Most Bookmarked Recipes
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.
Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
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.
Golden, puffy cottage cheese muffins are high in protein, filling, and endlessly adaptable. If you love a savory baked situation, these are for you.
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
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.
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.
Quinoa Salad 94
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!
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.
The ragù of your dreams. This hearty and deeply flavorful mushroom ragù moves from the stovetop to the oven, slow-cooking into a hearty, wonderful sauce featuring finely chopped mushrooms, tomatoes, white wine, and aromatics.
Tender, slow-cooked beans in a red broth tempered with coconut milk toward the end. The broth hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles.
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.