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

INGREDIENTS: 2-3 small bok choy 1 tablespoon red pepper flakes 1/2 cup canola oil 2-3 tablespoons soy sauce, to taste 1 tablespoon fresh ginger, chopped 10 shiitake mushrooms, stems removed, sliced METHOD: Cut bok choy in half by slicing down the center. Wash the bok choy thoroughly behind the leaves. Trim the larger leaves by...Read More

INGREDIENTS: 10-12 fingerling potatoes 1/2 cup whole garlic cloves 2 large leeks, well cleaned and cut into 1-inch pieces, diagonally 2 large red onions, cut in half, and sliced 1/2 cup balsamic vinegar 2 tablespoons canola or olive oil METHOD: Preheat oven to 350°F. Place potatoes and garlic cloves on a roasting pan and bake...Read More