If you cannot bear the idea of raisins, but still like the idea of a raw carrot salad, we created a fancied-up version of the ...

Colorful carrot ribbons, crunchy peanuts, and fiery chile crisp make this salad shine. This light, vibrant, and refreshing carrot salad features ribbons of crisp, multi-colored carrots marinated ...

celery, and salad greens are all good. Canned beans make it sturdy enough for a main course. For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an ...

In spring, we like to char fava beans and toss them with garlic, tarragon and cubes of cheese to create a wonderful warm salad. And, in summer, we make a raw, shaved zucchini salad with a simple ...

Gently cook the onion, carrot, celery and garlic in the butter and oil until soft – about 10 minutes. Add the lentils and stock and simmer until the lentils are just cooked and liquid absorbed.