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…

Watermelon Radish & Pickled Cherries

Sweet Kale Salad Mix (green cabbage, broccoli, kale, Brussel sprouts, & radicchio) Watermelon radish Shallot Rhubarb Marinated, baked firm tofu (pomegranate molasses, Bragg’s Liquid Aminos, Dijon, red wine vinegar, za’atar) Crunchy dried peas Pickled cherries (red wine vinegar, distilled vinegar, sugar, salt, shallot, ground toasted spices – cinnamon, black pepper, fennel, mustard seed, star anise,…

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. …

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,…

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,…

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…