Serves 4
 
2 tablespoons white balsamic vinegar or regular balsamic
4 tablespoons olive oil
½ cup chopped herbs-mint, cilantro, parsley, basil-2-4 ounces cheese-shaved parmesan, asiago, 1 ripe avocado-not too soft
1 mango
½ English cucumber
¼ cup red onion diced or scallions
2 cups assorted salad greens
½ cup feta or ricotta salata
Salt and pepper to taste
Edible flowers for garnish-nasturtium, calendula, petunia, marigold, daylilies

1. Place the vinegar and olive oil in a small bowl and whisk to combine. Add the chopped herbs and season with salt and pepper to taste.
2. Cut the avocado, mango, and cucumber into ½ inch cubes. Keep them in separate piles on the cutting board.
3. Line a large platter with the salad greens.
4. Arrange the avocado, mango, and cucumber on top of the greens. Sprinkle with diced onion and feta.
5. Drizzle with dressing and garnish with edible flowers if you have them.

Other ingredient options:
Instead of mango you can use-peaches, plumbs, berries of any kind, watermelon, cantalope, honeydew melon

Serves 4-6

3 tablespoons balsamic vinegar
1/3 cup golden raisins
1 pound red cabbage, thinly sliced or shredded
1 pound beets, peeled and spiralized or shredded. Use multiple colors if you can.
¼ of a red onion sliced thinly or 1/2 cup chopped scallions
1 small red pepper, thinly sliced
¼ cup capers, drained and chopped
2 tablespoons chopped tarragon or basil
2 tablespoons chopped mint leaves
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
1/3 cup pistachios, lightly toasted (or pecan, walnuts, almonds, pumpkin seeds)
Garnish: edible flower petals (pansy, petunia, calendula, bachelor button, roses, marigold. Edible Flowers List)
 

1. Combine the raisins and balsamic vinegar in a bowl and let sit while preparing the salad-at least 15 minutes.
2. Combine all of the remaining ingredients except the salt and pepper and the pistachios in a large bowl. Add the soaked raisins and olive oil and toss everything well. Season with salt and pepper to taste. Sprinkle the pistachios on top of the salad and garnish with edible flowers if in season.

Variations:

• add shaved raw butternut squash
• add raw chopped broccoli

This delicious vegetable dish is from my favorite cookbook Six Seasons by Josh McFadden. I've made a few changes to the directions, but it is still his lovely salad. I suggest you get this book so you can enjoy many more seasonal recipes. 

Serves 4
 
2 cups cooked farro
½ pound carrots, peeled
½ pound small radishes, cut in half
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ large red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil

Preheat oven to 375°

1. Cut the peeled carrots into small chunks-I like to cut mine on the biased, abour 1/2 inch thick. Toss the carrots and radishes with a small glug of olive oil, the chile flakes,1 teaspoon salt, and a few twists of black pepper. Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes. Let cool slightly.
   
   
2. Place the ricotta, ½ teaspoon of kosher salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the side if needed. The mixture should get creamy. Taste and adjust seasoning-you may want to add more olive oil as you should be able to taste it.
   
   
3. Cut the apricots in half. Slice the onion very thin and place it in a small bowl. Cover it with cold water. Pile the roasted carrots, farro, and apricots into a bowl. Season the vegetables with the vinegar and toss. Taste and add more salt or chile flakes. Add the parsley leaves, drained onion, pistachios and toss well. Taste again and adjust with more salt, chile flakes or vinegar. Finish by tossing with ¼ cup extra-virgin olive oil.
   
   
4. Spread the whipped ricotta onto 4 plates or a platter in a nice schmear. Distribute the salad on top of the whipped ricotta, dress with the crumbled ricotta salata, finish with another thread of olive oil, and serve.

Serves 4 as a meal
 
2 cups cooked brown rice, farrow, red quinoa, or other whole grain 
4 cups kale, stem removed and cut into pieces
1 pint cherry tomatoes, sliced in half top to bottom
1 15 ounce can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
3 scallions, sliced thinly
1 red pepper, diced 
1 ripe avocado, sliced
2 cups cooked protein-sliced steak, chicken, shrimp, tofu, or fish.
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
1 cup cilantro, chopped
 
Grain Bowl Instructions:​ This bowl can be served cold or with some items heated. The rice, kale, black beans, and corn are all good choices for warmed items.

1. To wilt the kale: Heat a saucepan with ½ cup of water, ½ tsp of salt, and cut kale. Cover and steam for 3 minutes or until wilted. 
2. Divide your ingredients evenly into four pasta bowls. I like to place the rice in the middle and work off of that. 
3. Whisk the dressing ingredients together in a separate bowl and season to taste with salt and pepper. Drizzle the dressing over the grains and veggies and serve sprinkled with chopped cilantro.

 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

Serves 2-4
¼ cup balsamic vinegar
¼ cup olive oil         
4 beets, peeled and cut into 1-inch cubes ( to save time, you can purchase Loves cooked beets from the produce section at your grocery store.
2-4 ounces baby arugula or other salad greens-radicchio or shaved red cabbage would be beautiful too!
¼ of small red onion, sliced thinly
1/3 cup pumpkin seeds or chopped pistachios

1. Put the vinegar and olive oil in a jar with a cover. Shake to combine.
2. Heat oven to 400° F. Place cut beets into pan or in a casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. If using already cooked beets, cut them into cubes and put them under the broiler and cook until they brown up a bit-about 5-8 minutes.
3. Place the beets in a large mixing bowl. Toss with half of the vinaigrette. Season with salt and pepper.
4. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Season with salt and pepper.
   
5. Place the arugula on a serving platter or individual plates and then arrange the beets, red onion slices, and pumpkin seeds on top. Serve.

Note: this salad is wonderful with warm beets too!

Additions: 
Orange segments-add on top to keep the color bright.
Feta, cheddar cheese curds, or goat cheese-use as garnish
Toasted croutons
Capers
Cooked shrimp, scallops, steak, or lamb

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

Serves 6
​1 ½  tablespoons olive oil 
**4 cups, about 1/2 small loaf of Artisan bread, cut into 1-inch cubes 
1/2 teaspoon kosher salt
2 1/2 pounds heirloom tomatoes-variety of colors, cherry tomatoes, large tomatoes-cut into 1 inch pieces
1 large red pepper, seeded and cut into 1 inch pieces
1/2 cup Liz's Vinaigrette or to taste
1/4  red onion, thinly sliced, or scallions, chives 
10 large basil leaves, cut thinly
1 ½  tablespoons capers, drained 

1. Heat the oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently until the bread is toasted and brown. Add more oil as needed. 
2. Place the toasted bread into a  large bowl. Add the tomatoes, red pepper, and 1/2 cup of Liz's Vinaigrette. Toss well to coat and let the salad rest for about 15 minutes. 
3. Add the sliced onion, basil leaves, and capers and toss again. Taste and season with salt and pepper if needed. Serve immediately.

Notes:**The bread in this recipe is a defining ingredient, but many of us are trying to cut down on carbohydrates.

• You can reduce your carbs in this dish by reducing the amount of bread.
• Substitute some of the bread with other vegetables-cucumbers, blanched broccoli or green beans. 
• Reduce the bread and add a protein-lobster, chicken, sausage, bacon, scallops, etc.

Serves 4
​1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water
 
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

​Serves 6
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Kosher salt
Pepper, freshly ground
½ cup feta cheese 
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)

1. To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat.  Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.

 

1. Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
   
   
2. Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.  
   ______________________________________________

To serve as a plated appetizer:
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
 
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.    

Serves 4 with leftovers

5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
 
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
 

1. Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl. 
   
   
2. In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.

Serves 4
3 black plums, pitted and thinly sliced
Cucumber-about 2 cups thinly sliced (peeled or unpeeled)
¼ cup parsley, chopped
2 tablespoons chopped mint
2 tablespoons olive oil or avocado oil
1 tablespoon rice vinegar
2 teaspoons rosewater-to taste (1/4 tsp rose extract-adjust to taste)
¼ cup fresh rose petals for garnish
Kosher salt and pepper to taste
 

1. Combine the plums, cucumber, parsley, and mint, in a bowl. 
2. In a small jar combine the oil, vinegar, and rosewater and shake to combine.
3. Toss the salad with the vinaigrette. Season with salt and pepper to taste. Serve in bowls with the rose petals.

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
optional: 2-3 radishes, thinly sliced
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens and optional radish slices. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 

1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 

1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video

Grains
Barley, Brown rice, Farro, Quinoa, Wheat berries, 
Red rice
 
Noodles
Thin spaghetti, shirataki (yam) noodles, soba noodles, rice noodles

Grain/Noodle Substitutes
Hemp Hearts, Riced cauliflower, broccoli, and cabbage, Shaved cabbage, spaghetti squash, spiralized vegetables 
 
Greens
Arugula, Kale, Swiss Chard, Lettuce, Mesclun mix, Spinach 
 
Veggies-Raw, Steamed, or Roasted
Corn, Mushrooms, Roasted potatoes or winter squash, Root veggies (carrots, beets, radishes), Broccoli, Peas, Tomatoes, Zucchini, Red peppers, Avocado,
 
Proteins
Chicken, Pork, Steak, Fish, Shrimp, Bacon, Sausage, Eggs (fried, hard boiled scrambled), Tofu, Chic Peas, Lentils, Cheese (see below)
 
Cheese
Blue cheese, Cheddar cheese, Feta, Goat cheese, Mozzarella, Queso Blanco, Paneer
 
Crunch
Almonds, Pecans, Walnuts, Panko (toasted), Peanuts, Pine Nuts, Sunflower and Pumpkin Seeds
 
Other Fun Stuff
Apples, Blueberries or Strawberries, Dried cranberries, Raisins, Apricots, Fresh herbs, Hummus, Kimchi, Olives

Dressings
(search for Dressing recipes here on my blog)
Curried Miso Dressing, Sesame Dressing, Southwest Vinaigrette, Creamy Herb Dressing, Fruit Dressing, Salsa, Asian Peanut Sauce, Pesto Dressing, Lemon Tahini Dressing

​Curry Miso Dressing
Makes 1 cup
 
2 tsp fresh ginger
2 lg garlic cloves
1 Tbs miso paste (white miso) 
1 ½ Tbs honey
1 tsp curry powder
1/3 cup rice vinegar
¼ cold water
½ cup avocado oil
 
Combine the ingredients in a blender and process until smooth. Serve immediately or refrigerate for up to 2 weeks.

​Coconut Peanut Sauce
adapted from GreenCityGrowers.com
Makes 1 ½ cups
 
2 cloves of garlic 
¼ cup soy sauce
3 Tbs toasted sesame oil 
3 Tbs rice vinegar
3 Tbs peanut oil
3 Tbs crunchy peanut butter (unsweetened)
3 Tbs honey
1/8 tsp crushed red pepper
7 ounces (1/2 can) coconut milk
 
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

​Southwest Dressing
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
 
Combine all ingredients and store in an airtight container at room temperature.
 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt 

Ginger Sesame Dressing
​Makes 1 ½ cups
​
¼ cup Bragg Organic Apple Cider Vinegar 
½ cup olive oil, 
¼ cup sesame oil
¼ cup Bragg Liquid Aminos or soy sauce 
2 Tbs local honey 
3 cloves, organic garlic 
1 Tbs organic ginger 
1 scallion
1 Tbs organic sesame seeds 
 
Combine all ingredients in a blender or use and emersion blender.

My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!

Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning or to taste-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3. Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ¼ cup
2 tablespoons smoked paprika-I get mine at Homegoods! You can use sweet paprika instead, but it will not have a smokey flavor-still delicious!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt

Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.

Makes 12 servings
​
8 Cups of de-veined and chopped Kale 
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil or avocado oil
1 -2 tbsp Braggs Liquid Aminos or soy sauce
1/2 cup water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne 

1.  Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately or refrigerate to let the kale soften. This salad can be stored in the refrigerator and eaten for up to 5 days.

Additions: cooked shrimp, chicken, beef, pork, or tofu
Grilled peaches, sliced plums, black berries, raisins, craisins-any fruit is tasty!
Feta cheese, Queso Fresco, ricotta salata, mozzarella 
Pecans, almonds, sunflower seeds, pumpkin seeds.
 

Makes 6-8 servings

1 pound soba noodles, cooked and drained (follow the package directions)
4 scallions, chopped
1 large red pepper, cored, seeded and sliced thinly or 1 bag frozen sliced peppers, thawed
2-3 cups frozen broccoli florets, thawed
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1/4 cup soy sauce (low sodium)
3 Tbs toasted sesame oil
 
 

1. Place the cooked noodles, veggies, and cilantro in a large bowl.
2. Whisk the soy sauce, garlic and sesame oil together in a small bowl.
3. Pour the sauce over the soba noodles and veggies and toss to coat.  This can be served warm or cold.

Substitutes and additions:

• Use whole grain thin spaghetti or brown rice instead of soba noodles.
• Add shredded chicken, cooked shrimp, or tofu for more protein.  

This recipe will turn a pea hater into a pea lover.  Honest!   Frozen petite peas that have been thawed combined with the sweet and savory mint vinaigrette is a winning combination.  It is the perfect sidedish to bring to a dinner party.  Add steamed sugar snap peas, asparagus, or cauliflower for variety.  Dress the peas with half of the vinaigrette about one hour before serving,  Save the rest for another day.  Season with salt and pepper and serve cold or at room temperature.  You'll love it.  Honest!
​

Serves 6-8
1 pound frozen petite peas, thawed
1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled
2 tablespoons red onion, chive or scallion, chopped
¾ cup avocado oil or olive oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper
Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc.
 
Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.

1. Place the thawed peas, sugar snap peas, and red onion in a medium bowl. 
2. In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed. 
3. Dress the salad with enough dressing to lightly coat the peas.   Season with salt and pepper to taste.  Save remaining dressing for another salad.

 
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken.  

Edible flowers were on the menu for my program at the Winthrop MA Public Library last night.  A great crowd of 40 attended my program "Cooking and Gardening with Edible Flowers".  I shared a slide presentation of my gardens and then prepared two recipes cooked and garnished with edible flowers.  The Herbs Salad with Edible Flowers was a hit.  Sadly, I didn't take a picture of the finished dish but take my word for it, it was beautiful.  Garnished with hibiscus, daylilies, petunias, marigolds, bee balm, garlic chive, and bachelor buttons it was an eye full!  Below are the recipes from the class (Herb Salad with Edible Flowers, Lavender Barley Salad) along with some photos from my slide presentation.

Serves 6

1 cup uncooked pearl barley
*6 cups water (if you are planning to make Lavendar Barley Lemonade, cook the barley in 12 cups of water.  See recipe below for further instructions)
1 tsp Lavender flowers (source: Bulk Apothocary)
3 Tbs extra virgin olive oil
2 Tbs red onion, minced
½ lb Petite peas, frozen and then thawed
1 lemon, zested
¼ cup flat leaf parsley, chopped
¼ cup feta cheese, crumbled
Kosher salt and fresh ground pepper to taste
Assorted edible flower petals for garnish (bachelor buttons, pansies, garlic chive)

1.    Bring the water to a boil in a large sauce pan.  Add the barley and return the water to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 30-40 minutes. 

2.    Turn the heat off and add the lavender and let steep for 5 minutes.
Strain the cooked barley ( save water for iced barley water if you like).  Run the barley under cold water to cool down. Set aside in a large bowl.

3.    Add the olive oil, onion, thawed peas, lemon zest, parsley, and feta cheese to the cooled barley.  Season with salt and pepper to taste. 

Serves 6-8
 
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cups mixed baby salad greens
2 cups baby arugula greens
2 cups red cabbage, shaved thinly
2 tablespoons fresh red onion, diced
1 cup assorted fresh herbs
1 cup assorted edible flowers
Kosher salt and pepper to taste
 
 
1. Whisk together the balsamic vinegar and the olive oil and set aside.
2. In a large bowl, combine the remaining ingredients and toss the salad with the vinaigrette.  Season with salt and pepper.   Serve immediately.
 
Herbs: dill, mint, flat leafed parsley, cilantro, purslane, nasturtium leaves, salad burnett
 
Edible Flower Petals: nasturtium, pansy, calendula, bachelor button, tulip, hibiscus, daylily, rose, chive
 

Don't be afraid that this recipe makes too much.  You will love this recipe so much that you will be eating it morning, noon, and night!  The beauty of marinating your kale is that it will taste better as time passes.  Keep your kale salad refrigerated for up to 5 days!  Each day add something different to your salad...diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold chicken...anything you like!

Makes 12 servings
8 Cups of de-veined and chopped Kale 
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne 

1.  Place the chopped kale and red onion in a large bowl.
2.  Using a blender, combine the remaining ingredients to create a marinade.  Toss the kale with the marinade.  You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating. 
This salad can be stored in the refrigerator and eaten for up to 5 days.
Additions: Shredded zucchini or carrots, and/or diced tofu.   Cooked shrimp, shredded chicken, pork, or beef can also be added.