden and then seasoned with salt and freshly cracked peppercorns
Charcoal-grilled wild Spanish octopus
My favorite appetizer at this restaurant is the charcoal-grilled wild Spanish octopus with fingerling potatoes, kalamata olives, roasted tomatoes, grilled lemon and olive oil. Also on the table is blue fin toro tuna tartare with green tea nori, sushi rice and quail egg.
Quick and Easy Marinara Sauce Recipe | Garden To Plate | ASMR
This delicious marinara sauce recipe is quick and easy to make! And you can use most ingredients grown straight from your own garden! Ingredients: 4-5 medium tomatoes, 2 garlic cloves, Olive oil, Parsley, Onion powder, Basil, Sage, Thyme, Oregano, Rosemary, Roast tomatoes for 25 minutes and peel off skin, blend all ingredients together and store in an airtight container
Burrata with tomatoes and basil
A "no cook" dinner which is perfect this mid summer when the barometer is through the roof. This is burrata with different varieties of tomatoes from the backyard edible garden - Noire de Crimee, Lemon Blush and Yellow Pear. Then garnished with basil, also from the garden.
Beef wrapped in lettuce
This is simple, easy and quick to prepare, a perfect lunch on a busy workday. I used skirt steak which I grilled indoor on a stove-top cast-iron griddle and then cut into bite-size pieces. Once cooked I wrapped the beef plus avocado on a freshly-picked lettuce from the backyard garden.
Colorful homegrown tomato salad
Ah harvest, one of the joys summer brings, a bountiful harvest! Today's gardening picking at the backyard edible garden are TOMATOES, different varieties of tomatoes which I turned into a colorful salad, drizzled with extra virgin olive oil and sprinkled with salt and peppercorns.
5 minute stir-fried garlicky bok choy
A quick, easy and budget friendly recipe that is ready in 5 minutes. The soil is getting warmer as the season shifts from Winter to Spring and some of the leafy greens growing beautifully in our backyard edible garden are starting to bolt or send flower stalks. So I harvested two bok choy and stir fried them with chopped garlic and a sprinkle of Himalayan pink salt. Crunchy and delicious!
Bavarian sausage salad with lettuce from the backyard garden
A few steps away from our kitchen is our raised boxes where I picked different varieties of lettuce which I used on our wurstsalat or Bavarian sausage salad for dinner with tomatoes, cucumber and eggs. A pinch of French coarse salt and a drizzle of vinegar from the German deli. And there goes our colorful salad. I also steamed Frankfurter and Nürnberger bratwurst and baked some garlic bread.
Steamed Purple Bok Choy and Black Cod
Crunchy and nutritious, PURPLE BOK CHOY are very easy to grow. They thrive well in our growing zone, here in Los Angeles, from early Autumn until late Spring. They will bolt or send flower stalks once the soil gets warm. Purple-colored vegetables are rich in anti-oxidant. On this video, I steamed a bunch of purple bok choy from our backyard garden. The dipping sauce is an equal proportion of soy sauce and rice wine vinegar.
A heathy and flavorful soup with garden vegetables
A slab of salmon turned into soup with some freshly picked vegetables from the backyard garden - kale, tomatoes, lemon verbena and peppers. To make it flavorful I added two packets of bonito-flavored seasoning from the Japanese market and then squeezed the juice of a few calamansi or calamondin. Healthy and easy to prepare - a perfect lunch on a busy workday.