Recipe: True Food Salad

True Food Salad

Our own recipe

5 stars

I ordered True Food's seasonal salad a month or so ago and thought to myself -- "This is delicious" and "I can make this!"

The ingredients basically are the following:

• Mixed greens
• Honey-roasted carrots (olive oil, honey, salt, pepper)
• Roasted cauliflower (olive oil, paprika, garlic powder, salt, pepper)
• Baked tofu (olive oil, cornstarch, garlic powder, fine sea salt, pepper)
• Feta cheese
• Dates
• Pistachios
• Tahini apple cider dressing (I found a Sriracha version - use less apple cider vinegar, though)

I found recipes for the different components linked above. We served this with falafel. DELISH!!!

Recipe: The Tostada That Wants to be a Memela

The Tostada That Wants to be a Memela

Bon Appetit Magazine, May 2017, p.118

4.7 stars

Really good weekday dish. We cut out a LOT of steps to make this easier on us as well as healthier. Served with a simple side salad

Main ingredients: white corn tortillas, black beans, white onion, garlic, queso fresco, epazote or oregano, bay leaf, vegetable oil, rendered pork fat or bacon grease, dried avocado leaves, Kosher salt, store bought salsa

Rajas variation: poblano chiles, white onion, garlic, vegetable oil, dried oregano, Kosher salt

Chorizo variation: chorizo, eggs, vegetable oil, Kosher salt

Tips/Notes:

• Used canned black beans
• Did NOT fry the beans
• Added some salsa macha we already have on top 
• Heated up some healthy Siete taco shells
• Roasted the poblanos in the oven
• Used plant-based chorizo

Recipe: Bean Bourguignon

Bean Bourguignon

America's Test Kitchen
4.8 stars

Wow - you would not miss the meat in this dish. Really great deep flavor from the mushrooms. Had this with toast.

Ingredients: Christmas lima beans, portobello mushrooms, dried porcini mushrooms, carrots, pearl onions, shallot, garlic, flour, thyme, dry red wine, white miso, soy sauce, tomato paste, bay leaves, parsley, extra-virgin olive oil, table salt, pepper

Tips/Notes:

• Used a can of butter beans and a can of cannellini beans since we couldn't find Christmas lima beans (next time, use 3 cans) -- and so skipped the first 2 steps in the recipe 
• Used baby bellas instead of portobellos
• Used chopped white onion instead of pearl onions
• Could add barley to it next time 

Recipe: Smoked Salmon Corn Chowder

Smoked Salmon Corn Chowder

Food & Wine Magazine, Nov 2025, p. 44
5 stars

I wasn't sure about this recipe and how it would turn out, but it was easy, flavorful, and delicious! Restaurant-worthy! I can't wait to eat the leftovers.

Ingredients: smoked salmon fillets, frozen corn, celery, small red potatoes, scallions, shallots, chicken stock, heavy cream, flour, olive oil, butter, Old Bay seasoning, red pepper, thyme, Kosher salt, black pepper

Tips/Notes:

• Used double the number of celery stalks -- could actually triple it next time
• Used vegetable stock instead of chicken stock
• Used 1 tsp of Chesapeake Bay seasoning instead of 1/2 tsp of Old Bay seasoning
• Next time, could add cannellini beans to the chowder for protein (if we don't want to add smoked salmon)

Recipe: Creamy Tuscan Chickpea Soup

Creamy Tuscan Chickpea Soup

Food & Wine Magazine, Sep 2025, p. 40
5 stars

This soup was DELICIOUS! We've made various soups like this, but this was different and extremely flavorful, I think due to the sun-dried tomatoes.

Ingredients: Italian sausage, chickpeas, lacinato kale, celery, yellow onion, sun-dried tomatoes, garlic, chicken stock, heavy cream, extra-virgin olive oil, basil, Kosher salt

Tips/Notes:

• Used plant-based (Beyond) Sausage. Next time, cook and keep separately as it got gummy in the soup when we ate leftovers.
• Used more celery than called for
• Used vegetable stock instead of chicken stock and less than called for (used some water)
• Add Parmigiano-Reggiano on top next time so the cheese doesn't stick to the bottom of the pan
• Added a little more cream

Recipe: Cheesy Chickpea Salad Toast

Cheesy Chickpea Salad Toast

Bon Appetit Magazine, May 2023, p.18
4.7 stars

We'd made this before, but I'd forgotten to take a photo and blog about it. It seems like it would be an odd mix of ingredients, but it all really works together. You need EVERYTHING, though, we didn't use dill. Really good -- super flavorful. Great with chips and a salad.

Ingredients: bread, chickpeas, celery, extra sharp cheddar, cornichons, red onion, dill, butter, extra-virgin olive oil, Kosher salt, flaky sea salt, hot sauce

Recipe: Mushroom and Lentil Ragu

Mushroom and Lentil Ragu

Food & Wine Magazine, Sep 2025, p. 44

5 stars

I love this recipe so much! It was DELICIOUS!!! I can't wait to eat the leftovers. So flavorful!

One note: It was a little watery but thickens with time (next day - it was the perfect consistency).

Ingredients: cooked polenta, black lentils, crushed tomatoes, mixed mushrooms, yellow onion, carrots, tomato paste, dry red wine, vegetable broth, heavy ream, garlic, red pepper, oregano, Parmigiano-Reggiano, extra-virgin olive oil, Kosher salt

Recipe: Salmon with New Potatoes, Spinach, and Cider Cream

Salmon with New Potatoes, Spinach, and Cider Cream

Food & Wine Magazine, Mar 2025, p 86
4.9 stars

Really nice dish! Restaurant-worthy, but lots of notes below.

Ingredients: salmon fillets, spinach, baby new potatoes, hard apple cider, heavy whipping cream, canola oil, unsalted butter, Kosher salt

Tips/Notes:

• Used apple lemon ginger juice instead of hard apple cider
• Made half of the heavy whipping cream/cider sauce since we didn't make 4 salmon fillets
• Spinach wilts! Used 5x and would probably make even more spinach next time
• Make sure to cook the spinach separately as the water from the spinach thins the sauce -- so cook separately and then add to the sauce
• Didn't bake the salmon -- cooked it on the stove

Recipe: Creamy Pistachio Pasta with Crispy Guanciale

Creamy Pistachio Pasta with Crispy Guanciale

Inside the Rustic Kitchen

5 stars

Delicious!!! A bit on the heavy side but this is definitely restaurant worthy even though it's a pretty basic pasta. We used some dry pistachio pasta that I had picked up in Hico, TX in a small cafe.

Pistachio pesto ingredients: unroasted pistachios, basil, garlic, Pecorino Romano, EVOO, salt, pepper

Ingredients: pasta, guanciale, heavy cream, Parmigiano Reggiano

Tips/Notes:

• Had made our own pesto prior to making this dish so it wasn't pistachio pesto
• Use bacon next time instead of guanciale as the latter is SO fatty

Recipe: Chicken Salad with Haricots Verts

Chicken Salad with Haricots Verts

Bon Appetit Magazine, May 2014, p. 102
4.9 stars

I love salads that have potatoes and green beans in them -- this hit the spot and is definitely a restaurant-worthy $28 salad. Note that we used salmon instead of chicken. I may not need to order this in a restaurant anymore!

Ingredients based on our recipe: salmon, mixed greens, potatoes, haricots verts, radish, shallot, garlic, Sherry vinegar, Dijon mustard, thyme, sugar, olive oil, black pepper

Recipe: Spicy Hoisin Dipping Sauce

Spicy Hoisin Dipping Sauce
Food & Wine Magazine, Jul 2025, p. 39
5 stars

This sauce goes with the Vietnamese Spring Rolls that we made.

Delicious! Just like in the restaurant!

Ingredients: hoisin sauce, sriracha chile sauce, tahini, soy sauce, water

Tips/Notes:

• Didn't include any water as the sauce thickness was good

Recipe: Spicy Black Bean and Chicken Salad with Roasted Cumin Vinaigrette

Spicy Black Bean and Chicken Salad with Roasted Cumin Vinaigrette

A McCormick Gourmet Collection Recipe by Cat Cora

4.7 stars

We made this plant based using Impossible Chicken. Good salad, but the dressing was a bit acidic for me. Overall, we liked it and will make it again.

Vinaigrette ingredients: olive oil, apple cider vinegar, lime peel, lime juice, cilantro, ground cumin, Dijon mustard, garlic powder, sea salt, black pepper, cayenne pepper

Salad ingredients: lettuce, chicken, black beans, cherry tomatoes, corn, red bell pepper, red onion

Tips/Notes:

• Used Impossible Chicken
• Added queso fresco

Recipe: Sweet Corn Salad with Pancetta and Mushrooms

Sweet Corn Salad with Pancetta and Mushrooms

Food & Wine Magazine, Sep 2015 p. 120
4.8 stars

Lovely salad by then Baccarat Hotel chef Shea Gallante, so definitely restaurant-worthy. Love all of the textures and flavors!!! The Gruyere cheese is a must.

Ingredients: frisee, corn, scallions, pancetta, cremini mushrooms, chives, Gruyere cheese, extra-virgin olive oil, lemon zest, lemon juice, honey, apple cider vinegar, Kosher salt, pepper

Tips/Notes:

• Used mixed greens instead of frisee
• Used frozen corn
• Used baby bella mushrooms instead of cremini mushrooms
• Next time, need to shave the Gruyere cheese on to the salad.

Recipe: Cheesy Sesame Phyllo Bites

Cheesy Sesame Phyllo Bites

Bon Appetit Magazine, Dec 2016/Jan 2017, p.60
4.9 stars

So... we had extra puff pastry left, and I pulled this recipe and didn't realize it uses phyllo pastry (not puff pastry), but it still worked and was delicious!

Ingredients: phyllo pastry, Gruyere, black and white sesame seeds, butter, egg white, smoked paprika, salt, pepper  

Tips/Notes:

• For our modified recipe, we didn't use egg white

Recipe: Cashew-Chickpea Salad with Cabbage Slaw

Cashew-Chickpea Salad with Cabbage Slaw

Martha Stewart Living, Jan/Feb 2022, p. 99

4.8 stars

Really good(!) and I like the cashew chickpea mix. Interesting ingredients that work together -- this is restaurant worthy.

Cashew-Chickpea Crunch Ingredients: chickpeas, cashews, cashew butter, sesame seeds, miso, tamari, ginger, extra-virgin olive oil

Salad Dressing Ingredients: unseasoned rice vinegar, ginger, sesame oil, extra-virgin olive oil, Kosher salt, pepper

Other Salad Ingredients: Savoy or red cabbage, radishes, cilantro, mandarin oranges 

Tips/Notes:

• Used almond butter instead of cashew butter
• Used mixed greens instead of cabbage
• Used Cuties oranges

Recipe: Congee Pot Pie

Congee Pot Pie

Bon Appetit Magazine, Sept 2022, p.88

4.7 stars

Really delicious Asian pot pie. Like most pot pies, it's a bit "heavy" especially because of the rice, so we won't make this very often, but it tasted just as I expected it to!

Ingredients: biscuit dough, rotisserie chicken, all-purpose flour, white rice, chicken broth, scallions, shallot, garlic, ginger, sesame oil, soy sauce, butter, ground white pepper, Kosher salt

Tips/Notes:

• Used puff pastry instead of biscuit dough
• Used Impossible Chicken (air fried) instead of rotisserie chicken
• Used vegetable broth instead of chicken broth
• Instead of individual ramekins, made one large casserole
• The rice actually broke down in the last 25 min mark

Recipe: Ramen Noodle Salad

Ramen Noodle Salad

Food & Wine Magazine, May 2026, p. 44

4.8 stars

Delicious and easy -- just a bit of prep work! The dressing tasted like peanut sauce. Super healthy. Added some plant-based protein -- see tips/notes below.

Salad: instant ramen, baby arugula, napa cabbage, corn, sugar snap peas, cherry tomatoes, cucumber, nori, scallions

Dressing Ingredients: rice vinegar, soy sauce, tahini, toasted sesame oil, sriracha chile sauce, ginger, garlic, granulated sugar

Tips/Notes:

• Didn't use napa cabbage or nori
• Used frozen corn (blanched it)
• Added mixed greens, edamame, and seared tofu with togarashi

Recipe: Blueberry Quinoa Pancakes with Lemon Crema

Blueberry Quinoa Pancakes with Lemon Crema

Saveur, issue?, p. 38
4.7 stars

This should be called a HEALTHY Dutch baby, not a pancake!!! There is not much sugar in this so it tasted super super healthy. Definitely need maple syrup on it!

Ingredients: quinoa, flour, buttermilk, eggs, whole milk, 2 cinnamon sticks, sugar, baking powder, baking soda, butter, Kosher salt; Mexican crema or sour cream, lemon, granola, maple syrup

Tips/Notes:

• Next time, make 1/2 the batter! This recipe made 3 LARGE Dutch babies
• Served with a side of bacon

Recipe: Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

Bon Appetit Magazine, Feb 2015, p. 71
4.7 stars

If you look at the recipe on epicurious.com or bonappetit.com, you'll see that ours looks very different from their photo. It's because we did not slice the vegetables into rounds and did not invert the whole thing on to a plate. I'm actually not sure how we could invert it as there was so much liquid. We'll try it again, but during a fall/winter month as this really is more of a fall/winter dish.

The goat cheese and sage really make this dish!

Ingredients: Yukon Gold potato, sweet potato, carrots, parsnip, fresh goat cheese, red onion, olive oil, white wine vinegar, sugar, rosemary, sage, Kosher salt, pepper; also all-purpose flour, butter, apple cider vinegar, Kosher salt for the pie crust

Tips/Notes:

• Cut the vegetables into rounds next time
• Forgot to add the white wine vinegar to the caramel so added it afterwards -- need to remember next time

Recipe: Pasta with Greens and Beans

Pasta with Greens and Beans

Food & Wine Magazine, Mar 2025, p. 101
4.7 stars

The ingredient list looked a bit plain, but I thought we might as well give this a whirl. It turned out to be great! Definitely need the Parmesan on top, and with the Calabrian chiles, this dish had good flavor (and protein for a vegetarian dish)! As the intro to this recipe says, "Ready in about half an hour, this weeknight pasta dinner demonstrates how just a few basic ingredients can become a complex and flavorful meal." True!

Ingredients: pappardelle or tagliatelle, mustard greens, cannellini beans, Calabrian chiles, Parmigiano-Reggiano, lemon juice, shallots, garlic, EVOO, Kosher salt

Tips/Notes:

• Used kale instead of mustard greens
• Added some lemon zest