Not just hippy health food, the veggie bowl (aka whole bowls or buddha bowls) can be whatever the heck you want it to be. Like this lovely little creation.
Seriously the best seven layer dip we’ve ever had. Swear. And it comes together in minutes without any heat. Summer supper, anyone?
This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.
This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Most definitely not your grandma’s egg salad. It’s crammed full of gently caramelized onions and it’s sooo surprisingly lovely you won’t even miss the mayo. Swear.
Ah, ambrosia. Brings back memories, don’t it? Here’s a version that will make you forget all about the ambrosia of your childhood.
This fennel, orange, and watercress salad recipe is a quick and easy side dish for a family dinner or special occasion.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
“The perfect combination of sweet-tart creaminess.” That’s what folks are saying about this super easy, super fast fennel slaw.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y, summer salad of sorts. Just can’t get enough of it.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
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