This coconut rice is special thanks to a tip Claudia Schwartz (the lovely, charming proprietress of San Francisco's Bell'occhio) gave me. Simmering the rice grains with a single fig leaf gives the rice a wonderful, unexpected flavor and fragrance. Serve topped with toasted pepitas, dried figs, scallions, and pan-fried tofu.
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.
There's all sorts of good stuff in this salad - chickpeas, celery, black olives, pepitas, avocado, blanched broccoli. Full of crunch & substance, it's a salad that can stand up to a few hours in a container without collapsing.
A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
This olive oil flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.
A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
A lovely herb salad recipe made from lots of summertime herbs, green beans, and corn.
A favorite carrot salad recipe - carrot ribbons sauteed in a bit of salt and olive oil and finished off with lemon zest, finely chopped serrano chiles, a quick squeeze of lemon juice, and lots of cilantro.
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
This millet bake recipe is a largely hands-off, winter squash-based casserole that uses golden millet, baked squash, pumpkin seeds and jewel-toned cranberries. A perfect Thanksgiving recipe for those of you collecting ideas.
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
Stephan Pyles' banana bread recipe includes rum-soaked golden raisins, toasted pumpkin seeds, coconut milk, and oven-caramelized ripe bananas.