A shredded green salad bulked out with blanched broccoli, avocado, pistachios, a bit of feta, and tossed with a tarragon balsamic vinaigrette & pics from a special visit to Anokhi cafe and HQ in Jaipur.

Inspired by a recipe in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots of toasted almonds, fresh thyme, and an assertive honey-balsamic dressing.

A pea salad jazzed up with spicy mint-date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture. A tasty, off-beat, almost burner-free recipe.

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.

A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.

A lovely herb salad recipe made from lots of summertime herbs, green beans, and corn.

A farro recipe I did for my sister's baby shower. Farro, a citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese and chives.

Vegan Caesar salad recipe from best-selling authors Isa Chandra Moskowitz and Terry Hope Romero - no eggs, no dairy. Delicious, creamy lemon-caper dressing and garlic croutons.

Eggs cooked crepe thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes - great for lunch and brunch.

The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.

A lovely salad recipe utilizing a vibrant citrus and Parmesan vinaigrette. I did a demo of this salad at the San Francisco Ferry Building Farmers Market.

A beautiful beet salad, it can be done without the greens, or with just a bit of greens as a side dish. The vinaigrette is delicious, and the salad looks stunning as part of a larger spread. It would make a great addition to any winter buffet.