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

tomato garlic pasta salad

make garlic oil

in the morning, after lunch

add the tomatoes

source, 6 servings

1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced

layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes

crispy zucchini, white beans, & pesto

serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes

eggplant pasta salad

dandelions don’t

want to be told not to come

back up for a week

source, 4 servings

1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar

make dressing in food processor, combine, serve warm or cold

tabbouleh

a springtime blizzard:

relief from the supply chain

of mud on dogs’ paws

source

1 c italian parsley, cut up; seeds of 1 pomegranate, 1 apple, diced; 1 c walnuts, toasted in salt and partly crushed; 1 red onion, sliced; 2 t smoked paprika, 1/3 c lemon juice, 1/4 c olive oil, 1/4 c honey or maple, s&p

combine

last fall herbs bean salad

basil with brown spots,

chives big enough to stick a

finger inside them

source, 4 servings

2 cans white beans, rinsed and drained, 4 c greens, 1/4 c walnuts, 6 shallots, roasted in olive oil and salt

dressing: 1/4 c olive oil, 1 c herbs, 1 t minced garlic, zest and juice of 1 lemon, 1 T white wine vinegar, 1 t maple syrup, s & p — immersion blender, double if necessary

serve with focaccia