Joshua McFadden's Cucumber Salad

Joshua McFadden's Cucumber Salad


I want to jump in here to highlight a ringer of a cucumber salad. There were four recipe contenders in the cucumber section of the book I'm going to reference, and if the other three are as good as this, it's going to be a very cu-centric summer. The salad. It's crisp and refreshing, beautiful, and surprisingly substantial. The main players: cucumbers, ice-bathed scallions, toasted walnuts, mint, rose, and a vinegar-spiked yogurt dressing. I've been adding a scoop of lentils and making a meal out of it all week. The recipe is from the new Six Seasons: A New Way with Vegetables cookbook by Joshua McFadden, and I knew the whole thing was going to be good when I saw who was working on it. If you know Tusk or Ava Gene's in Portland you know the author. For the book he worked with Toni Tajima (design / you all know her from both Super Natural books, and Near & Far), Laura Dart did the photography (she took this shot of me & Wayne years ago at one of the early Kinfolk brunches), Martha Holmberg (former editor of Fine Cooking), and Melinda Josie (illustration). A lot of heart on this team. Keep your eyes peeled if you haven't see it already - 400 pages of inspiration.Continue>>

Whole Wheat Chocolate Chip Skillet Cookies

Whole Wheat Chocolate Chip Skillet Cookies

Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.

A Week of Putting Things on Rice Cakes

A Week of Putting Things on Rice Cakes

Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.


Highlight: Dinner Ideas

Make Ahead Vegan Samosa Shepherd's Pie

Make Ahead Vegan Samosa Shepherd's Pie

Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.

Lentils folded into Yogurt, Spinach, and Basil

Lentils folded into Yogurt, Spinach, and Basil

Have you seen the little book, Lunch at the Shop: The Art and Practice of the Midday Meal? It's great on many fronts, and I made these Lentils folded into Yogurt, Spinach, and Basil from it.

Sriracha Rainbow Noodle Salad

Sriracha Rainbow Noodle Salad

This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.

An Excellent, One-pan, Protein-packed Power Pasta

An Excellent, One-pan, Protein-packed Power Pasta

One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.



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