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…

Green Papaya Salad with Avocado

I’ve made lots of variations of  green papaya salad over the years (I’ve shared 10 on this site to date). Before it becomes the bright orange tropical fruit, an unripe papaya reveals itself as a crisp, light, mildly-cucumberesque vegetable that is most often seen at Thai restaurants as som tam salad.  On a recent night…

Mint Chutney Coleslaw

Green cabbage Granny smith apple Sugar snap peas Quorn chicken cubes Salted peanuts Cilantro Dressing: Mint chutney (Mint, cilantro, serrano chile, coconut, salt, lime juice) Tangerine juice & zest Rice wine vinegar Agave Salt Cayenne

Papaya & Cabbage Slaw with Creamy Thai Green Curry

Green papaya Green cabbage Purple cabbage Marinated, pan fried gluten rolls (Thai green curry paste, Bragg’s liquid aminos, rice wine vinegar, mustard seeds, ginger, apple cider vinegar) Snap peas Green onion Dried apricots Toasted, salted pecans Cilantro Rau Tia To / Purple perilla (Vietnamese mint) Dressing: Sour cream Rice wine vinegar Soy sauce Thai green…

Minted Dijon Coleslaw

Red cabbage Green beans Cucumber Orange bell pepper Hardboiled egg whites Avocado Mint Crunchy peas Dressing: Rice wine vinegar Sunflower oil Shallot Dijon Honey Mint Salt Meyer lemon oil

Spinach with Thai Yellow Curry Dressing

Spinach Carrots Cucumbers Garbanzo beans Red onion Crunchy peas Ginger Dressing: Thai yellow curry paste Dijon mustard Rice wine vinegar Olive oil Agave syrup Bragg’s Fish sauce Salt

Thai Papaya Salad with Tangy Peanut Dressing

Green Papaya Carrots Red cabbage Green beans Grape tomatoes Extra firm tofu Cilantro Serrano chile Peanuts Dressing: Rice wine vinegar Lemon & lime juice Garlic clove Sugar Peanut butter powder Amchur Fish sauce Salt Cayenne

Pesto Zucchini & Watermelon Radish

Arugula Zucchini Watermelon radish Sugar snap peas Cannellini beans Shallot Dressing: Pesto (basil, parsley, Parmesan cheese, almonds, garlic, olive oil, salt & pepper, red chile flake) White wine vinegar Olive oil Lemon juice Garlic clove Dijon mustard Agave syrup Salt

Fennel, Green Beans, & Red Onions

Kale Fennel Green beans Red onion Baked, marinated gluten rolls (white miso, white wine vinegar, garlic, Bragg’s Liquid Aminos, red chile flake) Green olives Toasted walnuts Shaved Parmesan Lemon zest Dressing: White wine vinegar Lemon Juice Olive oil Toasted walnut oil Basil Parsley Garlic Honey Za’atar Salt