Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.

A favorite chopped salad recipe - fresh and crunchy with toasted, plenty of pan-fried shallots, chives, cabbage, red onions, and tossed with a simple miso dressing.

My favorite coconut rice recipe - rich, fragrant, and just sticky enough.

My favorite new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.

Turn to this miraculously delicious soup when you are feeling sick - beans, water, garlic, shallots, chiles. Total active prep time was under five minutes, the rest is just waiting and anticipating.

Imagine a spring roll without the wrapper and you've got this Myra Kornfeld salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and crispy mushrooms.