Mississippi Vegan's Chickpea Avocado Salad
We've admired Timothy Pakron's work for years, so we were excited to see his new cookbook, Garden Variety: Plant-Focused Recipes Inspired by My Garden. His Chickpea Avocado Salad is high...
Recipes
Vegetarian
Fagioli alla Gloria
A million years ago, I took Italian lessons from a wonderful teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop...
NOKOT (Uyghur Chickpea & Carrot Salad)
Recipe reprinted with permission from Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 2025). From the author: "This Uyghur-inspired chickpea salad will...
Black Bean Salad with Shaved Vegetables
Recipe reprinted from The Bean Book by Steve Sando with Julia Newberry (Ten Speed Press, 2024). You’ll notice that except for the beans, this salad is all crunch. The biggest...
Emily Nunn's Kale Salad with White Beans, Green Olives, Creamy Parmesan
From Emily: "Creamy white beans, sparky olives, seeds and nuts, and a potent dressing give this dish exactly the kind of split personality I love in a salad—is it nutritious...
Garbanzo Salad with Celery, Fennel, Chorizo, and Walnuts
A pot of Garbanzos on Sunday means easy meals all week. We especially love them in salads because they stay firm and fit into any cuisine or flavor profile. This...
Raw Asparagus and Lentil Salad with Lemon, Mint, and Burrata
We used Joshua McFadden’s Six Seasons (2017) recipe for raw asparagus salad for inspiration. Well-drained lentils add texture and body to this tribute to Spring. It’s possible to do this...
Hidatsa Red Bean Salad with Celery and Lime
Hidatsa Red beans may look similar to other red beans, but the similarity stops there. It has a unique, melt-in-your-mouth texture and rich, beany taste. We like to balance out...
White Bean Salad with Italian Salsa Verde
Italian salsa verde is one of those versatile sauces that can boost almost any dish. We especially love it paired with creamy white beans and crunchy vegetables. It's endlessly adaptable,...
Loncheria Fusion Kitchen's Lentil Ceviche
Earlier this year, we celebrated the grand opening of our new downtown Napa store with catering by Felipe Lezama of Loncheria Fusion Kitchen. All the food was incredible, but these lentil...
Runner Bean and Raw Asparagus Salad
Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons...
Black Calypso and Cauliflower Spread on Toasted Bread
This is a smart appetizer for entertaining because you can make all the components in advance and assemble them just before your guests arrive. You could also serve this as...
Teri Adolfo's Tomato, Bean, and Coconut Soup
Teri Adolfo has been practicing Traditional Chinese Medicine, Body Work, and Ayurveda for 30 years. She works with clients diagnosed with cancer and various inflammatory conditions. Her joy is using...
Red Cabbage and Red Bean Salad
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo, Mayan Red, or Hidatsa Red beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh...
Ceci Piccoli and Cucumber Salad
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle...