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…

Fennel & Golden Beets with Tart Cherry Dressing

Kale Fennel Roasted golden beets (olive oil, whole cracked fennel seed, coriander seed, black peppercorns, salt & thyme) Red onion Marinated, baked tempeh ( Bragg’s liquid aminos, balsamic vinegar, pomegranate molasses, Grainy Dijon mustard) Dried Bing cherries soaked in mandarin juice Mandarin zest Parsley Goat cheese Dressing: Mandarin juice Red wine vinegar Balsamic vinegar Olive…

Sweet Potato & Avocado Rolls

Nori Califlower rice (Rice wine vinegar, Mirin, horseradish, cilantro, salt, sugar) Steamed sweet potato Avocado Orange bell pepper Soft bean curd sheet Pickled daikon (Rice wine vinegar, salt, sugar) Seed blend (Furikaki, sunflower & chia seeds, black & white sesame seeds, toasted millet)  

Artichoke Hearts & Preserved Lemon Dressing

Kale Artichoke hearts (water packed) Oven roasted orange bell pepper Oven roasted parsley root Pan fried bean curd knots (smoked paprika, shallot, salt, coriander, Zaatar, red wine vinegar) Shallot Sorghum Dressing: White wine vinegar Olive oil Lemon juice Dijon mustard Preserved lemon Garlic clove Honey Smoked paprika Zaatar Red chile flake Salt Bragg’s Liquid Aminos