Monthly Archives: June 2012
This quick Asian-style vegetable soup, combining crunchy bok choy with high-protein tofu, is perfect to team with a rice dish or a cold noodle dish like Orange Sesame Noodles.
This quick, easy, and appetizing bean salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Think of this as a side-by-side dish, rather than merely as a side dish. It’s delicious with grain dishes and pastas, or serve with simple quesadillas or […]
This relish-like eggplant salad is a classic warm-weather appetizer, whose characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh Italian bread or slices of Italian bread that have been baked until crisp (bruschetta) for a wonderful first course preceding a pasta dinner.
This soup is basically a colorful fruit salad transformed into an appealing dessert soup or a lovely first course. Use the lushest fruits of late summer for best results— choose from among blueberries, raspberries, strawberries, cantaloupe, watermelon, grapes and stone fruits. Photos by Rachael Braun.
Savory and tangy, this is the perfect dressing for salads served with Asian-style meals. It’s also good on wilted greens and on cold noodle dishes.
This is the first dressing that enticed my kids to try salad when they were young. It’s a good bet for young children, though it’s a pleaser for any age. It also makes a good dressing for veggie burgers and other sandwiches.
Everything about this butternut squash and apple soup says “fall harvest,” from its warm golden color to its slightly sweet, fresh flavor. Once you’ve got the squash baked, it cooks fairly quickly.
Here’s a basic, all-purpose olive oil and vinegar dressing for salads, slaws, and marinating. Increase the proportion of vinegar if your prefer a more pungent taste.