These ‘fritters’ are packed full of greens and wildly adaptable to whatever you have on hand. Here we made them with collards and dill. We often double the recipe to use up all the greens that we didn’t get to. Don’t skip on the pickled spring onion yogurt sauce.
It is time for carrots to extend beyond the snack spotlight into the salad spotlight. Try this summery, sweet and tangy marinated carrot and lentil salad. It is nutty and crunchy from the mix of lentils, pepitas, and shredded carrots while the raisins contrast nicely with the sharpness of the red wine vinegar. Make a big batch and save as lunch leftovers for the next day!