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20 Minute Meals / Dairy-free / Dessert / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Sauce / Side Dish / Vegetarian

Spicy Green Goddess Salad

Makes 4 servings. 6 cups mixed salad greens 1 red onion – thinly sliced DRESSING Makes 1 cup. ½ cup fresh arugula ½ cup fresh spinach 1 tsp anchovy paste ½ cup plain coconut yogurt ¼ avocado 1 tbsp lemon juice 1 tsp garlic – minced ¼ tsp salt ¼ tsp black pepper Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined. Toss the dressing with the greens and onion. Serve immediately. Enjoy!

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Salad / Side Dish / Vegetarian

Sweet Corn and Peach Salad

Makes 4 servings. 2 ears of fresh sweet corn – cooked and kernels cut from cob 2 peaches – sliced 2 cups fresh basil – chopped ½ tbso olive oil 1 tsp apple cider vinegar ½ tsp salt ¼ chili powder In a large bowl, mix the olive oil, vinegar, salt and chili powder. Add in the peaches, corn and basil. Toss together gently. Serve immediately. Enjoy!  

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Asparagus Pesto Salad

Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes – halved 1 cup zucchini – chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic – chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy!

Dairy-free / Dinner / Egg Free / Gluten-free / Local Eats Project / No sugar / Nut-Free / Salad / Side Dish / Vegetarian

Jerusalem Artichokes and Braised Kale Rice Pilaf

It should have been my celebration meal. Smoked bison loin, watercress salad, corn succotash and sunchoke soup. I was in DC for the Marine Corps Marathon. But I wasn’t running the race. Three months earlier I sprained my ankle, making it impossible to train for 26.2 miles. The trip to DC became memorable for other things, particularly a trip to the Native American Museum. Spectacular exhibits, even more spectacular food. The Mitsitam Cafe serves all foods indigenous to North America. It was there that I had my first taste of sunchokes, also known as jerusalem artichokes. Jerusalem artichokes are not artichokes at all or even in the same plant family. They are the roots of sunflowers and get their name from a faulty Italian translation, “girasole artichoke.” Girasole translates to sunflower and I have no idea how that turned into jerusalem. And the artichoke is an even bigger mystery. I Read More

Breakfast / Dairy-free / Dessert / Egg Free / Gluten-free / Grain-free / Holiday Favorites / No sugar / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Ambrosia Salad (Dairy-free!)

Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad. You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country. With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table. Enjoy!

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Fresh Peach & Heirloom Tomato Salad

This salad recipe is part of Selva Beat’s Farm to Table Challenge. The rules: “Make at least one dish, utilizing only items bought at the farmer’s market. Spices and oils excluded, of course.”  And that’s exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.