Broccoli Salad

Cut broccoli into very small, even pieces, florets and stems.

Steam 3 cups broccoli until still crunchy

In a bowl, combine
1/3 cup sliced almonds.
1/3 cup diced unsulfured apricots
2 t curry powder
2 T mayonnaise or grapeseed veganaise
1 T Greek Yoghurt
cooked broccoli

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Peach, Corn and Tomato Salsa

Dice:
½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper

Add
½ - 1 tsp fresh mint

In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves

Toss everything, add salt and lime to taste.

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Summer Wheat Berry and Berry Salad

Summer Wheat Berry and Berry Salad

Prepare wheat berries in a rice cooker. Set rice cooker for brown rice. Use:
1 cup wheat berries
2 cups veggie stock

When the rice cooker says there are 5 minutes left add, 3/4 cup baby yellow squash/ patty pan squash, quartered.

Remove from the slowcooker, and let cool.

Add:
3/4 cup blueberries
1/2 cup raspberries
2 ears corn, cooked and decobbed
1 large shallot diced finely
2 T fresh mint, chopped
1/4 cup diced carrot

Dress with balsamic vinegar, salt, plenty of cracked pepper, and grapeseed oil.
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Cole Slaw with Apricot-Ginger

Combine:
julienned purple cabbage, jicama, underripe apricots, hungarian sweet peppers, and a bit of scotch bonnet if you swing that way. (We did.)

Dress with:
finely minced ginger, rice wine vinegar and grapeseed oil.

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French Lentil Salad with Roasted Garlic Lavendar Vinaigrette

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In a grill pan or in the oven, roast 4 cloves of garlic until softened.

Boil 2 cups French Lentils

While the lentils are boiling, grill:
5 pieces of asparagus
1 head of radicchio

Dice:
grilled vegetables (though reserve the outer leaves of the radicchio as a serving vessel if desired)
4 small french radishes
1 small carrot
4-5 cherry tomatoes
small handful of parsley

Create the vinaigrette. Mash the roasted garlic. Add:
a pinch of kosher salt
1/2 t honey mustard
3-4 T cider vinegar
1-2 leaves lavender

Whisk in olive oil until a suspension is created.

Drain lentils, add to vinaigrette, toss in diced veg, add a handful of buccatini, and 1-2 fresh lavender flower roughly chopped. Add course sea salt or fleur de sel.
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Potato Salad, Chaat Style

Combine in a large bowl
2 T finely diced onion
2 T brown curry sauce
3 T vinegar
pinch of salt
¼ cup red pepper diced
1 T & 1 t chaat masala
1-2 t Major Grey’s Chutney
2 T Coriander Chutney
2-3 large baking potatoes, cooked (Ideally still warm)

After everything is combined, let the mixture rest a room temperature for at least 1/2 hour to let the flavors mix. Serve topped with sev (available at Indian grocery stores.)

Blog Post: http://feedingmaybelle.blogspot.com/2008/02/chaat-potato-salad-husband-style.html
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Potato Salad, Bahn-chan style

Bahn-chan style Potato Salad
Boil, microwave or roast
1 lb potatoes

Shred and reserve
1 carrot
2-3 small Jerusalem artichokes

Mash the potatoes when warm and add
1 T margarine
1/4 cup soy milk
1 T soy yoghurt
1 T mustard
1-2 T rice vinegar

Serve warm or cold

post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
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Viniagrette with Siracha, honey and blackpepper

(this is really an approximation)
Mix 1 T sriacha with 1 T honey and microwave for 30 second

Add sea salt and plenty of crushed black pepper

1/2 cup or less grapefruit juice

Drizzle in grapeseed oil while whipping.

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