Salads
This appealing mix of steamed vegetables and chickpeas is especially welcome when slender fresh green beans are abundant.
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Here’s a simple but dazzling broccoli salad that’s as nutritious as it is appetizing. Read More→
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Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic. Read More→
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This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian by Nava Atlas. Read More→
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This salad has flavors that speak fall to me—pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment. Read More→
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Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
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I often make this salad when I want a refreshing companion to a warm, hearty dishes. This salad somehow says “spring” and feels cleansing, though I like it any time of year. Read More→
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Here’s a great coleslaw, perfect for picnics, vegan barbecues, or to dress up everyday meals. It gets an extra kick from pickles and horseradish. Read More→
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