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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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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A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.
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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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From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, quinoa and oat bran impressively cram themselves into these delicious, hearty rolls.
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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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Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.
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