Beet, Avocado & Tomato Salad with Blood Orange & Fennel Pollen

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I recently stumbled across a jar
of wild crafted fennel pollen at Cookbook, a funky
little grocery market near my house. They carry stuff like locally grown
produce, kombu, and to my delight, fennel pollen! Fennel pollen is kind of
magical because it can be sprinkled on a variety of things- salad, popcorn,
grilled fish, vine ripened tomato slices, fresh fruit– and it gives whatever
it’s sprinkled on a really awesome, unique taste. And Fennel pollen has
therapeutic qualities too! For this recipe I tied it into a salad with a
citrus dressing, just pulling from some seasonal stuff I had picked up at the
Farmers Market. Read More

Heirloom Tomato and Pumpkinseed Pesto Salad

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If you raise basil on a regular
basis, you will encounter those times when you get busy and kind of ignore
the basil for a few days, and while you are busy doing other stuff, the basil
goes nuts and produces an abundance of flower stalks and leaves. This
happened to me the other day and in my rush to prune it all back, I ended up
with a giant pile of basil. So, since autumn is just around the corner, I
decided to do a variation of pesto using raw pepitas (pumpkinseeds). There
is something about the pumpkinseeds’ earthiness and association with the
impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that
season is nearly over, so I put together this sort of “summer-fall”
transitional salad that is vegan, yet packed with high quality, raw protein
and healthy fats. This vegan pesto is very versatile and I have been using it
in a variety of ways beyond this salad. This recipe is definitely a keeper
and a healthier alternative to traditional pesto.

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