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…

Grilled Vegetable Medley

The star of this week’s lunch is a medley of grilled vegetables that are warmed briefly and then garnished with a little fresh arugula that is barely sprinkled with balsamic vinegar.  The vegetables were rubbed with olive oil and salt & pepper before spending time on the grill, where they took on the smoky, charred…

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…

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 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…

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,…

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…

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…