Main-Dish Salads
After the heavy eating of the Thanksgiving holiday, even for those of us of the plant-based persuasion, the watchword this week is light and easy. This composed two-part salad featuring quinoa and red beans is fancy enough to impress company, but simple enough to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, brussels sprouts, roots, etc.) and/or a warming soup. Or keep it super simple and just serve with baked or microwaved sweet potatoes. Read More→
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Baked tofu makes a great stand-in for the tuna in the classic Italian pairing. This is a great companion with pasta dishes such as those listed under Pasta on the Lighter Side. Read More→
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This luscious combination of potatoes, lentils, and tomatoes is an exotic change-of-pace from the standard varieties of potato salad. Read More→
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Barley and fresh corn are a companionable duo in this simple and hearty cold dish that’s great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads. Read More→
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