Vegetables

SPRING PANZANELLA WITH QUICK PICKLED RADISHES.

For me, one of the keys to feeling comfortable in the kitchen was accepting my identity as either a routine person or a variety person. Routine peeps are the folks who eat the same thing for breakfast every morning, no…
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FIRE ROASTED CHIPOTLE TOMATO SOUP WITH CILANTRO LIME CREMA & BLACK BEANS.

Confession: I want Mexican food almost all the time. There is nary a moment at which I am not 100% down for a plate of nachos and a frozen margarita. It’s as though my rosewater-drinking foodie self’s alter-ego is a…
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CITRON ROSEMARY HUMMUS.

After I made my first batch of infused salts, a friend asked me for genius ideas as to how she could use them. Though there are a bunch of fun ways to get savory with salt both as a food…
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CAULIFLOWER GRUYERE SOUP WITH CRISPY CHICKPEAS & SAGE.

I’m not much for food trends (ok fine, except avocado toast—DON’T TAKE AWAY MY AVO TOAST, OK???), but when they come in the form of a giant savory bowl of soothing soup, every fiber of my being says yes.…
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CITRUS & SAGE ROASTED BEETS WITH GOAT’S MILK YOGURT.

NEWS! Hi loves. Today marks the beginning of a twice-monthly recipe column I’ll be writing exclusively for the fabulous new lifestyle site SONIMA, called INTUITIVE EATING. Each column will explore a recipe for a particular feeling, season, imbalance, or mood.…
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RED BUTTER LETTUCE WITH CRISPY LEEKS, TOASTED HAZELNUTS, FUJI APPLES & CHÈVRE.

This salad is one of the simplest and most elegant first courses imaginable. Red butter lettuce becomes a delicate bed for sweet Fuji apple slices, rich toasted hazelnuts, and deeply fulfilling crispy leeks. Topped off with creamy chèvre, leek-infused olive…
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KALE & ROASTED KABOCHA SALAD WITH TAHINI & FETA.

I cannot stop eating this salad. It’s fortifying. It’s nourishing. It’s creamy. It’s dense. It’s flavorful. It’s bright. It’s sweet. It’s savory. Is there anything this salad is not? It may very well be the holy grail of fall and winter salads.
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SIMPLEST WINTER SALAD WITH POMEGRANATE, FETA & BALSAMIC.

make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In the summer, it’s a stone fruit, often nectarine, which pairs plumply with the salt and tang of feta. In fall,…
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BUTTERNUT SQUASH DAHL WITH CILANTRO RAITA.

Mush is totally underrated, in my humble opinion. Sometimes, I just want a bowl of warm, mushy nourishment. This red lentil dahl is the height of mushy nourishment: Lentils are deeply fiber rich, and deliver a mighty dose of plant protein. Paired…
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