Mary Louis

It went something like this – kale & romaine base, avocado, pepper jack cheese, charred red onions, corn, black beans, broccoli. oz chopped or shredded green kale leaves (1 bunch) 2 large red onions, frozen sweet corn or 4 ears fresh corn kernels 2 14-oz cans black beans, drained, rinsed 2 14-oz cans hearts of palm, drained & chopped 1/2 cup toasted pumpkin seeds 2 cups creamy tomatillo dressing Per serving use 3-4 handfuls of chopped romaine & kale (4 oz total, 3.5 cups packed) plus roughly 1/2 cup seasoned black beans, 2 tablespoons toasted pumpkin seeds, 1/2 cup cooked corn kernels, 1/2 cup chopped hearts of palm, 1/3 cup roasted onions and 1/3 to 1/2 cup dressing.

Add cooked grains or a tortilla to the mix, prep some produce in a variety of ways (pickled, roasted, raw, shredded, diced, etc) and finish with protein (tofu, beans or seitan, maybe) and miscellaneous extras (like toasted nuts, dried fruit or some olives). A creamy mix of roasted tomatillos, ripe avocado, cilantro and lime juice, Creamy Tomatillo-Avocado Sauce makes about 2 cups Ingredients 1 lb tomatillos, papery skins removed, rinsed 1 jalapeno, halved, seeds/ribs removed for mild heat 4 cloves garlic, gently crushed/peeled olive oil salt 1 large or 2 small ripe avocados 3 tablespoons fresh lime juice 1/2 cup packed fresh cilantro leaves and tender upper stems To Make Using a blender, food processor or immersion blender, blend tomatillos, jalapeño and garlic with peeled/pitted avocado, lime juice, 2 tablespoons olive oil (optional) and 1.25 teaspoons salt (or to taste).

When I think of a classic tabouli, I think of mostly fresh chopped parsley flecked with bulgur, cucumber, tomato and onion. Basically, my version of Tabouli is inspired by the traditional (fresh herbs, tomato, cucumber, onion, lemon, garlic), but with the feel of a true grain salad (hearty brown rice, fresh veggies and a parsley-mint-lemon vinaigrette). For Salad 1 cup dry brown rice sea salt 1 pint cherry tomatoes 1.5 cups diced cucumber (1 large, seeds removed, or 3-4 minis) 1/4 cup minced white onion or scallions (optional) * 2 teaspoons honey (or sweetener of choice) 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup packed fresh mint leaves 2/3 cup

Ingredients 1 jar oil-packed sun-dried tomatoes (8.5 oz, 4.9 oz dry wt) 1 large sweet onion, peeled & sliced sea salt 3-4 cloves garlic, peeled & minced 2 teaspoons dried thyme 1 teaspoon dried parsley 1/4 to 1/2 teaspoon black pepper Heat 2-3 tablespoons of the sun-dried tomato oil in a large covered sauté pan or pot over medium heat. Add vegetable broth, coconut milk, chopped sun dried tomatoes, 2-3 teaspoons salt and 3/4 cup water to the pan.