Raw Food
570 recipes found
Simple Tapenade
Pan Bagna
Curried tuna in endive sheaves
Creamy Goat Cheese and Cucumber Sandwich
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.
Dill-and-cucumber mayonnaise
Greens and Vinaigrette
Strawberries With Balsamic Vinegar
Red Pepper Balsamic Vinaigrette
A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.
Anchovy-Stuffed Eggs
Papeete I'a Ota (Tahitian Fish Salad)
Frozen Watermelon Slush
Turkey and Mizuna Salad
This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula.
Spinach and Turkey Salad
Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
Iceberg With Smoked-Bacon-and-Buttermilk Dressing
Post-Thanksgiving Cobb Salad
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon.
Ham And Chutney Sandwiches
Larry Bain's Adaptation Of His Grandmother's Haroseth
Pears in Syrup and Mint
Berry Terrine In Muscat De Beaumes-De-Venise Jelly
Raspberry And Oatmeal Swirls
I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.
Yogurt Sauce
Sicilian-Style Citrus Salad
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Celery-Root Remoulade
