Pear + Radish Salad


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It’s the season of potlucks – or one of them, at least, and as such I’ve been in my typical ‘vegan veggie things in a bowl with zero gluten – but nuts, so no suitable for almost but not quite everyone’ mode.

This salad as written makes a ton. Like 2 trays full, which is overkill for a 10-person potluck. Hopefully, more will turn up – or everyone comes hungry. I’ve got too many party leftovers at my house.

Gluten-free, paleo, vegetarian, vegan

Pear + Radish Salad

A crapton shredded kale (I used something like 6 – 8 cups because that was the size of my package – this dictated the size of my salad because I didn’t want leftovers)
2-3 cups chopped red cabbage
6 smallish pears, chopped
20 radishes (I used English Breakfast, but watermelon or another peppery variety would be even better)
2 hand fulls slivered almonds
1 hand full raw pepitas
2 hands full pine nuts
1 bunch snipped chives

For the dressing

Note: I doubled this recipe to get the amount of dressing I wanted

1/4 c. lemon juice
4 cloves garlic
1.5 Tbsp. date molasses
4-5 glugs or turns around the mixer olive oil
Hand full parsley
4 sprigs thyme
1/4 c. tahini
1/4 c. water
1 Tbsp. grainy mustard (if you’ve been reading awhile, you’ll know by this I always mean Maille Wholegrain because it’s my 😍)
1 green onion
Generous salt & pepper

Prep all salad ingredients and add to a vessel of some sort. Whiz the dressing together in your food processor and pour over the salad. Massage with your hands to combine and work into the kale.

Serves a party

Yogurt Leeks & Eggs


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I *think* I remember seeing a dish along these lines in the pages of one of Ottolenghi’s cookbooks – or somewhere on a Lebanese menu, and I got a craving.

Plus, I found leeks at the local grocery – Whoo hoo!

Gluten-free, paleo, (lacto ovo) vegetarian, keto

Yogurt Leeks & Eggs

4 oz. sliced button mushrooms
2 leeks
1-2 Tbsp. ghee
2 eggs per person
1 Tbsp. dried oregano
1 Tbsp. garlic powder
2 tsp. ground cumin
2 tsp. your favorite curry powder
Salt & pepper
Hand full fresh herbs (I had parsley & chives)
Yogurt (I used non-dairy)
Lemon powder (or sumac)

Chop your mushrooms, wash your leeks and slice into thin moons, chop your herbs.

In a large pan, heat the ghee over medium – medium-high heat. Add the mushrooms and sautée 3-5 minutes or until no longer dry and starting to soften. Salt & pepper.

Add the leeks and spices, stir, and sautée 15-20 minutes or until the desired doneness is reached. Top with the fresh herbs, taste for seasoning, and give one last stir.

Make a well in the leeks for each egg, crack the eggs into the depressions, salt & pepper, cover and cook until the eggs are to your liking.

Serve each portion with a Tablespoon or two of yogurt and 1/2 teaspoon lemon powder for garnish.

Serves 2 for lunch