Category: Spring

Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Pomegranate-Glazed Baby Beets

2 1/2 pounds baby beets with greens (1 1/2 pounds trimmed), root ends intact and all but 1 inch of stems removed 2 tablespoons unsalted butter 1 cup pomegranate juice 1 tablespoon sugar, or to taste Salt Preheat the oven to 350 degrees. Have a rimmed baking sheet and a pair of food-safe gloves at… Continue reading Pomegranate-Glazed Baby Beets

Boxty (Irish Potato Pancakes)

For the Pickled Red Onions 1/2 small red onion 1/4 cup apple cider vinegar 2 tablespoons granulated sugar 1 tablespoon kosher salt For the Boxty Fine sea salt and black pepper 2 pounds all-purpose potatoes, preferably Rooster or Yukon gold 1 cup buttermilk 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 4 to… Continue reading Boxty (Irish Potato Pancakes)

Smashed Red Potatoes With Cabbage

2 pounds red potatoes, scrubbed Salt 1 pound cabbage (½ medium cabbage), quartered, cored and cut in thin shreds across the grain 2 tablespoons unsalted butter or extra virgin olive oil 2 heaped tablespoons chopped scallions (about 3 scallions) 2/3 cup low-fat milk (more as needed) Freshly ground pepper 2 tablespoons minced chives (optional) Cover… Continue reading Smashed Red Potatoes With Cabbage

Beet Salad With Coriander-Yogurt Dressing

1 (15 1/2 ounce) can chickpeas, drained and rinsed Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3 tablespoons olive oil 1 orange 1/4 cup full-fat Greek yogurt 3 tablespoons rice vinegar 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into 1/2-inch-thick rounds 3 cups baby… Continue reading Beet Salad With Coriander-Yogurt Dressing

Beet Bliss Bowl

1 cup quinoa, rinsed 1 cup beets, peeled and diced small (1/2 inch dice) or grated raw, see notes 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas) 1 1/2 cups water (or veggie stock) 1 teaspoon olive oil 3/4 teaspoon salt, more to taste 1/2 teaspoon pepper 1/2 teaspoon granulated garlic… Continue reading Beet Bliss Bowl

Coconut Rice Bowl with Spring (or Summer) Vegetables

Coconut Rice 2 cups rice, (jasmine is nice but other white rice is fine.) 1 can coconut milk, about 400ml or 13.5 oz 1 3/4 cups water 2 teaspoons yellow curry powder 1 teaspoon sea salt (less if using table salt) 1 teaspoons ginger, minced or grated Sauce: 2 tablespoons sriracha (or sambal olek) Adjust… Continue reading Coconut Rice Bowl with Spring (or Summer) Vegetables

Strawberry Salad with Basil, Arugula and Black Rice

4 cups cooked black rice (or sub wild rice, quinoa, farro) 1 pound strawberries, stemmed and quartered 4 scallions- sliced 1/4 cup basil ribbons 1/2 cup chopped Italian parsley 3 ounces arugula ( two big handfuls) optional: 1/4- ½ cup crumbled goat cheese, 1/4 cup toasted nuts (slivered almonds, pecans, or maple pecans) Dressing: 1/4… Continue reading Strawberry Salad with Basil, Arugula and Black Rice

Kale Salad with Fresh Cherries, Black Rice, Halloumi, and Mint

1 cup Forbidden black rice, dry 2 – 3 Cups pitted fresh cherries 2 Cups Kale packed 1/4 Cup red onion -small dice 1 C diced halloumi cheese (optional) or sub-mini mozzerella balls 1/2 Cup chopped fresh italian parsley 1/2 cup chopped fresh Mint 2 T red wine vinegar 3 T olive oil 1/2 tsp… Continue reading Kale Salad with Fresh Cherries, Black Rice, Halloumi, and Mint

Winter Happiness Kale Quinoa Salad with Apples and Chickpeas

3 cups cooked Quinoa ( 1 1/4 cup dry) 1 tablespoon fennel seeds 1 tablespoon coriander seeds 1 bunch Lacinato Kale, de-stemmed, cut into one inch pieces 2 teaspoons olive oil pinch of salt 1 bunch flat leaf Italian parsley, rinse and finely chop 1 large apple, chopped into small bite sized pieces. 2 scallions,… Continue reading Winter Happiness Kale Quinoa Salad with Apples and Chickpeas

Raw Beet Salad with Avocado and Basil-Cashew Dressing

Creamy Cashew Basil Dressing: 1/3 cup raw cashews, soaked in water until soft (see notes) 1/4 cup olive oil 1/4 cup water 2 garlic cloves 1/2 cup packed basil leaves (or substitute Italian parsley or mix of both) 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper Raw Beet Salad: 3–4 ounces greens- spinach,… Continue reading Raw Beet Salad with Avocado and Basil-Cashew Dressing

Penne With Brussels Sprouts, Chile, and Pancetta

Sea salt 8 ounces penne 2 tablespoons extra virgin olive oil, more for drizzling 3 ounces pancetta, diced 1 large rosemary sprig 6 garlic cloves, smashed and peeled 1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes) Freshly ground black pepper 8 ounces brussels sprouts, thinly sliced 2… Continue reading Penne With Brussels Sprouts, Chile, and Pancetta

Beet Salad With Goat Cheese Toasts

4 medium golden beets (the size of a tennis ball), trimmed and scrubbed Salt and pepper 1 small shallot, minced 1 small garlic clove, grated 3 tablespoons sherry vinegar, plus more as needed 1/2 cup extra-virgin olive oil 1/2 teaspoon chopped thyme 1/2 teaspoon chopped rosemary 1/2 teaspoon finely sliced chives 1/2 teaspoon lemon zest… Continue reading Beet Salad With Goat Cheese Toasts

Caramelized Beets With Orange-Saffron Yogurt

2 ½ pounds small beets, ideally of varying colors, skin-on, scrubbed and trimmed 1 head of garlic 1 cup plus 1 tablespoon extra-virgin olive oil (1 cup us for roasting, and readers agreed it was way too much. Just roast some beets normally) 7 tablespoons unsalted butter, melted Kosher salt to taste 1 ¼ cups… Continue reading Caramelized Beets With Orange-Saffron Yogurt

Pan-Roasted Cauliflower With Kale Pesto and Feta

For the Pesto: 1/2 teaspoon kosher salt, plus more as needed 1/3 cup/45 grams raw almonds 4 cups Tuscan kale leaves, stems removed (from about 1 medium bunch) 1 packed cup parsley leaves or baby spinach 1/3 cup grated pecorino Sardo or Manchego cheese (1½ ounces) 3/4 cup extra-virgin olive oil Fresh lemon juice, to… Continue reading Pan-Roasted Cauliflower With Kale Pesto and Feta

Grilled Cauliflower Steaks

2 small heads cauliflower, stems trimmed (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates Kosher salt 1/2 cup finely chopped dill fronds and stems 3 tablespoons lime juice (from 2 limes) 1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped 3 tablespoons… Continue reading Grilled Cauliflower Steaks

Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

1 head cauliflower, cut into bite-size florets 6 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 3/4 teaspoon pepper 1 tablespoon sherry vinegar 2 bunches watercress, large stems removed 1/4 pound Gruyère, diced or grated (about 1 cup) 2/3 cup toasted walnuts Heat the oven to 400 degrees. In a bowl, toss together… Continue reading Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère