In the winter, I like to eat my colors. Rummaging through my cupboards this week, I pulled out some red, green, and white to add a little variety to dinner. This Roasted Artichoke and Green Olive Salad has a burst of roasted tomato, and was just the thing to pair with my Smoked Tofu Potato Hash. I hope that you enjoy its creamy earthy tenderness!


1 can of artichoke hearts, in water
1 cup of cherry or grape tomatoes
1/2 cup of castlevenrano olives, drained and sliced in half
Enough extra virgin olive oil to coat vegetables
1 teaspoon Apple Cider Vinegar
To taste: sea salt, ground pepper, ground cumin

1 English cucumber, quartered and thinly sliced
1 tablespoon of coconut creme
A sqeeze of lemon
Plenty of hand-crumbled dried rosemary
More extra virgin olive oil and salt, if needed


Preheat the oven to 400 (or 300 if you have plenty of time and like a slow-roasted tomato).

On a baking sheet, scatter the artichoke, tomatoes, olives, oil, vinegar, and seasonings. Roast until tomatoes get wrinkly, about 25 minutes (or a whole lot longer, if you set the oven to 300).

While veggies roast, toss cucumber, creme, lemon, and rosemary in a serving bowl, and set aside.

Add roasted veggies and mix together. Add more oil and salt, to taste, if needed.



The dressing should be almost sheer, but shimmery from the creme, so that they shine.

Let me know how yours turned out!

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