roasted carrots with barley, cannellini beans, and carrot top pesto

ingredients FOR THE PESTO 1 cup carrot top greens, tough stems removed 1/4 cup (packed) basil and/or Italian parsley 2 Tbsp finely grated parmesan 1/4 cup olive oil juice of 1/4 lemon 1 Tbsp chopped toasted pine nuts, walnuts, or cashews 1 small clove garlic EVERYTHING ELSE 1/2 cup barley or farro 1 clove garlic,... Continue Reading →


15-minute penne with vodka sauce

ingredients 6 oz whole wheat penne 1 1/3 cups frozen peas 2 servings (~3.5 oz) Gardein seven grain crispy tenders 16 oz vodka blush sauce (from refrigerated section of grocery store) optional toppings: shaved parmesan, basil, freshly ground black pepper method Bake the chickn tenders according to package directions. While they are baking, cook the... Continue Reading →

spinach artichoke toasts

from Bon Appetit. ingredients ½ tsp kosher salt, plus more 10 oz baby spinach 1 14-oz can artichoke hearts 1 large garlic clove, finely chopped 2 oz Parmesan, finely grated (about ½ cup) 2 Tbsp mayonnaise Juice of ½ lemon Dash or 2 of hot sauce Freshly ground black pepper 2 oz chilled cream cheese,... Continue Reading →

black bean tacos with mushrooms

by Carla Lalli Music. ingredients 3 Tbsp grapeseed or canola oil 1 garlic clove, sliced 12 oz cultivated mushrooms, cut into 1/2-inch slices (a mix of shiitake, oyster, and button works well) 1 tsp cumin seeds 2 cups cooked black beans 1/4 cup salsa of choice optional: corn tortillas (2-3 per person) sour cream or... Continue Reading →

cacio e pepe

by Samir Nosrat. ingredients Salt 1 pound spaghetti, bucatini, gemelli, orecchiette, or tonnarelli pasta Extra-virgin olive oil 1 Tbsp very coarsely ground black pepper 4 oz pecorino Romano, very finely grated (about 2 cups) switch it up: add 3 cups corn kernels (from about 3 ears of fresh corn), cooking corn with boiling pasta for... Continue Reading →

saffron butterflies

from Sundays at Moosewood. ingredients 1/2 lb farfalle 2/3 cup peas, fresh or frozen 2 Tbsp butter A few saffron threads (about 1/4 tsp) 1/2 heavy cream 3 oz bel paese cheese or Parmesan, grated method Boil pasta noodles in salted water. A few minutes before the pasta is done cooking, add frozen peas to... Continue Reading →

saag paneer (but with feta)

Adapted from bon appetit. ingredients ¼ cup plus 2 Tbsp. ghee 2 Tbsp. coriander seeds ¼ tsp. ground cardamom 1 small onion, chopped 1 garlic clove, finely chopped 1 1½" piece ginger, peeled, chopped 1 lb. spinach (about 12 cups) 1 small Indian green chile or serrano chile, coarsely chopped 1½ tsp. fresh lime juice... Continue Reading →

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