One of the things I love about having a work studio is our location. It means that most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. This is a shredded salad inspired by the neighborhood - lots of cabbage and scallions, tossed with soy sauce, honey, and cilantro, and amount of crunch toasted peanuts, and celery.
If you love pad thai, you need to try this simple trick to make a turmeric noodle version.
I made this Megan Gordon's beautiful California Barley Bowl for a family brunch last week. From her inspiring new cookbook, Whole Grain Mornings.
Simple side - asparagus tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole.
Posole for the new year - it has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. Topped with chopped olives and toasted almonds it's A+...
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.
And orzo salad packed with nutritious ingredients - asparagus, almonds, feta, sprouts, broccoli, cucumber, and a zesty lemon dressing.
A hearty, substantial veggie burger recipe made with garbanzo beans, cilantro, onions, lemon zest, eggs, and bread crumbs.