Oven-Steamed Beets with Cumin and Coriander

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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I love the convenience of pre-ground spices, but for this dish it's worth it to toast whole spices for a minute or so and grind [...]

Glazed Acorn Squash Moons

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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I’ll just warn you up front. You are definitely going to want to double this acorn squash recipe. It’s so good you can’t help nibbling [...]

Caramelized Coconut-Lime Cabbage

1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 3.84 out of 5)
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This has become one of our favorite go-to’s during the winter months. Pair it with a scoop of black rice for a beautiful vegetarian meal, [...]

Simple Arugula Salad with Lemon

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
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This is one of my favorite “contorni”--the Italian word for side dish--and, thankfully, a super easy one to make at home. The dish is just fine with a bag of pre-washed arugula from the grocery story, but it’s a show-stopper when made with just-picked arugula from the farmers market or your garden.

Chickpeas with Blistered Scallions

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
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This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!

Ratatouille Tostadas

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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Provencal ratatouille plays will with Mexican cuisine in our super-easy recipe for tostadas. Add a tossed salad, and dinner is ready in about 15 minutes.

Grilled Polenta with Blistered Snow Peas & Bok Choy

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving [...]

The Blender Girl’s Cauliflower Soup

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)
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This vegan, dairy-free, gluten-free cauliflower soup from Tess Masters’ cookbook "The Blender Girl" gets its luscious creamy texture from soaked nuts.

White Beans with Rosemary, Lemon and Bay

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.43 out of 5)
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This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.

Broccoli and Cheddar Quiche with Quinoa Crust

1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.15 out of 5)
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Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.