Whisk in enough water to create a drizzable consistency. Set aside. 2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips. 3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. 

Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

Ingredients – 1 pound broccoli crowns – 3 tablespoons extra-virgin olive oil – 3 tablespoons mayo, I like Sir Kensington's or vegan mayo – 1½ tablespoons apple cider vinegar – 2 teaspoons Dijon mustard – 1 teaspoon maple syrup or honey – 1 garlic clove, minced – ¼ teaspoon sea salt, more to taste – ⅓ cup diced red onions – ⅓ cup dried cranberries

Smoky tamari almonds – ½ cup almonds – ½ cup pepitas – 1 tablespoon tamari – ½ teaspoon maple syrup – ¼ teaspoon smoked paprika, more to taste Instructions – Preheat the oven to 350°F and line a baking sheet with parchment paper. – Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

– In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat. – Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

– Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve. Notes *Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Ingredients – 4 cups shaved Brussels sprouts – ¼ cup extra-virgin olive oil, plus extra for drizzling – ¼ cup fresh lemon juice – ½ cup pine nuts, toasted – ⅓ cup dried cranberries – ⅓ cup grated pecorino cheese, optional – ⅓ cup chopped chives – Sea salt and freshly ground black pepper Instructions – Thinly slice the Brussels sprouts using a mandoline if you have one. 

Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper. – Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.