Alan Roettinger's Recipes:
As quick and easy as this salad is, it has a sophisticated combination of flavors and textures. Just don’t skimp on the mint! This salad is best served immediately, at room temperature, but it can also be refrigerated and served the following day.
This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this is a great recipe for your broccoli stalks!
This is an ideal dip for pita bread, but it’s even better served with raw vegetables, such as celery sticks (or fingers, if you're entertaining an informal crowd). Be sure to use a good, fresh paprika.
Pomegranate Molasses gives this cucumber salad a pungent and spicy flavor that is sure to please.
This is variation of a Korean dish is almost lightning-quick. The brief blanching of the bean sprouts renders them tender-crisp and at the same time allows them to combine with the dressing better than they would raw, as you'll see. This salad is best served warm.