Lucy Bartlett

Story and Recipe


Diane Curtiss

Story and Recipe

Jill Eaton

Story and Recipe

Sally K. Field

Story and Recipe

Tresa Jones

Story and Recipe

Robin Lincoln

Story and Recipe

Judy Orr

Story and Recipe

Theo Page

Story and Recipe

Ruth Weber

Story and Recipe

July and Stan lit up the ballroom with their first dance as husband and wife. “It was an up-tempo number, so we were really flying!” says July.

"Summer on a Plate” is what July Belber calls one of her favorite salads. “This Orange-Fennel Salad feels so warm and summery to me,” she writes from Waltham, Massachusetts. “It makes a good casual meal with bread and cheese, or if you plate it individually, it can be a really easy course in a dinner party for company.

“I learned to cook as a kid,” July adds. “I remember always being interested in what I was eating and in making sure that it tasted good. Back in the ’70s, I made skillet lasagna with my mom using a packet of spaghetti sauce. That stuff was delicious and I was so pleased with myself,” she laughs.

“Now, I look for recipes in magazines and cookbooks…and when people share a meal, I ask them how they make whatever dish I am enjoying.”

These days, July knows her way around the dance floor almost as well as around the kitchen.

“My husband Stan and I love to swing dance—we met at a Lindy hop dance in 2001. We travel to different dance events…and dance until we can barely move! It’s fun to meet up with dance friends from all over the country—some are in their 90s and others are barely in their teens.

“Lots of people are dancing!”


Orange-Fennel Salad

This is a wonderful salad any time of year, but especially in winter when you need a taste of summer.

  • 1-2 large navel oranges
  • 1 bulb fennel, finely sliced
  • 1 red onion, thinly sliced
  • 2-3 TB. orange juice squeezed from the orange peels
  • 2 TB. olive oil (July uses extra virgin)
  • 1 TB. rice vinegar
  • 1/2-1 tsp. salt
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER

Remove all of the peel, pith and membranes from the oranges and separate them into segments (this is called supreming). Cut each segment in half if they are large. Place in a bowl. Add the fennel and onion and toss to combine. Squeeze the juice out of the orange peel and membrane. You should get several tablespoons. Whisk together the orange juice, olive oil, rice vinegar, salt and PENZEYS FRESHLY GROUND PEPPER. Drizzle the dressing over the salad and toss to combine or divide the salad among 4 individual plates and then drizzle with dressing. If there are any of the fine green feathery fennel tops, chop them and use as a garnish.

Prep. time: 10 minutes
Cooking time: none
Serves: 4

Nutritional Information: Serving Size 3/4 cup (175g); Calories 130; Calories from fat 70; Total fat 7g; Cholesterol 0mg; Sodium 320mg; Carbohydrate 17g; Dietary Fiber 4g.

Orange-Fennel Salad



Order the Spices for this Recipe:

Description Price Quantity
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar $5.69