Category Archives: Uncategorized
Greens, Tomatoes and Pine Nuts
Fancy balsamic vinegars are everywhere now. This one uses a fig balsamic. Ingredients makes 4 servings 2 bags of Power to the Greens, or any greens 1 package of cherry tomatoes 1/4 cup pine nuts 1/4 cup grated parmasan cheese … Continue reading
Broccoli Pasta
Sorry, it’s a little out of focus. It’s funny how many pictures taken on phones turn out fuzzy. I’d say 67% do. We got a system down, if we take 3 pictures 1 usually turns out. My regular photographer was … Continue reading
Radish Chickpea and Quinoa
I went way off course from this inspired recipe when I couldn’t find eggplant at the farmers market. You’d think a blog focusing on “healthy”, “natural”, “vegetarian”, “organic” foods would pick produce that’s in season. Anyway, I made most of … Continue reading
Veggie Ribbons with Honey-Tahini Dressing
Hey, this is our 100th salad post! Woohoo! To make the veggie ribbons, just use a vegetable peeler. You can only peel so much, but instead of wasting the oddly shaped leftover pieces, just cut them up into small pieces … Continue reading
Caprese
I’ll admit, I photoshopped this picture a bit beyond reality. Come on, tomatoes in March still aren’t that great, but they still tasted ok nonetheless. This salad in summer will be killer. I really liked how we cut the cheese … Continue reading
Buckwheat and Wheat Berries
Adapted from Oh She Glows. We multiplied the recipe by 1.5 and it made a lot. Probably didn’t need to make anymore than it called for. Quinoa could also be substituted for the buckwheat. Might give it a little less … Continue reading
Apple and Fennel and Salad
I ate this whole salad before I knew it had fennel in it. Usually it has such a strong flavor, but I think marinating in the lemon juice helped cut the bite. Adapted from Purple Foodie. Ingredients makes 5 servings … Continue reading
Butternut and Chickpea Salad with Tahini Dressing
This one was from a few weeks ago. Adapated from Smitten Kitchen. Ingredients makes 4 servings 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 medium garlic clove, minced or … Continue reading
Taco Salad
First of all, don’t buy brown rice tortillas. We thought we’d be all healthy and gluten free, by trying these, but they were horrible, and we ended up not even eating them. Don’t say I didn’t warn you. Ingredients makes … Continue reading
Pea Shoots with Tofu
It’s pea season! First time I’ve tried pea shoots. They’re pretty good, taste like peas. I’d recommend cutting them into bite size pieces as they are long a stringy and hard to eat. I’m pretty proud of this salad. Made … Continue reading