housemade whole-grain croutons

These whole-grain croutons can be used in any salad or for snacking.  Freshly ground whole spelt is used here, but other whole grain artisnal bread works beautifully. Makes: about 2 cups Time: about 10 minutes How to Enjoy: warm with garlic, chilled as a salad with...

whole food plant-based Caesar dressing

Our family has a lifelong craving for the tangy lip-smacking Caesar. This dressing hits the spot. Makes: 1 ¼ cup dressing Time: about 10 minutes How to Enjoy: tossed with romaine,kale, or shaved Brussel sprouts Ingredients 4 garlic cloves, pressed6 tablespoons freshly...

green beans (haricots verts) with garlic

Garden-fresh green beans are simple, yet deeply satisfying and nourishing. The best way to prepare green beans, regardless of how they’re served is simply to blanch them in boiling water for 5 minutes. Here, we employ the French method, “faire...

miso-Dijon vinaigrette

Not only is this dressing oil-free, it’s also salt-free. Miso, fermented soy paste, imparts a healthy salty flavor, as does the Dijon, which also provides depth and zip. Delicious on any salad. Makes: about ½ cup Time: about 45 minutes How to Enjoy: warm as a...

Brazil nut parmesan

A plant lover’s dream to parmesan cheese.  Delicious sprinkled on salads (particularly Caesar), and atop cooked quinoa, beans, soups, you name it. A nut-free version can be made with a combo of pumpkin + sunflower seeds. Makes: about 1 cup Time: about 10 minutes...

Provençale soupe au pistou (pesto soup)

La Soupe au Pistou is a classic summer soup from the countryside of Provence in The South of France. Think of this soup of the France’s version of Italy’s minestrone. The star ingredient is, of course, basil. But other summer garden favorites, such as...

French basil pesto

French pesto (pistou) differs from Italian pesto in that cheese and pine nuts are omitted. Vibrant basil fresh from the garden is the secret. Pesto can be made by hand with a mortar and pestle, or in a food processor. Makes: about ¾ cup Prep time: 15 minutes How to...