Being nice to your future self & and simple lunch salad made with noodles, edamame, greens, ponzu dressing, peanuts, and pomelo.
There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.
A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.
We had some beautiful deviled eggs leftover from lunch on Friday - they had an herb-flecked filling made with Greek yogurt and topped with chive flowers and toasted almonds. I packed them, along with a big pot of soup, for an overnight with friends in Bolinas.
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.
The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.
Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.
Inspired by recipes in George Lang's The Cuisine of Hungary - a simple, goes-on-anything horseradish sauce. It has been great twist to all sorts of basics - baked potatoes, egg salad, and any number of soups and stews.
To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.
A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!
Whisper thin crepe-like pancakes made from brown rice flour, coconut milk, eggs, and sesame seeds. And my preference in pots and pans.
A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.
A quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions.
Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
A seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Plus a few photos from QUITOKEETO.
A reminder of just how good simple, steamed vegetables can be.
Perhaps the best salad I've had in the past year. And, unless you absolutely loathe cilantro, you must try it. Simply cilantro leaves and stems tossed with a simple shallot-forward soy sauce dressing, plus peanuts, and asparagus. So good.
I posted a picture of my lunch the other day, and a few of you requested specifics - it was a spring soup made with a ginger & shallot coconut milk broth, spring vegetables, served over egg noodles.
Simple side - asparagus tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole.
Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.
A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.
There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.
Nettles in a pasta with feta, sesame, almonds, and onion sprouts & a few pics from the Golden Gate bridge birthday fireworks.
One of the best salads I've made in a long time (mung bean sprouts, avocado, arugula, yogurt, almonds) & a look at the QUITOKEETO packaging.
The green rice recipe that got away from me - lots of spring produce, finished with smoked paprika and toasted pine nuts.
A beautiful ruby-hued rhubarb rosewater syrup. Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.
An excellent impromptu springtime lunch tartine: avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas.
Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.
A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.
A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
This could very well be my favorite salad recipe from Super Natural Every Day - shaved fennel, arugula, zucchini coins, feta, toasted almonds.
A simple Indian-spiced green pea soup, and a few snapshots of things I'm bringing with me in a move up the street.
The perfect simple, spinach side dish - toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.
We picked two new cookbooks to focus on in the 101 Cookbooks Library, and this recipe is inspired by a recipe from one of them. A refreshing chopped cucumber salad loaded with peanuts, spices, coconut, and chiles.
A few behind-the-scenes shots from the Whole Living magazine photo shoot. And a simple Farro & Millet Risotto that is easily adaptable based on what is in season.
A quick spring pasta made with leftover noodles, market vegetables, egg, and a bit of avocado.
If you're looking for a jolt something bright, invigorating, spicy and citrusy - this is just the thing. You steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. It's from the Rose Bakery inspired cookbook, which a number of us are cooking from in the coming weeks.
The Black Sesame Otsu recipe from Super Natural Every Day - soba noodles and tofu slathered in a thinned-out, salty-sweet black sesame paste, then topped with lots of sliced green onions.
A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.
A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.
This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
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.
And orzo salad packed with nutritious ingredients - asparagus, almonds, feta, sprouts, broccoli, cucumber, and a zesty lemon dressing.
If you haven't tried grilled fava beans, you must! You can make them on the grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
An all-natural carrot cake recipe. It is dense, rich, rustic, walnut-studded and carrot-flecked. Sweetened with dates and ripe bananas, it doesn't need any added sugar beyond that. Topped with cream cheese frosting.
A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.
A simple, weeknight carrot soup recipe finished with a thread of toasted sesame oil. You can leave it slightly chunky, or puree it until smooth - whatever your preference.
A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.
A stunning, delicious sweet strawberry panzanella recipe. Bread cubes are tossed with a sweet brown sugar glaze, strawberries are mashed into a dressing, and it is all served family style.