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Posts tagged 'vegetarian'

Italian Parsley Salad

Italian Parsley Salad

I found a version of this recipe on the inside of a matchbook, in a shoebox labeled “think outside the box," a collection of ideas and inspiration that had been growing over the years. It hadn't occurred to me to use parsley as a salad green until I came across this recipe, and boy am I glad I did. It makes a great partner for the red onion and capers, with some tomatoes thrown in for freshness. So simple, yet so delicious.

Italian Parsley Salad

Turn this salad into a meal by serving it atop thick slices of grilled whole grain bread.

Serves 4

  • 2 cups lightly packed flat-leaf parsley leaves
  • 1 tablespoon chopped basil
  • 1 small red onion, halved, 1/2 thinly sliced lengthwise (reserve other half)
  • 4 Italian plum tomatoes, sliced crosswise ⅛ inch thick
  • ¼ cup small capers, drained
  • ½ teaspoon red pepper flakes
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

In a medium bowl, toss together parsley, basil, red onion, sliced tomatoes, capers and red pepper flakes. Add olive oil and lemon juice, and toss until evenly combined. Season to taste with salt and pepper. Serve with grilled bread.

vegetarian  vegan  tomatoes  red onion  parsley


Fresh Fig Salad with Watercress, Pears, and Pecans


If you’ve never tried a fresh fig, this is a great place to start! Chewy, smooth, crunchy, and sweet, they’re a real treat in season. A great source of fiber, and rich in antioxidants. They pair well with pears in this new take on the fruit salad. 

Fresh Fig Salad with Watercress, Pears and Pecans

Here’s an easy way to prepare watercress: Cut off the bottom third of the stems and discard; transfer the watercress to a bowl of cold water and wash well. Drain and pat dry with paper towels.

Serves 4

  • 2 ripe Anjou pears, cut in half, cored and cut into ¼ inch dice. (I prefer to leave the skin on for the contrast in color and added nutrients)
  • Juice of 1 lemon
  • 8 Black Mission figs; stems trimmed, figs cut lengthwise into eighths
  • 2 heads watercress, washed
  • 1 cup chopped pecans
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

In a large bowl toss together the diced pears and lemon juice (While adding citrus to the dressing, the acid in the lemon juice will help prevent the pears from oxidizing).

Add the figs, watercress, pecans and olive oil to pears and toss together to combine.

Season to taste with salt and pepper.

watercress  vegetarian  vegan  pecans  pears  figs


Two Beet Salad with Pickled Onions and Pistachios


Here’s an easy way to cook beets, no peeling required (the skins just slip off after boiling). They are then diced and topped with pickled red onions, and pistachios for a salad that’s earthy, tart, and crunchy in every bite.

Two Beet Salad with Pickled Onions and Pistachios

The small amount of sugar in the pickling mixture helps balance out the vinegar, but you can leave it out if you like. Serve this salad at room temperature or slightly chilled.

Serves 4

  • 3 medium red beets, trimmed on both root and stem ends
  • 3 medium yellow beets, trimmed on both root and stem ends
  • 2 teaspoons plus 1/2 teaspoon kosher salt (divided)
  • 1 teaspoon sugar
  • 1/2 cup neutral white vinegar (rice, white wine, champagne)
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic, thinly sliced
  • 1 cup warm water
  • 1 medium red onion, peeled, cut in half lengthwise, then cut crosswise into ⅛” slices (as thin as possible)
  • 2 tablespoons olive oil
  • 1 cup shelled pistachios, roughly chopped

Place beets and 2 teaspoons of salt in a medium saucepan; add enough cool water to cover, plus an extra inch of water. Bring beets to a boil, then reduce heat and simmer until beets are easily pierced with a fork or knife, approximately 45 minutes.

Combine ½ teaspoon salt, sugar, vinegar, peppercorns, garlic and water in a nonreactive container and stir until salt and sugar dissolve. Break up onion into individual slices and place in pickling liquid. If necessary add warm water to cover. Let sit for at least an hour before using. (Can be prepared ahead. Store refrigerated in pickling liquid).

When beets are fork tender, pour off liquid, run beets under cool water and gently rub the skin off the beets. Dice beets into ¼ inch pieces. Toss with olive oil, and chopped pistachio nuts. Season with salt and pepper.

Place beet/pistachio mixture on a platter and garnish with drained pickled onions.

vegetarian  vegan  red onions  pistachios  beets


Mediterranean Eggplant Salad


Mediterranean cooking, which focuses on vegetables, legumes, fruits, nuts, whole grains, olive oil and fragrant spices, is a smart way to get healthy. It's also delicious, as evidenced by this rich, sweet-tart salad of spiced eggplant, pine nuts and raisins. 

Mediterranean Eggplant Salad

Toast whole spices in a heavy bottom pan over medium until they are fragrant and deepen in color. Stir frequently and watch carefully to avoid burning. Remove them from pan and cool, then grind in a coffee grinder or spice mill.

Serves 2 to 4

  • 1 medium eggplant (¾ to 1 pound), peeled and cut into ¼-inch cubes
  • 1/4 cup extra virgin olive oil (plus extra for drizzling)
  • 1 teaspoon each toasted, ground cumin, coriander and fennel seeds
  • 1/4 cup red wine, sherry, or balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup water
  • 1/2 cup pine nuts
  • 1/2 cup golden raisins
  • 1/2 cup chopped Italian parsley
  • Salt and freshly ground black pepper

Heat olive oil in a heavy bottom pan wide enough to hold eggplant in a single layer. Saute eggplant over medium heat, stirring frequently, until it starts to soften and turn golden, 10 to 12 minutes. Add toasted, ground spices and toss well with eggplant.

Lower heat and add vinegar, honey, and water. Stir well and let simmer until eggplant is cooked through and liquid almost evaporates, 3 to 4 minutes.

Add pine nuts, raisins, parsley, salt and pepper. Stir well and cool.

Drizzle extra virgin olive oil on top.

vegetarian  raisins  pine nuts  parsley  eggplant


“It seems more common than not that there is a disconnect between the information the medical profession provides, and the realities of shopping, preparing, cooking, and actually enjoying a meal based on a whole-food, plant-based lifestyle. I will show others how to bridge that gap."