Presenting a buffet showstopper! This is salad is an exquisite blend of the season's most vibrant produce. Lacinato kale, braised sweet potato cubes, Oregon hazelnuts, and pomegranate seeds form a flavor-packed medley, enhanced with fragrant orange zest. Topped with Chef Leander's Signature Creamy Balsamic Dressing, this dish captivates both the eyes and the palate, ensuring its status as a surefire hit on YOUR buffet table.
Savor one of Chef Leander's signature salad dressings—an enticing and healthy alternative to store-bought dressings, offering a deliciously guilt-free experience. Opting for yogurt instead of mustard provides a creamy texture with a zing. Substituting traditional sugar with agave nectar reduces calories and glycemic impact. Best of all, it's easy to make. Your family and guests will love this and beg for more. And you can say, "I made it myself!"Vegan, low glycemic and diabetic friendly!While you're at it, make a double recipe! It's that good!
Take a walk on the wild side. If you've never eaten fennel before, you are in for a treat. Think of this as a gourmet coleslaw. Fennel is generally available year round.
Bright and flavorful, this recipe works beautifully as both a salad, side dish or main course!
A wonderful way to get vegetable and protein in the same dish. And it's super easy in the microwave.
Why spend money to purchase this at your supermarket deli when you can save money and make it fresh at home!?
Summer is for great food and casual dining. This is the perfect marriage of both. Cold penne rigate combines with a fresh, vegan caesar salad to create a caesar salad with loads of nutrition. Make a double batch. It's perfect for sharing at a picnic or BBQ! HINT: Don't forget the wine and crunchy French bread. No sugar, no gluten, all vegan--and fit for a King!