Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Makes : 4 to 6 servings | Salads/Sides Vegetarian

In the scheme of things, I realize a recipe for “salad” isn’t akin to discovering a new star. Personally, I’ve never been overly enthused by salad since it’s so frequently an afterthought. There’s something so not special about dumping one of those bags of wilted, sopping wet greens into a bowl and topping it with a bottled mix of stale herbs and rancid oil. But this salad–delicate greens tossed with roasted mushrooms, shavings of cheese, and a simple lemon-chive vinaigrette–is special. It’s also easy to make. My original inspiration came from a mound of gorgeous […]

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Moroccan Sweet Potato Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Now that Memorial Day has passed (which in the Pacific Northwest means we’re down to only one more month of cold and rain), I start considering possibilities for great summer outdoor fare. I love the ease of throwing a simply marinated steak on the grill and bringing out platters of corn-on-the-cob and sliced tomatoes, but ideally I sneak in a more interesting side dish as well. One of my favorites, a roasted Moroccan Sweet Potato Salad, came about during a marathon potato-salad recipe development phase I had a few years back. Tired of mayonnaise-swathed boiled […]

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Soba Noodles with Asparagus and Salsa Verde

Makes : 2 main dish or 4 side dish servings | Main Dishes , Salads/Sides Dairy Free

I have to admit, buckwheat soba was rarely a go-to ingredient for me before I started eating gluten free, but I’ve since changed my tune. Soba’s toothsome bite and bold flavor may be a tad overwhelming for some, but it’s exactly those traits that lured me to the buckwheat camp. Made from buckwheat flour (a gluten-free food, despite the “wheat” in its name), the brown noodles have a hearty chew and a hint of nuttiness. Soba tastes great hot, room temperature, or chilled, but because the noodles have a distinctive flavor, I either keep the […]

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