Rainbow Garden Salad

standard November 15, 2016 Leave a response


From one color to all the colors! I stuck to my CSA veggies for all my recipes this week, and last week’s box was definitely colorful. A nod back to the heart of summer, there was corn, tomatoes, zucchini, and peppers to work with. Add some quinoa, beans, and seeds for protein and texture, and the result is a giant salad to accompany any meal. Take this to a summer potluck, add it to your weekday lunch rotation, or even add it to your Thanksgiving menu this year.


Rainbow Garden Salad

Yield: Serves 4

Calories per serving: 428 kcal


  • 4 c spinach
  • 1/4 c shishito peppers, sliced
  • 1/2 c fresh corn
  • 1/4 c tomato, diced
  • 2 carrots, grated
  • 1/2 c zucchini, diced
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1 medium avocado
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c sunflower seeds


  1. Toss veggies, avocado, beans, and quinoa together in a large mixing bowl.
  2. Mix together olive oil, vinegar, agave, salt and pepper. Pour over salad and toss to combine. Top with sunflower seeds.
  3. Divide onto plates and serve.


Per serving: 428 calories, 54 g carbohydrate, 19 g fat, 14 g protein, 287 mg sodium, 7 g sugar


Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 


Roasted Corn Salad with Salsa Verde Vinaigrette

standard August 10, 2016 Leave a response

My go-to motto for veggies is “when in doubt, just roast it.” Even in the summertime, this is a delicious alternative to grilling or raw crudites and salads. This roasted salad includes all the quintessential summer flavors of corn, beans, tomatoes, and squash, tossed with a chunky, spiced, peppery sauce. A terrific complement to those last seasonal bbq potlucks.

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Roasted Corn Salad with Salsa Verde Vinaigrette

Yield: Serves 4

Calories per serving: 353


  • 1 clove garlic
  • 2 ears corn
  • 2 c zucchini, sliced
  • 1 c green beans
  • 2 poblano peppers
  • 1/4 c yellow onion
  • 1 c cilantro, chopped
  • 2 limes, juiced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c olive oil
  • 4 c lettuce
  • 1 medium tomato, diced
  • 1 small avocado, diced
  • 1 peach, diced


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a bowl, combine corn, zucchini, green beans, and garlic with salt and pepper and 1 T olive oil.
  3. Spread veggies evenly on prepared baking sheet and roast for 20 minutes, or until veggies are just charred and soft.
  4. While veggies cook, combine poblano, onion, cilantro, lime juice, salt, pepper, and olive oil in a food processor until smooth.
  5. Wash and tear lettuce. Divide evenly among serving plates.
  6. When veggies are done roasting, toss with dressing, tomato, peach, and avocado. Serve over lettuce.


Serve as a side salad or with roasted chickpeas, baked tofu, or quinoa for a complete meal.



Per serving: 353 calories, 43 g carbs, 25 g fat, 7 g protein, 460 mg sodium, 12 g sugar

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Just Roast It

standard August 12, 2012 Leave a response

When in doubt with what to do with a vegetable, just roast it. Guaranteed flavor and deliciousness, even on despised vegetables. The ONLY exception I have encountered thus far with this rule is okra. But I’m going to try again…I’m going to try until I like it. I’m determined.

In an attempt to hide the weird taste and mushy texture of eggplant, I roasted it with other vegetables that I love in hopes of either hiding its flavor or finally liking it. I think I landed somewhere in the middle. This super easy and quick meal is a great way to sneak those disliked veggies in to your diet.

Pasta with Roasted Vegetables

Serves 4.

Print-Friendly Recipe


  • 1 large zucchini squash
  • 1 medium eggplant
  • 1 pint crimini mushrooms
  • 1 T olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 c white beans
  • 1 c spaghetti sauce of choice
  • 2 c whole wheat penne or rotini pasta
  • fresh parsley and nutritional yeast for garnish


  1. Dice zucchini, eggplant, and mushrooms into 1 inch pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425 degrees for 30 minutes or until soft and slightly browned.
  2. Cook pasta according to package directions.
  3. Combine pasta with sauce, stirring to coat each noodle. Add roasted veggies and beans. Top with parsley and nutritional yeast, and serve.