It’s no secret that I love kale – in salads, in soups, as chips – really any way it’s prepared. I love curly kale, purple kale, Lacinato/Tuscan/dinosaur kale. You name it, I love it. Enjoy this lil’ video filmed by my good friend Blake Wiers (blakewiers.com). I hope it...

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, as opposed to one labeled “of Modena.”       Ingredients 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with...

As suggested by the name, this colorful salad hails from the city of Nice in the Cote D’Azur region of France. My version is much healthier and compassionate, replacing the tuna with artichoke hearts and eliminating the chicken’s eggs. Ingredients 3 yellow potatoes, peeled and cubed 1 large garnet...

This is Colleen’s favorite recipe is from her third cookbook, Color Me Vegan. Enjoy this fresh, light, delicious salad anytime of the year. Soy-free, wheat-free, oil-free.   Ingredients 1 bunch kale, leaves stripped from rib and finely chopped 2 oranges, peeled with membranes removed and separated into wedges 1...

A quick convenient light meal, snack, or side dish, this is one of my go-to favorites any time of the year. Ingredients 8 cups water 1 tablespoon salt 16 ounces frozen, shelled edamame 1/4 cup seasoned or plain rice vinegar 1 tablespoons toasted sesame oil 1 tablespoon tamari soy...