INGREDIENTS 1 cup short grain brown rice 2 cups water 1 bunch of collard greens (about 8-10 leaves) 1 bell pepper, cut into thin strips 1 cucumber, peeled and cut into thin strips 2 large carrots, shredded or cut into matchsticks 1 avocado, cut into slices ½ cup fresh cilantro, chopped For the peanut sauce: […]

Cucumber & Peach Salad with Herbs INGREDIENTS Vinaigrette 1 shallot, finely chopped Kosher salt 1 lemon 2 Tbsp. white wine vinegar Salad 2 lb. mixed heirloom cucumbers, sliced into ¼”-thick wedges and rounds 1 English hothouse cucumber, halved lengthwise, sliced crosswise Kosher salt 2 lb. yellow peaches, sliced into ¾”-thick wedges 4 oz. mild feta, […]

Summer Squash Slaw with Feta and Toasted Buckwheat INGREDIENTS ¼ cup buckwheat groats 1½ pounds yellow summer squash, julienned on a mandoline or with a knife 2 scallions, thinly sliced ¼ cup coarsely chopped fresh mint 1 teaspoon coarsely chopped fresh marjoram or oregano 3 tablespoons olive oil Kosher salt, freshly ground pepper 1 tablespoon […]

Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata YIELD: 4 servings TIME: 10 minutes INGREDIENTS • ¾ cup sliced radishes • 1 ¼ cups sugar snap peas, sliced • 1 cup ricotta salata, crumbled • 1/3 cup mint leaves, torn • 1 clove of garlic, minced • Pinch kosher salt, more to taste • 1 tablespoon freshly squeezed lemon juice • 1 teaspoon balsamic […]