Post sponsored by Arla USA. See below for more details. One of the hardest parts about cooking is finding a balance between family members. Most of the time I cook one dish and everyone eats the same meal but occasionally I get a wild hair and make a few different items. This most often happens…
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Spiced Black Beans | Component Cooking
In my list of components, these spiced black beans are at the top. We eat a lot of quesadillas, tacos, and enchiladas around our house. Having these beans on hand makes these meals much faster and tastier! I typically cook large batches of dried black beans with minimal added flavors then freeze them. From there,…
Coconut Curry Popcorn
A healthy and savory snack that works well for movie night!
Garlicky Spinach Cornmeal Crepes
There is a possibility that I could eat crepes for every meal. They are a light and wonderful substitute for breakfast pancakes. For lunch, I like to tuck vegetables and cheese inside and use in place of grilled cheese. For dinner, crepes can be used in place of tortillas in enchiladas. And of course, my…
Curried Carrot Cashew Salad
There are flavor combinations I have a hard time not repeating all the time. This salad is fairly indicative of one of my favorites: carrots and curry. I’ve made curried carrot soup, a split pea curried carrot soup, and I’ve been tinkering with a carrot curry for an eBook I’ve been working on. The earthy,…
Garlicky Greens | Component Cooking
I debated on what to share first but over the past year, these garlicky greens have made their way into numerous recipes. These greens are a wonderful all-season addition to recipes. It’s simple: sauté your favorite greens with a little olive oil and garlic. I typically use kale because it has a bit of texture…
Raw Asparagus Fennel Salad and Khorsan Wheat
I am guilty of feeling compelled to cook everything, minus a few exceptions like lettuce and most fruit. I forget that some raw vegetables are beyond lovely. Take for example this asparagus fennel salad. The vegetables are thinly shaved and tossed with the dressing while the grains cook. This results in crisp vegetables softened just…
Sesame Roasted Carrot Summer Rolls
I have meals that I turn to time and again- things I can do without a recipe, without much thought. Summer rolls are one of those items. I always have rice papers on hand and for the most part, have the rice noodles on hand too. I make a lot with raw vegetables (makes it…
Green Curry with Potatoes and Chickpeas
Post sponsored by La Crema. See below for more details. I’m rather amazed that for as many curry recipes that I post, I’ve never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring…
Roasted Potatoes and Chickpeas with Green Harissa
I’ve been thinking more about the idea of building blocks in cooking. I wrote an entire book on recipes as building blocks but I also love the idea of key recipes for which you can use for several meals. For example, green harissa. This harissa first made an appearance as a topping for grilled cauliflower….
Marinara-Smothered Lentil Bites with Mozzarella
My obsession for these lentil bites knows no end. We keep an extra large batch of the bites in the freezer so that we can always have an easy meal, ready to go. This dish relies on my favorite pantry tomato sauce and a bit of cheese. These bites can be eaten by themselves, on…
Quinoa and White Bean Risotto with Brassicas
One of the things that excites me most about food, besides eating it, is the sharing of ideas and inspiration. One recipe could lead to 100’s of variations which in return, could lead to 100’s of more variations. There’s an element of play, which I always encourage. Today I’m sharing a recipe from a blogger…
Vegetarian Picnic Recipes
When I was in college, at the first sight of spring, we would haul all our books out into the grass and stay there for hours. Coming out of the Chicago winter meant that anything 60 (with sun) felt amazing (even though we probably looked a bit out there in shorts!) And of course, I’d…
Sunchoke Soup with Fennel
When the first signs of spring start to show, I notice it in my cooking first. The flavors I use tend to brighten and recipes have an overall fresh feel. This sunchoke soup is the perfect example. The mild, earthy flavor of the sunchoke blends well with the punch of fennel and high note from…