1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.) 4 tsp. olive oil, divided 2 cloves garlic, minced (about 2 tsp.) 2 Tbs. tahini 1 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. chopped parsley 1 tsp. toasted sesame seeds Place oven …
Tabouli
1 cup medium-grind bulghur (might be labeled as #2 grade) 1 cup boiling water 1 cup diced heirloom tomato 1 cup Japanese cucumber 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those) 1 cup …
Summer Tomato, Onion & Cucumber Salad
3 Tbsp rice vinegar 1 Tbsp olive oil 1 tsp honey 1/2 tsp salt 1/2 tsp freshly ground pepper, or more to taste 2 medium Seismic Gardens cucumbers 4 medium Seismic Gardens tomatoes, cut into 1/2-inch wedges 1 Simis Ranch sweet onion, halved and …
Grilled Ratatouille Salad
Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories. For a more filling meal, toss these grilled veggies with whole-wheat pasta. 3/4 cup balsamic vinegar 1 medium eggplant, sliced …
Grilled Ratatouille
2 Simis Ranch zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 1 Seismic Gardens eggplant, halved lengthwise 2 Seismic Gardens bell peppers, stemmed, seeded and quartered 2 red or Simis Ranch sweet white …