​Corn and Nectarine Salad with Basil

Friday, August 21, 2015

Courtesy:  Alana Chernila


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced


​Cucumber and Corn Salad with Cilantro Vinaigrette

Friday, July 17, 2015

Courtesy:  Darlene Kelbach

6 ears of cooked corn, cut off the cob in chunks (approx. 3 cups)*
1 medium seedless cucumber, peeled and sliced in quarters
1 sweet pepper (purple, green or red), seeded and chopped finely
1/2 sweet onion, chopped finely
1 tomato, chopped coarsely (optional)

1/2 C olive oil
3 T balsamic vinegar
2 T finely chopped fresh cilantro
1 T water
Salt & pepper to taste

Place dressing ingredients into an old jelly jar & shake until blended.  For salad, combine corn*, cucumber, pepper & onion in a large bowl.  Drizzle the dressing over the salad mix & toss until coated well.  Extra dressing can be stored in the refrigerator for use later.

*Cook corn the night before and chill in the refrigerator. Boil corn in water for 15-20 minutes until kernels start to soften but yet remain firm. Read More...

Curried Spinach Salad

Monday, July 06, 2015

Salad Ingredients

2 Tbsp scallions, sliced
8 cups fresh spinach
1/2 cup chopped apples
1/2 cup raisins
Chopped peanuts to taste

Dressing Ingredients

1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp chutney
2 tsp sugar
2 tsp salt
1/2 tsp curry powder
1 tsp dry mustard

Combine salad ingredients in a large bowl and toss.  Process dressing ingredients in blender until well combined, toss with salad and serve. Read More...

Quick Bok Choy Salad with Tahini Dressing

Thursday, July 02, 2015

Salad Ingredients

2 heads bok choy, chopped into 1/2 inch pieces3 cusp  red cabbage, sliced thinly1 Tbsp sesame seeds
1/4 cup fresh mint
10 dandelion flowers (optional)

Dressing Ingredients

6 Tbsp sesame seeds4 cloves of garlic (fresh ramps or garlic scapes make a nice substitute)
2/3 cup white wine vinegar
4 Tbsp honey
4 Tbsp olive oil
4 Tbsp soy sauce

Combine bok choy, cabbage, mint, dandelion flowers and sesame seeds in a large bowl and toss.  Put all dressing ingredients in blender and process until the consistency is creamy and thickened.  Pour over salad, toss, and serve. Read More...

Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.


5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher

Go Back


Tomatillos beet greens sesame pork polenta mustard greens sherry Kale autumn chicken pancake leeks anise Potato pudding kalamata bosc coriander tomatoe bacon Chevre pickled buttermilk carrot top parmigiano bean heavy whipping cream strawberry pepper basil vegetable biscuits arugula shiitake tortillas bloody mary baguette tuscan habanero cockaigne Butternut Poblano Chili green beans bulgar peach artichoke spring plum cilantro nectarine frittata cake gazpacho cointreau shitake poblano sour jack kohlrabi chocolate fennel bulb celery root Cider flank curry goat Cheese Beans zucchini pecans meatballs sandwich almonds Farmers' Market spelt carrot tops peas roasted sweet slaw bell pepper lettuce radishes olives currants bayeldi yellow onion sunchokes eggs cheese chilies mint fondue tenderloin gratin dill shallots Red Onion fritter prosciutto cauliflower chili peppers rouille celebration green pepper Drinks Spinach oats ramps chorizo bok choy strata sour cream caesar latkes tomato corn pie gorgonzola capers carrot fronds pumpkin maple syrup Apple tomato Tomatoes beet beets beef cornmeal Bread collins wasabi snow peas sweet potato chili peppers Soup Rice wine vinegar steak cantaloupe fraiche Vegan potatoes apples pork chop jack cheese reggiano panzanella carrots dijon yogurt plum tomatoes vanilla wafers pesto Recipes Eggplant tart pineapple creme onion Jerusalem artichoke kirsch wrap bread pudding casserole cream cranberry sauce walnuts beer chicken dinner salad chipotle wheat flour blueberry egg noodles pecan tomato juice Greens sausage imam crisp bulgar wheat melon Squash dilly pie barley spiced winter squash daisy buckwheat pears paste radish flank steak chiles shrunken heads baby bok choy maple gouda bruschetta watercress Shitake Mushrooms bbq white beans coeur a la creme fennel seeds okra Cranberry Beans knots crepes garlic tostadas jam kluski gin Corn fennel feta chimmichurri coeur egg brown sugar compote Salsa remoulade verde muffins conserve pine nuts hickory Leek parmesan celeriac Dressing berry almond milk shelling gruyere syrup chimichurri strawberries turnips onions Swiss Chard absinthe couscous anchovy swiss Side fritters Spread lemon grass thai hazelnuts coconut milk asparagus sandwiches pasta rhubarb Salad blue cheese turnip cucumber stuffing mushrooms chives butter plums honey walnut oil mushroom scapes scallions celery hearts vinaigrette vegetarian cream cheese