Yield: 1 serving

This elegant salad is worth the expense of the Belgian endive and raddichio, two gourmet greens that can be found in most supermarkets.

Ingredients

• 1 1/2 cups baby spinach or arugula, lightly packed
• 3/4 cup chopped belgian endive
• 3/4 cup chopped radicchio
• 1 1/2 tablespoons Classic Vinaigrette
• 1 tablespoon chopped walnuts, unsoaked

Equipment

• salad spinner
• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• medium bowl
• tongs
• serving plate

Put the spinach, belgian endive, radicchio, and vinaigrette in a medium bowl. Lightly massage the greens for about 1 minute with your hands to soften them. Transfer to a serving plate and top with the walnuts. Serve immediately.

Yield: 1 1/2 cups, 1 serving

Fresh apples give sweetness and depth of flavor to this soup.

Ingredients

• 2 cups spinach leaves, firmly packed
• 1/2 apple, peeled and chopped
• 3/4 cup water, as needed
• 1 teaspoon freshly squeezed lemon juice
• Dash salt
• 1/2 avocado, chopped

Equipment

• measuring cups
• cutting board
• peeler
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• blender
• rubber spatula

Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days.

Swiss Chard and Apple Soup: Replace the spinach with 2 cups of chopped Swiss chard.

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Yield: 1 serving

My version of this salad looks like the traditional caesar but replaces the egg yolk and anchovies with a delicious vegan ranch dressing.

Ingredients

• 1/2 head romaine lettuce
• 3 tablespoons Ranch Dressing
• 1/2 roma tomato, seeded and diced
• 2 tablespoons thinly sliced black olives
• 6 very thin slices red onion (optional)
• Freshly ground pepper (optional)

Equipment

• mandoline (optional, for thinly slicing onion)
• cutting board
• chef’s knife, 8-inch
• salad spinner
• serrated knife, 5-inch
• measuring cups
• measuring spoons
• medium bowl
• tongs
• serving plate

Remove the wilted outer leaves from the romaine lettuce. Slice the remaining inner leaves into 1-inch strips. Using a salad spinner, wash and dry the strips. Put the lettuce and the Ranch Dressing in a medium bowl and toss well. Transfer to a serving plate and top with the tomato, olives, and optional red onion and pepper. Serve immediately.

 

Yield: 2 cups, 2 servings

This soup is a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.

Ingredients

• 1 zucchini, unpeeled and chopped
• 3/4 cup water, as needed
• 1/2 tomato, chopped
• 1 celery stalk, chopped
• 1 green onion, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons mellow white miso
• 1/2 teaspoon crushed garlic
• Dash cayenne
• Dash salt
• 1 cup chopped spinach or swiss chard, packed
• 6 leaves basil
• 1/2 avocado, chopped

Equipment

• measuring cups
• measuring spoons
• cutting board
• chef’s knife, 8-inch
• garlic press
• citrus juicer or reamer
• blender
• rubber spatula

Put the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and blend briefly. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

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Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

Ingredients

• 4 leaves kale, stems removed
• 1 teaspoon extra-virgin olive oil    
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/8 teaspoon salt
• 1/4 red bell pepper, diced
• 1 tablespoon pine nuts or chopped cashews
• 1 tablespoon sliced black olives
• Dash ground pepper (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring spoons
• medium bowl
• citrus juicer or reamer
• serrated knife, 5-inch
• tongs

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.