broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

roasted winter squash with kale pipian

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce, which can also wake up other simply roasted vegetables such as sweet potatoes or carrots. If you... Continue Reading →

tofu, black bean, and vegetable enchiladas verdes

Salsa verde recipe from Bon Appetit. I've given an example of a possible vegetable mix for the filling, but it's easiest to just use whatever you have. Some possibilities include sweet potatoes, carrots, mushrooms, broccoli, spinach, etc! Just keep in mind that the vegetables you use may have different cooking times, so plan accordingly. ingredients... Continue Reading →

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