Ingredients

Vegetables

• 1 cup mung bean sprouts
• 2 cups washed, coarsely chopped spinach
• 2 tablespoons extra-virgin olive oil
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Broth

• 3 tablespoons miso, unpasteurized, any color
• 3 cups water
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
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Garnish

• 2 tablespoons diced scallion
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• Directions

Marinate sprouts and spinach by tossing with extra-virgin olive oil. Set aside to soften.

To make your broth, whisk together miso and a small amount of water. Slowly add remaining water, oil, and garlic. You can also blend if you want instead.

To serve, transfer broth into four serving bowls. Top with marinated sprouts and spinach and garnish with scallion. Enjoy immediately.

Broth will keep for 4 to 5 days when stored separately in fridge. Makes 4 servings.

Recipe from Ani's Raw Food Asia by Ani Phyo; click here to buy
 

Ingredients

• 6 ripe medium tomatoes, preferably pretty heirloom tomatoes, peeled
• 1 1/2 cups fresh ricotta
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 marinated white anchovy fillets (optional; don’t substitute regular anchovies)
• Saffron Croutons (recipe follows)
• 2–3 small radishes, sliced paper-thin (about 1/4 cup)
• 1/4 cup celery heart leaves
• 1/4 cup very thinly sliced scallions
• 1/4 cup torn basil leaves
• Black Olive Vinaigrette (recipe follows)
• Fleur de sel
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• Directions
• With a sharp paring knife, hollow out each tomato. Start by cutting a hole about the size of a quarter at its stem end and removing the core. Next, use the knife to cut out the membranes on the wall of the tomato and discard those. Seed the tomato by using the handle end of a spoon to flick out the seeds. Place the tomatoes on paper towels cut side down to allow any excess juice to drain off.
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• Season the ricotta with the salt and pepper and mix it with a fork. Fill each tomato with ricotta. (A piping bag or a zip-top bag with a corner snipped off is the quickest and neatest way to go, but you can spoon in the filling as well.)
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• Set each filled tomato cut side down in the center of a dinner plate. Cut each anchovy, if using, not quite all the way through lengthwise and place one, opened to look like a wide V, in front of each tomato. Next, ring each tomato with croutons (about a dozen per plate), radish slices, celery leaves, scallions, and basil. Take your time with these garnishes and think of the plate as a canvas; you want to distribute the various colors and shapes in a way that’s pleasing to the eye. Spoon a little—about 2 tablespoons per tomato—of the vinaigrette on the plate in a ring around the tomato, being sure that some raisins and olives are dispersed there, too.
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• Sprinkle each tomato with a smidge of fleur de sel and serve.
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• MAKE AHEAD: These are great for entertaining because you can fill the tomatoes ahead. They can sit at room temperature for an hour, covered with plastic wrap, and can be refrigerated, covered with plastic wrap, for a few hours without any loss of flavor. Do take them out of the fridge at least half an hour before serving, as the cold mutes the flavor.
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• Saffron Croutons
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• Ingredients
• 3 thin slices bread, preferably brioche, crusts removed
• 2 tablespoons extra-virgin olive oil
• 2 pinches saffron threads (about B/e teaspoon)
• 2 pinches kosher salt
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• Directions
• Heat the oven to 325°F. Cut the slices of bread into 1/4-inch cubes to yield about 1 cup. Heat the olive oil in a skillet over low heat. Add the saffron and gently cook for about 1 minute to infuse the oil with the flavor and color of the saffron. Add the bread cubes, season with the salt, and toss to coat with the flavored oil. Spread out on a baking sheet and toast in the oven, tossing occasionally, until golden and crunchy, 10 to 15 minutes. Serves 6.
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• MAKE AHEAD: After the croutons have cooled completely, you can store them in an airtight container at room temperature for a couple of days.

Black Olive Vinaigrette

Ingredients

• 2 tablespoons golden raisins
• 1/4 cup Niçoise olives, pitted and chopped
• 1 tablespoon finely chopped shallot
• 1/2 cup grapeseed oil or mild olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley

Directions

• Soak the raisins in hot water for 15 minutes to plump them, then drain. In a small bowl, combine the raisins, olives, shallot, oil, vinegar, and lemon juice. Season with the salt and a few grinds of pepper. Just before serving, whisk in the parsley.
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• MAKE AHEAD: You can make the vinaigrette without the parsley a couple of days ahead.
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• Refrigerate it, covered with plastic wrap, but bring it to room temperature before using. Whisk in the parsley just before serving. Makes about 3/4 cup.
   
• Recipes from Stir: Mixing It Up in the Italian Tradition by Barbra Lynch Houghton Mifflin Harcourt; click here to buy
  
  
   

Ingredients

• 4 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt
• 2 to 21/2 teaspoons minced green serrano chile
• 2 teaspoons finely chopped fresh chives
• 2 tablespoons extra virgin olive oil
• 6 cups cubed watermelon (1-inch cubes)
• 1/3 cup loosely packed small flat-leaf parsley leaves (chop coarsely if large)
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Directions

• In a large bowl, whisk together the lemon juice, salt, chile, chives, and oil to make a dressing.
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• Add the watermelon and parsley to the dressing and toss gently to coat evenly. Makes 4 to 6 servings.
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• Reprinted with permission from The One-Block Feast: An Adventure in Food from Yard to Table by Margo True & the staff of Sunset Magazine, copyright © 2011.
• Published by Ten Speed Press, a division of Random House, Inc.; click here to buy
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Ingredients

• 8 ounces of Tribe Origins Classic Hummus (a little less than 1 tub)
• 8 ounces of cream cheese, softened
• 1 14-ounce can of artichoke hearts, or 2-6 ounce jars marinated artichoke hearts, drained & coarsely chopped
• 1-2 scallions, finely chopped
• 1 1/2 cups shredded parmesan cheese
• 1 tsp minced garlic
• 1 tbls Worcestershire sauce
• salt and pepper to taste
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Directions

• Preheat the oven to 350 degrees.
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• In a medium sized bowl, stir the hummus and cream cheese together until well combined.
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• Stir in the artichoke hearts, scallions, and parmesan cheese until combined.
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• Add the garlic, Worcestershire sauce, salt, and pepper and stir until combined.
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• Pour into a small casserole baking dish.
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• Serve right away, chilled or bake (if you're feeling adventurous) uncovered for 30-40 minutes until bubbly and browned.
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• Serve immediately with pita chips, tortilla chips, crackers, crostini or cut vegetables.
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• Recipe courtesy of Tribe Origins
   

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups diced tomato
• 1 medium red bell pepper, diced
• 1 medium red onion, diced
• ½ cup chopped fresh cilantro
• 1/3 cup freshly squeezed lime juice
• ¼ cup olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• Tortilla chips, for serving
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• Directions
• Combine the beans, tomato, bell pepper, onion, cilantro, lime juice, olive oil, garlic, salt, pepper, and cumin in a large mixing bowl. Serve with tortilla chips.
  To store, cover and place the salsa in the refrigerator for up to 1 week. Makes 8 cups.
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Recipe from Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Lessby Rebecca Lang/Andrews McMeel Publishing; click here to buy

• Ingredients
• 10 medium tomatoes, stemmed, seeded and coarsely chopped
• 6 cloves garlic (for a fun twist, try roasting them first)
• 1/2 cup coarsely chopped
• fresh parsley or cilantro or a mix of both
• 2 red bell peppers, coarsely chopped (you could also use yellow peppers, or a mix of colors, but be aware that green peppers are not as sweet as red ones)
• 1 medium red onion, coarsely chopped
• 1/4 cup tamari or 2 tablespoons sea salt
• 2 cups apple juice or orange juice
• 1/2 cup lemon juice
• 3 or 4 stalks celery, coarsely chopped
• 
  Directions
• Working in batches, puree all of the ingredients in a food processor. Combine the batches of soup in a large bowl and stir to combine. Make this soup your own by adding other fresh vegetables or herbs, such as cucumbers or zucchini or whatever you have in abundance. Refrigerate the soup and serve chilled. Serves 8 to 10.
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• Recipe excerpted from Cooking Up the Good Life by Jenny Breen, University of Minnesota Press; click here to buy