Most Bookmarked Recipes
Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
A vibrant red lentil soup (or stew) that is always hugely popular. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and a finish of cilantro or kale.
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Golden, puffy cottage cheese muffins are high in protein, filling, and endlessly adaptable. If you love a savory baked situation, these are for you.
Homemade bouillon powder is a great idea for all sorts of reasons. Let’s talk about how to make a version that is better than store-bought with no artificial flavors or ingredients.
Quinoa Salad 78
A favorite quinoa salad punctuated with crunchy cucumbers and toasted cashews. There’s creamy feta, wisps of arugula, flecks of red onion and herbs, and a special ginger-curry dressing. So delicious!
Hearty, healthy, and satisfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.
A show-stopper miso soup made with a spicy broth punched up with garlic, ginger and chile paste. To that you add cubed potatoes, chopped cabbage and summer produce like cherry tomatoes, basil, and corn.
Great served hot or room-temperature, these quinoa patties are packed with herbs, kale and creamy feta cheese. Adult and kid-friendly, and perfect for lunches on the go.
You have to try this one! Soba noodles are tossed with a fiery ginger-sesame dressing and a generous amount of cucumbers, scallions, and pan-seared tofu. For over twenty years this has been a desert island recipe in our house.
This oatmeal bread wins the award for best toast. It’s a hearty oat-flecked loaf with a buttermilk base studded generously with melty cubes of cheddar cheese and punctuated with thin slices of jalapeño pepper. Where the cheese touches the pan it turns to golden-crispy perfection.
Taco Soup, a weeknight winner. A hearty melding of beans, and corn, and taco spices, and quinoa. Finished with avocado and pepitas and a squeeze of lime.