Category Archives: Salads
Vegetable Sauce
Makes about 2/3 cup Great tossed over broccoli, green beans, spinach, peas or any favorite vegetable. Can be used as a sauce over brown rice as an entrée. Versatile and fast with lots of options to make vegetables special. 1/4 cup honey 2 tbsp. onion, minced 1/4 cup organic butter 1 tsp. thyme, crushed freshly [...]
Navy Beans and Chard
Makes 4 servings 2 T. oil ½ onion, sliced and quartered 1 large red bell pepper, sliced and quartered 2-3 garlic cloves, minced 5-6 C. chopped Swiss chard (pack lightly to measure) 2 C. well drained, cooked navy beans ½ C. cut corn ¼-½ C. chopped cilantro 1 tsp. seasoned salt (or to taste) ½ [...]
Cucumber, Radish, and Mint Salad
Makes 8 servings 8 kirby or 3 English cucumbers (organic, seedless) 2 bunches radishes 2 bunches scallions ½ cup white wine, champagne, or raspberry vinegar ¾ cup olive oil, walnut oil, or sunflower seed oil 1 T. agave nectar or honey 1 cup chopped fresh mint leaves salt and pepper Peel and thinly slice the [...]
Red Pepper and Garlic Dip
Makes 6 servings (1 cup) A nice hors d’oeuvre pairing fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups. 2 large garlic cloves ½ cup diced drained roasted red pepper from jar ½ teaspoon red wine vinegar ¼ teaspoon cayenne pepper ½ cup [...]
Sautéed Goat Cheese and Tomato Salad with Micro Greens
Makes 4 servings ¼ cup fine wholegrain dried breadcrumbs Sea salt Freshly ground black pepper ½ teaspoon water 1 organic egg 4 rounds fresh goat cheese 4 thick, ripe beefsteak tomato slices or nice heirlooms if available 2 teaspoons olive oil plus more for the salad 2 cups micro greens Vinaigrette made of ½ cup [...]
Basil Vinaigrette salad dressing
Makes about 1 2/3 cups 2 cloves garlic 3 tbsp. basil chopped 2 tbsp. chives, snipped finely with kitchen scissors 1 shallot finely minced 1 tsp. Dijon mustard ½ cup white wine vinegar 1 cup extra virgin olive oil freshly ground sea salt and black pepper Directions: Crush the garlic, basil, chives, and shallot until [...]
Aromatic Herb Frittata with Arugula Salad
Makes 8-10 servings 8 large organic eggs ½ c. fresh marjoram leaves ½ c. Italian parsley ½ c. fresh basil ½ c. fennel fronds (tops)-optional 2 scallions thinly sliced 1 T. chopped fresh thyme 1 T. chopped fresh sage 2 T. unsalted butter for pan 1 c. arugula, sorrel or tender lettuce cut into chiffonade [...]
Zucchini And Carrots With Green Onions And Dill
Makes 8 servings A really good alternative to basic steamed vegetables — serve simply with roast chicken. If you are trying to lose weight save this recipe for later. 1 ½ to 1 ¾pounds of organic zucchini, trimmed, coarsely grated 3 tablespoons olive oil 1 ½ cups chopped green onions (about 6 large), divided 1 [...]
Jicama Summer Salad
Makes 2 servings A crunchy, refreshing side dish or snack — takes minutes to prepare. 1 medium jicama, julliened small like matchsticks ½ cup small organic red onion, thinly sliced ¼ cup chopped fresh cilantro ¼ of a yellow bell pepper, thinly sliced (so it is compatible with jicama) juice from 1 lime coarse salt [...]
Tomato and Fennel Salad
Makes four 1-cup servings Prep time is about 10 minutes. Heirloom tomatoes are great in this simple salad. They’re at their peak in the summer months and worth seeking out at the Farmers Market or grocery store. Any will work well. Very low calories, zero cholesterol, 3 grams protein, loaded with fiber, vitamins C and [...]
