Salad

What’s at Your Farmers’ Market this Week?

Our publisher/editor Cheryl Angelina Koehler sent this photo from last Saturday’s farmers’ market in Chico, a city in California’s northern farm country that’s been much in the news lately due to the tragedies wrought by the Camp Fire. Cheryl goes there each quarter to help Edible Shasta-Butte publisher Candace Byrne get her magazine to press, and the…

Read More

Cooking with Gratitude

Cherishing What We Have and Wasting Less Around the world, feasts of gratitude for a good harvest are among the oldest traditions, marked by a rest from working the fields and plentiful meals. An abundance of food is at the center of our Thanksgiving celebrations as well, yet few of us have a deep connection…

Read More

Barbara’s Mandarin, Fennel, & Avocado Salad

6 mandarin oranges, peeled and sliced crosswise into ¼-inch rounds ½ fennel bulb, thinly sliced (reserve fronds for garnish) 2 avocados, peeled, pitted, and sliced 1 small shallot, peeled and thinly sliced ¼ cup extra-virgin olive oil 2 tablespoons champagne vinegar Salt and fresh ground black pepper Divide orange slices between 4 salad plates. Layer…

Read More

Little Gem Salad with Herbs and Lemon Vinaigrette

From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward   For salad 1 pound green or red little gems, torn into bite-size pieces 1 bunch mint, stemmed and roughly chopped 1 bunch cilantro, stemmed and roughly chopped 1 bunch parsley, stemmed and roughly chopped 1 avocado, cut into cubes ½…

Read More

Chef Bryant’s Shredded Beet, Apple, and Currant Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost 2 large fresh beets, peeled 2 large tart apples, cored, peeled ¼ cup apple juice 2 teaspoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ½ cup currants Coarsely shred beets and apples on box grater or food processor fitted…

Read More

Chef Bryant’s Glazed Carrot Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Yield: 6 to 8 servings 1½ pounds carrots (about 10 medium carrots) 1 tablespoon plus ½ teaspoon coarse sea salt 2 tablespoons peanut oil 1 tablespoon…

Read More

Roasted Watermelon Radishes

From What’s in Season by Barbara Kobsar  Illustration by Caroline H. Gould   Serves 4 1 pound watermelon radishes, trim off top and root 2 tablespoons olive oil 1 tablespoon butter ½ teaspoon kosher salt 1 teaspoon minced thyme, rosemary, or basil (optional) Preheat oven to 400°. Cut prepared radishes into ½-inch wedges. Mix radishes…

Read More

Asian-Inspired Celery Salad

Recipe provided by StopFoodWaste.org from Food Storage Tips Serves 4 For the dressing: In a small bowl, combine 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 teaspoons sugar 1¼ teaspoons grated ginger 2 teaspoons lemon juice 2 teaspoons fish sauce (or ½ teaspoon salt). Whisk together. For the salad: Cut 5 celery stalks across the…

Read More

Thai Curry Salad with Brown Jasmine Rice

By Lori Camille, Nutrition Educator in West Oakland Serves 10 Thai Curry Dressing: 1/2 cup olive oil 3 tablespoons apple cider vinegar or lime juice 3 tablespoons honey (use Thai honey, if available) 3 and 1/2 tablespoons Thai curry powder 1/3 cup unfiltered apple juice 2 garlic cloves, chopped 1 teaspoon salt Salad: 2 cups…

Read More