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VEGAN + RAW TRI-COLORED CAULIFLOWER SALAD

TRI-COLORED CAULIFLOWER SALAD/DRIED CRANBERRY/CRUSHED PISTACHIO Cruciferous vegetables are abundant in the last days of fall and into the winter. They are extremely hearty and can be prepared in a variety of ways to create a wonderful side dish or plant-based entree. Recently, while on a trip to the farmers market, we came across these beautiful heads of purple and orange cauliflower, along with its relative - the fractal-like romanesco. For a quick side dish we usually like to pan roast cauliflower with a little olive oil, garlic, and lemon - but this time we decided to try something different.After a little experimenting, we came up with a hearty yet simple salad composed of shaved cauliflower and romanesco tossed with sweet-tart...

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Kale/Rainbow Chard/Sun-dried tomato

One of the many benefits of being a food photographer is that I get the pleasure of creating, testing, and most important, eating the recipes that I shoot! A few months ago, I began photographing for a wonderful artisan pasta company based out of Louisville, KY called Cavallo Nero Pasta. They are small batch, organic, non-gmo, vegan, and happen to make some of the best pasta I've ever had. Yes, their pasta does contain gluten but some things are worth breaking the rules for. If you are 100% gluten-free or celiac don't worry! The following is totally gluten-free and a great way to have the best of both worlds. One of the recipes I tested and shot for them was...

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ARUGULA SALAD + SHAVED FENNEL + PEAR + SLIVERED ALMONDS

There's no doubt fall is here which means a new selection of local produce. Arugula, fennel and pear are gracing the outer isles of natural markets and make a refreshing combination when paired together. A light lemon, honey dressing adds a touch of sweetness to the peppery arugula, creating another layer of depth to this salad. I have never really experimented much with fresh fennel in the past because the thought of a licorice tasting bulb, just never appealed to me. Don't get me wrong, I like licorice but tend to gravitate towards it in its sweet candy form. While getting some groceries at the food co-op today, a sandy blonde gentleman was restocking fresh fennel that looked like something...

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VEGAN + RAW HEIRLOOM TOMATO SALAD W/ KELP NOODLES

It's August and ripe juicy tomatoes are dripping from their vines. If you grow your own, you might be surfing the internet trying to find recipes to use all your tomatoes before they are generously gifted to the compost.Here's a refreshing summer recipe that is light, crisp, and perfect for those dog days of summer. If you're unfamiliar with using kelp noodles, they can be a great alternative to the flour versions. They are free of most allergens including grains, making this salad not only raw + vegan but paleo as well!Right out of the bag, kelp noodles can be a little intimidating. They have a nice crunch and tend to soften when added to a sauce that contains salt....

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VEGAN + RAW SWEET CORN SALAD + COCONUT LIME DRESSING

Here's a recipe for an amazing corn salad I posted on my previous blog. I've spruced it up a little and added an extra splash of color with some beautiful red corn I found at the the local market yesterday. Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!This salad is a mash up of textures and flavors creating that sweet +...

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