Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.
Sandra sent Whole Foods a recipe for her family's tabbouleh which uses quinoa instead of the traditional bulgur for a gluten-free version. She notes "We are of Lebanese-descent, and my mother found out that she had Celiac Decease about 10 years ago. This tabbouleh recipe is preferred by all of us to the bulgur wheat variety! Pretty strong endorsement from a Lebanese family!" This flavorful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.
Serve with pita wedges, in pita pockets, or as part of a mezze platter.
This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
The idea is a combination of grapefruit (I like pink), oranges (navels, though common, are terrific) and tangerines or clementines: any citrus fruit that’s more sweet than sour.
Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
Toss these easy homemade croutons in salads, sprinkle over soups and stews or fold into hot scrambled eggs and omelets.
Chef Amy Loveless uses frozen raspberries for chutney. In the summer, she makes it with black currants, blackberries, or blueberries. The chutney is a bit tart to balance the richness of the salmon. Start the wheat berries a day in advance.
Adapted from “The Working Cook,” by Tara Duggan (The San Francisco Chronicle, 2006)
Tuna and lettuce salad with garbanzo beans, chopped egg, and cucumber. Great with French dressing.
Vegan Tofu Rice Salad, with veggies, fresh herbs, and baked tofu, serve warm or chilled This vegan tofu salad recipe can easily be doubled, and makes a satisfying vegetarian meal served with crusty french bread, steamed greens or green salad, and baked acorn or butternut squash. You'll need some time for soaking the brown rice, and marinating the tofu - that can happen overnight, or while you're gone for the day. After that, it comes together pretty easily.