Post sponsored by nuts.com. See below for more details. I think there is no better way to experience a city than through restaurants. I first fell in love with Ethiopian food when living in the Chicago area and ever since, I’ve kept a recipe for berbere spice in my repertoire. Traditionally this spice is used…
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Whole Wheat Crepes | Component Cooking
If I were to keep a list of items cooked most often in my kitchen, crepes would come in first. I love whole wheat crepes for breakfast in place of pancakes, wrapping ice cream for dessert, or using in place of bread for wraps, sandwiches or even enchiladas. Most recently, we’ve taken to smearing nut…
Coriander Cauliflower Amaranth Salad
I was raised in a household that collected things. We visited antique stores looking for Wallace Nuttings and spode dishes. It was a big part of my childhood and while I didn’t always like it,I have an appreciation for it now. Fast forward, I don’t collect antiques but there are two things my house is…
Chickpea Fritter Sandwich with Hummus
Post sponsored by Flatout Flatbread. See below for more details. With toddler eating patterns taking full force in our house, I like hand-held items more often than not. This fritter sandwich was slightly born out of a combination that was requested by the two year-old: chickpea fritters and hummus. My child loves hummus and would…
Gluten-Free Cornmeal Waffles with Sorghum Strawberries
I love reading cookbooks because it gives an eye into the kitchen of someone else. You can tell ingredients or combinations a person favors. It can be telling about their past, what they’ve experienced, and the things they love. Sorghum syrup is one of those items you might see in my kitchen. It all started…
Lemon Vinaigrette | Component Cooking
If there’s one thing I tell people to start making at home right away, it’s dressing. Homemade salad dressing is as easy as whisking together olive oil, lemon juice, and salt. From that base, the possibilities of dressing are endless. While most people say you want a dressing that is 1 part acidity (lemon juice…
Spiced Sweet Potato Skewers with Cilantro Yogurt Sauce
I will grill pretty much anything and grilled sweet potato has been one of my favorites throughout the years. The light char, the heavy sprinkle of spice, and creamy yogurt sauce makes it a satisfying grilled meal. This yogurt sauce is the perfect example- easy to whip up and can have a myriad of uses…
Spinach Asparagus Soup with Lemon Sunflower Cream
I’m not one to often turn asparagus into soup. I think the crisp texture of asparagus makes the flavor better. This soup has changed my mind. I keep it simple with the base but the spinach adds a bump in nutrients (and green hue!) To make this soup easier, you could swap heavy cream for…
Cashew Cream | Component Cooking
I was a bit slow to use cashew cream. I’ve never been shy about using heavy cream but over the years, my diet has tended a bit more towards vegan. This cream is a really useful recipe whether you’re trying to eat vegan or not. The cream sauce can be thick and used as a…
Cilantro Scramble with Spiced Black Beans
I have a love/hate relationship with Pinterest and Instagram. It’s a wonderful space to find ideas and be inspired but at the same time, it can feel overwhelming. It can feel easy to think that all those beautiful photos of food are out of reach. This cilantro scramble is two-fold. For starters, it uses my…
Asparagus Frittata with Herbs and Mozzarella
There is hardly a better catch-all for vegetables than a frittata. I could easily riff on a frittata recipe every day (it was the frittata recipe that led me to creating all the base recipes for the cookbook). Raw, roasted, leftovers- most types of vegetables are welcome. This asparagus frittata uses a roasted asparagus mixture…
Pea Whole Wheat Couscous Risotto
Post sponsored by La Crema. See below for more details. I’ve always had a soft spot in my cooking for pearl couscous. Is it the healthiest choice? Not by a long shot. Is it delicious? Yes, yes it is. This small pasta cooks quick, soaks up every flavor, and has a lovely texture. I can’t…
Homemade Red Harissa | Component Cooking
If there’s one thing that rules my component cooking, it’s sauce and sauce-like recipes. Making a sauce or two a week can bring all your meals together. I can’t remember how I started making harissa but it’s become a favorite component of mine. The smoky, spicy flavor works well with many different recipe types and…
Ginger-Soy Cabbage Quinoa Slaw
One of the reasons I love cooking is the constant flow. Sure, there are recipes I never change. But, a recipe I may have loved years ago can also morph and chang into something new. This quinoa slaw is a perfect example. It’s a combination of two different recipes from the site that have worked…