Vegetable & Side Dishes

A long name for a quick and simple salad that shows off a harmony of textures and California-grown flavor. Just whisk, toss and enjoy.

It doesn't take much to bring dried mushrooms back to life, and after reconstituting you'll be rewarded with a double dose of delicious: the mushrooms themselves, rich with savory, meaty flavor, plus the soaking liquid, which adds a boost of mushroom essence to stews, stocks and sauces.

This lighter, brighter take on coleslaw gets a 1-2 punch of citrus and heat from Yuzu Pao Red Chile Sauce. Serve with grilled poultry, fish or seafood.

Though the cooking time on this polenta may be a bit longer than some polenta you are used to, it is well worth it and very easy. It also stays good in the fridge for at least a week so you can make a large batch and eat it for breakfast, lunch or dinner throughout the week!

Heirloom cannellini beans from Community Grains make for an extra rich and creamy pot of baked beans. Pile them up next to your cornbread, collards and barbecue meats.

This recipe was created for Community Grains by Carrie Murphy, a poet who blogs about healthy food at Plums in the Icebox.