Balsamic Figs & Grilled Mushroom Salad

It’s fig season! Hooray! Hooray! I adore fresh figs: their mild, honey-dark fruit sweetness, softly jammy texture, and delicate acidity are perfection in a mouthful.  When I can get them fresh, I eat them daily and feel no shame in gorging myself on their short-lived beauty. Enjoying fresh figs for lunch seemed the best way…

Mint, Jicama, & Apricot Coleslaw

Hot days require cooling crunch, don’t they?  I love the crisp, clean flavor of fresh jicama, and when it’s paired with fresh mint and a bright, citrusy dressing, it’s elevated to a simple, yet purely delicious, summertime treat. I wanted to feature jicama in slaw this week and the pairing of colorful, mildly bitter purple…

Spinach & Artichoke Hearts

I absolutely crave briny artichoke hearts!  With a limited amount of time for salad prep a few weeks back, I found myself relying, as I often do when crunched for time, on Costco.  A hug bag of washed spinach leaves, a 6 pack of red/yellow/orange bell peppers, and a tub of mini heirloom tomatoes served…

Orange Bell Pepper Coleslaw

A little bit of crisper drawer cleaning was required last Saturday; I try to use up the last of the veggies before they are too far gone and I had, as most of us do, a little of this and a little of that from the preceding weeks’ meals.  Plus, a perfectly ripe avocado that…

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…

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,…