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Cook for Good Recipes

Enjoy these scrumptious, free recipes below. All Cook for Good recipes are thrifty, healthy, and plant-powered. Use the search feature to find recipes that are also gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my books: Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan). Let's stay in touch! Just subscribe to the newsletter for free recipes twice a month.

 

 

Entries in salad (7)

Monday
Mar132017

Spring Salad

The best ingredients lead to the simplest, tastiest meals. Day by day, it's easier to answer the "what's for dinner" question with real food as close to its natural state as possible.

This spring salad, for example, relies on ultra-fresh salad mix, sweet carrots, and pungent green onions all grown locally by Kelly Morrison of Color Fields Farm in Hillsborough, NC. (She grows amazing flowers for weddings, events, and daily delights too.) Because she rinses everything three times, I can get by with a single rinse at home. This fresh spring salad is healthy, with lots of vitamins and minerals but only 19 calories. It's wildly affordable too, at just $1.43 per serving using top-quality, local, and organic ingredients.

Spring salad with mesclun, grated carrot, and green onion.

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Friday
Mar212014

French Green-Lentil Salad

I nearly kissed the airline attendant who brought me a cold lentil salad on my flight home from Paris. I'd been able to get excellent bread, coffee, and chocolate all week, but few legumes, not even this traditional French dish. It's a chilled salad that tastes like spring: sunshine and earth with a hint of fresh green. It's rapide to make and délicieux nestled on salad greens. 

Dress this hearty, flexible recipe up by mixing in bite-sized sections of sugar-snap peas, radish, or even steamed asparagus. In the picture below, I've topped it with beet sauerkraut from Two Chicks Farm, as I've topped many savory dishes since I bought a jar.  In the summer, try adding chopped tomato or bell pepper.

French Lentil Salad on romaine with beet sauerkraut from Cook for Good

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Thursday
Dec062012

Sweet-and-Tart Collard Tangle

Let this gorgeous winter salad keep you healthy and strong during the holiday rush and through the dark days of winter. Slice raw collard leaves thin and then massage and marinate the resulting tangle so it remains lively without being rebellious. Fruit and nuts add color, sweetness, and more protein. This salad can shine as your potluck contribution or serve as your antidote to December's sugar rush.

easy raw collard and fruit salad for holiday potlucks or winter meals

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Thursday
Sep132012

No-Fat Fig Sauce

Whirl up this fig sauce to use as a no-fat salad dressing or spread. In the picture below, it's shown tossed with bok choy, carrots, and chickpeas with Mission, Kadota, and Brown Turkey figs for a complete lunch.

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Monday
Jul162012

Chickpea and Quinoa Salad with Beets, Cukes, and Peppers

Show off Summer's colorful produce with this healthy meal-in-a-bowl salad. Last Friday, I took it to a wedding reception filled with local and sustainable-food foodies (my peeps!) and they ate every bite. It satisfies many current diets: organic, vegan, no added fat, gluten-free, and local. Let this satisfying, make-ahead dish get you through the dog-days of summer. From my book Fifty Weeks of Green: Romance & Recipes.

vegan and gluten-free chickpea quinoa salad with beets, cucumbers, bell peppers shows off swirls in Chioggia beets and other colorful summer produce

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