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…

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…

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…

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…

Delicata Squash with Apple Cider Rosemary Dressing

Kale (Green curly & purple) Roasted delicata squash (warmed) Oven baked, marinated tempeh (warmed) (Bragg’s Liquid Aminos, Balsamic vinegar, Trader Joe’s Apple Cider Jam, Fresh rosemary) Dry toasted hazelnuts Red onion Goji berries (dried lychee fruits/wolfberry) Dressing: Apple cider vinegar Balsamic vinegar Olive oil Trader Joe’s Apple Cider Jam Bragg’s Liquid Aminos Fresh rosemary Shallot…

Autumn Salad

Spinach Roasted sugar pumpkin Marinated, baked tofu (apple cider jam, Dijon mustard, Thai red curry paste, Bragg’s liquid amino acids, red wine vinegar) Red onion Pink apple Cilantro Tangerine zest Dressing: Dried Chile Colorado  (dry skillet toasted & rehydrated) Thai red curry paste Red wine vinegar Apple cider vinegar Tangerine juice Fresh ginger Apple cider…