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…

Golden Beets with Creamy Horseradish Dressing

Sweet, mildly earthy, and warm – golden beets are a true favorite.  Their bright orange hue provides a fantastic range of minerals & vitamins but also a brightness on the plate of sunshine captured, stored underground, and available in an unassuming, delicious root.  Roasting brings out the sweet flavor of just about any vegetables, yellow…

Celebrating Purple

Purple abounds on my table this week.  I hadn’t planned it as such, but my lunchtime salad is dark, deep, and gloriously purple, thanks to purple/red cabbage & tart dried cranberries and my evening plate also glows violet featuring purple kale & red onions, mixed with black rice and roasted sweet potatoes.  There must be…

Grilled Vegetable Medley

The star of this week’s lunch is a medley of grilled vegetables that are warmed briefly and then garnished with a little fresh arugula that is barely sprinkled with balsamic vinegar.  The vegetables were rubbed with olive oil and salt & pepper before spending time on the grill, where they took on the smoky, charred…

Roasted Parsnip & Persimmon Salad

Kale Oven roasted parsnips  – warmed Fuyu persimmon Marinated, baked tofu (soy sauce, balsamic vinegar, maple syrup, red chile flake, cumin, coriander, garlic clove) – warmed Red onion Goat cheese Dressing: Rice wine vinegar Olive oil Soy sauce Lemon juice & zest Fresh ginger Maple syrup Smashed garlic clove Freshly grated nutmeg Cumin & coriander…

White Bean Chili

December’s here and  nothing calls out to me more than a warm bowl I can wrap my hands around while I eat lunch (especially in light of the fact that the breakroom at work is always a touch on the chilly side, in my opinion).   A slightly creamy, tangy chili, with the subtle back-heat from…

Warm Grilled Vegetable Salad

Purple kale Warmed, grilled eggplant, bell peppers, & onions Water-packed artichoke hearts Quorn Chik’n cubes Roasted, salted sunflower seeds Dressing: Red miso paste Dijon mustard Rice wine vinegar Olive oil Queen Creek Olive Mill Meyer Lemon olive oil Lemon juice & zest Smoked paprika Coriander Honey Cayenne Za’atar Whole, smashed garlic clove Salt & pepper…

Fresh Fennel & Roasted Golden Beets with Orange

This salad has everything I love: texture contrast (crunchy, chewy, & smooth); bright colors (gold, purple, white, & green); a little sweetness and some saltiness; and a heft that makes me feel full.  3/4 of a fennel bulb was waiting for me to use it and I had originally thought I would buy another, roast…

Warm Roasted Parsley Root & Tempeh

Baby Kale & Wild Arugula salad mixes (Trader Joe’s) Roasted parsley root (olive oil, salt & pepper) – warmed briefly before mixing into greens Marinated, baked tempeh (Bragg’s Liquid Aminos, Chinkiang vinegar, fresh rosemary, red chile flake, shallots, black pepper) – warmed briefly before mixing into greens Roasted pearl onions Feta Dressing: Trader Joe’s Truffle…