Salads & Sides
BBQ Beans & Greens
If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe….
see recipeGrilled Veggie Salad
This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt. Summer on…
see recipePonzu Noodle Salad
Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…
see recipeFire Brigade Stuffing
My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…
see recipeWhite Bean Hummus with Fresh Thyme and Basil
The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…
see recipeRoasted Buckwheat Salad
Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my…
see recipeFava Bean Salad
Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean,…
see recipeMy Mama’s Potato Salad Recipe
When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…
see recipeRadicchio Salad with Cranberry Orange Dressing
This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can…
see recipeVegan Mashed Potatoes
Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically…
see recipeBrussels Sprouts with Maple-Mustard Sauce
In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There…
see recipePolenta with Pears and Cranberries
This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…
see recipe