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Sides

Shaved Carrot Salad with Soy-Ginger Tahini: An Easy Vegetarian Side

This no-cook carrot salad from Lidey Heuck is a summer essential. Rainbow carrots are shaved into ribbons and matchsticks, then tossed with a creamy tahini dressing flavored with soy sauce, ginger, and garlic. Topped with scallions and sesame seeds, it’s crunchy, refreshing, and perfect for hot days or lazy lunches.

Salads

Smitten Kitchen’s Sushi Takeout Cobb Salad

After a month of travel, I craved a veggie-packed meal – and Smitten Kitchen delivered with her Sushi Takeout Cobb. This vibrant, no-cook salad layers cabbage, edamame, tofu, and more under a tasty carrot-ginger dressing. It’s fresh, satisfying, and perfect for hot summer days when cooking is the last thing on your mind.

Dinner, Ina Cheat Day, Vegetarian

Melissa Clark’s Mushroom Bourguignon

After discovering a bag of chickpea flour in the cupboards, I decided to make pudla (Indian chickpea crepes) topped with Melissa Clark’s Mushroom Bourguignon. Although tasty separately, the flavors didn’t complement each other well. The tender crepes were flavored with serrano pepper, cilantro, and ginger, while the bourguignon was a umami-packed, hearty delight.

Soup

931. Ramen Chicken Noodle Soup 

Book: — Episode: — Rating: 5/5  How Easy Is That: Easy Store-Bought Is Fine: ramen noodles Pricey Ingredients: — Hard-to-find: — Recipe on BarefootContessa.com View this post on Instagram A post shared by Trent (@storeboughtisfine)