My body and soul have been BEGGING for a really hearty salad and luckily my imperfect produce box delivered the perfect imperfect ingredients. There’s no exact science to this salad (really to any salad), so mix it up to your heart’s desire. It’s really important to give chop the greens small and really massage in the vinaigrette. This breaks down the tough nature of the greens making them tasty and easy to digest. This recipe also calls for fuyu persimmons, which are the short squat persimmons. They are supposed to be crunchy. No persimmons? Use green apple instead!
I love love love traditional hummus, but chickpeas tear up my gut. Wah wah. I started making this dip when I transitioned to a paleo diet a few years ago to satisfy my former vegan self and love of hummus . It’s made with roasted garlic and caulifower, tahini, lemon and cumin. It’s basically pure magic (thanks roasted garlic). Dip veggies and crackers, smear it on a piece of gf bread or eat it with a spoon— however you choose to hummus.
Often this time of year our produce delivery box will contain bunches of cilantro or parsley or other fragrant, beautiful herbs. Recipes call for a few sprigs or chopped tablespoons, but that leaves a whole lot leftover (to then rot and die in my fridge). There's only so much cilantro you can throw on a taco. Right? Right.