total posts: 177
Brown rice ochazuke with wakame seaweed and sardines. An incredibly healthy, savory breakfast.
Poached eggs over braised tomatoes with sausage and chard. A healthy, high protein comfort food meal.
Squash and parsnip soup, sweetened a bit with maple syrup and enriched with organic cream. Heaven.
Healthy and delicious roasted red pepper and walnut dip (aka Muhammara).
Chewy Fair-Trade Chocolate Mint Cookies. Because New Year's resolutions don't start until next week...
Cashew Brittle with Thai flavors adapted from the lovely book Sweet Confections. A great homemade gift idea.
Spiced Pumpkin Granola. The first in a series of posts about DIY holiday gifts.
Red Curry With Turkey, Sweet Potato, and Bok Choy. A delicious way to use those T Day leftovers.
Delicious organic blueberry scones from Pam Anderson's new cookbook: Cook Without A Book- Meatless Meals.
Kuri squash pie. A riff on traditional pumpkin pie, with a crystallized ginger embellished whole wheat press-in crust.
This crazy delicious soup adapted from Padma Lakshmi explodes with Indian and Thai flavors.
Greens from my garden with apples, walnuts, cheese, and a maple dressing. The perfect fall salad.
Maple Glazed Pumpkin Cake. Made with whole wheat pastry flour and olive oil; free of refined sweeteners.
Tomato, Chickpea and Bread Soup: a guest post from the lovely folks at Happyolks.
Peanut Butter and Concord Jam Scones
Roasted onions stuffed with a curried black quinoa filling. A great vegan and gluten-free side or main dish...created for Kitchen Play.
Fresh, hot chile garlic sauce. The perfect way to spice up any dish.
Greek Lentil Soup. Vegetarian, gluten-free, and full of flavor.
Maple Tomato Salsa: inspired by a recent trip to Vermont.
Homemade Walnut Butter with Dried Cherries and Cacao Nibs. Easy...healthy...delicious.
Southeast Asian Tomato and Cucumber Salad adapted from Melissa Clark.
Mango Lassi for the Secret Recipe Club.
Raspberry shrub: a sweet/sour/fruity summer cocktail made with Prosecco (plus a recipe for homemade raspberry vinegar).
Whole wheat summer berry bread with lemon glaze.
Pie for Mikey. Gluten-free and with almond butter instead of peanut...made with love for Jennifer Perillo.
Roasted heirloom tomatoes with fontina and thyme. So easy, yet spectacularly delicious.
Gluten free vanilla cupcakes for the August GF ratio rally.
Panzanella with avocado, corn, and smoked mozzarella. A great way to eat up summer produce.
Rose petal and lemon balm jelly. Unexpectedly intense...and delicious.
Fabulous white cake with vanilla bean frosting (recipe from Sweetapolita).
Fresh from my garden and incredibly refreshing: Cucumber Sorrel Smoothie
Summer stir-fry with sweet potato and tempeh. Gluten-free and vegan.
Easy to make, and crazy delicious: Plumcot Galette
Homemade organic hot dogs with no preservatives.