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
Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.
Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
Make crispy crackers from wonton wrappers. The great thing about this cracker recipe is the way the wrappers provide a quick and easy blank canvas to experiment with - sweet or savory, spicy or seedy - there are countless directions to explore.
Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.
Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.
Actually two different takes on hummus. One with an Italian twist, and one a lovely shade of green from the incorporation of a bit of sauteed spinach.
Makes a fantastic lunch, and it comes together quick and easy. For those of you unfamiliar with shiso, it is a fierce looking herb with spiky leaves, and wonderful edgy green nose.
This candied walnut recipe was is the perfect solution to a New Years Eve hors d'oeuvres dilemma. Made with walnuts, sea salt, black pepper, cinnamon, cayenne pepper, and powdered sugar.