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Radishes and raspberries are tossed together to brighten up any simple protein or meal. Cilantro gives a mexican element, but mint or parsley can be substituted for variation.
A sassy pink side salad or a main dish with an elegant piece of salmon. Leave the cheese out to make it vegan or dairy-free. And the nuts are optional too. If possible, cook the beets ahead or to save even more time and if pickled beets are handy use those instead.
Remember that sweet Disney movie about the rat-chef?
This is our simplified version of the beautiful accordion style Ratatouille that he created at the end. A great way to use up end of the summer tomatoes, squash, eggplants and anything else you pull from the ground these days. Slice it all thinly. Stack and push together. Roast until their flavors melt and meld into each other. You will know it is done when a knife easily cuts through.
Red quinoa, white quinoa, red beets, white cauliflower… this savory salad ends up a tie-dyed toss of pinks & magentas, but it is really the sum of its bitter & almost sweet parts coming together. This works well hot as a dinner side dish or cold as a salad on the go.
This is really an olive lovers dish and the better the olives, the better this salad. The briny, salty olive juice is the star of this dish as it brings together sweet cherries, bitter arugula, crunchy cauliflower and of course, green olives. The inspiration for this madness came from a cherry drink I recently made, where I kept thinking that the cherries were olives and suddenly desperately wanted them to come together. If you don’t have cauliflower handy, challenge this recipe with a different flavor soaking vegetable such as summer squash or even a mild sweet salad turnip.
