Monthly Archives: May 2011
Cleansing veggies—cucumber, lettuce, and sprouts and/or parsley—make this a super-charged lemonade. This blended juice is incredibly refreshing on a hot summer day, but it can be used year-round as a tonic, especially the day after you feel you’ve eaten too much. It’s a great way to counteract holiday meals for instance. Try some of the […]
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta dish. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread.
Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better! Photos by Evan Atlas.
In this easy coleslaw recipe, the crunchy cabbage and red bell peppers become a pickled relish the longer it stands.
Here’s a relish-style corn salad that’s especially good made with fresh corn. It’s embellished with colorful red bell pepper, carrot, green pimiento olives, and herbs. It’s an especially nice side dish with veggie burgers and wraps.
This contemporary recipe is a great substitute for dairy or soy based sour cream. And is it easy, or what? Use it for topping soups or as a simple sauce for vegetables or grains.
This delicious gluten-free apple pie is perfect for winter holiday fare. And because it’s so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing […]
Depending on what kind of grill you’re using, you may want to use a grill basket, as the chunks of sausage are relatively small. This vegan rendition of an Italian classic (sausage and peppers) is absolutely wonderful made on the barbecue. Adapted from Vegan Holiday Kitchen.*