Loaded zucchini hummus is a fun way to use up summer’s surplus of seasonal zucchini! Blend chargrilled zucchini into a garlicky hummus recipe, and top with a chopped Mediterranean salad of cucumbers, radishes, tomatoes, Kalamata olives and dill in a lemon-olive oil dressing! Perfect served with toasted pita.Read More
This mustard greens Greek salad is the perfect fueling salad, packed with satisfying fats, carbs and protein! Toss mustard greens with a lemony dressing, pita chips and roasted chickpeas for crunch, juicy ripe tomatoes, crisp cucumbers and radish and plenty of feta cheese!Read More
The BEST spring lemon-herb orzo salad! It’s so easy to make and packed with fresh flavors from tons of herbs, lemon juice, feta cheese and crunchy peppery radish! I love to make this for potlucks, tailgating and make ahead lunches. It’s a vegetarian pasta salad everyone will love!Read More
Celebrate Spring (whenever it decides to get here) with this gorgeous seasonal salad! This spring salad with sauteed peas and scallions is also topped with briny feta, peppery radishes, creamy avocado and an easy lemon vinaigrette. Perfect as a side dish or bulk it up with protein to make a main course.Read More
Hello friends! Tomorrow is Earth Day, so I hope you have something sufficiently crunchy planned. We'll be spending the morning at the farmer's market then the rest of the day planting in our backyard.Read More
This nordic salad with smoked salmon and lemon-dill dressing was inspired by an upcoming trip to Iceland! Embrace the nordic diet trend with this salad that packs tons of common nordic ingredients and flavor into a fresh salad bowl - hard boiled egg, root vegetables, dill, peppery radish and a bright lemon-dill oil dressing.Read More
This beet, radish and avocado salad is a simple and colorful side salad for entertaining! Add chickpeas or tuna in olive oil to make a main dish.
Guys, I promise I'm not sharing this recipe the day after Thanksgiving because I think you need to have a salad. Seriously, go have some stuffing for breakfast! If I was home with a fridge full of leftovers, that's what I'd be doing before spending the day making turkey soup!
I made this salad last week for cookbook club and thought it was too easy and tasty not to share. Have you ever heard of a cookbook club? The premise is so fun, I don't know why the trend died back in the day.
A friend of mine decided to start a one after reading this article. The premise is simple - pick a cookbook, the host makes the main and the other attendees make the appetizers, cocktails and sides.
What's great is that for the time it takes to prepare one dish, you get to try as many dishes as there are attendees. Perfect for those cookbooks where you want to try everything in it. Plus, since it all comes from the same cookbook, everything pairs well together.
For our first cookbook club, we chose Clean Slate. Kind of a perfect choice the week before Thanksgiving. It's a cookbook I already own and cook from pretty regularly, so I was excited when all the dishes at the party were ones I hadn't tried before. Some of the highlights were spinach pie, a sweet potato, farro and dill salad, and chicken paillards with squash and spinach, and the yummiest chocolate bark.
Beet, Radish and Avocado Salad
- 3 medium beets
- 6 radishes, thinly sliced
- 2 avocados, sliced
- 2 ounces goat cheese
- 7 ounces arugula
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Preheat oven to 425 degrees. Wrap beets loosely in aluminum foil and place in the hot oven. Roast 45-60 minutes until tender.
- Remove from oven and set aside to cool in the foil. Once cool enough to handle, rub the skin off the beets and discard. Thinly slice.
- Divide arugula evenly between salad plates. Top with beet slices, radish, avocado, and goat cheese. Whisk vinegar and olive oil in a small bowl. Season with salt and pepper. Drizzle over the salad.
More colorful salads for entertaining:
A recipe for crunchy Asian edamame slaw that's perfect for batch cooking! It's packed with tons of vegetables like radish, cilantro, cabbage, edamame and carrots. Top with baked tofu steaks, seared salmon or marinated tempeh for protein. Perfect with a soy-lime dressing tossed in! Vegan!Read More
A vegan take on taco salad made with tempeh and cashew sour cream. The whole family will love this plant based meal!
Just a quickie post for you today, sharing a tasty little vegan salad I whipped up a few months ago. My kitchen creativity has been waning the past couple weeks, so I had to dig through the archives for an awesome recipe with pictures to match.
Even though I passed over this recipe the first time around doesn’t make it any less worthy of being shared. However, because I did have a full weekend of work, plans to celebrate one of my best friends 30th birthdays Sunday night, and an early morning class I'm teaching on Monday, it isn’t worthy of me chatting about it more than this!
Vegan Tempeh Taco Salad with Cashew Sour Cream
Tempeh Taco Meat:
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 8 ounces tempeh, crumbled
- 1 1/2 tablespoons salt free taco seasoning
- 1 head romaine lettuce
- 4 radishes, sliced
- 1/4 cup chopped black olives
- 2 ounces tortilla chips, roughly broken
Cashew Sour Cream:
- 1/2 cup cashews, soaked in water at least 2 hours
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- Heat olive oil in a large skillet on medium high heat. Add onion and garlic and saute 5-7 minutes until tender. Add tempeh, taco seasoning, and saute 5 minutes until lightly browned.
- While tempeh is sauteing, blend soaked cashews, water, apple cider vinegar and salt in a food processor until smooth, about 5 minutes, scraping down sides as needed.
- In a large salad bowl, toss together lettuce, radishes, black olives and tortilla chips. Top with tempeh meat, cashew sour cream, and salsa and serve.
Learn how to make a mason jar salad that will stay fresh for five days. Plus recipes for watermelon feta salad, spring quinoa salad with lemon-mint dressing and peach and arugula salad!
I’m a sucker for cute food packaging. Maybe that’s subconsciously why I married a packaging engineer. Yes, that’s a real job. No, he is not responsible for those impossible plastic containers you need a chainsaw to hack into (a rigid plastic clamshell in case you were wondering).
He’s invented some pretty neat packages. But to me, I think they’re significantly lacking in the cute department. So I’m constantly sending him pictures and ideas, to which he reminds me that a food package should not only be adorable, but also functional. What fun is that?
Enter the mason jar. Now, I can’t claim that I invented it, but it is cute and it is also functional, especially when it comes to packing salads.
The mason jar’s tall, narrow build allows you to build an entire composed salad, dressing and all, without the dreaded wilt. By using a layer of sturdy vegetables to separate delicate greens and dressing, you can create a salad that will stay fresh in the fridge for up to 5 days. As long as you don’t accidentally tip it over, the greens will be fresh and crisp. Sunday food prep anyone?
It's not rocket science, but there are a few things to know. Here's how to compose the perfect mason jar salad, one that's filling, tasty and will last!
STEP 2 // Spoon 1-3 tablespoons of salad dressing in the bottom of the jar.
STEP 3 // Add any hard, chopped vegetables to the jar. This will act as a barrier for the dressing and greens or other soft, absorbable ingredients. Carrots, radishes, whole cherry tomatoes, peppers, broccoli, snap peas, celery, and cucumbers are all good choices. If I’m using an ingredient that tends to brown, like avocados or sliced apples, I also like to add this to the bottom with an acidic dressing, which prevents it from browning.
STEP 4 // Add any softer, more absorbable vegetables and fruit, like berries, peaches, chopped tomatoes or roasted vegetables. You could also add any salty ingredients, like pickled vegetables or olives here.
STEP 5 // To make a more substantial salad, be sure to include a high fiber, unprocessed carb. Cooked quinoa, whole grain pasta, peas, beans, roasted sweet potato cubes, and brown rice are all nice choices. Layered on top of the vegetables, this will complete the barrier.
STEP 6 // If using nuts or seeds, add them now.
STEP 7 // Top with greens, like chopped kale, arugula, spring greens or romaine. Make sure the greens are tightly packed, which helps keep it fresh by minimizing the circulating air and keeping everything secure.
STEP 8 // Add proteins like cheese, diced cooked chicken, hard boiled egg or cubed tofu/tempeh on top. I add these no more than a day or two in advance.
STEP 9 // Enjoy! To eat your salad, pour out the ingredients on to a plate or bowl. This generally mixes the ingredients pretty well. You could try to eat it out of the mason jar, but it’ll be tricky to get a bite with everything on it.
One other tip: If you’re not using any sturdy vegetables, like in my peach and arugula salad, just pack the dressing separately in a condiment cup or in a snack sized zip top bag on top of your salad.
To get you started on mason jar salads, here are three of my favorite seasonal mason jar salads. The peach and arugula salad isn’t new - I shared it last year so head over to that post for the recipe. With our recent heat wave, all I've been craving are salads topped with chilled seasonal fruit! This peach salad is probably my favorite way to enjoy perfect South Carolina peaches!
Spring Quinoa Salad with Mint-Lemon Dressing
- 1 cup fresh mint leaves, loosely packed
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Sea salt and freshly cracked black pepper
- 4 radishes, thinly sliced
- 1 cup peas, blanched from fresh or defrosted from frozen
- 2 cups cooked and cooled quinoa, from 2/3 cup dry
- Spring greens
- 1/2 cup crumbled feta
- To make the dressing, blend the ingredients together in a blender. Season with salt and pepper to taste.
- Divide the dressing between four quart-sized mason jars. Add radishes, peas then quinoa, pressing down to pack lightly. Top with spring greens to the top of the jar. Sprinkle feta over the top and seal.
Watermelon and Feta Salad
This mason jar salad is perfect as a snack!
- 1/4 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Sea salt and freshly cracked black pepper
- 1 seedless cucumber, chopped
- Watermelon, cubed
- Basil leaves
- 1/2 cup crumbled feta
- Whisk the dressing ingredients together and season with salt and pepper to taste. Divide the dressing between six pint-sized mason jars. Top with cucumber, watermelon, basil leaves and feta. Seal and refrigerate until ready to eat.
These salads are perfect for packing in a mason jar:
Roasted asparagus and radishes with mint-pea pesto is a beautiful and tasty way to highlight Spring produce.
It’s finally Spring! Except if you’re here in Columbia...then it’s actually kinda, sorta summer.
I’m not sure what happened, but the temperature basically went from the 30s and 40s to the 90s in about two weeks, skipping the season of Spring entirely. Obviously we still got the insane amounts of pollen typical to this area. And massive thunderstorms that seem to be timed to start exactly 2 minutes before I have to leave the house. Oh well. What’s important is that Spring produce and the dogwood flowers are here and that's enough to make me happy.
This recipe is packed with everything I love about Spring. I’ve been obsessing over roasted radishes ever since I saw this article on The Kitchn. When The Kitchen tells you there’s a roasted vegetable that’s missing from your life – you listen. I love raw radishes in salsa, garnishing a bowl of posole or on rye crispbreads with a little butter and sea salt, but I honestly never thought about cooking them. Roasting radishes mellows their peppery bite and turns it into something sweet, tender and almost juicy.
This recipe makes more pea pesto than you'll need, and you'll still wish you doubled the recipe! Use leftover pesto as a sandwich spread (it would be amazing on my smoked salmon breakfast sandwich), tossed with whole grain spaghetti, or as a dip for whole grain crackers. You can even freeze it, but you might want to put a light layer of olive oil over the top to keep the bright green color.
I whipped up this recipe during a photoshoot for lululemon's Columbia showroom with Celia from Celia G Photographie. It was so much fun! Celia is incredibly talented, fun to work with, and how cute is the outfit she styled? The Refine Crop I'm wearing is probably the most comfortable thing I've ever put on my body...and for the record I'm currently in 10-year old, hot pink Juicy Couture velour sweats. Don't judge, it's laundry day. And who knows, maybe they'll come back in style. Maybe??
Anyway, wanted to share a couple pictures from the shoot with you all as well as a sneak peak into my kitchen. Please know my kitchen is never this clean and is usually much more chaotic with the two big fluffy dogs at my feet!
Roasted Asparagus and Radishes with Mint-Pea Pesto
- 1 bunch asparagus, woody ends snapped off
- 8 ounces radishes, halved
- 1 tablespoon extra virgin olive oil
- 1 cup fresh peas
- 1 garlic clove, minced
- 1/4 cup walnuts, toasted
- 1/4 cup mint leaves, packed
- 2 tablespoons lemon juice
- 2 tablespoons walnut oil or extra-virgin olive oil
- Preheat oven to 400 degrees. Toss the asparagus and radish with olive oil in a large bowl and spread evenly on a large baking sheet. Roast for 15-20 minutes until tender and lightly browned.
- While the vegetables are roasting, bring a small pot of salted water to a boil. Add peas and cook for two minutes. Drain and immediately transfer to an ice bath to cool and stop the cooking.
- Drain the peas again and add to a food processor along with the garlic, walnuts, mint, lemon juice, walnut oil, salt and pepper. Process until pureed, scraping down the sides as needed.
- Serve roasted vegetables dolloped with pea pesto, or toss it all together.
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Edamame nori rolls with tahini dipping sauce are an easy and nutritious alternative to sushi. Perfect for lunch paired with a salad or as a snack!
As we established in my very first recipe post (besides my lack of camera skills), I lack the hand-eye coordination to make homemade sushi. Early on in my cooking career, I decided I was going to become a sushi master so I could enjoy my favorite food on a regular basis. Then I actually attempted to make sushi. It's a lot harder than it looks! After creating a few overstuffed, buritto-like sushi rolls and watching an episode of Antony Bourdain in Japan where they showed the amount of training goes into making sushi, I decided to leave it to the experts.
Until now, my one way of getting "homemade" sushi has been through my various renditions of sushi un-rolls, essentially a grain bowl topped with my favorite sushi fillings. But recently I discovered nori rolls, another way to faux sushi. Nori rolls eliminate the difficult to perfect sushi rice and replaces it with a vegetable based spread. The spread holds everything hold together and makes it more nutritious by eliminating the white rice and sugary dressing.
Despite being raw and vegan, this roll is super filling, with protein from the edamame and healthy fats in the dressing. We enjoyed a few rolls along with arugula drizzled with the extra dipping sauce and it lasted well into snack time, but you could also have a roll or two a snack. To save time, swap out the dressing for premade edamame hummus (I love the one by Eat Well Embrace Life) or guac.
This is also an easy way to sneak in sea vegetables, a nutritious food we don't often eat outside of the occasional sushi roll. Sea vegetables, like nori, are a rich source of unique nutrients because it grows in the sea rather than on land. It's the best food source of iodine, a critical nutrient for thyroid health. Sea vegetables are also a rich source of sulfated polysaccharides, a starch compound with powerful anti-inflammatory benefits and an ability to help thin blood.
Have fun playing with this recipe and filling nori with your favorite sushi or sandwich ingredients. Some other ideas:
Cucumber + avocado + smoked salmon
Cucumber + mango + red pepper + guacamole
Cashew mayo + tempeh bacon + tomato + lettuce
Smoky tempeh quinoa salad + lettuce
Mashed sweet potatoes + guacamole + spinach + tomato + red onion + feta
Edamame Nori Rolls with Tahini Dipping Sauce
Serves 4 as a main
To save time, swap premade edamame hummus for the homemade edamame spread.
- 12 ounces frozen shelled edamame, defrosted
- 1 tablespoon sriracha
- Juice of 1 lime
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
Tahini Dipping Sauce:
- 1/2 cup tahini
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoons water
- 8 nori sheets
- 4 radishes, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 1/3 cup kimchi or fermented kraut (optional)
- A few handfuls of arugula, microgreens or pea shoots
- Place all the ingredients for the edamame spread together in a food processor. Blend until pureed, scraping down sides as needed. Set aside until ready to assemble.
- In a medium bowl, whisk together the ingredients for the tahini dipping sauce and season with salt as needed.
- Spread each nori roll with edamame spread, covering one side entirely with layer of edamame spread. Place radishes, carrot, cucumber, kimchi or kraut and a few small handfuls of arugula in a line on one side of the wrap. Roll up tightly, like sushi. Using a sharp knife, cut in half on the diagonal or into small sushi rolls.
Avocado toast is my go-to savory breakfast, packed with fiber, filling fats and creamy avocado goodness. Here are three of my favorite recipes - with a fried egg and hot sauce, radish and sea salt, and with caramelized onions and blistered tomatoes. Super simple and satisfying!Read More
This crunchy lentil and brown rice salad features my absolute favorite salad dressing! The honey-citrus tahini dressing is slightly sweet with a tart lemon kick and creamy texture! Make this salad with any of your favorite crunchy vegetables. This recipe features radish, celery, and red onion.Read More