Ingredient: Vegetables

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Gingered-Carrot Relish

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.

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Caraway Sauerkraut

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.

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ASIAN-INSPIRED SALMON NICOISE

A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.

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Cajun Salmon Burger

Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.

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MOCHI CRUST WITH PEAR, PROSCIUTTO, AND PECAN

Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.