Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.
A few outtakes from the winter Kinfolk magazine shoot/article I worked on with Wayne. Plus the Green Lentil Soup with Curried Brown Butter featured in the photos.
A wintertime riff on potato salad. No potatoes though, just winter squash, a beer-based dressing, rosemary, walnuts, currants, and celery.
Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
While in London my friend Anna Jones gave me a copy of the terrific new book she worked on - this broccoli-basil crusted mac and cheese immediately caught my attention.
A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.
A tortilla salad made from all sorts of good stuff - heirloom beans, avocado, watermelon radish, and cauliflower. Electric colors, punchy dressing, fresh and filling.
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.