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. It’s also delicious paired with Quinoa Scallion Fritters, as shown here.
This easy and appetizing bean and tomato salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. It’s delicious with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday […]
Caponata is a relish-like eggplant salad that’s a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving 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 sesame-ginger dressing is perfect for salads served with Asian-style meals. It’s also good on wilted greens and on cold noodle dishes. Thanks to Progressive International for providing the salad dressing shaker shown below.
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.
Little wedges of precooked polenta add immense charm to this simple preparation of chard. The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you’d like. Olives or sun-dried tomatoes give it a nice flavor twist. Photos by Evan Atlas.