Quick recipes often become my favorites. They are the ones I revisit most often, the ones that have a tendency to become staples. I’m a believer that just because a recipe comes together quickly, doesn’t mean it's less special or delicious.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
A classic cheese fondue recipe. I've included dozens of my favorite things to dunk - don't limit yourself to just bread!
This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.
If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.
A chunky celery soup perfect for a winter day - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice.
My take on the classic fantasy fudge recipe - made with Scharffen Berger chocolate, butter (not margarine) , and organic cane sugar.
A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.
A deliciously unfussy and relatively healthy apple cake recipe. Red-skinned apples punctuate a buttermilk batter and a final sprinkling of sugar before baking lends a nice top crust.
Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
a pot of quick-cooking, beautiful, brothy couscous soup topped with a bit of melted goat cheese and bright broccoli and cauliflower florets. It is all punctuated with a spoonful of finely chopped sun-dried tomatoes.
A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.