About Savorra  Jamie DeCaria, Founder of Savorra, is on a quest to eat more real food Join me on my quest to eat more "real food"! I passionately believe in the health benefits of eating food made from fresh, "real" ingredients and I want to share this with others. I am not a gourmet chef, but I have learned a lot about cooking along the way. And the big secret is ... it's not that hard!
On this site you will find SIMPLE recipes for turning fresh ingredients into tasty meals, in less time than you might think.
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Time to take a break from your everyday tomato and lettuce salad–especially now that fresh local tomatoes are going out of season . This one is unique and just as simple. It’s also a great option to use the radishes that I often receive through our CSA and don’t know how to use. I am still on the hunt for more tasty radish dishes. If you have ideas, please send them my way!
This pretty salad brightens up the table with bright white and pink radishes and juicy oranges popping [Continue reading ...]
Spring has arrived! At least sporadically here in Chicago. But despite the occasional 40 degree day, the farmers’ market is open and local asparagus is plentiful. I looooove grilled asparagus, but you can only have that so many times each year, right? So here’s another delicious option for asparagus: a simple Italian salad with hard boiled eggs, spring scallions, capers, and a vinaigrette dressing. This would taste great with your first grilled steak or burger of the spring.
Total time: 15 minutes (really!)
Serves: 4 as a side
1 pound asparagus
3 hard-boiled eggs, [Continue reading ...]
This is a perfect salad for this time of winter, when traditional salad ingredients aren’t at their peak. Flavorful oranges and balsamic vinegar bring out the unique sweetness of fennel to make a lively salad that will have you imagining it’s springtime, even if the temperatures are registering below zero.
If you have not tried fennel before, this traditional Italian salad is the perfect introduction. Do not be put off by its scent of anise/black licorice–I am not a fan of either myself. When it’s in this salad, [Continue reading ...]
My friend Ryan made this salad years ago and I fell in love with the perfect blend of ingredients: healthy spinach, creamy Gorgonzola, and a tangy, just sweet enough, strawberry dressing, topped with a crunch of croutons. I have been making it regularly ever since; staying true to the recipe exactly, a rarity for me.
When I suggested that Annalisa and I film this recipe as a unique salad idea, my dietician friend was willing to let the croutons slide, but said the mayo dressing must go! Annalisa wondered if we [Continue reading ...]
I am a recent convert to making all of my own salad dressing; once the people of Barcelona showed me how low maintenance it could be. Several years ago, I had read a Martha Stewart article (pre-jail Martha) about making vinaigrettes and tried my hand at making a few. They were tasty and really not that difficult, but still required some pre-planning so I didn’t always do it. Then in 2008, Ed and I spent a week in Barcelona and discovered the simplicity of just pouring the oil and vinegar [Continue reading ...]
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