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Recipes - Salad/Soup

apple celery salad on a plate
By Cary Neff
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
a spoon filled with curry vegetables
By Cary Neff
This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.
Warm Citrus Black Lentil and Quinoa Salad
By Cary Neff
Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.
a plate of cauliflower coleslaw
By Karen Olson
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
a bowl of carrot and cauliflower soupd
By Karen Bannan
This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.
mixed winter salad with beef
By Cary Neff
Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.
a bowl of beef hot pot soup
By Cary Neff
This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.
By Cary Neff
Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.
By Dara Moskowitz Grumdahl
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
By Dara Moskowitz Grumdahl
Recipe excerpted from The Improvisational Cook by Sally Schneider
By Betsy Nelson
Mix up your classic salad with wild rice and grapes this Thanksgiving.
Vegetable soup
By Dara Moskowitz Grumdahl
This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.
By Dara Moskowitz Grumdahl
Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).
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