A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
This chile relish has been a staple this summer. it brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. I'll list off a number of my favorites here.
You've caught me in the middle of a cherry bender, and in this case I've tripled-down on all things red - cold-brewed hibiscus water (easy to make), blood oranges, and plump, sweet cherries. They come together in a fantastic cherry smoothie.
A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.