Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Broccoli Salad

(not sure where this recipe came from...)

3 cups chopped broccoli
1 cup raw sunflower seeds
1/2 cup raisins or dried cranberries (or both)
1 cup shredded carrots
1 cup diced red bell pepper
1/2 cup raw pecans (optional)

Dressing:
1 cup raw cashews, soaked for a couple of hours in water
3 Tbsp. raw honey
2 Tbsp. raw apple cider vinegar
1/2 cup onion
Salt to taste
1/4 cup water

Add first set of ingredients to a large bowl.  Blend dressing ingredients until smooth.  Pour over other ingredients and mix well.  (You could also add purple cabbage, yellow peppers, just to make it more colorful.)

(This dressing is so tangy and delicious!  And healthy.  It would probably be awesome in cole slaw.)

Summer Harvest Ratatouille

(recipe from WholeFoodsMarket.com)

Serves 10

3 bell peppers, assorted colors, seeded, cored, and cut into thick wedges
1 large eggplant, cut into 3/4-inch slices
2 medium yellow squash, cut lengthwise into 3/4-inch slices
2 medium zucchini, cut lenghtwise into 3/4-inch slices
1 cup vegetable broth or water
1/2 cup pitted Nicoise or other black olives
5 large tomatoes (about 2 1/2 lbs.), chopped
1 large onion, chopped
7 cloves garlic, finely chopped
1/4 tsp. red pepper flakes
3 Tbsp. chopped marjoram or oregano
1/3 cup chopped parsley
1 Tbsp. red wine vinegar, or to taste

Preheat oven to 425F.  Have ready a nonstick baking sheet or a regular baking sheet lined with parchment paper (you may need two baking sheets).  Place peppers, eggplant, squash and zucchini on sheet(s).  Roast vegetables, turning them once halfway through cooking, until browned, 30 to 40 minutes.  Cool vegetables slightly, then coarsely chop.

Meanwhile, combine broth and olives in a blender and blend until smooth.  Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes.  Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes.

Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes.  Stir in parsley and vinegar; cook 5 minutes more.

(serve with rice, pasta, or any grain)