Shaved Zucchini Salad

There’s only so many things one can do with zucchini, and then you have to start stashing it in people’s cars, or secretly putting it on folk’s porches. This is a good one with zucchini that are not too big and still flavorful and tender. In fact I think that’s how you get ahead of the zucchini game. Pick them while they are still small- medium-sized. Otherwise, they get ridiculous.

1/3 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried crushed red pepper

2 pounds medium zucchini, trimmed

1/2 cup coarsely chopped fresh basil

1/4 cup pine nuts, toasted (optional)

Small wedge of Parmesan cheese


Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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Summer Lettuce Cups

I made this up for the summer potluck. I wanted easy finger food with protein, not too heavy, and that featured juicy summer garden vegetables. Since the garden is currently spewing cucumbers and tomatoes, they got the job. I used lettuce cups as a wrap for the ingredients for added crunch, moisture-resistance, fiber and finger-food-ability. Bread or crackers would have become soggy and added an unnecessary caloric burden/blood sugar spike.

Best of all worlds - it’s delicious, not messy, tastes great, and feels good in the body later on too. A true Happiness recipe.

Ingredients: package of tempeh (a package of tempeh will give you about 12-13 batons), or 24 smaller half batons, 12 or 24 leaves of butter lettuce, or another firm’ish lettuce that has medium-sized bowl-shaped leaves - endive would work well too. 12 or 24 Cherry tomatoes, cucumber cut into 12 or 24 batons, tzatziki sauce (see next recipe).

  • cut tempeh into 1/4 inch thick batons, marinate in your favorite salad dressing. (I use a home-made balsamic)

  • sauté in olive oil medium heat until golden brown on all sides, set aside to cool

  • make tzatziki sauce while tempeh is marinating (see next recipe, or create your own creamy sauce)

Bring all the ingredients separately to your event along with a nice platter, and find an accomplice to help you. A great way to easily meet new people is to ask them for help with food prep!

To assemble, put a green leaf down on the platter, add a piece of tempeh, a cherry tomato and a cucumber baton. Drizzle lightly with tzatziki sauce. Serve as individual bites, sushi-style for people to nab, wrap and eat in a bite or two.


Savory Bok Choi

Christine Sullivan “I made up this recipe a couple of years ago and people seem to like it – enjoy!”

1-2 large heads of Bok Choi or 6 baby Bok Choi

2-4 Tbs olive oil 

1 pkg diced pancetta (4 oz.)

2-3 large cloves garlic, chopped

½ tsp crushed red pepper (optional)

¼ cup water or white wine or stock

Low sodium tamari or soy sauce

  • Wash thoroughly and trim the bok choi. 

  • Keeping separate, chop the stems into ½’ chunks and chop the leaves into 1-2” pieces. 

  • Add olive oil to saute pan on medium heat. 

  • Add pancetta and cook until the fat begins to render, 

  • Add the stems and garlic and saute until tender—do not brown the garlic

  • Raise the heat, add the liquid and several dashes of soy sauce and red pepper if desired and add the leaves

  • Cover, lower heat, and cook for 5-8 minutes until the leaves are tender but not soggy. 

Serve over quinoa or wild rice


Kidney Bean, Avocado and Mango Salad

 By Carie Bernard, L.Ac.

1 can cooked organic red kidney beans, rinsed and strained

1 ripe avocado, diced

1 ripe mango, diced

Extra Virgin Olive Oil

Vinegar (I prefer Umeboshi but choose to taste)

Fresh basil cut in small ribbons to taste.

- Toss all ingredients together. Garnish with 2 basil leaves. Eat at room temperature

Edamame Salad

from Judy Rosen

1 lb. Frozen shelled edamame

3 cups frozen corn or canned corn

1 chopped red bell pepper

3/4 cup sliced green onion

1/2 cup finely chopped red onion

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons basil


1/3 cup fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons olive oil

3/4 teaspoon salt

3/4 teaspoon fresh ground black pepper

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly Combine edamame, corn, red bell pepper green onion, red onion parsley and oregano In a large bowl, whisk lemon juice, mustard, olive oil salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Not Exactly Raw Kale Salad

Elizabeth O’Neil with changes by Carie Bernard, L.Ac.

1 bunch organic kale

1 tsp. sea salt (I use pink Himalayan salt and it’s divine!)

1/4 cup olive oil, or a little less

1/4 cup currants, or a little more (I use ½ cup of golden raisins)

1/2 cup organic sunflower seeds, toasted pumpkin seeds or cashew pieces, pine nuts or any crunchy nut or seed you like)

2 organic ripe avocados

1 red or yellow pepper

splash of lemon (I love lemon so I use a whole lemon)

Umeboshi Plum Vinegar to taste (or your favorite vinegar)

De-stem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry very well. Stack leaves, roll up and cut into thin ribbons. Put kale into a large Ziploc bag. Add salt, zip bag and massage it into the kale with your hands for 2 minutes. Make sure that you rub the salt to help break down the kale, but not that it becomes liquid-y.
Add rest of ingredients. Zip bag, allowing air in it. Shake the bag to toss. Serve and enjoy! Stays good in fridge for about 1 day.

Grilled baby peppers in oregano vinaigrette

From Ellen Profenno


1 lb baby peppers (sweet mini)

mix together in a small bowl for vinaigrette:

1 Tsp fresh oregano (*? dried?)

1 tsp olive oil, evoo

1/2 tsp white vinegar

1/2 tsp garlic salt (*fresh garlic and salt?)

1/2 tsp ground cumin

toss peppers with vinaigrette, thread onto pre-soaked wooden skewers. 2 skewers makes sure the peppers won’t spin. Using outdoor grill, or greased indoor grill pan, grill the peppers until evenly charred, flipping once or twice. It will take about 4-5 minutes per side, but stay vigilant.  once off the grill, serve warm or at room temperature. Sprinkle with more oregano or vinaigrette. (*feta cheese and tomatoes as garnish? – E)

Spiced Sweet Potato Salad

From Robin Silva

2 peeled, cubed sweet potatoes

½ lb trimmed halved brussels sprouts

2 Tlbs olive oil,  1 tsp chili powder , ½ tsp salt

Toss together, bake at 400 degrees on rimmed baking sheet for ~30 minutes, until browned

Whisk together: 2 Tlbs olive oil, 2 Tlbs lime juice, 2 tsp honey ½ tsp salt, 1/4tsp pepper

6 cups mixed greens in large bowl, top with roasted vegetables, 2 Tlbs toasted pumpkin seeds, crumbled feta cheese, toss with dressing.

Judy’s Quinoa Greek Salad

4 C cooked quinoa

1 C chopped Green pepper

1/2 C chopped green onion

1/2 C olives (kalamata olives from Micuccis are the best – but be aware! they have pits!)

1/4 C red onion

1 C cherry tomatoes

1 C chopped canned artichokes

4 oz crumbled feta cheese

1/3 C fresh parsley minced

1/4 C fresh lemon juice (1-2 lemons)

1/4 C red wine vinegar

3 tsp minced garlic

2 T olive oil

salt/pepper to taste

Combine everything in a large bowl. Allow to rest for a few hours.

Holiday Kale Salad!

Full of beautiful greens and reds!

Serves 4 as a side, or 1-2 as a larger salad

  • 1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)

  • ½ tsp sea salt, plus more to taste

  • 1 small green apple, diced

  • ½ red onion, finely sliced (or 2 radishes, finely sliced or diced)

  • ½ avocado, diced

  • ½ cup roasted pumpkin seeds (on any kind of seeds or nuts)

  • 4 tbsp raw honey

  • 1 lemon, juiced

Chop kale into bite-sized pieces and put in a large bowl. Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens. Massage for a couple minutes, until it has reduced in size and is tender. Add apples, red onion, avocado and pumpkin seeds to the bowl (I might add pomegranate seeds as well! – Emma). In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste.   Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!

Cold Pasta/Potato/Rice/Bean Salad

(great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.