Bean Sprouts and Bok ChoyBy Gracie GadebergThis is a simple and delicious stir-fry! Other vegetables can be added or replaced to your liking.Kale SaladBy Gracie GadebergHere's the signature dish of True Food Kitchen. People who never imagined eating raw kale quickly become devoted. Unlike most salads, this one gets even better in the fridge overnight. Make the extra effort to find Tuscan kale — also sometimes labeled as black kale, Russian kale, cavolo nero, or dinosaur kale — as its deeper color and more complex flavor really lift this into the salad stratosphere. -Andrew WeilGrated Raw Beet SaladBy Gracie GadebergThis is a wonderful tangy-sweet salad that can be served as a side dish, over cottage cheese, or even on a burger. Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor.Grilled RadishesBy Lisa DuffBaby Carrots with Ginger and Sage ButterBy Lisa DuffBaba GhannoujBy Lisa Duff
