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Her salads run the gamut—apple with pecorino, lentils and radicchio; blueberry with oat groats, chicories and buttermilk; raw cabbage with ground cherries, cilantro, pepitas and lime.

For that reason, they are great in a sweet-savory salsa with diced tomatoes, onion, garlic, cilantro and fresh lime juice.

The tofu was cooked beautifully and sopped up the sauce incredibly well, with savory and herbaceous flavor notes of soy, sesame and cilantro permeating the protein.

Although the version above is my favorite, try a Lemon, Mint and Feta version by swapping out the cilantro, lime, and Kalamata olives for lemon, fresh mint and feta cheese.

A rich, thick sauce benefits from something bright and snappy to balance it—think freshly chopped cilantro and a squeeze of lime.