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December 14, 2014

Shredded Brussels sprouts salad with dried blueberries, pecans, and maple-miso dressing {vegan}

Thinly shredded Brussels sprouts with dried blueberries get tenderized by maple dressing. A quick and easy salad! #vegan #salad

A huge stalk of Brussels sprouts, on sale at the local market for $4.99, caught my eye last week. Too large for the grocery bags I'd brought, the stalk nestled under my arm as I left the store. By the time I arrived home, I had lost the will to cook, but not the will to eat. This salad requires no cooking, save a brief toasting of the pecans while you're throwing everything else together. You can make the maple-miso dressing ahead of time, and store it in the refrigerator for a week or more. Trim the sprouts and toss them into a food processor fitted with a slicing blade, to save time. Or attack them one by one with a sharp knife; cut off the very bottom edge, slice each sprout in half lengthwise, and then make cross-wise cuts to get very thin pieces. The blueberries add extra antioxidant power to an already-powerful side dish, but if you can't find them, swap in dried cranberries, which are available in any grocery store. And to serve as a vegetarian main course or Meatless Monday entrée, add some crumbled feta or blue cheese.

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November 16, 2014

Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing {vegetarian, gluten-free}

Warm Brussels sprouts salad with almonds and goat cheese. #Thanksgiving #vegetarian #glutenfree

I'd forgotten how much my husband Ted loves Brussels sprouts until I watched him devour a bowl of this salad for lunch the other day. I don't love them quite as much, but I could bathe in the warm maple syrup and mustard dressing that gives these particular Brussels sprouts their sweet, tangy character. Country-style grainy Dijon, speckled with whole mustard seeds, adds texture to the dressing, which is made right in the pan with the vegetables. For a holiday meal, do your prep ahead of time, and cook the sprouts at the last minute. The heat of the sprouts will melt the cheese just a little bit. If you don't like goat cheese, use feta, or omit cheese for a vegan salad. Substitute cashews or pecans for the almonds. You'll want to serve this salad warm -- not hot, and definitely not cold. It's perfect for the holiday table, yet quick and easy enough for an everyday side dish with chicken, fish, or steak.

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August 31, 2014

Sliced carrot and almond salad with roasted lemon, basil and mint dressing {vegan, gluten-free}

Sliced carrot and almond salad, with a minty lemon dressing.

Sometimes, you have to test the theory that a great salad dressing can make anything -- car upholstery, old shoes, vegetables you don't love -- taste wonderful. It's not uncommon to find a bag of carrots languishing in the vegetable drawer of my refrigerator, because, to be honest, I don't love carrots. I use them in soups as part of the mire poix of aromatic vegetables, but I seldom cook them on their own, or even add them to garden greens and tomatoes. This little salad provided the ultimate test of the roasted lemon dressing I first used on cucumbers. Could the dressing make me love carrots? Yes! Is it worth the little bit of effort to roast the lemon? Yes! I don't recommend trying this dressing on shoe leather, but it just might work on cauliflower. That's my next experiment. Make this carrot salad now, while there's still plenty of mint in the garden.

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August 24, 2014

Salad Nicoise-style, with tuna, green beans, olives and potatoes {gluten-free}

Salad with lots of Nicoise ingredients: beans, olives, potatoes.

Before seeing Julia Child make it on an episode of The French Chef, way back when, I'd never heard of salade Nicoise. Julia dressed each element of the classic composed salad individually, arranged everything artfully on a platter, and presented it (to her television audience) with great fanfare. I took a few shortcuts in preparing my version, which was precipitated by the gift of some beautiful crispy green beans from my friend Donna's garden. I had fingerling potatoes left from another recipe, plus local tomatoes and some pitted kalamata olives. A hard-boiled farm egg with a golden yolk. Baby cucumbers, almost seedless. A red bell pepper. I added a small piece of roasted tuna (vegetarians can substitute chickpeas), and used my favorite balsamic vinaigrette dressing to pull together the melange of cooked and raw components. Not 100 percent authentic, but very good indeed. The recipe multiplies easily, to serve a crowd, and you can make all of the pieces ahead of time for last-minute assembly. Bon appétit!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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