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Recipes - Salad/Soup

beef and barley salad in a bowl
By Cary Neff
This flavorful grain salad works well as an entrée or a hearty side. For a vegetarian version, substitute some beans and extra veggies.
Soup
By Laurie David
Here’s the perfect way to use up those vegetables languishing in your fridge. This soup is versatile; you can use whatever vegetables you have on hand so long as you start with leeks or onions and a few garlic cloves. To make a vegetarian version, skip the sausages and add quinoa, beans, or lentils. This is your Sunday and your soup. Make it with what you have on hand...then serve with big pieces of toasted bread spread with good butter, and a hunk of Parmesan for grating.
Chopped-Salad
By Laurie David
A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.
Bean-and-root-vegetable-stew
By Betsy Nelson
Once you soak the beans, this hearty stew comes together in roughly 30 minutes and is perfect for a winter day.
Red-Lentil-Dal
By Betsy Nelson
Perfect as a light meal, dal is a traditional Indian dish made with lentils, beans, or peas.
Black-Bean-Chili-With-Chipotle-and-Dark-Chocolate
By Betsy Nelson
Spicy and smoky chipotle pepper pairs well with dark chocolate.
watercress citrus salad
By Betsy Nelson
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
Asian-Inspired-Salmon-Nicoise
By Betsy Nelson
A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.
Moroccan-Soup
By Betsy Nelson
Almond butter lends this hearty autumnal soup a velvety, creamy texture. Add chicken, lamb, beef, or pork, if you like. Or, for a vegan soup, use vegetable stock as a base.
green soup
By Experience Life Staff
Blending seeds into soups and stews adds a naturally creamy quality to the dish. This soup is delicious served warm or chilled.
Winter-Citrus-Salad
By Dara Moskowitz Grumdahl
Liven up your winter with this fresh salad.
Sweet Potato and Pork Green Curry Stew
By Betsy Nelson
Sweet potatoes add a contrasting sweetness to spicy green curry. You can substitute chicken, shrimp or tofu for the pork.
Mushroom-and-Millet-Soup
By Cary Neff
Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
Coconut-Millet-Salad
By Cary Neff
A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
Apple Cabbage Coleslaw
By Cary Neff
Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Barley-Soup
By Betsy Nelson
Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.
turkey curry and rice
By Betsy Nelson
Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).
By Heidi Wachter
Some sample recipes from Heidi Wachter's continued foray into cooking for non-cooks.
brussels sprouts and apple salad
By Betsy Nelson
This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.
lentil salad
By Betsy Nelson
A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.
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