Characteristic: vegan

  --inspired by Vegetarian Cooking for Everyone by Deborah Madison   This is one of my favorite mustard greens dishes--I make it in the winter and spring when farmers' markets have large, gorgeous bunches of mustard greens. And don’t be deceived by the small amount of rice. This makes quite a good quantity. And it’s absolutely wonderful with a fried or poached egg on top the next day (or the first time around).  ... Read more »

[caption id="attachment_5881" align="aligncenter" width="640"] This version didn't have mizuna but had cabbage in it instead.[/caption] This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. It can be made vegan with a non-dairy substitute for the yogurt. And it’s good the next day, if a bit softer.... Read more »

You don’t need a recipe for this but it’s a good combination. Peel and core one small apple and and dice about 2 cups of melon. Add a squeeze of lemon juice and/or a bit of freshly grated ginger and blend it all up well. You could also add a little mint.    Yields about 2 1/2 cups... Read more »

  --adapted from Elizabeth Minchilli in Rome   I happen to love the bright red, slightly bitter Italian aperitivo Campari so when I recently came across this combination I had to try it. It’s delicious and is a great antidote to summer's heat. The vodka helps the finished sorbet retain a softer, creamier texture. The quantity is so negligible that I do not think twice about serving this to my six-year-old, though of course I skip the campari for him. ... Read more »

  This is a very simple, summery fruit salad that can be made with most any fruit. The mint is what makes it interesting. And if you want to be fancy, pour 1 cup of prosecco or other sparkling wine over the whole thing right when you serve it.... Read more »

This is a fairly quick and satisfying meal that uses up most any vegetable you have on hand. Once you make it a few times you won't need to look at a recipe and will have fun with whatever version you conjure. If you're using summer squash or other quick cooking vegetables, add them to the curry a bit later since they will take less time to cook and you want them to keep their shape just a bit.... Read more »

The lettuces and arugula are so tender in the spring that they need nothing but a light vinaigrette to be perfect. You can also add a few sliced strawberries to make it even more delicious.... Read more »

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

This is a quick, refreshing slaw that's perfect with fish tacos or as a side to chili or a fresh counterpoint to most anything.... Read more »

This salad is good, quick, hearty and adaptable. It works best with fairly young, tender kale but whatever kale you have, slice it as thinly as you can. You can add grated carrots or beets for some color and contrast.    Variations Sub crispy bread crumbs for the toasted nuts or seeds. Add 1 tablespoon of white or yellow miso to the dressing and reduce (or eliminate) the salt. Leftover chicken is a nice addition.   Serves 4... Read more »

The sweet roasted squash, the sturdy kale, the avocado that turns the dressing creamy and the pop of the lime juice and pumpkin seeds is a lively combination.   For the above version I used blanched collard raab, instead of raw kale--a lovely alternative. If you have delicata squash by all means use it as you won't have to peel it. This salad, like many, is begging for adaptations so be creative--use different seeds or nuts, add herbs, different roasted vegetables, etc.  ... Read more »

  This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or cooked chicken.   This makes a lot of salad so feel free halve the recipe. I load mine up with herbs—mint, parsley, cilantro, chives and thyme. The more the better!... Read more »

[caption id="attachment_3965" align="aligncenter" width="678"] The above version includes a some canned Oregon Albacore, which his a lovely addition.[/caption] I love green onions and especially the greens, so I use them liberally here. You can cut back if you’re not as much of a fan. The chili oil, of which you’ll have some leftover, is wonderful on any salad or meat or roasted vegetable.  ... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   When you next bake some sweet potatoes, bake a few extra. And if you already have cooked black beans on hand or cans in the pantry (or the urge to make a big pot of beans to use for then and freeze the rest) then this will be a very simple dish to pull together. The green beans add color and texture and the combination is just too good not to make. And you'll have dressing left over and it is good on grains, meat, eggs, roasted veggies. . . .   This hearty salad is perfect for pairing with a spicy main dish like jerk-style chicken, tofu or eggplant and it’s a great lunch on it’s own.   Serves 4 to 6... Read more »

I ate this dish in Southern Italy (Calabria) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Use any kind of pole bean; green, wax or Romano. Serve with bread and some cheese and you have dinner. It is similar to this dish, however, this one is a bit more robust thanks to the potatoes. ... Read more »

I have made variations of this Thai-inspired curry for many years. It's not an authentic green curry but a tasty, quick adaptation.   The curry is even better if you have makrut lime leaves--sometimes found in grocery stores and typically in Asian grocery stores. They freeze perfectly so if you see some buy plenty and freeze for future curries. But don't worry if you don't have any. A squeeze of fresh lime juice to finish is a nice alternative.  ... Read more »

  This dish is so much greater than the sum of its parts. I ate beans this way in Calabria, in Southern Italy.  All you need is a little patience and some good green beans and a few tomatoes. You'll want to eat this for breakfast, lunch and dinner--possibly topped with a fried or poached egg.   This dish is wonderful with the wider, flat Romano beans as well as any kind of pole or bush bean. And make as much or little as you want but it does reduce down quite a bit and is so good that you'll want plenty!... Read more »

This is quite a simple but elegant side dish. This would be a lovely side to any kind of meat or fish. I served it as a side to a bean dish topped with a poached egg for a catered dinner once and this got the most compliments. Also lovely with pasta. Sometimes I add leeks as well, which is a very nice addition.... Read more »

--inspired by Plenty by Yotam Ottolenghi   This salad is fresh, and strongly flavored from the garlic and ginger. It needs a little marinating time so start the dressing right away if you have other things to prepare.   If you don’t have a mortar and pestle chop the garlic and ginger as finely as you can and then mash them a bit with some salt on your cutting board with the side of a chef’s knife. ... Read more »

  This is a delicious garnish/condiment/side for fish, meat, roasted vegetables, or simply on toast. You can change the ratios of vegetables to suit your needs and/or taste. It's easy to scale up and down and leftovers are delicious.   Serve as a side or on toasted bread or thin down with a little hot, pasta cooking water as a pasta sauce.   Variations Add a few chopped, oil-cured black olives Add 1 tablespoon, rinsed, chopped capers ... Read more »