recipes

appetizers Basics Biscuits, Scones, and Pastries bread breakfast brunch Cakes and Cupcakes Cookies, Brownies, and Bars Custards and Puddings dairy-free dessert dinner Drinks fall gluten-free holiday ice cream lunch Main Courses Noodles and Pasta Pies, Tarts, and Galettes popsicles round up salad sandwiches Sauces, Salsas, and Dips savory Sides snacks soup spring summer sweets vegan vegetarian winter

salad

Green Goddess Potato Salad {updated}
Beet Poke Bowls {vegan, gluten-free}
Apple Chicory Salad with Fennel, Walnuts, and Grana
Stone Fruit Cucumber Salad with Ricotta Salata, Purslane, and Golden Balsamic Miso Vinaigrette
Summer Vegan Green Goddess Salad
Creamy Cashew Green Goddess Dressing {vegan}
Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
Beet, Citrus, & Chicory Salad with Ricotta Salata and Pistachios
Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts {gluten-free, vegan option}
Spring Greens Salad with Fennel, Radish & Miso-Buttermilk Dressing {plus a day in Sonoma}
Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
Watermelon Jicama Salad with Cotija, Cumin and Lime
Wasabi Caesar Salad {gluten-free}
Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}
Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah
Cucumber Melon Caprese Salad
Vegan Sushi Bowls with Miso-Roasted Asparagus and Pickled Carrot
Roasted Sweet Potato and Quinoa Salad with Chile and Lime
Duck Egg Salad with Curry and Dill
Farro and Cucumber Salad with Feta, Dill and Mint
Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta
Strawberry Caprese Salad
Spring Tabbouleh with Harissa and Grilled Halloumi
Miso-Harissa Roasted Carrot and Two-Potato Salad
Orzo Pasta Salad with Roasted Cherry Tomatoes, Basil & Ricotta Salata
Melon with Lime, Feta and Mint
Quinoa with Roasted Corn, Zucchini and Mint
Quinoa, Kale and Sweet Potato Salad
Green Goddess Potato Salad