every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad.  nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious!

these baby red potatoes were so cute at the market it couldn’t help but take them home.  they are so much more tender and sweet when small like this, and cook up quick too!  they went perfectly with a simple blend of lemon, cumin, coriander and fresh parsley leaves.  my tasty homage to my mother’s easter potato salad.

baby potato salad
2 lbs baby red skinned potatoes
1/2 c thinly chopped celery
1/2 c thinly chopped red onion
2 tbsp lemon juice
1/4 c olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground black pepper
1/2 tsp salt

begin by bringing some water to a boil in a medium-sized pot, with just a pinch of salt.  rinse and scrub your potatoes until clean.  once boiling gently toss the potatoes in the water and let boil on high for 10 minutes.  then cut the heat and let sit in the hot water another 15-20 minutes while you prep everything else.

chop up your celery, onion and parsley.  toss it all in a large bowl.

then juice your lemon and mix up the lemon juice with the oil and spices.  mix this dressing in with the chopped veggies well.  this way the potatoes can be quartered and added in last.  preventing too much mixing will keep them stay in tact.

when you are ready for them strain the potatoes and run under cold water for a few minutes until they are cool enough to handle.  slice them all in half once, then again, and gently toss in the bowl the remaining ingredients.  serve immediately or chill thoroughly.

simple, but so good.

yields 3-4 servings as a side

i recently visited my good friend rose in san francisco, who always inspires me when we share the kitchen.  our first night in town, exhausted from traveling, she made us a delicious dinner which included something she called a winter salad.  it involved wilted napa cabbage, warm apples and apple cider vinegar.

while this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  it still includes napa cabbage, along with crunchy bits of sugar snap peas and sweet morsels of red onion roasted with fresh rosemary and dill.  the apple cider vinegar carries over as well, to help the flavors of the herbs pop.

great with a bowl of soup and a piece of toast on a gloomy winter day. enjoy!

napa cabbage and snap pea winter salad with herb-roasted red onion
1 red medium onion
4 tbsp olive oil
1 tbsp minced fresh rosemary
1 tbsp minced fresh dill
1 tsp salt
1 lb-1 1/2 lb napa cabbage
1/2 lb sugar snap peas
2 tbsp apple cider vinegar

preheat your oven to 400F.  remove the ends and peel the onion, then chop into large pieces and set in a large bowl.  mince your rosemary and dill (about 1 medium sprig of both, stems removed) and toss the onion with 2 tablespoons of the olive oil, the minced herbs and 1/2 teaspoon of the salt.

lay the onions out on a baking sheet covered with parchment paper and roast for 20 minutes, stirring half way.

meanwhile, chop your napa cabbage into thin strips.  when i get down lower to the base i begin removing the solid heart of the cabbage because i prefer the leaves.

also chop up your snap peas by snipping off the very ends and then cutting into thin slices.

in a large skillet heat up the other 2 tablespoons olive oil over high heat.  after a minute or two reduce to medium heat and toss in the chopped cabbage and snap peas, as well as the other 1/2 teaspoon of salt.  cook lightly for 2-3 minutes, or until the cabbage is beginning to wilt but the peas are still bright.  then add in the vinegar cook another minute or two.

then remove from the heat and scoop into a large bowl where you can toss with the herb-roasted onions.

use tongs to serve and leave any liquid that drains to the bottom of the bowl behind.  eat immediately for a satisfying warm bowl of salad like no other.

yields 3-4 servings

this is one of those recipes that happened on accident, based on the limited contents of my fridge.  thankfully, the lemon and cilantro’s bright flavors compliment the hardiness of the whole wheat and toasted almonds in all the right ways.  at first i thought it might be a sort of pasta salad, served cold and perfect for a picnic or packed lunch.  but as i couldn’t resist nibbling on it immediately, i realized it could also be served as a warm pasta dish with dinner.

cilantro lemon orzo with toasted almonds
1 c dried whole wheat orzo
2 c water
1 tbsp olive oil
1 tsp salt
1 tbsp minced cilantro
1 tbsp hummus
1 tbsp almond or other non-dairy milk
2 tbsp lemon juice
1/2 c almonds

begin by cooking the orzo – a rice shaped pasta.  i cooked mine like rice so it would be sticky and soft rather than al dente.  boil with the water and salt over moderate heat until all of the water cooks off, about 15-20 minutes.

meanwhile chop your cilantro and squeeze some lemon juice.

assemble a dressing from the cilantro, hummus, almond milk and lemon juice – which by the way also tastes great as a dressing on any salad.

then toast your almonds.  i coarsely chopped whole almonds but you can used pre-sliced or slivered almonds.  and i toasted them by tossing them in a dry frying pan over moderate heat, but this can also be done in the oven.

mix the cooked orzo, cilanto lemon dressing and toasted almonds all together.  serve warm or chilled.

yields 2 servings

this salad celebrates both the cool and the spicy – the juiciness of the cucumbers and the cool mint taste help to defuse the sharp bite of the jalepeno, creating a broad taste profile that is intriguing to the tastebuds.

and because quinoa is a fluffy high-protein gain while cucumbers are light and watery, this dish is both filling and light. the perfect snack or accompaniment to any meal.

quinoa and cucumber salad
1/2 dried quinoa
1 c water
1 bay leaf
1/4 tsp salt
1 1b persian cucumbers

spicy mint sauce
1 bunch mint
1 jalepeno
1 tsp salt
2 tbsp olive oil
2 tbsp apple cider vinegar

cook the quinoa ahead of time.  bring the quinoa, water, salt and bay leaf to a boil in a small pot over high heat.  then cover and reduce to medium heat.  cook for about 15-20 minutes or until all the water has cooked off and the quinoa is light and fluffy.  set aside and let it cool down.

once the quinoa is cooled, chop up your cucumbers however you’d like.  i choose to slice them from end to end, then thinly slice them.  and you don’t have to use persian cucumbers, i just prefer them because they are light and crunchy.

for the dressing, wash the mint leaves thoroughly and remove all green, crisp leaves.  chop the jalapeno down the middle and remove the seeds – the spiciest part.  if you don’t like things too hot you can use less pepper, but the cool flavors really defuse a lot of the heat.

add the fresh mint leaves, jalapeno flesh, salt, oil and vinegar to a food processor or a blender and blend well until there are no big chunks.  the sauce is a little watery, but it’s perfect for this salad since the quinoa soaks it right up.

toss everything all together and serve.  it’s best enjoyed immediately, you can refrigerate it for up to a day, but it may get a bit soggy.

yields 4 servings

this post was featured on foodgawker.com

i love bruschetta. it has tomato and basil – some of my favorite fresh summer flavors – and in this incarnation i even threw in some roasted eggplant.  but what i don’t love is trying to balance all those delicious veggies on top of a little piece of toast before it finds its way to my mouth.  i figured it would be much easier to just chop up the bread too and toss it all together as a salad.

baked eggplant bruschetta salad
2 c cubed bread
2 c cubed eggplant
1 tsp salt
1 tsp fresh oregano
3 tbsp + 2 tbsp olive oil
2 c chopped tomatoes
1/3 c chopped red onion
1 garlic clove
1 tbsp fresh chopped basil
2 tbsp balsamic vinegar

chop up the bread and eggplant into little cubes and measure out two cups of each.  i used a whole wheat french baguette and japanese eggplants, but you could use traditional eggplant and any type of bread you’d like.  this recipe would even be good with zucchini or another light squash.

toss with the fresh chopped oregano, salt and 3 tbsp olive oil.

arrange on a baking sheet covered with parchment paper and bake at 350F for 35-40 minutes.  when the eggplant is soft and the bread is toasty, take them out to cool.

meanwhile, chop up the tomatoes and red onion, and mince the garlic clove and basil.  when the baked ingredients are slightly cooled you can mix everything together with the remaining olive oil and balsamic vinegar.

this would be perfect to bring to a picnic or barbecue!

yields 4-6 servings

this post was featured on foodgawker.com

the cool thing about purslane is it’s a succulent!  while most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony and slightly salty.  they are a very different texture than other edible greens.  and while it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables.

it can be sautéd, stewed or used as a substitution for spinach, but it makes an amazing salad because of it’s fresh taste and texture.  i’ve mixed it here with roasted corn because it is one of my favorite summer foods, radish for a crisp bit of spiciness and dill because, besides being a flavor i always enjoy, it never fails lighten up any dish.

purslane and roasted corn salad
2 ears of corn
4 radishes
1/2 c chopped red onion
2 c purslane leaves

creamy dill dressing
2 tbsp vegannaise
2 tbsp lemon juice
1/2 tsp salt
1 tsp dried dill (or 1 tbsp fresh)

roast the corn any way you’d like.  i did it right on the stove over my gas burners, but you could do it on a grill or in an oven too.

then cut the kernels off into a large bowl.  chop the radishes and onion and add those in too.

rinse and pull of the leaves of the purslane.  the stems are edible but they are so thick i don’t like to use them in a salad. mix all the ingredients together for the dressing, pour over the veggies, and toss.

this would be a great recipe for a summer barbecue, as it’s light and you can roast the corn right there on the grill!

yields 4 servings

there’s not too much to wakame seaweed.  it’s a little salty, has a subtly sweet flavor, and contains small amounts of fiber, iron and calcium.  but what makes it special is the presence of a compound called fucoxanthin, which has been associated with helping to burn fatty tissue.

you can get a big bag of dried wakame super cheap in china town (i found mine for $2.19) and use it in salads, soups, or even just with rice.  for this recipe i simply soaked some in water, put the seaweed in a mixing bowl with some other veggies, and tossed it all with a simple asian dressing. the result? a filling and tasty raw salad.

raw seaweed salad
1 c dry wakame seaweed (soaked)
1 1/2 c thinly sliced cucumber (about half a large one)
1 1/2 c thinly sliced carrot (about one carrot)
1/2 c thinly sliced cabbage
3 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp liquid aminos
1 tbsp agave syrup
2 tbsp sesame seeds
1 tsp salt

begin by soaking the seaweed in 3 cups of water for about 5 minutes.

meanwhile slice your carrots, cucumber and cabbage as thin as you can.

once the seaweed is done soaking it should be significantly plumper.  strain all of the water from it, through a colander with a paper towel in it.

mix all ingredients in a large bowl.  serve immediately or store for no more than a day or two in an airtight container in your fridge.

yields 6 servings

i’ve been on quite the salad kick lately.  it’s just so easy to toss together lettuce, tomatoes, maybe some cucumber or green apple, top with pumpkin or sunflower seeds and finish off with a simple homemade dressing.

this recipe has been a big favorite of mine lately – it takes on the flavor and creaminess of the hummus, gets a spice kick from my all-time favorite sauce – sriracha – and only has 4 ingredients so it literally does take a minute to make.

super simple spicy hummus dressing
1/2 c hummus
1/2 c olive oil
1 tbsp sriracha sauce
1/4 c water

add all ingredients in a small bowl and mix thoroughly with a spoon or fork until smooth.  then drizzle over your favorite salads.  goes great with baby greens or romaine lettuce, tomatoes, cucumber and croutons too!

store in the refrigerator in a sealed container.

yields about 1 1/2 cups

lately, whenever i go home, my sister will give me a ridiculous amount of bread from her work.  my favorites are the rosemary or kalamata olive loaves, but there was so much this last time that i couldn’t eat it all before it went stale.

thankfully, that is the perfect time to make croutons – after the bread is too hard to eat but before it starts growing fur.  it just requires a little oil, some of your favorite spices and a little oven time and you have got yourself a pan full of salad’s best friend.  but as we found, when the salad runs out they are still the perfect little snack all on their own.

salt and pepper croutons
6 c bread cubes
1/4 c olive oil
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp thyme

i had 3 ciabatta rolls that seemed to have gone stale all to quickly. they worked perfect for this!  each one made about 2 cups of bread cubes.

chop the bread into cubes – however large you’d like your croutons.

put the bread cubes in a large bowl and evenly drizzle the olive oil over them. mix in the salt, peppers, and thyme evenly as well.

lay out on a cookie sheet and bake at 350F. every 10 minutes take them out and stir them up so they all bake evenly. total bake time should be 30-40 minutes, or until they get toasty brown.

then they are ready to throw on top of a salad, soup or snack on just as they are!

yields 6 cups

caesar dressing can be a tasty and tangy way to spice up nearly any dish, but most versions contain at least one non-vegan ingredient, be it parmesan cheese, milk, anchovies, or even raw eggs.  what most don’t realize is that  the zesty flavor of caesar dressing can be easily achieved without these ingredients, using only some garlic, nutritional yeast, mustard, and tamari sauce.

caesar dressing
1/4 c pine nuts, soaked
2 tbsp dijion mustard
2 tbsp nutritional yeast
2 cloves garlic
1/4 c water
the juice of 1 lemon
1/2 tbsp of tamari, soy sauce or liquid aminos
1 tbsp olive oil
1/4 tsp while pepper
1 tsp black pepper

start by soaking the pine nuts for at least one hour until they are soft.  drain the water and add them to a food processor.  add all other ingredients to the food processor and pulse for a minute or two, until well mixed.

that’s all!  simply toss into a salad, traditionally made of romaine lettuce and croutons, maybe garnished with slices or tomato, lemon, or avocado.  i used black kale and it complimented the dark leafy green well.

this dressing would also be great on wraps, in a potato salad, or even with a fried tofu dish!