These lemon roasted potatoes are made extra-special with very little effort, thanks to crushed garlic, lemon juice, herbs, and olive oil. For when you want to level up your roasted potatoes, but aren’t game for anything too wild.
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A beautiful butternut squash soup with enough substance to make a real meal of it. Finish each bowl with a colorful medley of toppings: a bright herb oil, toasted pepitas, goat cheese, or whatever else you have on hand. Peak meal in a bowl situation.
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This substantial lunch salad brings together peak summer tomatoes and pluots with protein-rich mung beans and a simple vinaigrette. Fried shallots and pistachios bring the crunch, while rings of banana pepper add a bit of kick and a pop of color!
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These Pan-Fried Tempeh Ponzu Balls are a high-protein, veg-friendly addition to all sorts of meals. They’re golden-crusted, bite-sized, and an easy way to work more tempeh into your cooking. Give them a try!
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A hearty tomato-based soup made with beans, lentils, kale, and a deep mushroom broth. More importantly, it freezes well so you always have a good meal at the ready.
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This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.
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This olive oil cracker recipe makes thin, snappy, rustic crackers – sturdy enough to stand up to a hearty dip. The technique is simple and straightforward and utilizes just a few ingredients. The dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents. Get creative!
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Red fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good.
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The chocolate chia pudding of your dreams. Silky, deeply chocolatey, crunchy on top — dessert vibes with breakfast credentials.
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Crispy roasted chickpeas are one of my favorite ways to add crunch and a bit of protein to salads, bowls, and roasted vegetables. There are a few tricks to getting them extra crispy crunchy, and not sad.
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If you’ve been to my house at any point in recent months, you’ve likely had these dates – broiled with saffron, almond extract, ghee (or olive oil), and a bit of salt. They’re unctuous, sweet goodness. Include these as a part of every cheese board you make!
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Grab some whole grain rye flour and I’ll show you how to make a sourdough starter! A lively, vigorous natural sourdough starter is the core component in beautiful loaves of bread, sourdough pancakes, pizzas, and so much more. You can make your own starter with flour, water, the natural yeasts and bacteria in the air, and a bit of patience. Find a glass jar and let’s go!
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Good apple butter is something you make when you’re not in a rush. My preferred method rewards patience. It starts on the stovetop then transfers to the oven allowing flavors to concentrate, bringing forward deep apple and toasted caramel notes. I add a finishing dollop of miso for added complexity and magic.
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An invigorating homemade nut butter made from a mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract.
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Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.
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Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.
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Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
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Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
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The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
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This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch.
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The green smoothie recipe from Tara O’Brady’s cookbook, Seven Spoons. An invigorating, bottom’s up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.
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A show-stopper miso soup made with a spicy broth punched up with garlic, ginger and chile paste. To that you add cubed potatoes, chopped cabbage and summer produce like cherry tomatoes, basil, and corn.
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Braised artichokes baked for an hour, covered in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night and use throughout the week to make your sandwiches and pastas fantastic.
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A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down. A touch of hoisin sauce gives you just enough sweetness to balance it all out.
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This homemade sunflower seed butter is accented with a blizzard of cinnamon and a slather of vanilla bean paste. It’s a dream on your favorite toasted bread.
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