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

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

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

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

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

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

Lemony Cauliflower Salad With Garlic and Herbs

1 lemon, plus more lemon juice to taste 1 1/4 teaspoons fine sea salt, plus more to taste 1 large head cauliflower (about 1¾ pound), trimmed and cut into bite-size florets (about 8 cups) 1 jalapeño, finely chopped 2 scallions, whites and greens thinly sliced 1/2 cup chopped fresh dill or basil 1/2 cup chopped… Continue reading Lemony Cauliflower Salad With Garlic and Herbs

Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available) 2 medium white onions, halved and thinly sliced 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander Sea salt and ground black pepper 2 tablespoons salted butter 4 garlic cloves, crushed… Continue reading Roasted Cauliflower Soup

Basic Roasted Carrots with Lots of Variations

1 kg / 2 lb carrots , peeled and ends trimmed (Note 1) 2 tbsp olive oil 3/4 tsp salt 1/2 tsp black pepper 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2) Optional garnish: Fresh parsley Preheat oven to 220°C/430°F (200°C fan). Cut the carrots on the… Continue reading Basic Roasted Carrots with Lots of Variations

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)