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.
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.
The perfect dinner. A hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Both vegan and vegetarian versions.
A boisterous green curry porridge made with toasted brown rice, a spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm and full and happy inside-out. It kept us going as we prepped for the recent QUITOKEETO shop update.
So good. Mashed potatoes with a special twist - buttery peaks and cloud-like potatoes, saffron garlic butter, toasted almonds, coriander, and a sesame sprinkle.
This is the time of year I find myself drying herbs. In part, it is because I tend to come across special, unusual varietals in the spring and summer - caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren't seen again for another year...
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.
A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton's beautiful My New Roots cookbook.
I was asked to bring a soup for a group of friends getting together for a casual, coastal overnight in beautiful west Marin. There were a number of recipes that were contenders, but a spicy chickpea soup from Yotam Ottolenghi's upcoming cookbook, Plenty More, caught my attention. It features a seductive, red harissa broth fragrant with cumin, coriander, and caraway, and enough chickpeas and bulgur to make it work as a main course. An herb-whipped feta is the crowning dollop.
There are times when I feel compelled to snap fruit salads out of dessert-land and lead them over to the savory side of the spectrum. - this salad is pluot based, with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs - in this case, mint, basil, and cilantro.
A spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
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.
Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.
Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.
Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.
A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.
I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.
A buttermilk farro salad inspired by one I had at Clyde Common in Portland, Oregon - farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.
A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.
The perfect summer salad inspired by a memorable meal at Contigo - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee tossed with a creamy herb vinegreta.
A decadent, crunchy-topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs- all baked at high-temperature until the squash is tender and the top is crunchy.
Poached spinach noodles, tofu, and baby broccoli in ginger broth. Finished with a splash of soy sauce, mint, basil, lime juice and red pepper flakes. Quick, simple, and invigorating.
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
A wonderful coffee cake recipe made from fresh wild huckleberries using maple syrup as a sweetener instead of white sugar.
A lovely herb salad recipe made from lots of summertime herbs, green beans, and corn.
A quick and delicious dumpling soup - tender, translucent pasta pillows, pale green from their pea-stuffed bellies, are buoyed by yellow lentils in a simple clear broth. Golden puddles of olive oil are suspended across the surface, pooling in various cracks and crevices.
One of my favorite party-friendly ways to use hazelnuts. This butter-toasted hazelnut recipe uses toasted butter, fresh tyme and lemon and orange zest to add a simple yet sophisticated twist to a nut bowl.
A twist on the shortbread recipe I included in my book -perfectly golden pine nuts and just enough rosemary and lemon zest to infuse the buttery sweet dough with fragrance and flavor.