Roasted King Oyster Mushrooms
Tangy lemon tuna and chickpea salad topped with mild banana pepper rings!
love how the black transforms simple rice into something sexy... black rice salad
Sicilian Tart with Chard from IACP nominated The Winemaker Cooks by Christine Hanna
This recipe makes golden and crunchy Homemade Garlic Bread with a slightly chewy and delicate center. So. Good. (and easy!)
Foraging for wild mushrooms in Northern California
Baked Chipotle Sweet Potato Fries
These Veggie Fritters are so addictive!
Avocados with Warm Bacon Parsley Vinaigrette
Cumin and Oyster Chicken Wings
Adzuki bean honey balsamic salad
Frijoles de Olla
Turnip greens and potatoes: an easy-speedy-light side dish from Italian tradition [not in English]
Feta makes everything better... carrots are boring no more!
[FEATURE] this week, we're Eating Green...first with a shaved Brussel Sprouts salad...
Even if you're not sure if you like quinoa, you should try this Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro
5 Ingredient Raw Kale Salad
Radicchio Pie - A tasty surprise wrapped in bread dough [Scroll down for English Recipe]
An excellent Japanese side dish of spicy celery str-fry ~ it is sweet, salty and spicy with celery crunchiness
[FEATURE] yes it's spring, but we've always been the cling-y type... holding onto last season with...
Healthy and Easy Stir-Fried Kale with Gingered Almonds
A recipe for a basic chilli and ginger pickle.
Braised chicory and potato bake
Swiss Chard and Chickpeas (signs of spring!)
Roasted Spaghetti Squash with Sausage
Aloo Chaat - Potato Snack
we're having an obsessive moment with Beans and Greens... this recipe is from Whole Foods Market for a spicy saute of mixed sturdy greens and white cannellini beans...
Braised Rapini (Broccoli Rabe)
Colcannon Cakes from IACP nominated The Country Cooking of Ireland by Colman Andrews
Raw asparagus salad - fresh, elegant and perfect for Spring!
"En- Papillote"-Style Parchment-Steamed Vegetables - fresh and easy cooking.
[FEATURE and GIVEAWAY] these are the BEST lentils we've ever eaten (and that may or may not be because we cooked them)...from the 660 Curries cookbook, which we are GIVING AWAY!