Dinner

Smoked Salmon Pasta Carbonara

May 25, 2012 Dairy free

A lighter, non-dairy pasta carbonara with smoked salmon instead of bacon.

Asian-Style Carrot and Cabbage Slaw

May 4, 2012 All Year

Serve this Asian-style carrot and cabbage slaw as a garnish, dish out a big salad bowl of it, or top it with tofu or another protein. The lime juice, sesame oil, tamari, ginger and rice vinegar add plenty of flavor.

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Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa

April 18, 2012 All Year

Black bean, avocado, and mango salsa tortillas to satisfy the whole family. Made with corn tortillas and homemade black beans cooked with cilantro, onion, and garlic (canned beans will also work) and topped with a layer of tomatoes and Ataulfo or champagne mango salsa.

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Asian-Style Almond Cilantro Sesame Dressing for Stir-Fry, Noodles, or Salad

April 14, 2012 All Year

An indulgent Asian-style dressing that’s creamy with almond butter, gingered, hot, sweet and sour, and cilantro-flavored all at once. Works on noodles, in a stir-fry, or on a chopped cabbage salad.

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Kale Edamame Salad

March 6, 2012 Dinner

Dark green and purple kale, red grape tomatoes and pea green edamame are topped with chopped scallions, slivered almonds, dried cranberries, and a creamy tofu-based lemon-herb dressing. Inspired by Trader Joe’s Kale and Edamame Bistro salad, it’s enough for a full lunch.

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Sweet Potato Vegetable Soup with Ginger, Cilantro, Coconut & Lime

February 29, 2012 Dairy free

Based on vegetable stock and packed full of other vegetables like leeks, onions, and carrots. this sweet potato soup is enhanced with a whole variety of flavors from roasted garlic to cilantro to lime juice, curry powder, and jalapeno. Includes four garnishes.

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Vegetarian Green Lentil Soup

February 12, 2012 Dairy free

Inexpensive, filling, and good, this vegetarian green lentil soup takes many variations. All will warm you on a gray winter’s day.

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Chard, Kale and Fennel Salad with Wild Rice (Emerald City Salad)

February 10, 2012 Dairy free

Chard, kale, fennel, parsley and scallion, tossed with wild rice, dressed with lemon juice and olive oil. make a hearty winter dinner salad good enough for a teenager to eat.

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Winter Dinner Salad with Chickpeas, Quinoa Tabbouleh, Pomegranate

January 23, 2012 Dairy free

Try this fall and winter dinner salad with touches from Middle-Eastern cuisine: spiced chickpeas, quinoa tabbouleh, and pomegranate. It’s dressed with garlic-infused olive oil, lemon juice, and salt and pepper.

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