Wheatless Wednesday: Green Olive, Walnut, and Pomegranate Salad This unusual salad comes to us from food blogger Alexandra Stafford, who doesn’t follow an exact recipe when she makes it (her notes accompany the recipe below). It’s hearty enough to be a meal on its own, or, you can add some brown rice or quinoa to the mix to make it even more substantial. Tell us what you think in the comments!
Meatless Monday: Orange Glazed Chickpeas with Sesame Grilled Zucchini Back when “Meatless Mondays” were officially invented during WWI, the powers that be only considered beef, pork, and lamb and mutton to be meat. For a number of varied and modern reasons, we count poultry and fish, too. So for our new Meatless Monday recipe series, we’re looking to non-animal sources of protein, and this recipe for chickpeas and veggies fit the bill perfectly. This recipe comes courtesy ofThe Diva Dish — enjoy!
In honor of Wheatless Wednesdays, KCET Food will be posting gluten-free recipes on the site every week. We don’t want to rely too heavily on substitute flours, so we’ll try to find other filling ingredients. This red and green salad from food blogger Ari at The Diva Dish fulfills the request perfectly: a ton of fruit, veggies, and nuts — plus dairy and chicken, but only if you want — that can be tossed together in whatever proportions you like. It’s so virtuous, in fact, that we recommend pairing it with today’s other wheatless recipe, coconut cake.