Fanciful & Fresh Farmers’ Market Ceviche
“Magical” Applesauce Vinaigrette
Quinoa Salad with Currants and Pistachios
FANCIFUL & FRESH FARMERS’ MARKET CEVICHE
This bright and light ceviche features gorgeous summer vegetables that you are guaranteed to find all year round at your local grocery store and, depending on where you live, you may even be lucky enough to grab all of these summer veggies from your local farmers’ market.
1 large heirloom tomato
1 large cucumber
1 small zucchini
1 avocado
1 ear corn, cut off the cob (about ½ cup), or ½ cup canned corn
5 cloves garlic, minced
1 jalapeño
1 Fresno pepper or red jalapeño (ripens red when left on vine)
3 limes, juiced
1 lemon, juiced
teaspoon crushed red pepper
¼ teaspoon sea salt
1 teaspoon mango honey
4 stems spring onion
¼ cup cilantro leaves
1. Dice the tomato, cucumber, zucchini, and avocado equally in size.
2. Cut corn from cob (no need to cook) or use ½ cup canned.
3. Set all the veggies into a shallow glass dish—a glass pie dish works great.
4. Peel and mince the garlic cloves. Deseed and mince the peppers.
5. In a small mixing bowl, add the minced garlic and peppers along with the lime juice, lemon juice, sea salt, red pepper flakes, and honey, then whisk until well mixed. Pour mixture over the veggies in your glass dish.
6. Chop the spring onions and cilantro leaves, then add them to the veggie dish. Give everything a good stir until well incorporated and serve.
7. For a fanciful presentation, garnish with lime curls. Serve on top of romaine or butter lettuce leaves, wrapped in tortillas, or just grab a spoon and dig in.
“MAGICAL” APPLESAUCE VINAIGRETTE
This dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat free!
¼ cup unsweetened applesauce
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon mild miso (such as brown rice miso)
¾–1 teaspoon Dijon mustard
¼ teaspoon cumin
teaspoon ground cinnamon
1–1½ tablespoons maple syrup or more to taste (see Tip)
¼ teaspoon sea salt or more to taste
Freshly ground black pepper to taste
1. Using an immersion blender and deep cup (if using a blender, you may need to double the batch for enough blending volume), combine all ingredients, whizzing through until very smooth.
2. Taste, and if you’d like it a little sweeter add another teaspoon or so of maple syrup. Season to taste with additional salt and pepper as well. If you’d like a thinner dressing, simply add a couple of teaspoons of water and blend through again.
You may want to start with 1 tablespoon maple syrup and then adjust to add more if desired. The applesauce is also naturally sweet, so it’s a personal preference how sweet you like your salad dressings.
POMEGRANATE VINAIGRETTE
Enjoy this scrumptious dressing on Confetti Kale Salad (p. 72) or tossed with steamed veggies, lentil sprouts, and toasted seeds for an easy, nutrient-packed meal.
¼ cup and 2 tablespoons pomegranate juice
3 tablespoons red wine vinegar
2 tablespoons vegetable stock or water
5–7 cashews
1 tablespoon maple syrup or Sucanat
2 teaspoons lime juice
Pinch of fine ground sea salt
Freshly ground black pepper
1. Place all ingredients in the blender and mix until smooth or use a whisk and some elbow grease to mix your vinaigrette.
2. Sprinkle on your favorite salad or sautéed veggies.
If you have a juicer, prepare your own pomegranate juice using fresh arils (aka seeds).
Store in an airtight glass container in the fridge for up to two weeks.
SPICY ALMONDS
Flavorful almonds that are delicious alone as a snack or chopped and sprinkled onto recipes like Confetti Kale Salad (p. 72).
1 cup raw almonds
1 tablespoon lime juice
1 tablespoon Sucanat
1 teaspoon chili powder
¼ teaspoon fine ground sea salt
Pinch of cayenne pepper
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix all ingredients in a bowl until almonds are thoroughly coated.
3. Spread evenly onto baking sheet in a single layer. Make sure the almonds have room for heat to reach sides.
4. Bake for no longer than 5–7 minutes. Remove from oven and slide parchment off baking sheet onto counter top so almonds can cool.
For more lime flavor, add a pinch of lime zest to mix before toasting.
Add sesame seeds to your mixture before toasting for flavor, color, and texture.
CONFETTI KALE SALAD
This salad is inspired by one of my favorite Chicago restaurants. It’s an unexpected, party-style combination of Mexican flavors that will make a kale fan out of, well, anyone. Try it and see.
7–10 large leaves kale, stems removed
Handful of diced red onion
Handful of diced red pepper, ribs removed and seeded
Handful of fresh cilantro leaves
Unsulfured, unsweetened (or naturally sweetened) dried cranberries
Pomegranate Vinaigrette (p. 68)
1–2 tablespoons toasted sesame seeds
Spicy Almonds (p. 71)
Handful of non-GMO tortilla chips, crushed (optional)
1. Tear and massage kale for about 3–5 minutes until softened, dark, and in bite-size pieces. A pinch of fine ground sea salt will help speed up the softening process and add flavor and trace minerals.
2. Toss kale, onion, pepper, cilantro, cranberries, and vinaigrette together.
3. Top with sesame seeds, almonds, and tortilla chips (if desired), and serve.
For extra color, use a medley of yellow, orange, and red peppers.
Since kale is so hardy, you can store this salad (even dressed) in the fridge for 2–3 days.
FESTIVE KALE SALAD
This slightly sweet and crunchy combination makes a satisfying luncheon salad or festive first course for a holiday meal. The lemon tenderizes the kale, transforming it into a delightful alternative to your everyday green salad.
FOR THE DRESSING
3 tablespoons fresh lemon juice
3 tablespoons maple syrup
FOR THE SALAD
6–8 cups very thinly sliced, lightly packed curly kale, washed and dried
½ cup dried cranberries or dried cherries
cup chopped walnuts
Sea salt to taste (optional)
Freshly ground pepper to taste (optional)
1. Put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.
2. Put the kale, cranberries or cherries, and walnuts in a large bowl. Pour about ¾ of the dressing over the salad and toss gently until the kale, cranberries or cherries, and walnuts are evenly coated. Taste and add the remaining dressing, if desired.
3. Cover and let stand at room temperature for about 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper, if desired.
This salad can be made several hours in advance. If you will not be serving it within 20 minutes of preparation, cover and refrigerate it for up to 4 hours.
Pair this appealing dish with crusty bread to enhance the delicate flavors.
KALE SALAD
FOR THE SALAD
6 large stalks kale
½ onion, finely chopped
1 can garbanzo beans
1 large tomato, diced
1 large pepper, diced
½ cup toasted pine nuts, optional
FOR THE DRESSING
6 tablespoons seasoned rice vinegar
2 tablespoons water
1 teaspoon agave nectar
2 heaping tablespoons nutritional yeast
¼ teaspoon salt
1. Begin by ripping the kale from the stalk into small bite-size pieces. Rub the kale several times between your hands until soft and slightly wilted.
2. Add the remaining salad ingredients.
3. In a separate bowl, mix together all the dressing ingredients. Pour over the salad and serve.
LAND AND SEA SOBA SALAD
This delicious summer salad was inspired by Barb Jurecki-Humphrey’s cooking class at the 2009 French Meadows Macro Summer Camp.
FOR THE SALAD
1 8-ounce package soba noodles (yam or mugwort kinds have more protein)
1 carrot, julienned
3 leaves Napa cabbage, sliced
4 leaves kale, chopped, or 1 cup broccoli
¼ cup hiziki (or arame if not available), soaked in ¾ cup water
1 cup tofu, steamed or fried
2 teaspoons soy sauce or tamari
Toasted sesame seeds for garnish
FOR THE DRESSING
cup soy sauce or tamari
¼ cup brown rice vinegar
2 teaspoons fresh ginger or ginger juice
Pinch of smoked sea salt
2 tablespoons maple syrup
1. Cook soba according to directions on package.
2. Whisk dressing ingredients together.
3. Remove noodles from water, toss with dressing, and set aside.
4. Keep water boiling for blanching vegetables. Blanch veggies, except hiziki, until lightly cooked and vibrant in color. Remove with skimmer and toss veggies with noodles.
5. In a small pot, simmer hiziki with new water and soy sauce or tamari until all liquid is absorbed.
6. Steam or fry tofu in a skillet until lightly browned on both sides.
7. Toss all ingredients with noodles and veggies. Sprinkle toasted sesame seeds on top and serve immediately.
CAESAR SALAD, JAZZY-STYLE
This vegan version of a traditional favorite adds a classic flair to any meal. Freshly prepared croutons add a real punch and tofu imparts a creamy consistency to the delightfully authentic-tasting dressing.
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces
Caesar Salad Dressing (p. 82)
FOR THE CROUTONS
5–6 slices very fresh whole-grain bread
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1. Cover and refrigerate the prepared lettuce to allow it to crisp up.
2. Preheat oven to 400°F. Line a large, rimmed baking sheet with unbleached parchment paper.
3. Cut each slice of bread into nine equally sized pieces.
4. Put the bread cubes and garlic powder into a medium bowl and stir gently to evenly coat the bread cubes.
5. Add the Italian seasoning and stir to evenly coat. Spread the seasoned bread cubes in an even layer on the prepared baking sheet.
6. Bake for 12–15 minutes, turning once, until the bread cubes are golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for 5–10 minutes.
7. Place the dressing in a large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing.
CAESAR SALAD DRESSING
For years I yearned for a delicious vegan version of this classic dressing, and I was really jazzed when I came up with this delightful mix of easy ingredients. The capers stand in beautifully for anchovies and the tofu replaces the egg with ease. Deeeeee-lish!
8 ounces firm regular tofu, drained
2 tablespoons fresh lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
teaspoon sea salt
Freshly ground pepper to taste
1. Put the tofu, lemon juice, capers, Dijon, garlic, and salt in a blender and process until smooth and creamy.
2. If the mixture seems too thick, add a bit of water, 1 tablespoon at a time, to achieve the desired consistency.
3. Add freshly ground pepper to taste.
QUINOA SALAD WITH CURRANTS AND PISTACHIOS SEE PICTURE ON PAGE 2
1 16-ounce package quinoa, cooked and cooled (about 8 cups)
1 cup lime juice and zest (from about 8 limes)
½ cup finely chopped scallions
1 cup finely chopped Italian parsley
1 cup finely chopped mint
2 cups currants
2 cups raw pistachios
1 cup pomegranate seeds (optional, if in season)
1. Prepare quinoa according to the directions on the package.
2. Place in a large bowl and allow to cool.
3. Juice and zest limes and pour over quinoa.
4. Add remaining ingredients and mix well.
5. Chill before serving.
FIESTA QUINOA SALAD
This Mexican-inspired quinoa salad uses both regular and red quinoa for added texture and beauty.
FOR THE SALAD
1 cup white quinoa, washed and drained
¼ cup red quinoa, washed and drained (see Tip)
2 ears corn, cut off the cob (about 1 cup)
2 cups water
Pinch of sea salt
1½ cups cooked or 1 15-ounce can black beans, drained and rinsed
¼ cup yellow pepper, finely diced
¼ cup tomatoes, diced
¼ cup cilantro leaves
FOR THE DRESSING
2 teaspoons lime zest
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
3 tablespoons tamari
1 tablespoon maple syrup
2 teaspoons apple cider vinegar
1. Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil. Simmer covered for 20 minutes over low heat.
2. Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
3. Fluff quinoa with a fork, place in medium bowl, and stir in the black beans, veggies, cilantro, and dressing. Season with more salt if desired.
4. Serve immediately or serve warm or cold the next day.
If you can’t find red quinoa, you can use all white.
FRESH CORN SALAD
FOR THE SALAD
2 tablespoons vegetable stock
2½ cups corn
1 cup diced cucumber
1 cup diced green pepper
1 large tomato, diced
1 small red onion, finely diced
FOR THE DRESSING
cup seasoned rice vinegar
2 tablespoons water
¼ teaspoon salt
¼ teaspoon dried oregano
1. In a small saucepan, add vegetable stock and corn. Cook on high for 3–5 minutes.
2. In a separate bowl, combine cucumber, green pepper, tomato, onion, and cooked corn.
3. For the dressing, mix all the ingredients in a separate cup and then pour over corn salad. Either serve immediately or chill for 2–3 hours.
CARROT AND MAPLE-WALNUT SALAD
There are just five ingredients in this delightful salad, making it quick to prep but totally delicious to eat! This makes a great choice for a kid’s lunchbox or any portable meal.
1¼ cups grated carrots
½ cup chopped walnuts
cup raisins
2 tablespoons maple syrup
¼ teaspoon sea salt
1. Put all of the ingredients in a medium bowl and stir gently until well combined.
2. Refrigerate for 2–4 hours. Serve chilled.
SESAME COLESLAW SALAD
FOR THE SALAD
4 cups grated cabbage
2 large carrots, grated
2 sour apples, diced
½ daikon, diced
1 red pepper, diced
2 stalks celery, chopped
1 cup sunflower seeds
FOR THE DRESSING
cup sesame tahini
2 large cloves garlic, crushed
cup fresh lemon juice
½ teaspoon salt
cup water
1. In a large bowl, mix all the salad ingredients.
2. In a separate bowl, mix the dressing ingredients and then pour over the salad. Serve immediately.
GREEN PAPAYA SALAD
Green Papaya Salad is served by most street vendors in Thailand. It’s a healthy salad made of shredded papaya seasoned with fresh lime juice, savory garlic, and spicy Thai red chilies.
FOR THE DRESSING
½ teaspoon garlic or to taste
¼–½ teaspoon chopped red chili pepper (from about 1 whole Thai red chili), more or less to taste
½ cup chopped green bean, cut into 1¼-inch lengths
1 tablespoon Nama Shoyu or 1 tablespoon Bragg’s Liquid Aminos
2 tablespoons lime juice
2 tablespoons agave syrup
2 tablespoons chopped almonds
FOR THE SALAD
2 cups peeled and shredded green papaya
½ cup shredded carrot (about 1 small carrot)
½ cup shredded green cabbage
½ cup halved cherry tomatoes
¼ cup fresh cilantro leaves for garnish
1. Grind garlic and chilies in a food processor.
2. Add green beans and grind into small pieces.
3. Add Nama Shoyu, lime juice, agave syrup, and almonds, and pulse to mix well.
4. Place salad ingredients in a large mixing bowl. Toss with dressing.
5. Serve on four plates and garnish with cilantro leaves.
Dressing will keep for 4–5 days in fridge. Salad will keep for 2 days when stored separately. Tossed salad will keep for 1 day in fridge.
I love spice and like to use a strong chili that’s full of kick. But feel free to adjust the amount of spice to a level that works for you. Since the spiciest part of the chili is in the seeds, consider removing them from your chili pepper to decrease the spice level. And if you want a mellower garlic flavor, cut down the garlic to taste.
For this recipe, choose an unripe papaya that’s green and very firm, so that you’ll be able to shred it.
TROPICAL THREE-BEAN SALAD
This salad is made with three of my favorite types of beans, which I like to cook from scratch.
½ cup dried kidney beans, soaked 5–8 hours, or 1 15-ounce can, drained and rinsed
½ cup dried white beans, soaked 5–8 hours, or 1 15-ounce can, drained and rinsed
½ cup dried garbanzo beans, soaked 5–8 hours, or 1 15-ounce can, drained and rinsed
1-inch piece kombu
1 mango, chopped
Pinch of sea salt and black pepper
1 large heirloom tomato, chopped, or 2 cups chopped Roma tomato
1 avocado, cubed
1 lime, juiced
1 teaspoon ground cumin
Dash of ground cinnamon and coriander
1. If you have a pressure cooker, cook all three beans together according to manufacturer’s directions with a piece of kombu, then drain, discard kombu, and place in medium bowl.
2. Let beans cool slightly, then combine all ingredients with beans and let stand 15 minutes for flavors to meld. Add more salt to taste if desired.
The beans can all be soaked in the same bowl and cooked together in a pot or pressure cooker because they take about the same time to cook.
GARBANZO-SPINACH SALAD
This is one of our favorite salads and very often we eat this right after putting it together. It also keeps well in the refrigerator for several days.
3 15-ounce cans garbanzo beans, drained and rinsed
2 cups loosely packed chopped fresh spinach
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
3 green onions, finely chopped
½ cup oil-free Italian dressing
Freshly ground pepper
1. Combine garbanzo beans and vegetables in a bowl.
2. Pour dressing over and toss to mix.
3. Season with freshly ground pepper.
4. Refrigerate for 1–2 hours for best flavor.
PERFECT PESTO-STUFFED MUSHROOMS
The first time Rip Esselstyn came to my home for dinner, he ate the whole dozen of these by himself!
12 mushrooms
1 cup pine nuts
2 cloves garlic
1 tablespoon yellow miso
1 cup fresh basil
1 lemon, juiced (about ¼ cup), or to taste
1. Destem mushrooms (remove some of the caps’ centers if necessary), and set aside.
2. Place the rest of the ingredients in a food processor and process until smooth.
3. Fill the mushroom cups with pesto stuffing and bake for 30 minutes at 350°F until tops are browned.
For a low-fat version, substitute 1 can cannellini beans, drained and rinsed, for the nuts.
SPICY GARBANZO SPREAD SEE PICTURE ON PAGE 63
This makes a delicious sandwich spread or wrap filling, a dip for raw vegetables, or a stuffing for pita bread.
1 15-ounce can garbanzo beans, drained and rinsed
2 green onions, chopped
1½ tablespoons grated ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
½ teaspoon minced fresh garlic
½ teaspoon agave nectar
Dash of Sriracha hot sauce (optional)
1. Place all ingredients (except hot sauce, if using) in a food processor and process until smooth.
2. Taste and add hot sauce as desired.
3. Refrigerate for at least 1 hour to allow flavors to blend.
ROASTED TOMATO AND GARLIC HUMMUS
Tomatoes and garlic are first roasted in an herbed marinade and then pureed with cooked garbanzo beans and tahini. This may be quite an unconventional “hummus,” but it is delicious nonetheless!
1½ pounds Roma (or other) tomatoes, cut in half and juices gently squeezed out (see Tips)
8–9 large cloves garlic, cut in quarters or smaller
2 tablespoons balsamic vinegar
½ tablespoon tamari (or coconut aminos for soy-free option)
1 teaspoon blackstrap molasses
2 teaspoons dried oregano
2 teaspoons dried basil
teaspoon sea salt
Freshly ground black pepper to taste
2 14-ounce cans garbanzo beans, drained and rinsed (about 3½ cups)
¾–1 teaspoon sea salt or to taste
1–2 tablespoons tahini (I like 1 tablespoon, but you might like it creamier with 2 tablespoons)
1. Preheat oven to 450°F.
2. Place tomatoes cut-side up in a glass baking dish or small rimmed baking sheet lined with parchment paper. Insert the garlic pieces into the seedy portions of the tomatoes to keep them moist while roasting.
4. In a small bowl, combine the balsamic, tamari or aminos, molasses, oregano, and basil. Drizzle mixture over tomatoes. Sprinkle the salt and pepper over top of the tomatoes.
5. Place tomatoes in oven and bake for 40–45 minutes until tomatoes are very soft and a little caramelized. Remove from oven and let cool.
6. While tomatoes are cooking, add the garbanzo beans, salt (starting with ¾ teaspoon), and tahini to a food processor. Puree to break up.
7. Add the cooled (or slightly warm) tomatoes to the food processor, scraping all the juices from the dish/parchment with a spatula. (There is a lot of flavor in those caramelized juices, so get them off and into the processor!) Process until well combined.
8. Taste, and if you’d like extra salt or pepper, add to taste and puree through.
I like using Roma tomatoes because they are dense and meaty, with less seeds than other tomatoes. But if you have other beautifully ripe tomatoes, you can substitute.
Top your hummus with rehydrated sun-dried tomatoes, pitted olives, or sliced green onions.
Serve at room temperature with whole-grain crackers, breads, or tortilla chips. Try spreading in a wrap, using a sprouted tortilla or collard/lettuce leaves. Make a “hummus salad”—assemble a veggie-dense salad and then top with a mound of this hummus. Use as a layer on pizza, topping with veggies of choice, plus olives and capers. Try baking the mixture until heated through and serve over quinoa, rice, or other whole grains, and top with sliced avocado.