A unique and flavor-packed spaghetti recipe. Whole wheat pasta noodles, olives, kale, and toasted nuts are tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. This one is an easy weeknight win!
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This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.
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Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It’s great with chips, toasted naan, or toasted pita.
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The best pot of chili I’ve made in years. A vegetarian chili recipe Inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards – bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
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A spectrum of citrus salts made from all sorts of winter citrus zest – clementines, Makrut lime, Meyer lemon, kalamansi oranges, and mandarinquats. The process couldn’t be simpler.
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A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.
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Inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.
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One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
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Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!
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A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
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Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.
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