My Aunt Genevieve makes the tastiest food. She has all sorts of tricks up her sleeve and her cooking always inspires me to try new ingredients and flavor combinations. For example, in this recipe she uses Japanese-style soy sauce (Shoyu) and sunflower seeds to give rosemary lemon potato salad an unbeatable umami flavor. It’s the perfect side for a picnic or fall dinner in the yard. Thanks Auntie Genevieve, and please send some more recipes my way!
- 2 lbs. red potatoes
- 1/3 cup olive oil
- 2 lemons
- 3 tbsp. Shoyu (substitute with regular soy sauce or Braggs)
- 1 tbsp. honey
- 3 tbsp. minced fresh rosemary
- 1/3 cup roasted sunflower seeds
- About 1½ cups of chopped fresh kale
Preheat the oven to 400 degrees. Chop the potatoes into bite-sized pieces (skins on), coat with olive oil, and pop in the oven. Roast for about 45 minutes, stirring once half-way through, until crisped and brown. While the potatoes are roasting, whisk together olive oil, fresh squeezed lemon juice from about two lemons (about 3 tbsp. of juice), Shoyu, and honey.
Chop the potatoes into bite-sized cubes and add to the dressing. Sprinkle with rosemary, sunflower seeds, and kale. You can also add about a teaspoon of lemon zest for an extra zing. Combine all the ingredients and let the salad sit for about an hour so the potatoes and kale can absorb the dressing. That’s it!
About 6 people
This dressing is versatile and nutritious. It is velvety smooth and develops a rich nutty umami flavor with the addition of nutritional yeast. It works well in salads with bulky roughage, such as kale or spinach, and pairs nicely with toasted sunflower seeds, garbanzo beans, and cucumbers. You can also serve it as a dip with fresh veggies and crackers or spread it on a sandwich with whole wheat bread. Delish!
- 2 large avocados
- 3 cloves garlic
- 6 tbsp. nutritional yeast
- ½ tsp. salt
- 4 tbsp. fresh squeezed lemon or lime juice
- 6 tbsp. water
Scoop the meat of the avocado into a food processor or blender. Peel and add the garlic. Add nutritional yeast, salt, and citrus juice. Slowly stream in the water while processing/blending. Easy breezy.
6 to 8 as a salad or dip
I am totally addicted to this lentil salad. Maybe it’s that punchy garlic-balsamic dressing, or those cute little French lentils with the creamy interior, or the burst of sweetness from the grape tomatoes that has me hooked. But mostly likely it’s the combination of all of the above.
I really recommend using fresh ingredients for this recipe – i.e. garden fresh tomatoes and parsley, fresh feta from the cheese counter, etc. Believe me, it makes all the difference. And you don’t have to feel bad spending a couple extra bucks on fresh produce, because the recipe is quite affordable otherwise. Make it on Sunday and you have lunch for the week!
- 1 and ½ cups French Lentils
- 3 – 4 cloves garlic
- 4 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- ¼ tsp. freshly ground black pepper
- ¼ tsp. salt
- 1 cup of fresh parsley, chopped
- 1 and ½ cups grape or cherry tomatoes
- ⅓ cup kalamata olives
- ¾ cup of crumbled feta cheese
Fill a medium saucepan about halfway with water and bring to a boil. Add the lentils and simmer for 20 minutes. Meanwhile, finely chop or better yet press the garlic and add to a medium mixing bowl. Whisk together with olive oil, balsamic vinegar, black pepper, and salt. Finely chop enough parsley to fill a cup. Half the tomatoes and quarter the olives.
After 20 minutes of cooking, drain the lentils and let them cool for about 10 minutes. Give the dressing another quick whisk and add the lentils to the bowl. Gently combine the lentils and the dressing. Mix in the tomatoes, parsley and olives. Lastly, once the entire salad has cooled to room temperature, crumble in the feta cheese and give the salad one final stir. The salad can be eaten right away, but the flavors will enhance if you let it sit for 30 minutes or more.
About 6 people
Homemade coleslaw is worth the effort. This version is light, flavorful, and a great refreshing side dish in the summer. I developed this recipe to pair with the Grilled Chicken with Ginger & Soy recipe, but would be delicious alongside any grilled meat.
- ¼ cup sesame oil (to save money, cut with vegetable or canola oil)
- ¼ cup rice vinegar
- 2 tbsp. gluten free soy sauce or Bragg’s Liquid Aminos
- 2 tbsp. honey
- Hot red pepper sauce
- About 1/4 of a large cabbage
- About 2 cups worth of crisp shredded vegetables, such as carrots or broccoli stalks
- One Granny Smith apple
- Scallions or chives
- ¾ cup roasted peanuts, sesame seeds, sunflower seeds or really any roasted nut or seed
- Scallions or chives for garnish
In a large mixing bowl, whisk together the sesame oil, vinegar, soy or Braggs, honey, and healthy squirt of hot sauce. Using the mandolin blade for the cabbage (or a mandolin) and the grater blade for the vegetables and apple (or a grater), shred all the produce and pour into the mixing bowl with the dressing. If you’re using broccoli stalks be sure to cut of and peel the entire woody exterior. Chop as much cilantro and scallions as you think looks good, and add them to the salad. Mix thoroughly.
Just before eating chop the nuts (no need to chop seeds), add to the salad, and stir. Taste the coleslaw to see if the flavors are too your liking. Add a little more of any of the dressing ingredients if you find yourself wanting more. Sprinkle with chopped scallions or chives and serve.
6 – 8 as a side