Farmers Market Salad with Easy-on-the-Oil Vinaigrette

Farmers Market Salad with Easy-on-the-Oil Vinaigrette

Makes 4 to 6 servings Easy-on-the-oil Vinaigrette: Makes 6 tablespoons 3 tablespoons brown rice vinegar 2 tablespoons extra virgin olive oil 1 tablespoon water 1/2 teaspoon sea salt Freshly-ground pepper to taste Vegetables: Makes 4 cups 3/4 pound sugar snap peas,...
Strawberry Shortcake

Strawberry Shortcake

Get yourself a shortcake pan to make this spring and summer dessert favorite. Corn flour makes for a lighter texture than corn meal. Bob’s Red Mill is a good brand. Reheat cakes in toaster oven. Makes 6 servings Shortcake: 1/2 cup whole wheat pastry flour ¼ cup corn...
Leek & Asparagus Tart

Leek & Asparagus Tart

Feature the flavors of the season in dairy-free tarts that are fancy but very simple to prepare. These custard-like pies have a light, eggy texture from tofu in place of eggs, cheese, butter, cream, or milk. Great served with a whole grain dish or bread and a fresh or...
Cumin-Scented Quinoa Pilaf

Cumin-Scented Quinoa Pilaf

Makes 4 to 6 servings or 3½ to 4 cups Much less fat is called for in this pilaf recipe than others that call for up to 1/4 cup oil or butter per cup of grain. 1/2 teaspoon olive oil or olive-walnut high heat blend (Spectrum walnut oil)2 shallots, minced or pressed1...