Maroulosalata: A Fresh Twist on Greek Salad

I’ve always been a salad enthusiast—honestly, I’ve never met one I didn’t enjoy. I thought I’d tasted every variation out there until I stumbled upon Maroulosalata, a Greek lettuce salad that’s a refreshing departure from the classic Greek salad I know so well. What won me over? Its simplicity, the burst of flavor from fresh dill, and how quickly it comes together. Crisp, light, and vibrant, this salad is destined to be a summer staple in my kitchen—and I’m betting you’ll feel the same!

Maroulosalata (Greek Lettuce Salad)

 1 head romaine lettuce

3 green onions, chopped

¼ c. + 1 t. Melissa’s fresh baby dill, chopped

¼ c. feta cheese, crumbled

 For the Dressing:

2 T. olive oil

Juice of 1 lemon*

¼ - ½ t. kosher salt

 A key tip for this salad: your lettuce must be completely dry for the best texture and flavor. A salad spinner is your best friend here! Start by washing the romaine lettuce, then chop it finely using a lettuce knife (a plastic one that works great to avoid browning, you can find one here). Spin it repeatedly in the salad spinner until it’s bone-dry. Transfer the lettuce to a salad bowl, mixing bowl, or whatever you’ll use to toss it, and pop it in the fridge for 30 minutes to chill.

 Once chilled, take the lettuce out and toss in the chopped green onions, ¼ cup of fresh dill, and crumbled feta.

For the dressing, grab a small bowl and combine the remaining 1 teaspoon of dill, olive oil, fresh lemon juice, and kosher salt. Whisk it briskly until the mixture emulsifies into a bright, zesty dressing. Drizzle it over the salad, toss everything together, and serve right away.

 This recipe makes two generous side salads or one satisfying main dish.

 

The crisp romaine, tangy feta, and aromatic dill paired with that simple lemony dressing—it’s a match made in heaven. I love how fast it comes together, leaving me more time to enjoy the sunshine. Trust me, this Maroulosalata will be your go-to for warm-weather meals!

* I used the juice of a Melissa's Bergamot orange and it was FANTASTIC!!

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Quick & Delicious Blackened Salmon

 

I love cooking, but some nights I just don’t have the energy. That’s where my blackened salmon comes in—it’s the fastest dish I know, beating even a hearty sandwich for speed. I thaw my salmon the night before, skin it using the boiling water trick (so easy!), and have this restaurant-quality meal on the table in under 15 minutes. This dish is my go-to when I want something fast, flavorful, and fuss-free. Try it—you won’t be disappointed!

Blackened Salmon Recipe

Blackened Seasoning (makes loads)
3 T. paprika

2 T. garlic powder
2 T. onion powder
2 t. ground dried thyme
2 t. ground black pepper
2 t. cayenne pepper
2 t. dried basil
2 t. dried oregano
1 t. salt
¼ t. celery seed
¼ t. sugar

For the Salmon
1 4-oz. salmon fillet (or more if cooking for others) 
2 T. butter (plus extra melted butter for coating) 
1 t. oil 

Mix all the blackened seasoning ingredients in a bowl. Store extras in an airtight container—you’ll have plenty left over!

Heat 2 tablespoons of butter and 1 teaspoon of oil in an 8-inch sauté pan over high heat. Turn on your exhaust fan (trust me, it gets smoky—my smoke detector hates this dish).

Brush the top of your salmon fillet with melted butter, then coat it generously with the blackened seasoning.

When the pan is sizzling hot, place the salmon spice-side down. Let it cook undisturbed for 3-5 minutes (I do 3 for mine), until it’s beautifully blackened. 

While it cooks, brush the exposed side with more melted butter and sprinkle heavily with seasoning. Flip the fillet and cook for another 3-5 minutes, until blackened and the fish flakes easily with a fork. 

Serve immediately and enjoy restaurant-quality flavor in record time! 

Serves 1 (scale up as needed)

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Love Letter to a Garden by Debbie Millman, Reviewed

 

I adored Love Letter to a Garden by Debbie Millman (scheduled for release on April 15^th). It’s a tender, beautifully crafted tribute to the slow, messy, and deeply personal act of gardening—and it hit me right in the heart. Millman’s story of evolving from a self-proclaimed “bad gardener” to someone who nurtures a living, breathing space resonated with me in ways I didn’t expect. Her journey reminded me so much of myself growing up, fumbling through my own attempts to coax life from the earth. Like Millman, I’ve carried plants—and their stories—across thresholds of my life. When she writes about digging up her neighbor’s rhododendron after they passed away to bring it into her own yard, I felt a pang of recognition. I did the same thing when I had to sell my parents’ house. I couldn’t bear to leave everything behind, so I unearthed one of their lilies, its roots tangled with memories, and replanted it in my own soil. That act was less about gardening and more about holding onto something precious—a thread connecting past and present.Millman’s book also stirred up vivid childhood memories for me. As a little girl, I’d pluck seeds from the fruit my mother fed me—peaches, apples, whatever I could get my hands on—and plant them in Tupperware containers filled with sticky clay soil from our backyard. I’d line them up on my bedroom windowsill, much to my mother’s dismay. The mess was undeniable—smudges of dirt on the glass, a snaggled chaos of sprouting attempts—and the view from the street was far from picturesque. But to me, those containers were tiny worlds of possibility. Reading Millman’s reflections brought that scrappy, determined little gardener back to life in my mind.

  

What I love most about this book is how it captures gardening as a philosophy, not just a task. It’s about patience, persistence, and the quiet joy of watching something grow alongside you. The simple recipes from Roxane Gay, using ingredients from Millman’s garden, add a delicious warmth to the story, while the visual beauty of the book itself makes it a treasure to hold. Love Letter to a Garden is a gem—small, sparkling, and meant to be shared. It’s the kind of book that plants a seed in you, one I know will keep growing in my own heart.

Preorder here.

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 Many thanks to the publisher, author, and NetGalley for providing me with an advanced digital copy of this delightful book.

Saffron-Spiced Chicken Makhani with Lemon Yogurt

 

Few dishes rival the elegance of a slow-simmered meal that envelops your home in fragrant, exotic notes. This Saffron-Spiced Chicken Makhani with Lemon Yogurt reimagines a timeless Indian-inspired classic with a refined twist—tender chicken steeped in garam masala, turmeric, and a whisper of saffron, enriched with creamy yogurt and brightened by a touch of lemon. The slow cooker melds these flavors with Rotel tomatoes and a late addition of peas, creating a dish that’s as effortless as it is opulent. Serve it over fragrant rice with a scattering of cilantro, and you’ve crafted a masterpiece fit for both intimate dinners and grand occasions. This isn’t just dinner—it’s an experience.Saffron-Spiced Chicken Makhani with Lemon Yogurt

 2 lbs. boneless, skinless chicken breasts, cut into 1" cubes

1 t. kosher salt

½ t. freshly ground black pepper

2½ t. garam masala

Pinch of saffron threads (about 10-15 threads), crushed

1-2½" piece of Melissa's organic ginger, minced

2 garlic cloves, minced

3 Melissa’s shallots, diced

2 T. unsalted butter

1 T. tomato paste

1½ t. turmeric

1 14-oz. can Rotel tomatoes

1 10-oz. pkg. frozen peas

1½ c. plain yogurt

1 T. fresh lemon juice

¼ c. chopped Melissa’s organic cilantro

 Lightly mist the inside of a 4-quart slow cooker with cooking spray (like PAM) for easy cleanup.

 In a medium bowl, toss the chicken cubes with kosher salt, black pepper, garam masala, and crushed saffron threads until evenly coated. Transfer to the crockpot.

 In a separate bowl, combine the minced ginger, garlic, diced onion, unsalted butter, tomato paste, turmeric, and Rotel tomatoes. Stir until blended, then pour this vibrant mixture over the chicken.

 Set the crockpot to low and cook for 6 hours, allowing the saffron and spices to infuse the chicken with rich, tender flavor.

 After 6 hours, stir in the frozen peas and cook for an additional 30 minutes.

Turn off the heat, then gently fold in the plain yogurt and fresh lemon juice, lending a creamy texture and a zesty lift.

Serve this luxurious dish over your favorite rice—basmati or jasmine enhances its sophistication—and garnish with fresh cilantro leaves for a final flourish.

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Dashing Hare Tablescape

 

This design is more intentional than my usual creations, embracing simplicity with a restrained palette of orange and green. Yet, its understated elegance speaks volumes. The foundation features a burlap tablecloth, paired with a sage-green gauzy runner, both carried over from last week’s tablescape.

 Initially, I hadn’t planned an Easter table setting, but a charming running hare weather vane caught my eye and sparked inspiration. I decided to make it the centerpiece—an element I often find the most challenging—and build an elegant tablescape around it.

The plate stack is a curated blend of heritage and style: Italian porcelain chargers with deep green rims, a cherished inheritance from my mother, layered with black and white polka-dotted porcelain plates, matching soup bowls (perfect for my avocado cucumber soup), mugs, and vibrant tangerine Fiestaware plates. Each piece harmonizes within the cohesive color scheme.

One of the highlights of this tablescape are the whimsical carrot-shaped salad bowls, which never fail to spark conversation. They’re versatile—ideal for a carrot salad, a warm carrot soup, or even a creamy carrot dip, as I’ve served in the past. Their playful charm elevates the setting.

Bold orange flatware delivers a striking accent, while checked green napkins from Pottery Barn soften the look with subtle sophistication.

The greenery encircling the soup bowls is from a local shop; this is complemented by whimsical faux carrots. The green glassware, sourced from Villeroy and Boch, adds a final touch of refinement.

  This tablescape strikes a balance of simplicity and appeal, suitable for all tastes and versatile enough for Easter, spring gatherings, or summer occasions. It’s a testament to how minimal elements can create a memorable dining experience.

Many thanks to Rita of Panoply for organizing this Easter Tablescape Blog Hop.

Click on the links below for more Spring/Easter table inspiration from my blogging friends:

 Panoply - Spring / Easter Tablescape - Breaking Dormancy

Home is Where the Boat Is - Hop This Way: Farm Fresh Carrot Patch

Celebrating Everyday Life - DIY Easy Bird's Nest Easter Table

Hyacinths for the Soul - No Foolin', Things are Hoppin' Here ~ Spring Tablescape Hop

Me and My Captain - It's Spring with Fluffy Chicks, Pastel Bunnies...and Lambs

My Thrift Store Addiction - For the Love of Tea Cups: A Whimsical Spring Tablescape

Corner of Plaid and Paisley - Spring With a Dash of Easter Table

Life and Linda - Hello Spring Tea Party

Mantel and Table - A Colorful Tablescape with a Beautiful English Country Look

Dinner at Eight - Spring is a Feast for the Senses

Red Cottage Chronicles - Garden Inspired Green Tablescape Styled 3 Ways

Belle Bleu Interiors - The Blessings of Easter

The Cat's Whiskerz - Easter Bunnies Singing the Blues

Thrifting Wonderland - Celebrate Spring with a Joyful Tablescape

The Little Yellow Corner Store - The Tranquility of Easter and Spring

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This post is linked to: Tablescape Thursday