An Early Fall Powerhouse Vegan Salad

Approximate quantities: 1 head of butter lettuce, roughly chopped; 3/4 of a cup of cooked brown rice; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; kernels of 1 ear of grilled corn; about a cup of grilled wax beans, roughly chopped; 2 heirloom tomatoes, roughly chopped; 3 medium carrots, sliced into thin disks; 2 medium sweet potatoes, peels, chopped into 1-2” cubes and tossed with olive oil, salt, pepper, and Dried Icelandic Kelp, and roasted at 425 degrees for about 20-25 minutes; 1 grilled red bell pepper, roughly chopped; 1 16-ounce can of chickpeas, crisped in a skillet or on a sheet pan, and 1 medium sized watermelon radish, sliced into thin crescents drizzled with olive oil, vinegar, salt and pepper — although it also would be good with tahini dressing

Serves 2 as a main.

An End-of-the-Week Odds and Ends Salad

Approximate quantites: 1 head of Green leaf lettuce, roughly chopped; 6–8 ounces, sugar snap peas, trimmed and cut lengthwise; 1/2 pint of heirloom cherry tomatoes, quartered; 4 small Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; grilled green and wax beans; grilled red onions, roughly chopped; about 1/4 of a loaf of slightly stale fig-fennel bread, cubed, tossed with olive oil and salt, and crisped in a sauté pan, or grilled

Serves two as a main, four as a starter or side.

Niçoise Salad

Approximate quantities: 3–4 cups baby lettuce, roughly chopped; 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 4 radishes, cut into thin crescents; 1 1/2–2 cups grilled wax beans, roughly chopped; 1 pint of grape tomatoes, quartered; 1 grilled bell pepper, roughly chopped; 3 medium or 2 large carrots, sliced into thin discs; 1 can of olive oil packed tuna; and 2 jammy soft boiled eggs drizzled with with dill-and-lemon-infused-mustard vinaigrette

Serves two as a main, four as a starter or side.