Vegan Risotto with Asparagus and Mushrooms
Risotto is usually thought of as a wintertime dish because of its hearty nature but during the summertime, a light risotto with asparagus and mushrooms can be a refreshing change. Skip the butter and parmesan cheese; instead rely on a bit of olive oil, dry white wine, vegetables, a small amount of mild elephant garlic and broth to give the risotto body, flavor and texture. Tender and creamy but not heavy, Vegan Risotto with Asparagus and Mushrooms is especially delicious with chopped fresh parsley and a sprinkle of Himalayan sea salt added just before serving. Read more 
Zucchini Noodles with Olive Oil, Pine Nuts and Basil
With summer fast approaching, zucchini will be overflowing in the garden and at the grocery store. My family doesn’t normally get too excited about sautéed zucchini because this green vegetable gets soggy very quickly. So, instead of slicing or dicing the zucchini, consider using a Turning Slicer (which is sometimes called a Spiralizer because it spirals the vegetable) to turn zucchini (and almost every other firm vegetable or fruit) into noodles in seconds. Light, refreshing and full of flavor – with the fresh basil and toasted pine nuts – Zucchini Noodles with Olive Oil, Pine Nuts and Basil is a summer salad that should delight even the most reluctant. We devour this salad by the bowl full in our home. Read more
Rainbow Quinoa and English Pea Salad
For decades, my husband has been bringing me home recipes (from Outdoor Alpha Male, Men’s Protein World or some similar sounding magazine) that invariably include quinoa which was hard to find years ago. Back then, I could only find quinoa in a health food store or on-line but with its recent surge in popularity – due in part to its high protein and iron content – nearly every supermarket now carries various types of quinoa. My family prefers the Rainbow Quinoa which contains three types of quinoa: white, royal red, and royal black because they enjoy the slight difference in flavors and the various colors certainly make a dish look appetizing. Read more
Cucumber, Tomato and Avocado Salad
Cucumber, Tomato and Avocado Salad is a bright, colorful salad that takes less than 10 minutes to make and tastes fresh and delicious. Filled with a diced seedless cucumber, chopped sweet grape tomatoes, a minced sweet orange pepper, chopped Haas avocado, cilantro, and a dash of Pink Himalayan salt, this salad goes with nearly any main dish. The Cucumber, Tomato, and Avocado Salad is light and refreshing with ingredients that are readily available this time of year. When time is limited, this is a great salad to pull together in minutes. Read more
Quinoa, Black Bean and Avocado Salad
On a sunny Spring afternoon, I came home to find a bowl of Quinoa, Black Bean and Avocado Salad on the countertop. My daughter, a devout vegan decided to create one of her favorite lunch dishes with quinoa – a grain like seed that contains high quantities of the B vitamins, calcium, phosphorus, iron, magnesium, zinc and lysine (an amino acid) – vegetables (California avocado, sweet red peppers), fruit (sweet grape tomatoes, lime juice), legumes (black beans), herbs and spices (cilantro, cumin, salt and pepper), and a small amount of olive oil. The result is a refreshing colorful salad that has the perfect balance of flavors: Read more
Asian Cole Slaw
Cole slaw is always a tasty side dish but every once in a while, you need to shake things up. Consider making Asian Cole Slaw – a variation on the old standby that doesn’t compromise the flavor of the freshly chopped vegetables or the delicious dressing that pulls the salad together. Start with fresh raw vegetables – Chinese cabbage (Napa), zucchini, carrots, cucumber, scallions, and golden beets – add a light peanut dressing, chopped peanuts, and lots of fresh green cilantro – and the result is Asian Cole Slaw – a refreshing tasty salad with lots of crunch and flavor.
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Fregula
Fregula is a type of pasta from Sardinia that resembles toasted pearls. Some people think fregula is like couscous but this unique pasta is bigger, thicker, and more flavorful than couscous. Fregula or the “pearl of pastas” is made with coarse semolina flour blended with water and formed into little balls. The pasta is then dried and toasted to impart a nutty flavor when cooked. Ideal for soups or with cooked vegetables, fregula is a firm chewy pasta with a deep toasted flavor, unlike any other pasta. Read more
Ortiz Anchovies and the Caesar Salad
I wouldn’t hesitate to order a Caesar Salad in a restaurant and yet, for years I was reluctant to make a real Caesar Salad at home because of the raw egg yolks and anchovies – neither of which appeal to me on their own. However, it is possible to make a really good Caesar Salad without raw egg yolks but not without anchovies, freshly grated parmesan cheese, homemade croutons, and crisp romaine lettuce. Read more
Champagne Mango Salsa
Summertime brings a bounty of fresh fruits and vegetables to our table and there is no better time to mix them together. With an abundant supply of champagne mangos and sweet grape tomatoes, consider making Champagne Mango Salsa – a delicious side dish that is simple and quick to make.
Great with crab cakes, salmon, or grilled chicken, the mango salsa can also be used as a topping on mixed greens. My family prefers the salsa heavy on the mango but the quantity of the major ingredients – mangos, tomatoes, avocados, scallions, and red onions – can be varied to your taste. However, the fresh chopped cilantro is key to the refreshing taste of this salsa so use a heavy hand. Read more
Jour Naked in Paris
Only the French could name a chain of restaurants “Naked Day” and get away with it. “Jour Naked” is a relatively new type of fast food in Paris that is sure to expand in popularity with tourists and locals who welcome the opportunity to choose the ingredients of their meal. While strolling the avenues of Paris this week, I discovered this treasure of a restaurant that specializes in fresh hand-tossed salads. “Jour Naked” does to salad what “Pinkberry” does to frozen yogurt: they take a good basic product and offer quality toppings to make it a real treat. Read more
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