I made this the other night for the first time and we loved it. Perfect for summer. It’s fresh, tangy and sweet enough to make those who avoid eating vegetables get down on them. Use a food processor and make a huge amount in a snap to bring along to picnics and potlucks. To get in your greens, try it on a bed of watercress – a sophisticated delight. You will need:

• 2 medium celery roots
• 2 apples, I used golden delicious
• 5 green onions
• 4 tbsp olive oil
• 3 tbsp red wine or balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 lemon for juice
• salt
• 1/4 walnuts, roasted

Wash the vegetables and apples. Cut the skin off of the celery root and apples then cut into one inch slices. Feed through the food processor using the grate blade. Cut the green onions about half way down then feed the bottom portion through the food processor. Empty it all into a salad bowl. In a smaller bowl mix the ingredients for the dressing. Taste and adjust until it pleases your palette. Mix the dressing thoroughly into the salad. Top with walnuts and crunch away!

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1. “The Rosenthal” jicama salad
2. Caesar Salad Pizza
3. Arugula, Potato and Green Bean Salad with Walnut Dressing

My husband came up with this recipe when we were experimenting with completely alkaline meals. This also just happens to be totally satisfying and delicious! You will need:

• 1 jicama
• 1 cucumber
• 1 bunch parsley
• 1-2 ripe avocados , mashed
• 1-2 tbsp olive or flaxseed oil
• 1 tbsp veganaise or mayonnaise
• 2 tbsp tahini
• 2 lemons for juice
• sea salt

Peel and chop jicama and cucumber into bite size cubes. Wash and chop parsley by hand or using an herb chopper. Mix all ingredients in a salad bowl along with the mashed avocado, oils, tahini, lemon juice and salt to taste. ATTN: This salad is not an exact science. Use your good sense when mixing. It should be creamy and delicious! You can also add any other vegetables or beans you think might taste good: chick peas, tomato, or even seeds like sesame or pumpkin. Enjoy! And if you don’t eat it all, this salad will save in the refrigerator for a day or two, just give it a stir and you’re good to go.

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1. Celery root and apple salad
2. Chopped salad
3. Caesar Salad Pizza

Here’s one of my favorite recipes with tomatoes. Hopefully, this will inspire you to rekindle your relationship with tomatoes. You will need:

• couple of ripe, juicy tomatoes
• your favorite sliced bread
• cheddar cheese, grated or sliced
• fresh basil
• Dijon mustard
• shallots – if you like, it takes the sammy to new heights
• butter, if your waste line can take it. You can substitute olive oil or skip it all together.

Wash and slice the tomatoes. Butter the bread on one side of each slice. On the other side spread some mustard. Make a sandwich, buttered sides of bread out, with the cheese, tomatoes, fresh basil leaves and thinly sliced shallots if you like. You can grill these traditionally in a pan but what really takes the sandwich from good to a-freakin-mazing is popping those puppies in a sandwich griller. Mmmm! I’ve just seen my future… I’m going back to the farm in Indiana next month where homegrown tomatoes and basil abound. I bought my parents a sandwich maker for Christmas last year. We haven’t whipped that bad boy out in a while. I think the time is ripe!

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1. Revamped Grilled Cheese Sandwich
2. Watercress finger sandwiches
3. Panini 101