A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.
You have to try this one! Soba noodles are tossed with a fiery ginger-sesame dressing and a generous amount of cucumbers, scallions, and pan-seared tofu. For over twenty years this has been a desert island recipe in our house.
This kale salad was inspired by the pizza-centric restaurant in my neighborhood that makes amazing salads. We eat there often and I love the salad with farro, avocado, carrots, fennel and a creamy green garlic dressing.
This lemon cake is moist, fragrant and topped with a salted lemon glaze. It is made with lots of lemon zest and freshly squeezed lemon juice. You don’t need a mixer, the olive oil based batter comes together quickly, and you’re not much longer than an hour from having a beautiful cake to share.