Roasted Acorn Squash Pudding

Roasted Acorn Squash Pudding

This is a delightful fall recipe, which combines the sweet nutty flavor of roasted squash with the smooth creaminess of egg custard.  Be careful not…

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Baked Orzo with Eggplant and Feta

Baked Orzo with Eggplant and Feta

This is a nice, fresh alternative to lasagna.  The orzo and the cheese melt together with the tomato flavors, and the lemon zest adds a…

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Carrot Ginger Miso Dressing

Carrot Ginger Miso Dressing

This is a hearty, warming miso ginger dressing, brightened by the addition of coconut and tumeric.  Adapted from 101 Cookbooks and The New York Times.   Ingredients 1/3…

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Black Garlic Eggplant

Black Garlic Eggplant

This recipe is from Yottam Ottolenghi’s cookbook Nopi.  Acquiring black garlic is difficult, but it has a smoky, carmelized, balsamic flavor that is very much…

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Herby Egg Salad

Herby Egg Salad

This is the egg salad I’ve been searching for: packed with vegetables and green herbs, and full of creamy eggy goodness.  Follow the instructions for…

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Spring Farro Salad with Buttermilk Dressing

Spring Farro Salad with Buttermilk Dressing

This is a light and healthy, very springtime, grain salad.  Make sure to use high quality ingredients for the dressing, as the flavors are subtle….

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Lemon Sorbet

Lemon Sorbet

This is the lemon sorbet you’ve been waiting for – tangy, sweet, and oh so lemony.  Yum.  Adapted from The Kitchn, with notes from Serious…

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Tabouli

Tabouli

A great, healthy side dish for anything, full of herby goodness.  Adapted from Moosewood Cookbook. Ingredients 1 c bulgur 1.5 c boiling water 1.5 t salt…

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Spicy Chickpea Stew with Feta Cream

Spicy Chickpea Stew with Feta Cream

This is a fast and simple recipe, but the combination of the harissa and feta flavors really makes it pop.  If you do not have…

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Caramelized Fennel with Goat Cheese

Caramelized Fennel with Goat Cheese

This is a fresh twist on a classic caramelized fennel dish – tossing the fennel with lemon zest and herbs, and topping it with goat’s…

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