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…

Carrot Slaw

Coleslaw doesn’t have to be  a cabbage-centered, overly goopy salad.  Shredded carrots in a tangy, spicy, vinaigrette make for a tasty, unexpected change.  It’s kind of funny, too, because as I was enjoying this salad, I thought to myself: “this is what carrot cake would/could taste like if it ever decided to become a salad.” …

Minty Slaw with Black Grapes

I could eat a variation on coleslaw any time of the year, but hot summer days seem to demand a refreshing, crunchy slaw, don’t you think? On a recent trip to Lee Lee, I found myself standing over the refrigeration unit that is always jam packed with an amazing variety of mint and its cousins. …

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…

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…

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…