Brussel Slaw with Hazelnuts and Dates

5 Vegetarian Dishes to Diversify Your Palette

Summer might be on it’s way out, but the desire for light, fresh, veggie-based salads lingers on. Full of flavor, and perhaps some ingredients you haven’t made use of in a while, these dishes make an easy work-week lunch or a weekend family style meal just a touch more interesting.

seared radichio salad


left )

Seared Radicchio

Bunch radicchio
Good Balsamic Vinegar
Pecorino or Parmesan shavings
Ripe, sweet fruit
Or mix with pasta or risotto


Visit Lilly for preparation instructions.

Beet Salad with Summer Melon and Feta Photo by ITHAI SCHORI

Beet Salad with Summer Melon and Feta


1 cup summer melon, peeled, seeded and torn into bite size pieces (any melon will do, but I like the firmer texture of watermelon)
1 cup of roasted beets, peeled and torn into bite size pieces (if you don’t have time to roast your own, you can substitute high quality jarred beets)
3 tbsp good quality feta
A few very thin slices of red onion, soaked in ice water
1 sprig each basil, parsley and mint
Sherry vinegar
Extra-virgin olive oil
Kosher salt
Black pepper


Visit Refinery 29 for preparation instructions.


Grilled Potato Salad with Scallion Vinaigrette

1 ½ lb fingerling potatoes
kosher salt
10 scallions
1/2 cup extra-virgin olive oil plus more for brushing
ground black pepper
2 Tbsp rice wine vinegar
2 tsp fresh lemon juice
Piment d’Espelette
1 small jalapeño, stemmed, seeded and thinly sliced


Visit Kitchen Daily for preparation instructions.

Brussel Slaw with Hazelnuts and Dates

Brussel Sprout Slaw


1 lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
1 cup chopped seedless dates
1/4 C finely diced red onion
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C plus 1 T Real Maple syrup or honey
1/4 tsp salt
Cracked pepper to taste
Orange zest of one orange


Visit Feasting at Home for preparation instructions.
Spinach balls

Parmesan Spinach Balls

2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2¼ c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
½ c. melted butter
½ c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper

Visit Inspired Craft Ideas for preparation instructions.