Salads

When tahini is blended with garlic, sesame oil, rice wine, soy sauce and lemon juice, it creates a creamy, acidic and salty dressing for steamed sugar snap peas. Add slices of baked and seasoned tofu to boost protein, red bell peppers for color and crunch, and toasted sesame seeds sprinkled on top to enhance the sesame taste in the dressing. I bet that Sugar Snap Peas and Tofu Salad with Tahini Dressing will make a soy lover out of you! So simple, too!

Can’t get me enough salads come spring (or summer for that matter)! And I’m always looking for something green, new and special, like this Frisee, Grapefuit, Avocado and Cranberry Salad with Cranberry Vinaigrette.

Got a hankering for warm pasta AND cool salad? This composed salad pairs the best of both plant worlds: whole grain penne pasta with fresh spinach or arugula; then adds bright and tangy raspberries, coated by pungent balsamic vinaigrette. Big or small it gratifies that hankering and much more!

Tangy tomatoes, toasted bread and tantalizing cheese—ticks all the best tastes and textures!

Like the other members of the Brassica family (broccoli, cabbage, cauliflower, kale and mustard, for example), Brussels sprouts are typically the vegetables that one loves to hate...

There are other ways to consume spinach than the often overcooked, army- green preparation that some people may remember. Fresh baby spinach is bright green, crisp, just slightly bitter and provides a nice accompaniment to creamy, full-flavored salad dressings like this Spinach Salad with Chunky Garlic Salad Dressing.