Red Lentil Soup with Lemon
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
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Mung Bean Yoga Bowl
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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Brown Sugar Sandwich Cookies
Chocolate stuffed sandwich cookies made with a poppy-flecked brown sugar dough, lots of vanilla, and a bit of a salty sweet crust on top.
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Broccoli Apple Salad
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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Coconut Chocolate Pudding
A deeply dark and impossibly decadent coconut chocolate pudding. Creamy coconut milk base infused with a whisper of warming spices.
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10 Fantastic Pumpkin Recipes Worth Making this Fall
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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15 Festive Christmas Cookie Recipes
A list of Christmas cookies worth their weight in sugar! From gingerbread to classic shortbread, sugar cookies to triple ginger cookies. They’re all festive and fantastic. Happy holidays all!
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Chocolate Bundt Cake
Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.
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Six Seed Soda Bread
Inspired by Hugh Fearnley-Whittingstall’s soda bread recipe, this version is made with a blend of spelt flour and all-purpose flour. The dough is littered with seeds – sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. It bakes into a perfect, rustic, crusty loaf of bread with relatively little effort.
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Buckwheat Cheese Straws
These cheese straws look like wispy tree branches and they never last very long around here. Crispy, cheddar-flecked, and rustic, buckwheat flour lends these slender creations their convincing tone.
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Miso Sesame Winter Squash
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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What to Eat Christmas Morning (12 Recipes)
A dozen Christmas morning breakfast ideas for anyone trying to figure out what to cook and eat on Christmas morning.
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Oatmeal Muffins
A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.
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Roasted Delicata Squash
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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Shaker Apple Pie
The defining detail of this traditional Shaker apple pie is the use of rose water in the filling. Sliced apples, brown sugar, and a splash of floral results in a special combination. Pair it with an all-butter crust and you have a beautiful apple pie on your hands.
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Big Sur Bakery Hide Bread
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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California Barley Bowl
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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Salad Booster
Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!
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Frittata Sandwich
A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.
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Green Curry Porridge
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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Peanut Butter Granola
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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Raw Tuscan Kale Salad
A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark’s cookbook, In the Kitchen with A Good Appetite.
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Sheet Pan Frittata
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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