A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like – roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
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A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton’s beautiful My New Roots cookbook.
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A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za’atar, toasted sesame seeds – and a poached egg for good measure.
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These simple, wine-glazed lentils, from Deborah Madison, saw me through my twenties, and then my thirties. I made them often in my first solo apartment in San Francisco.
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The best pot of chili I’ve made in years. A vegetarian chili recipe Inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards – bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
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A top-notch pasta made with pappardelle, spiced butter and seasonal veg. Inspired by a great recipe from Yotam Ottolenghi’s cookbook, Plenty.
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Colorful and bright, this Mediterranean pasta salad is punctuated with bursts of flavor from briny olives, cherry tomatoes, and fresh herbs. The creamy dressing is tzatziki inspired with grated cucumber, garlic and salted yogurt. The perfect lunch!
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The kind of power bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
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The best pumpkin recipes currently on my radar for this fall. A curated list of recipes to have in rotation for peak pumpkin (and winter squash) season. Emphasis on dinner, emphasis on savory.
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Inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.
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One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
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From Megan Gordon’s cookbook, Whole Grain Mornings, a super grain bowl. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a bit of cheese and dolloped with a simple yogurt sauce.
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A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
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You don’t need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.
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