A peach of a salad

Cookbook offers tempting vegetarian fare

Combine onion and vinegar; let stand 30 minutes. Whisk in oil, salt and pepper. Dressing may be refrigerated for up to 8 hours. Combine lettuce, bok choy and parsley in a bowl. With a sharp knife, remove skin and white pith from fruit and discard. Working over a small bowl to catch the juice, cut fruit segments from their surrounding membrane; discard seeds. Add fruit segments and reserved juice to lettuce mixture; toss with dressing. Divide salad among 6 plates. Using a vegetable peeler, shave a few thin curls of Parmesan cheese over each salad. Serves 6. Cook’s Note: If desired, additional torn romaine lettuce may be substituted for bok choy. greens and grapes in a bowl. Add dressing and toss to coat. Place salad on individual serving plates. Sprinkle each serving with cheese. Serve immediately. Serves 8.

Early summer foods are celebrated in this colourful salad from a good-looking new cookbook for vegetarians and any who like imaginative recipes for vegetables.

Called it’s the work of sisters Patricia Green and Carolyn Hemming (Penguin) who made their name with cookbooks about the ancient grain, quinoa.

Their more than 100 meatless recipes, illustrated by Toronto food photographer Ryan Szulc, make tempting reading and cooking.

The authors — Patricia lives outside Calgary, Carolyn near London, Ont. — like to combine grains, vegetables and fruit so you don’t miss the meat, even in such recipes as burgers, meat loaf and shepherd’s pie.

An excellent introduction called Vegetarian 101 gives the lowdown on how to handle various foods, nutritional aspects, stocking the vegetarian pantry, and the best tools for this cuisine. This book is a winner.

If you use fresh corn on the cob, char it on the grill or roast at 500 F (260 C) or in a frying pan. With frozen kernels, char in a frying pan.

2 cups (500 mL) sliced bok choy, including stems tbsp (30 mL) chopped fresh parsley large navel orange grapefruit Shaved Parmesan cheese

cup (180 mL) yogurt cup (60 mL) buttermilk tbsp (15 mL) fresh lemon juice tsp (2.5 mL) mint, crumbled tsp (2.5 mL) salt tsp (1 mL) freshly ground pepper tsp (1 mL) dill weed clove garlic, crushed cups (2 L) torn romaine lettuce cups (500 mL) shredded...

GRAPE AND BLUE CHEESE SALAD 2 2 1 2 1/4 tbsp (30 mL) red wine vinegar tbsp (30 mL) fresh lemon juice tbsp (15 mL) honey tsp (10 mL) Dijon mustard tsp (1 mL) freshly ground pepper tsp (0.5 mL) salt cup (125 mL) olive oil cups (500 mL) thinly sliced red onions cups (3 L) torn mixed...