Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments

We have salad almost every day for lunch, so it’s nice every now and then to try a different dressing to go on top. This is a lovely, garlicky, lemony Caesar salad dressing without the dairy and eggs you might find in a traditional version. Happy munching! This is part of our 1,000 Food Experiments to createContinue reading “Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments”

Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments

June means summer is almost here, and the weather is good enough to fire up the barbecue. How about a tangy lemon garlic marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me! You’re all invited for dinner. 🙂 This is part of our 1,000 Food Experiments toContinue reading “Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments”

Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments

If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make it out of chickpeas instead of chicken! Celery, mayo, pickles, dill, fresh crusty bread, all the good stuff. And friendly for the planet too. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments”

Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments

Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing salad to go with a loaf of fresh Italian bread for a quick lunch. Buon appetito! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments”

Fast French Dressing: #165 of 1000 Sustainable Food Experiments

My daughter Megan is turning into the family saucier – the sauce chef. Here is a dressing she made that was inspired by Rozanne. All ages enjoyed it on our lunchtime salads. Thanks Megan! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($2 total to makeContinue reading “Fast French Dressing: #165 of 1000 Sustainable Food Experiments”

Tasty Sardine Fishcakes: #149 of 1000 Sustainable Food Experiments

I eat this superfood salad most days for lunch, often with kale instead of lettuce. It’s so easy to make and has all the nutrients I need. Today I decided to mix it up a bit and make the sardines into fishcakes. It was a tasty addition! This is part of our 1,000 Food Experiments to createContinue reading “Tasty Sardine Fishcakes: #149 of 1000 Sustainable Food Experiments”

Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments

If you’re looking for a refreshing lunch, check out this green salad packed with tuna, white or black beans, cashews, and cranberries. It’s a great way to skip that mid-afternoon energy crash and keep your mind and body as healthy as possible. It also happens to taste delicious. 🙂 This is part of our 1,000 FoodContinue reading “Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments”

Quick Garbanzo Cucumber Salad: #121 of 1000 Sustainable Food Experiments

A bright, lively and very simple salad that will make your whole body smile. This was inspired by the Forks Over Knives plant-based eating movement. I’m not normally a fan of cucumbers but I polished off a second helping of this! We ate it for dinner with sauteed sesame spinach and steamed rice. This is part ofContinue reading “Quick Garbanzo Cucumber Salad: #121 of 1000 Sustainable Food Experiments”

German Potato Salad: #118 of 1000 Sustainable Food Experiments

I’ve never really enjoyed the texture of American potato salad, loaded with mayo and sitting out in the warm sun at a picnic. So I started investigating how other cultures do it, for inspiration. In Germany it’s called kartoffelsalat (kartoffel = potato), and the dressing I created here is much gentler. This makes a yummyContinue reading “German Potato Salad: #118 of 1000 Sustainable Food Experiments”

Baked Falafels with Cucumber Tomato Salad : #116 of 1000 Sustainable Food Experiments

Falafels are a plant-based street food from the Middle East. It’s made from ground up chickpeas (garbanzo beans), fava beans, and spices like parsley, garlic, cumin, and coriander. I couldn’t find any raw garbanzo beans to grind up, so we used a falafel mix. They’re traditionally deep-fried, but they tasted delicious baked! This is partContinue reading “Baked Falafels with Cucumber Tomato Salad : #116 of 1000 Sustainable Food Experiments”