total posts: 18
Accidentally pretty: Greek yogurt, flaxseed meal, and a handful of blueberries for breakfast.
Not your father's bitter herbs. Arugula tossed with beets, oranges, onions & walnuts in a white wine vinaigrette is perfect for Passover.
Hand-carved from an ash tree, this inscribed bowl is a reminder we should use the things we love, even in our kitchens.
Ham Hocks Need Not Apply: Vegetarian collard greens and arugula sauteed with raisins and almonds.
Sauteed swiss chard fills the void in this otherwise plain turkey breast.
Tandoori tofu: spicy & vegetarian, with a yogurt marinade.
Pickled Orka and Popping Chocolate - Just don't eat them together.
Perfect for spring: spicy asparagus & gemelli, good hot, cold, or room temp.
Passover Day 6: bored of matzah yet? Try these rolls instead.
Twenty minutes to heaven: spicy chicken with cashews.
No eggs, no milk, no butter. The dark chocolate's the star of the show in these vegan cupcakes.
Fast & easy curried ginger-lime chicken.
Chocolate Chip Banana Bread. You'll never throw out a brown banana again.
Top your pasta with this vegetarian Bolognese.
Spinach & Cheese Muffins -- Packed with greens, ground almonds, eggs, and cheese. Grab and go for breakfast.
Lemon-roasted chicken. You'll go into olfactory overdrive when this garlic, lemon, and oregano chicken hits the oven.
Granola bars! Wild blueberries and mini chocolate chips make them sweet; wheat germ and whole wheat flour makes them healthy.
This quinoa is prepared the way I would make a traditional Jewish-style mushroom & barley side dish, adding onions and mushrooms sauteed in olive oil to the quinoa.