Lemon Infused Salad

Ingredients: 1 bunch arugula, bottom stems removed 1 bag Mizuna or Tatsoi 2 cups lettuce 1 cup Greek olives, pitted and sliced ½ cup Lemon Parsley Vinaigrette (recipe below) 1 cucumber sliced 1/8-inch thick (I use the English cucumber) 1 pound cherry tomatoes 1 sweet pepper, thinly sliced 1 red onion, peeled and sliced 1/8-inch [...]

By |2013-08-14T09:49:05-07:00August 14th, 2013|Recipes|Comments Off on Lemon Infused Salad

Chinese Broccolini and Noodle Salad

Broccolini, commonly known as a super food, is the star player in this vegetarian noodle dish. High in fiber, broccolini is also a good source of vitamin B-6, which is more difficult to find in a vegetarian diet. Broccolini is also rich in calcium and vitamin C. Couple this with all the vitamin A, folate, [...]

By |2013-08-06T15:42:34-07:00August 6th, 2013|Recipes|Comments Off on Chinese Broccolini and Noodle Salad

Beet and Arugula Salad with Tahini Green Goddess Dressing

Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 - you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time. Ingredients: SALAD: 4 small beets 4 radishes [...]

By |2013-08-06T15:43:07-07:00August 6th, 2013|Recipes|Comments Off on Beet and Arugula Salad with Tahini Green Goddess Dressing

Arugula and Radish Salad with Cherry Tomatoes

Ingredients: 1 bunch arugula 1 cup cherry tomatoes, cut into halves 2 tablespoons white wine vinegar 1 tablespoon soy sauce or tamari 2 teaspoons olive oil 1 teaspoon sesame oil 1 teaspoon grated fresh ginger 2-3 dashes hot sauce of choice (optional) 1 bunch radishes, trimmed and cut into wedges 2 tablespoons finely chopped scallions [...]

By |2013-07-16T13:01:05-07:00July 16th, 2013|Recipes|Comments Off on Arugula and Radish Salad with Cherry Tomatoes

Lentil Salad with Greens and Chopped Vegetables

Ingredients: 1 pound uncooked French lentils (green or brown) 1 cup small broccoli florets 1 cup small cauliflower florets olive oil to coat the broccoli and cauliflower 1 bunch kale, stem and ribs removed, sliced into thin ribbons large handful each - arugula, tatsoi, and chopped escarole ½ cup thinly sliced green onions (green and [...]

By |2013-06-10T14:27:27-07:00June 10th, 2013|Recipes|0 Comments

Green Garlic Pesto

This pesto recipe is a new favorite.  It keeps for at least 2 weeks in the refrigerator - if it lasts that long! Hope you try it and enjoy! Ingredients: 1 bunch green garlic 1 - 2 cups fresh herbs or greens of choice - cilantro, parsley, arugula, basil, spinach, etc. 1 - 2 cups [...]

By |2013-04-16T13:37:51-07:00April 16th, 2013|Recipes|0 Comments

Lemon-Basil Dressing on Arugula and Goat Cheese Salad

Ingredients: Lemon-Basil Dressing ¼ cup fresh lemon juice ½ tablespoon Dijon mustard 2 tablespoons milk or milk substitute ½ tablespoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup plus 2 tablespoons olive oil Salad ¼ cup plain goat cheese, room temperature 2 teaspoons fresh lemon [...]

By |2013-04-10T12:06:41-07:00April 9th, 2013|Recipes|0 Comments

Spinach or Arugula and Miso Pesto

The twist on this classic pesto recipe is substitution of spinach or arugula for the customary basil. Miso, a salty paste of fermented soybeans (available in health foods stores and in health section of regular markets), makes a good non-dairy stand-in for Parmesan cheese. It is a good source of many minerals, including zinc, manganese, [...]

By |2013-01-23T12:50:40-08:00January 23rd, 2013|Recipes|0 Comments
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