Blueberry Beet Pancakes (Vegan)
Accented with blueberries, boosted to a hot pink color with beet juice, these vegan oatmeal pancakes are a great way to start the morning.
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A Good Blended Vegetable Soup
This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well.
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Tempeh Curry
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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Palak Daal
A palak daal recipe from Kasa’s Anamika Khanna – a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant in San Francisco.
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Grilled Fava Beans
If you haven’t tried grilled fava beans, you must! You can make them on a grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
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Kimchi Soup
A wonderful kimchi soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
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Broccolini with Scallions
This is a fantastic way to enjoy broccolini resulting in a big bowl of green! The broccolini is tossed with big croutons, lots of sliced scallions, mozzarella, toasted almonds, and a hit of serrano pepper.
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Citron Noodles with Miso Garlic Butter
Coated in a silky, garlic-spiked, miso butter, these citron noodles are a celebration of spring produce. Fava beans and citron zest mingle with the pasta, crunchy furikake joins the party, then everything gets a feisty chili crisp finish.
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Edible Flowers
I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.
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Basic Crepes
Crepes don’t have to be difficult! Once you master this basic crepe recipe you can make perfect sweet or savory crepes on a whim.
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Sourdough Granola
This sourdough granola is the way to go if you love huge, golden, oat clusters. It’s maple-sweetened, cinnamon-kissed and a great way to use up a good amount of sourdough discard.
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Homemade Onion Powder
Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.
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Garganelli with Kale and Lentils
This one-pot, garganelli pasta is an easy weeknight win. It’s pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
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Really Great Vegan Ramen
Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. Here, you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!
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Rye Crepes
This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.
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Homemade Tagliatelle
Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
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Seeded Popovers
Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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Homemade Chili Crisp
The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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Seeded Flatbread
This flatbread is made from white whole wheat flour and packed with seeds – pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin for flatbread pizza or leave it thick, enjoy it straight, or bake it with toppings. Whatever you like, really!
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Savory Power Bars
These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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Dutch Baby Pancake
Everyone loves a dutch baby pancake for the simplicity and the drama. This is a great classic approach. You get huge rise, and you can tweak the recipe with endless variations – sweet and savory.
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Rustic Cabbage Soup
Hearty, healthy, and satisfying – this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.
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Almond Cake
This simple almond cake is the understated pinch hitter of my cake repertoire. Made with almond paste, almond extract, and a bit of citrus zest, it’s equally at home at a dinner part or picnic.
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Citrus Furikake
If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.
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How To Dry Citrus Peel
Citrus peel is a superhero ingredient. It is one of the strongest, most fragrant things you can use to build flavor in your cooking. This post shows you how to dry citrus peel. If you tend to have fresh grapefruit, oranges, or lemons around for juicing, don’t waste the peel.
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