Winter time in Cleveland-- during these long months we are surrounded by white and grey, and sometimes our plates turn into similarly monochrome feasts. But there are plenty of beautiful and bright vegetables to be had this time of year, too: all colors of beets, carrots, turnips, squashes and more. Add in a little pop of green from some hydroponically grown baby lettuces (or grow them yourself indoors), a helpful hit of citrus and you're eating a fresh, vegan salad in no time.
Asparagus and radishes shaved paper thin, tossed in an oh-so-light lemon & honey vinaigrette. For vegan preparation, swap honey for apple cider vinegar or maple syrup and add some slivered almonds. For vegetarian version, also add some thinly shaved parmesan or pecorino.

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