Salads & Sides

Celery Root, Stalk, and Leaf Salad with Creamy Tarragon Dressing

Thinly sliced and tossed into salads, celery root recalls the citrusy, ever-so-slightly bitter flavor of celery stalks with an added layer of earthy sweetness. Include celery root, stalk, leaf, and sometimes salt to give a dish an intense, complex celery flavor.

Celery Root and Pear Gratin

A celery root gratin is a great match for roast meats and makes an unexpected addition to a holiday table — especially if you include a sliced apple or pear.

Heirloom Tomato Lentil Tabouli 

A hearty, make-ahead salad full of end-of-summer produce.

Grilled Eggplant and Freekeh Salad with Yogurt 

Spread a little yogurt sauce on the bottom of a plate, spoon salad over the top, and voilà!

Kale and Black Lentil Salad with Grilled Grapes

The warm, smoky-sweet grapes make this salad.

Farro Salad with Beets and Tops

Can be prepped ahead on a Sunday, then packed for lunches for the busy week ahead, or served up over greens for a simple, delicious dinner.

Moroccan Sweet Potato and Chickpea Salad

Serve on its own or over lightly-dressed greens or massaged lacinato kale ribbons.

Smoked Salmon Rye Berry Bowl with a Creamy Caper Sauce

A vibrant, healthy, springtime bowl that leaves you satisfied and energized, this recipe comes together quickly if you cook the rye berries and prepare the pickled onions in advance.

Avocado Boats with Shrimp and Tarragon

A simple starter or light lunch, this fresh and healthy meal is refreshing on warm spring days.

Coconut-Poached Chicken and Baby Spinach Salad with Spring Herbs

This Thai-inspired salad is light and healthy yet full of satisfying flavor. Tender baby spinach is enlivened with vibrant spring herbs, and, together with the kaffir lime–infused, coconut-poached chicken, it’s a match made in heaven.