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…

Sushi Roll Salad

As much as I love making my own sushi rolls for lunch, sometimes the steps and myriad of components needed to put together plump rolls is too overwhelming.  Faced with mountains of commitments right now, I needed a simple way to answer the cravings I’ve been having for all the tasty goodness of sushi. Then…

Creamy Ginger Coleslaw

Cabbage Celery Green onions Quorn Chik’n Cubes (shredded) Corn Nuts Cilantro Mint Dressing: Sour cream Rice wine vinegar Dijon mustard Fresh ginger Fresh garlic Cilantro Mint Agave syrup Coriander Salt Bragg’s Liquid Amino Acids On a warm spring day, eating in the shade outside, a cool, crunchy slaw with a little ginger bite, fragrant springtime…

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…

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…

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…

Spicy Sprouts & Red Bell Pepper Rolls

Nori Califlower rice (seasoned with Mirin, soy sauce, rice wine vinegar, horseradish, cilantro, & sugar) Fresh bean curd sheets Toasted sunflower seeds Shredded carrots & daikon radish Spicy sprouts blend Red bell pepper Dipping sauce: Soy sauce Rice wine vinegar Chinkiang vinegar When the craving for toasty nori, with its rich echos of the sea,…