farmer’s market bowls

lightly adapted from Bon Appétit. ingredients 1 cup quinoa, bulgur, barley, semi-pearled farro, or your favorite grain Kosher salt 4 large eggs 3 small Persian cucumbers, very thinly sliced 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey 1 14-ounce block extra-firm tofu, drained 3 Tablespoons plus ¼ cup grapeseed or vegetable oil, divided 2 Tablespoons... Continue Reading →

roasted squash and grains with tahini-honey

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared tofu bowls. from Bon Appétit. ingredients ½ cup farro, barley, or quinoa Kosher salt 1 acorn squash (about 1¼ pounds), cut into 1¼-inch wedges 1 large red... Continue Reading →

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