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Lacinato Kale Salad with Cranberries, Cashews, Apples, and Curried Dressing

Lacinato Kale Salad with Dried Cranberries, Cashews, Apple, and Curried Dressing

Makes 6-8 Servings

The Dark green spear shaped leaves of lacinato kale (aka, cavalo nero, dinosaur, or Tuscan Kale) are tender enough to eat raw, especially when they are marinated briefly in this easy curried dressing.  Be sure to wash the leaves well, dry them in a salad spinner, or pat dry with paper towels before slicing them.

Ponce Farm Salsa Roja

Easy, spicy and delicious salsa courtesy of Brenda.

These are approximations only, use more or less of each ingredient as you like.

The garden Wild’s California Style Gazpacho

California Style Gazpacho

around 8-10 servings

This is a free-style, “to taste” recipe, so use more or less of any ingredient you love and chop your veggies as small or large as you like

Min Hee’s Salsa Fresca

Fresh salsa with a Korean touch

Raw Fresh Marinara with Zucchini Noodles

Danielle’s Delightful Twist on Fattoush Salad

Chef Danielle Steffener joins in the fun at today’s Heirloom Tomato Tasting with fast easy tomato dishes. No Cooking! About 15 minutes to chop and assemble.