This shaved Brussels sprout and kale salad with lemon-tahini dressing and toasted sesame seeds has lots of sesame flavor and just a little heat.
Gingery Honeynut Squash and Apple Soup with Toasted Squash Seeds
A simple vegan Honeynut squash and apple soup made with fresh ginger, tart apples, and sweet Honeynut squash (or whatever winter squash you happen to have on hand).
Simple Roasted Tomato Soup
An effortless roasted tomato soup made with fresh tomatoes and garden herbs. This soup has bright tomato flavor and a hint of spicy heat, and is exactly what you want to be eating as the first leaves of fall flutter by.
Green Salad with Radishes and a Classic Vinaigrette
This simple late-spring green salad is inspired by my garden and the first big burst of spring produce. It’s made with a variety of delicate lettuces, jewel-toned radishes, and chives. The greens are topped with a perfectly balanced, classic vinaigrette made with sherry vinegar and fresh lemon.
Vegan Risotto with Toasted Garlic and Mushrooms
This creamy, umami-rich vegan risotto is made in an Instant Pot and topped with crispy-edged mushrooms and nutty toasted garlic.