Vegetable forward, feel good food
This lamb and wild rice soup is piquant and refreshing, thanks to the addition of fresh herbs, seranno chilies, and lots of lime. Why this recipe works: Adding in the herb/garlic/chili mixture at the very end maintains the freshness of the ingredients. Cooking and storing the rice separately keeps it from getting soggy. Cumin and…
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Honeynut squash, butternut’s tinier and more intensely flavorsome cousin, makes this fall classic soup even better. What’s a honeynut squash? Developed by Chef Dan Barber, of Blue Hill at Stone Barns fame, and plant geneticist Michael Mazourek, this palm sized gourd boasts a more concentrated flavor profile than the butternut squash because of its reduced…
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Celery is easily one of the most underrated vegetables out there, and this celery salad is here to prove otherwise. It’s ⅓ of the classic french mirepoix, which adds a vegetal note to so many classic stews and soups. The stems can be eaten raw or cooked, and the leaves can be used as an…
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This black bean soup is a distant cousin of the classic tex-mex standard. Plump beans float in a thick and heavenly broth, spiced heavily with tingly Sichuan peppercorns and Chinese 5 spice. Top with togarashi and creme fraiche (or avocado) for a filling and easily vegan supper for a slow rainy Sunday. Sichuan Peppercorns –…
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Let’s get cozy with this perfect fall recipe: toasty roasted sweet potatoes, spiced with cumin and paprika, served with gobs of creamy yogurt and a piquant lime, cilantro, and pine nut sauce. More sides…
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We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar. How to Shred Brussels Sprouts You can buy pre-shredded brussels in…
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I love a quick and easy work from home lunch, and a tomato tartine is a perfect end of summer treat. Here, we top thick slices of country bread with a generous slathering of creamy labneh and tomatoes seasoned with toasted cumin, lime, and mint. Tomato Tartine: French Fancy Toast At its core, a tartine…
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This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but…
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What’s better than a perfectly chilled crudo in the summertime? Here, sashimi grade fish bathes in a flavor-packed elixir of seasonal tomatillos and spicy yuzu kosho. A note on “sashimi grade” Because we’re barely cooking the fish here, you want to source the freshest fish possible. While there is absolutely nothing “legal” about the term…
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Is there anything better than a perfectly seared crispy skin salmon? Here we pair the succulent fish with an umami forward and buttery miso corn puree and a subtly spicy tomato salad. Mastering Crispy Skin Salmon I love an easy marinaded baked salmon, but sometimes a perfect medium rare, pan seared fish with shatteringly crispy…
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Put this veggie taco in your weekly rotation! Crisp tortillas are topped with blistered queso Oacaxa, grilled summer zucchini, and lots of rich and smoky salsa macha. Salsa macha: Mexico’s “chili crisp” A rich oil based sauce from Veracruz, salsa macha typically features a mixture of nuts, seeds, and dried chillies. Its unctuous and subtly…
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Don’t let corn and tomatoes overshadow prime eggplant season! Here, we roast smaller Italian eggplants until caramelized and serve them with a creamy tahini buttermilk dressing (or tahini “ranch,” if you will), a bright and crunchy hazelnut gremolata, and tongue-prickly chili oil. Sourcing Eggplants Eggplants come in a variety of shapes and sizes, though most…
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