I went to Tucson, Arizona last week - in part for the desert sunshine, and, in part for the Tucson Gem Show. Here's a look at what I picked up.
This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd's pie meeting the flavors of an Indian samosa. That's where we're headed. Shepherd's pies are typically lamb or meat based, but this is a veg-friendly version. You make a hearty, flavor-packed, vegan base using split peas (or lentils), chopped mushrooms, spices, and crushed tomatoes. Layer this under a thick slather of mashed potatoes and baked until the top is golden and a bit crusted. If I know the week ahead is going to be a crusher, I'll assemble everything over the weekend, and all I have to do is pop it in the oven a bit later in the week. Give it a go, this has been on repeat all winter... Continue>>
A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school, travel, or post-workout treats.
Highlight: Winter Wellness
A round-up of a my favorite soups from the archives - the ones that really stood out, the ones I love to revisit.
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
More Recent Recipes
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great with chips, toasted naan, or toasted pita.
Highlighting a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl - a mixed berry and chia smoothie base topped with a rainbow of seasonal ingredients.