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Healthy Recipes: 101 Cookbooks: Recipes, Cookbooks, and Culinary Adventures

Bryant Terry’s Amazing Green Rice

A very special green rice. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.

Spicy Tempeh Crumble Bowl

A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.

Heirloom Bean and Mushroom “Carnitas” Casserole

A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk.

Gingerbread Cookies

Everything you want in a classic gingerbread cookie. These are classic, spice-flecked, and delicious.

Chickpea & Rice Soup with Garlic Chile Oil

A simple, chunky rice soup, studded with lots of chickpeas, flecked with kale, and drizzled with a vibrant garlic-chile oil. It has peanuts. It has a dusting of turmeric.

How to Make a Great Vegetarian Poke Bowl

Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.

Los Angeles: Book Signing Party this Sunday!

A quick note to let all you Angelenos know about an event **this** Sunday, October 20 from 4-6pm at Botanica.

Grilled Zucchini & Bread Salad

If you need to put a 2 pound dent in your zucchini supply right now, give this a go. A bread salad made with torn pieces of toasted multi-grain bread, grilled zucchini, chickpeas, and a simple, garlic-forward ponzu dressing.

Pasta with Smashed Zucchini Cream

If you have an endless supply of zucchini right now, this is your recipe. A simple, garlic-boosted pasta, it uses two pounds of zucchini, and is endlessly adaptable.