Greek-style sauteed mushrooms are a wonderful weeknight side dish alongside almost anything. Put those mushrooms on toast, and it suddenly transforms into a very-classy-indeed appetizer.

Paleo means no grains, no beans, no refined anything — just fruit, nuts, chocolate, etc… anything a caveman or woman could pluck and eat. Believe it or not, these brownies qualify!

This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.

If you’re like us, you’re not an expert Spring Roll Assembler, and you’ll have a few tears in the delicate spring roll paper. That’s okay! And may we say, the (optional) curry powder in this recipe is a stroke of genius.

Jambalaya is a New Orleans take on paella: rice, vegetables, seafood and sausage, with French, Native American, and Carribean influence. You could serve it as a side, but its heart and soul is as a one-pot meal.  

Gazpacho with tomatoes is relatively new, believe it or not.  Here I’ve used lemon and/or lime instead of vinegar, and saved tomatoes to slice and plate with fresh mozzarella.

An ode to the humble lentil, from our resident Poet Laureate of All Things Culinary, Debra Stark.

Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.

This salad keeps everyone happily chewing, which means you get the pleasure of each other’s company around the table for longer than it takes to wolf down a burger and fries.

Bi Bim Bap is a Korean dish like a stir-fry, except you don’t stir-fry things together. And then you put an egg on top. Plenty of veggies, whole grain rice, kimchee… and an egg on top.

Rich, dense chestnut flour is a good source of fiber and protein — and 100% gluten-free. Olive oil and rosemary add flavor. Pine nuts are optional, but highly recommended.

Keofta (or Kofta) are meatballs. Here, we replace with meat with split peas and cracked wheat and carrots and onions and celery. Golden raisins and paprika add a hint of smoky sweetness.

Potato salad does not need to be a starchy, gloppy, mayonnaise-infested stew. Here, we use fingerling potatoes, young arugula, goat cheese, oil-cured black olives — and ZERO mayonnaise.

I made this on New Year’s Day, and it was a hit. People asked for the recipe, though one person said she couldn’t believe “those ugly mushrooms could taste that good!”

Different kinds of lentils dissolve (or don’t dissolve) at different rates. Combine them all in a soup, you get something to intact, something soft… a variety of textures, and plenty of leguminous nutrition!