total posts: 47
Authentically inauthentic Thai coconut soup
Fennel and grapefruit slaw with toasted almonds and a sweet garlic dressing
Apple Salad with Walnuts, Feta, Mint, and a Raspberry Vinaigrette
Saffron Cauliflower from Ottolenghi's Plenty - a crazy and delicious veggie dish with cauliflower, onions, raisins, and olives.
Kale and Parsley Pesto - A great way to use up left-over parsley and kale stems!
Carrot “Pasta” with a Pesto, Balsamic, and Currant Sauce
Strawberry-basil parfaits made with a honey, yogurt, and mascarpone cream.
Looking for ways to use whole beets? Try this whole beet soup with lentils and cumin.
Raw kale and persimmon salad with parmesan, pine nuts, and a sherry vinaigrette
Roasted squash with oyster mushrooms, marinated shallots, and toasted hazelnuts
A recipe for classic hummus + 5 tips for consistent results
Mango salad + 5 lessons learned in a Thai cooking class
Green eggs - a version of deviled eggs made with avocado