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…

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…

Warm Roasted Parsley Root & Tempeh

Baby Kale & Wild Arugula salad mixes (Trader Joe’s) Roasted parsley root (olive oil, salt & pepper) – warmed briefly before mixing into greens Marinated, baked tempeh (Bragg’s Liquid Aminos, Chinkiang vinegar, fresh rosemary, red chile flake, shallots, black pepper) – warmed briefly before mixing into greens Roasted pearl onions Feta Dressing: Trader Joe’s Truffle…

Thai Yellow Curry & Carrot Soup

Carrots Yam Coconut milk Shallot Fresh ginger Thai yellow curry paste Trader Joe’s grapefruit marmalade Rice wine vinegar Salt Water Serve with a sprinkle of sumac Marinated baked tempeh Tempeh Thai yellow curry paste Rice wine vinegar Bragg’s liquid aminos Trader Joe’s grapefruit marmalade Chinkiang vinegar Microfleece blankets, with their light, soft texture, invite you…