green quinoa bowls with sweet potato

adapted from Katherine Taylor. ingredients GREEN QUINOA 1 cup quinoa 2 ½ cups vegetable broth or water 1 ½ cup baby spinach, kale, or any combination of greens, lightly packed ½ cup cilantro, lightly packed 1 jalapeño or serrano pepper, seeded 1 medium shallot, peeled 1 garlic clove, peeled ¼ teaspoon salt, more to taste SWEET... Continue Reading →

sweet potato and wild rice salad

adapted from Katherine Taylor. ingredients SALAD 1 cup wild rice, rinsed ½ teaspoon fine sea salt, divided 1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes 1 ½ Tablespoons extra-virgin olive oil ½ cup raw pepitas, sunflower seeds, chopped pecans or almonds, or any combination thereof 5 ounces arugula or... Continue Reading →

herbed quinoa chickpea salad

by Katherine Taylor. ingredients SALAD 1 cup quinoa, rinsed in a fine-mesh colander 2 cups water 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 1 ½ cups roughly chopped baby spinach ½ cup chopped fresh flat-leaf parsley ½ cup chopped fresh cilantro (or additional parsley) ⅓ cup chopped green... Continue Reading →

lentil arugula salad with turmeric yogurt

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. adapted from Bon Appètit. ingredients 1½ cups French green lentils, rinsed ¾ teaspoons kosher salt, divided, plus more 1⅓ cups plain Greek yogurt 2 garlic cloves,... Continue Reading →

beans and tomato vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA. ingredients BEANS Handful of... Continue Reading →

summer chickpea salad

adapted from Cookie and Kate. ingredients 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas ⅔ cup chopped tomatoes or roasted red peppers, or a combination ⅔ cup crumbled feta cheese ½ cup chopped fresh basil ⅓ cup olive oil ¼ cup red wine vinegar 1 Tbsp + 1 tsp honey 4 medium cloves garlic, pressed or minced ½ tsp dried oregano... Continue Reading →

melon panzanella

adapted from bon appétit. ingredients 2 thick slices large white country-style bread, cut into 1" pieces (about 5 cups) ¼ cup extra-virgin olive oil 3 Tbsp white balsamic vinegar 1 cup jarred Peppadew peppers, torn into quarters, plus 1 Tbsp. brine 1 garlic clove, finely grated 1 tsp finely chopped oregano Kosher salt Freshly ground... Continue Reading →

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