A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.
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.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.
A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.