Sushi Roll Salad

As much as I love making my own sushi rolls for lunch, sometimes the steps and myriad of components needed to put together plump rolls is too overwhelming.  Faced with mountains of commitments right now, I needed a simple way to answer the cravings I’ve been having for all the tasty goodness of sushi. Then…

Creamy Ginger Coleslaw

Cabbage Celery Green onions Quorn Chik’n Cubes (shredded) Corn Nuts Cilantro Mint Dressing: Sour cream Rice wine vinegar Dijon mustard Fresh ginger Fresh garlic Cilantro Mint Agave syrup Coriander Salt Bragg’s Liquid Amino Acids On a warm spring day, eating in the shade outside, a cool, crunchy slaw with a little ginger bite, fragrant springtime…

Grilled Veggies with Honey Mustard Balsamic Dressing

Nothing says “nice weather” like firing up the grill, don’t you think?  An easy to put together salad combines pre-washed, bagged baby spinach with grilled vegetables, hard boiled eggs, and crunchy roasted pistachios.  The dressing came together quickly too; simply by whisking honey Dijon mustard with balsamic vinegar for a slightly sweet, tangy kiss. Spinach…

Cauliflower Rice with Black Beans, Tangerines, & Ginger

I’m new to the world of cauliflower rice.  I’ve “riced” heads of cauliflower a couple of times, primarily to use in my nori rolls, but with life busier than I’d like these days, I’m on the lookout for ways to keep my veggie intake up but with a little less work on my part.  Thus,…

Carrot Ginger Soup & Tempeh

I could eat soup all year long.  As the weather warms up, however, I want my soup to be a little lighter in both “heft” and flavors.  This week a combination of bright orange carrots, spicy fresh ginger, and Thai yellow curry paste produced a bright, light, and tangy soup, with a bit of heat…

Warmed Grilled Vegetable Salad

Salads don’t always have to be cold; in fact, wilting the greens, heating the toppings and the dressing, takes a salad from “lunch” to “supper” in just a few minutes. Dad & I had spent time, beers in hand, at the grill last weekend when the folks came for a “Welcome to Spring” cookout. I’d…

Watermelon Radish & Cannellini Beans

It’s time for watermelon radishes again! Their cheerful magenta centers, cool crunch, and slightly sweet-hot flavor means spring is coming and I was thrilled to see them last weekend at the farmer’s market.  I love to pair them with other fresh spring-like flavors, like mint & peas.  To show them off in this week’s salad,…

Roasted Parsnips with Lemon Curry Dressing

“SuperFoods” Baby Lettuces Blend: Spinach, Chard, & Kale Oven roasted parsnips (salt, pepper, coriander, nutmeg & lemon zest) Baked, marinated tofu (Balsamic vinegar, Maple syrup, soy sauce, blueberries) Shallots (roasted with parsnips) Dried wild blueberries Dried, salted peas Sugar snap pea pods Dressing Non-Fat Greek yogurt Lemon juice Cilantro Mint Maple Syrup Fresh ginger Salt…

Artichoke Hearts & Blood Oranges

I’m not sure if there are many other combinations of flavors that can surpass briny, tangy artichoke hearts (water packed) and bright, fresh, sweet orange.  And the opportunity to use blood oranges, with their cherry/berry intensity; well, it was too good of a salad-making opportunity for me to pass up. Spinach Oven roasted carrots Marinated,…

Arugula with Roasted Fennel & Cauliflower

The clock is always ticking on produce.  Nature brings fruits & veggies to the table on its own cycle and I look forward to the arrival of each new season’s bounty with equal measure to the part of me that will miss something when it goes out of season for the year. When I saw…