The best part about going home after a long trip {apart from the reunion with loved ones of course} is coming home to your kitchen. After 11 days in New York, a home cooked meal has never sounded so good. Endless restaurant eating has left me craving something light, healthy and incredibly fresh. Luckily {new to me} food blog Lemon Fire Brigade has got amazingly simple but seriously stunning recipes to kickstart my cooking.

I don’t know which is more delicious, the actual meals or the food photography! I’m excited to take a healthy helping of both right now.

Each dish is filled with farm fresh, simple ingredients, but with a rather fabulous sounding twist. While I’m eager to try the Salted Mango Sherbet with Bruleed Banana, Lemon Caramel and Petals, I think I’m going to start with the composed Fennel, Beet and Orange salad. I would just add in a touch of goat cheese or fresh ricotta to add a little heft.

Ferry Terminal Farmer’s Market here I come.

Ahhhh, it tastes so good to be home.


Composed Beet, Fennel, and Orange Salad
Makes 2 servings

1 beet, thinly sliced
1/4 bulb fennel, thinly sliced
2 oranges, sliced 1/2 inch thick
2 tb champagne vinegar
1 tb honey
1-2 tb extra virgin olive oil
sea salt, to taste
2-3 sprigs of fennel fronds
1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)
3-4 scoops of grapefruit, pomegranate, champagne sorbet

Thinly slice beets, fennel, and oranges and arrange on plate.

Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over prepared salad.

Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and/or micro herbs. Serve.

photography and recipe by Lemon Fire Brigade 


What do you think?

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  1. I normally don’t like salad much (weird for a vegetarian) but that looks delicious!! I’m imagining a nice glass of juice would go strangely well with it.