Margherita Pizza Bread

This is simple and your taste buds will enjoy the beautiful fresh flavors of summer!


1-Baguette sliced in half

3 Tbsp. Olive Oil

1-Tomato Sliced

6-tsp Balsamic Vinegar

Thinly Sliced Basil & Shredded Mozzarella Cheese.

Salt and Pepper To Taste


Placing your hand lengthwise on your bread gently slice bread down the middle.

Drizzle 1 ½ Tablespoons of Olive Oil on each slice of bread

Slice Tomato into Six slices and place on top of bread

Salt and Pepper to taste the tomatoes and spoon 1 teaspoon of Balsamic Vinegar over each tomato

Chiffonade your Basil, which is simply slicing your basil thin by stacking your leaves on top of each other (largest to smallest) and rolling them up like a pinwheel.  Then carefully slice your basil and sprinkle on top of tomatoes.

Generously add your shredded mozzarella on top and bake your bread on a cooking sheet at 450 degrees for 8 minutes or until the cheese is slightly golden. Every oven is different so don’t be afraid to peek on your bread. Enjoy!

broccoli salad


1 head of broccoli

1 onion

8 packets mayonnaise

¼ cup apple cider vinegar

4 packets sugar

¼ cup sunflower seeds

¼ cup cranberries

Chop broccoli into bite-size pieces. Chop ¼ of an onion. Add mayonnaise packets, apple cider vinegar, and sugar packets to small bowl and stir together to create the dressing. Add broccoli, onion, sunflower seeds, and cranberries to a medium sized bowl and top with dressing. Stir all ingredients together and add salt and pepper to taste. Allow to sit in fridge for 1 hour before serving.

Lebanese Tabbouleh

Adapted from Martha Rose Shulman


  • 1/4 cup fine bulgur wheat (note: original recipe called for ¼ cup, in the HSRC test kitchen we thought we might enjoy it as much or more with twice as much though)
  • 1 small garlic clove, minced (optional)
  • Juice of 1 large lemon, to taste
  • ½ bunch chopped fresh flat-leaf parsley
  • 1 sprig chopped fresh mint
  • 1 Roma tomato, very finely chopped
  • 1-2 scallions, finely chopped
  • ⅛-¼ tsp salt, preferably kosher salt, to taste
  • Up to ¼ cup extra virgin olive oil
  • 1 romaine lettuce heart, leaves separated, washed and dried


*to wash scallions, parsley, and mint, put them in a bowl filled with water and swish around with your hand. Hold scallions under running water in the sink and run your hand over the scallions.

  1. Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  2. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
  3. This keeps for a day in the fridge.

Buttery Sautéed Cabbage

Buttery Sautéed Cabbage 

  • 1 small head green cabbage about 2 1/2 pounds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
  2. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits. It will feel like it might not fit in the pan at first but it will shrink as it cooks down. 
  3. Remove from the heat. Taste and add a bit of additional salt and pepper if you like. Serve warm.


  • TO STORE: Store Sautéed Cabbage in an airtight container and place in the refrigerator for up to one week. 
  • TO REHEAT: Place Sautéed Cabbage in a microwave-safe bowl or on a plate and reheat gently until warm. You can perk your leftovers up by adding another sprinkle of salt and a splash of apple cider vinegar after reheating. 
  • TO FREEZE: Sautéed Cabbage can be frozen if placed in a freezer-safe container. The texture of the cabbage may change slightly while frozen, but will still taste delicious when thawed. 

Adapted from Well Plated 

Jalapeño, Lime, and Spinach Veggie Spaghetti with Roasted Chickpeas

This basic meal strategy shows how to combine pasta, herbs/greens in oil, and a roasted bean. This can be varied and a fast healthy plant based meal. After trying this recipe I made another version using beet greens cooked with a shallot and lemon juice. Kale or cabbage would be good choices too.

The spaghetti recipe below is adapted from This is essentially the same recipe in terms of instructions, but the veggies are doubled and the protein is increased by adding roasted garbanzo beans.

Beet Greens with Lemon and Shallots, served with spaghetti and roasted chickpeas

Step 1: Veggie Spaghetti with Lime, Spinach & Jalapeño


  • 12oz Box Veggie Spaghetti
  • 1-2 Jalapeños Sliced
  • 2 cloves garlic
  • 1TBS Olive oil (for Spaghetti)
  • 2 TBS Olive oil (for cooking)
  • 8oz Spinach Leaves


  1. Boil water, add a pinch of salt. Cook spaghetti according to box instructions for 8 minutes (one minute less than stated.) Drain pasta spread on a sheet pan or plate to cool tossing with 1 TBS olive oil.
  2. Slice jalapeños into thin rings.
  3. Crush garlic and remove paper layer. Chop into big pieces
  4. Heat 2TBS olive oil in a skillet. Cook garlic and jalapeño about 1 minute.
  5. Add spinach leaves to the skillet and cook till wilted. The pan will be very full but the spinach will decrease in volume a lot when heated. Set aside the spinach to cool.
  6. Juice 2 limes. You don’t need a citrus juicer. Cut lime in half, using a fork squeeze the lime around the fork to extract the juice collecting it in a bowl, remove seeds before using.
  7. Combine the spaghetti, spinach mixture, and lime juice. Add salt as desired. Refrigerate for a while before serving.

Step 2: Roasted Chickpeas

This is one of my favorite foods, really! Follow this fast and flavorful recipe for a plant based protein boost.


  • 15oz can chickpeas/garbanzo beans
  • 1 TBS oil (olive oil, peanut oil, vegetable oil, coconut oil etc. all work fine)
  • salt & pepper
  • Optional: any dried ground spice or spice blend you enjoy (corriander, ginger, garlic powder, red chile, curry powder, chili powder, cumin, tajin – any flavor you like)


  1. Preheat oven to 425F.
  2. Open can of chickpeas and drain liquid. Rinse if desired, drain well.
  3. Toss the chickpeas in a bowl with oil, salt, pepper, and any ground spice.
  4. Spread on a sheet pan.
  5. Bake for 20-25 minutes. Chickpeas should have some browned color, appear drier, a little crispy. If they don’t seem quite done, cook a few more minutes. If you cook more than one can of chickpeas or if they are very wet when you first put them in the oven it will take longer.
  6. Remove from oven and allow to cool for a few minutes before serving. Texture will firm up a little.

Chef Salad

Chef Salad


Romaine Lettuce (This recipe uses two types a butter lettuce-romaine cross type and an iceberg-romaine cross)

Hard boiled Eggs (follow this recipe from Kenji Lopez Alt at for PERFECT eggs)

Grape tomatoes

Green Onions (Scallions)

Sunflower seeds

  1. Prepare Hard boiled Eggs. Boil water water on the stove. Carefully lower cold eggs into the water. Cook 10-11 minutes at a low boil. Remove from heat and chill in cold water for a few minutes. Crack shell near the ends and peel off the shell. Slice or dice into pieces.
  2. Wash romaine leaves by pulling leaves apart and submerging in water. Replace water and repeat. (Farm fresh organic lettuce might have slugs or other insects, just pull them out when you wash the lettuce. )
  3. Wash tomatoes and slice or dice if you’d like. (See pictures above for how to slice round foods.) Holding tomatoes against the cutting board, use a sharp knife to cut them in half from the side keeping your fingers up away from the board.
  4. Wash and slice green onions. There are lots of different sizes and shapes you can cut them into.
  5. Assemble the salad in a bowl and enjoy. OR Spread out leaves and put small amounts of the salad ingredients inside to make little salad bites.

Any dressing of your choice can go with this salad or just add a little salt and pepper and let the creaminess of the egg and the juice from the tomato dress your salad.

About Types of Lettuce in this recipe:

in this recipe there are two different types of lettuce. The smooth strong leaves (pictured above on the left are a cross between Romaine and Butter lettuce, sometimes called ‘little gem’ lettuce. It is great for making lettuce wraps or small bites. The more lettuce with the larger white rib and the crunchier texture is a cross of romaine with iceberg, sometimes called ‘Cos lettuce’. If you’d like to read more about types of lettuce check out this post by Kristina Hick-Hamblin at Gardener’s path to see photos and explanations of uses for 29 types of lettuce.

Lettuce wraps are a good way to use lettuce.

Emily Kim is a Korean-American Youtuber and cookbook author. Learn about how to make Beef Bulgogi Wraps from her video. If you don’t use beef and would like to try a Vegan Bulgogi with tofu instead, Seonkyoung Longest has a great video with instructions.

Lemon and Garlic Broccolini

Most of us have heard of broccoli, but have you ever tried broccolini? Although they look similar and both belong to the cabbage family, broccolini is different from broccoli. Broccolini was developed as a hybrid of broccoli and Chinese broccoli. Broccolini is distinguishable by its longer, slender stem and smaller florets. The stalk, florets, and leaves of broccolini are all edible. As for taste, broccolini is milder and sweeter than broccoli. Sautéed, steamed, roasted, or grilled – there are endless ways to cook this beautiful vegetable and make it delicious! Chockfull of fiber and vitamin C, broccolini is a nutrient-packed food with limitless possibilities. Try this Lemon and Garlic Broccolini recipe below.

Broccolini versus Broccoli


  • 1 head broccolini, separated into florets
  • 4 tsp fresh lemon juice, separated
  • 2 Tbls water
  • 3 Tbls butter
  • 2 cloves garlic, minced
  • 1 pinch salt


  1. Place broccolini florets in a large skillet over medium heat. Stir 2 teaspoons of lemon juice with 2 tablespoons of water in a small bowl and pour the mixture into the skillet. Cover turn on medium heat, steam until broccolini is bright green and tender (cook time will vary, 6-15 minutes depending on your stove and heat).
  2. While broccolini is steaming, melt the butter in a small saucepan over medium-low heat and stir in the garlic and salt. Turn the heat to low and let the garlic gently fry until golden brown.
  3. Drain the water from the cooked broccolini and return to skillet. Sprinkle with 2 more teaspoons of lemon juice and the butter and garlic mixture. Sprinkle broccolini with black pepper or other spices of choice, toss to combine, and enjoy!

Adapted from

For more information about types and storage visit FoodHero:

Lettuce & Cucumber Salad with Lemon Dressing


  • Leaf Lettuce (Pictured Green Oak Leaf Lettuce)
  • Cucumber
  • Kalmata Olives
  • Lemon
  • Dried Oregano
  • 3 or more TBS Oil (Olive oil has good flavor, other oil can work too)
  • Salt and Pepper


  1. Wash Lettuce. Separate leaves from the head, look for and remove any slugs or insects. (What!? Yes, bugs are an unwelcome surprise but can show up in organic and very fresh produce.) Wash by submerging in cold water. Move leaves around gently to let dirt settle. Replace water and repeat 1-2 times. Shake off water, or let drip dry for a bit. You can also use a salad spinner to dry leaves.
  2. Slice cucumber. Peeling a cucumber is not necessary. Wash the surface of the cucumber. Trim off ends. Slice into rings or dice into cubes. To make the cucumber sit flat on the cutting board, trim off a thin slice on one side to make a flat surface.
  3. Slice Kalmata Olives. To slice round foods (like olives, grapes, and cherry tomatoes) place a small amount on a cutting board close together. Holding them still with your hand, bring in a knife from the side parallel to the cutting board and slice through the olives. If you keep the knife midway between the board and your hand this is a safe way to cut items that might roll around. Using a sharp knife is important.
  4. Mix dressing. Juice lemon – wash and then cut a lemon in half, squeeze out the juice. There are many tools to juice fruit. I like to use a fork. Hold one lemon half in your hand, poke a fork into the cut side and squeeze the lemon against the fork to extract the juice catching it in a bowl, then remove seeds before using. Add 1/2 tsp dried oregano. Add 3 or more TBS oil. Add a pinch of salt and pepper. Mix with a fork.
  5. Combine Lettuce, cucumber, olives and dressing in a bowl. Enjoy!

This salad can be made more filling by adding a crumbled white cheeses like feta or chopped chicken.

Also: this video shows how to cut veggies into beautiful garnishes. It isn’t related to this recipe but is a fun YouTube find.

Mason Jar Quick Pickled Carrots and Daikon

Quick pickles are cold and tangy adding crunch to prepared meats, sandwiches, noodles, rice dishes, and salads. Good with pretty much everything according to Sue Pressey a Korean food blogger sharing recipes and cultural traditions for a non-korean international audience.

The recipe below is adapted from her technique to be sized to a single mason jar and to use common kitchen tools instead of a mandolin. The sugar in the recipe is reduced also. For her exact recipe and to read about uses of quick pickles check out her blog.

She also wrote a free downloadable ecookbook on Korean BBQ and has a downloadable cookbook for purchase featuring Korean side dishes.

Mason Jar Quick Pickled Daikon and Carrots

adapted from Sue Pressey’s recipe blog My Korean Kitchen


  • 1 Daikon Radish
  • 1 Carrot
  • 1/2 cup +2 TBS Vinegar
  • 1/2 cup +2 TBS Water
  • 1/4 cup white sugar
  • 1 large pinch kosher salt (about 1/3 Tsp)


Prepare the Brine (Juice for pickling):

  1. In a pan on the stove, combine the vinegar, water, sugar and salt. Heat till it boils then let cool.

Prepare the Vegetables.

  1. Wash the carrot and daikon. Cut off ends. Peel if you’d like or just trip off roots or rough pieces or spots.
  2. Slice into thin match sticks with a knife. It is safest to cut veggies with a flat stable side of the vegetable against your cutting board. Cut the carrot and daikon in half the long way then put the flat surface on the cutting board and cut thin slices. Set the slices flat on the cutting board and cut them into thin sticks.
  3. Put about 1 loosely piled cut of carrots and daikon sticks into a clean dry mason jar. For a quick pickle you don’t need to sanitize the jar but it may make your pickles last longer in the fridge.
  4. Pour the brine over the vegetables to fill and put on the lid.
  5. Let sit out for a few hours then refrigerate for 30 minutes before serving.
  6. Pickles are best the first day or two. They will be fine to eat longer but check for off flavor and throw away if you feel unsure.

Young Garlic

What is it?

Young Garlic is the plant before the bulb matures and the paper layer forms between the garlic clove segments.

Young Garlic is available only in Spring – it is harvested as growers thin plants in the field by removing some young plants to give remaining plants space between to grow.


The flavor of green garlic is between mature garlic and a scallion (or green onion.) It is mildly pungent and less strong than mature garlic but has a distinct garlic flavor. Usually the tip with the root end is cut off and discarded. Like a scallion the green and white portion is all edible.


Young Garlic is also called Green Garlic.

“Garlic Scapes” are not the same thing. Scapes are the flowering stem that grows when garlic bulbs are near maturity.

Suggested Recipes:

Green Garlic Pasta with Olive Oil

Roasted Green Garlic to serve with bread

Green Garlic Scrambled Eggs

Green Garlic Fried Eggs

Garlic Yogurt Sauce for dipping veggies and Chips

Garlicky Mac & Cheese 


  • A box of mac and cheese
  • Butter (or olive oil)
  • 3 T milk PLUS however much your boxed mac and cheese calls for
  • Green garlic/young garlic
  • Powdered parmesan cheese (optional)
  • Hot pepper flakes (optional)

Start a pan of boiling water for the pasta for the mac and cheese. When the water boils, cook the pasta according to the directions on the box. While you’re waiting for the water to boil or the pasta to finish cooking, do the steps below. When the pasta is done, drain it and set it aside until you need it for step 3. 

  1. Rinse the garlic. Slice off ¼ or so from the bottom, discard. Cut off the top, right before the leaves start to separate from the tube part, discard (or save for something else). Slice the green garlic in ½ inch pieces. 
  2. Heat a small sauté or sauce pan on a low/medium. When the pan is warm, melt 1 T of butter. Add the green garlic and sauté, stirring every minute or so. If the garlic starts to stick to the pan, add more garlic. Keep sautéing – the garlic will get softer and softer and some of it will turn brown and caramelize- that’s the good stuff. 
  3. Drain the cooked pasta and leave it in the strainer for a minute. Add the milk to the sautéed garlic and add the cheese packet from the mac and cheese. If the mixture looks too dry, add more milk or butter, or even a splash of water will do. Stir in the hot drained pasta. Top with parmesan cheese and/or pepper flakes if you have some.