This post is sponsored by Bob’s Red Mill. About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes. Tomatoes In our produce pick-up and even in our…
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Caramelized Zucchini Frittata
This post is sponsored by Pete and Gerry’s Organic Eggs. I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there…
Tomatoes with Pistachios, Cumin and Scallions
With the summer heat still lingering around California, my meals revolve heavily around fresh produce and components (usually vegetables, fruit, and beans). This tomato salad started as a topping for a bean/rice bowl, but I added and changed a bit to make it stand on its own. The oil draws from chhonk (a spice blooming…
Peach Salad with Maple Pistachios and Chile Butter Dressing
Summer salads are a daily occurrence in our house. This peach salad brings enough heft that it can hold it’s own as a meal or be a delightful side salad. Grain Alternatives I typically make this type of salad with grains I have leftover from dinner the night before. For the grain, I like something…
Ricotta Gnocchi with Rosemary Sweet Corn and Poached Egg
This post is sponsored by Pete and Gerry’s Organic Eggs. Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal. The Gnocchi Given…
Asparagus Pasta with White Beans
As we’ve continued to hunker down at home, our bean intake has increased. It’s not that we weren’t eating them before, it’s just I’m cooking many more meals than I had been. So, all this bean-ness is spilling over to the website. That said, the beans in this asparagus pasta are secondary to everything else….
How to Cook Dried Beans
When it comes to dried beans, many questions abound. Do I need to soak them? Won’t salt harden beans during cooking? Are beans toxic? And if you do a simple search on the internet, there’s a lot of differing opinions that would lead you down any one path. And so, I’ve written up how I…
Red Cabbage Tofu Potstickers
A note about culture/this recipe: I’m sharing this recipe for the filling. I did not grow up with potstickers but have a deep appreciation for the cultural history/process of making them. If you’re interested in learning more about Chinese cuisine, I highly recommend following Lisa Lin. When I slow down, I find I cook more…
Tofu Bok Choy Soup with Noodles
Keeping records of anything online for an extended time can be a very humbling experience. Essentially, all your growth in a particular area is out there, and unfortunately, on the internet, it should stay out there, or else the internet overseers get grumpy. What does all of this have to do with a recipe for…
Turkish Eggs with Harissa Butter and Avocado Relish
This post is sponsored by Pete and Gerry’s Organic Eggs. More often than not, I think about how lucky we are to know and have the influence of global cooking. There are endless flavor possibilities, ideas, and fun to be had. I preface with this because these Turkish Eggs are not traditional (but calling this…
Carrot Cavatelli with Dill and Ricotta
A pasta that just screams spring, this recipe is made from white wheat flour and carrot juice then paired with an easy topping of garlic butter, ricotta, and dill. Whether you try your hand at making your own pasta or use store-bought, it’s a delicious recipe for the warmer weather. The Pasta On a whim,…
Carrot White Bean Soup with Herbs
When it comes to broth-based soups, I have three parts I focus on to make it great. There’s the flavor base, the core ingredients, and finally, the final add-ins. This white bean soup has all my favorite parts. Onions and garlic form the base, the carrots and white beans bring the bulk, and herbs, miso,…
Miso Butter Brothy Beans with Scallions
There’s never a week that goes by that I don’t have a couple of different kinds of cooked beans stashed in my refrigerator. I mostly use them in dishes with many other flavors, but occasionally I like a bowl of comforting beans. These brothy beans doctor up the original bean broth for a cozy meal….
Berbere Butter Braised Carrots with Polenta
This post is in partnership with California Grown. During these times, I’m relying on vegetables that store well and cook easily. These braised carrots are extremely flexible in terms of assembly. Swap out the polenta, change up the spices, even make it vegan! California Grown Carrots It’s no secret that I really love carrots. I…