This is a very versatile lemon dressing and something that’s great to keep on hand during the warm summer months. Use it as a salad dressing with mixed baby greens. Or, use it as a dip with blanched, chilled artichokes, asparagus spears, or broccoli. It also stands in nicely as a faux hollandaise sauce, when...Read More

INGREDIENTS: 1/4 cup canola oil 2 teaspoons mustard seeds 1-1/2 teaspoons turmeric 2 teaspoons fresh grated ginger 1 medium onion, sliced thinly 1 head cauliflower, cut into flowerets 1-1/2 teaspoons salt 1/2 to 1 teaspoon red pepper flakes (or to taste) 2 tablespoons lemon or lime juice 2 tablespoons fresh cilantro, chopped METHOD: Heat oil...Read More

INGREDIENTS: 1 lb. carrots 1 tablespoon lemon juice 2 tablespoons fruity olive oil Salt and pepper, to taste 1/2 shallot, minced Pinch each of powdered cumin and caraway or 1 pinch of Ras el Hanout (Moroccan spice blend) 2 tablespoons fresh mint, minced METHOD: Peel and grate coarse or use a mandolin. If using a...Read More