Tag Archives: vegetarian

Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

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Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

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Homemade Dairy-Free Irish Cream

It’s after St. Patty’s Day, but I’m sure you won’t mind a post about a delicious drink that’s inspired by a commonly imbibed beverage—Baileys Irish Cream. We didn’t celebrate much this past weekend; we kept a fairly low profile, doing the typical weekend activities of grocery shopping, cooking, and laundry. We also managed to tidy up the garage a bit and spend some time enjoying the lovely spring weather. Still, I found myself inspired and whipped this up as a celebratory treat. I hope you enjoy it!

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Roasted Ranch Cauliflower

We have been on a cauliflower “kick” lately. Truth be told, I didn’t actually realize it until I sat down to write this post, but this is the third cauliflower-featuring recipe in a row. Whoops! I hope you’re finding it as versatile and delicious as we are. I promise the next recipe will be completely different.

This recipe takes a childhood favorite of mine—ranch dressing (I wouldn’t eat vegetables without either ranch dressing or melted cheese!)—and dresses it up a bit, while removing the dairy. The flavors are subtle, but work perfectly with the sweet roast-y goodness of the cauliflower. Serve it as a side with any chicken, pork, beef or even game meat, and enjoy!

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Roasted Tomato and Olive Mediterranean Salad

As summer turns to fall, I find myself wanting roasted things—Roasted Adobo Chicken, Roasted Root Vegetables, etc. But, as is usual for the Mid-Atlantic region, we still have warm and humid days occurring regularly. So, cold salads still hold their appeal for me.

This recipe takes deliciously roasted tomatoes and olives and blends them, chilled, with refreshing cucumber and artichoke. It seemed only natural to take a mediterranean turn, and somehow it feels like the perfect late-summer/early-autumn side dish. We hope you enjoy it!

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