If a recipe appears on 101 Cookbooks, I stand behind it. But beyond that, there are a number of favorite favorites. I've listed them here.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
A bit of very belated Spring cleaning + a shallot vinaigrette made with rosé wine in place of vinegar.
Hot, gin-marinated olives. I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs. Feta cubes were the finishing touch.
A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.
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.
A summer pesto made from a mix of coriander, basil, arugula, oregano, and chives, and links to a few other new recipes we've sprinkled around the QUITOKEETO shop site.
I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. Nutrient-dense and delicious, you use it as a healthful seasoning for salad, vegetables, stir-fries...
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.