I know, I know–I need to be focusing on recording ingredient quantities, but this one really doesn’t need much more than a list of ingredients. Crunchy raw vegetables are highlighted by a tart lemon vinaigrette, and the whole thing is soothed by creamy, gooey burrata. I love summer.
snap or snow peas, julienne
celery, thinly sliced on a bias
lemon vinaigrette (lemon juice, minced garlic or shallots, evoo, kosher salt, freshly ground black pepper)
freshly ground black pepper
Toss the snap or snow peas and celery with the vinaigrette and plate. Tear burrata and arrange on top of the vegetables. Drizzle with more vinaigrette and garnish with black pepper. Consume ferociously and with fervor, either as a starter, a side, or main dish.
A rendition on one of my absolute favorites, Vegan Kitchen Sink Salad, which was originally inspired by the Abundant Harvest Salad I gorged on at Dandelion Communitea Cafe in Orlando, Florida. Make this huge salad at the beginning of the week and enjoy for quick lunches and last-minute dinners all week long. Not only is it vegan and chock full of vegetables and fiber, it is a great allergen-free dish. I usually make it with quinoa, but this time I experimented with millet, a gluten-free grain-like seed that is more commonly known as bird feed. Literally. We’re eating bird food. Feel skinny yet?
1 1/2 cups millet, prepared according to package’s directions, cooled
3 carrots, peeled and thinly sliced on a bias
3 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 15-oz can chickpeas, drained and rinsed
1 1/2 cups frozen corn kernels, thawed
3 oz sprig mix, or other salad green
1 pint grape or cherry tomatoes, halved
Lemon tahini dressing, for drizzling (though I made a bigger batch, 1/2 cup tahini and 1/2 cup water, to accommodate this bigger recipe)
Pumpkin seeds and sunflower seeds, to garnish, toasted or raw
1. Combine cooked millet with carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Drizzle with tahini dressing and garnish with seeds. (Leave the salad undressed and drizzle just before serving.)