layered salad with marinated veggies

whole lettuce layered

with marinated veggies

and tangy dressing

source, 2 servings

veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce

chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat

baked crispy potatoes with arugula salad

broiled potatoes

with arugula salad

and dressing on top

source, 6 servings

8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil

alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese

roasted potato & tomato salad

coriander seeds

drying on the counter for

winter soups and stews

source, 4 servings

2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs

roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs

grilled panzanella

when green tomatoes

look too delicious to just

let be on their vines

1 serving

2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction

grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings

grilled lettuce flowers & corn salad

bitter lettuce stalks

taste like asparagus when

cooked on a hot grill

1 serving

2 ears corn, 1 shallot, 2 halved tomatoes, 3 big lettuce stalks and/or leaves, 1 thick slice vegan feta, 2 lemons, kosher salt, balsamic glaze, mustard

grill veggies, cheese, lemon until brown, sprinkling with salt & squeezing with lemon as it browns; cut corn from cob, assemble, top with balsamic, mustard

raw brussels sprouts salad

after one hour

the flavors will mature, then

pour off extra juice

source, 8 servings

1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p

combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint

sesame noodles & cucumber salad

cool the noodles when

cooked and then serve them cold or

at room temperature

source, 4 servings

1 lb noodles, cooked, rinsed with cold water, tossed with sesame oil; sauce: 3 T toasted sesame oil, 3 T tamari, 2 T rice vinegar, 2 T tahini, 1 T peanut butter, 1 T maple syrup, 1 T fresh ginger, 2 t minced garlic, 2 t chile crisp; salad: cuke wedges, rice vinegar, salt, sugar, peanuts

mix sauce, microwaving to soften ingredients; combine noodles & sauce; serve with salad, kimchi