Super Orange Citrus Rice
This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.
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Main Course Recipes
Vegetable Pot Pie
This hearty vegetable pot pie is made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! There are a couple tips you should know to help you take it from good to exceptional.
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Tortelli with Brown Butter
A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
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Persian New Year Noodle Soup (Ash Reshteh)
An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
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Vegan Shepherd’s Pie
Imagine a Shepherd’s Pie with the flavors of an Indian samosa – that’s what’s going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
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Winter Penne Pasta
An inherited produce box packed with greens inspired this simple, one-pot winter penne pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
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Harissa Spaghetti
A unique and flavor-packed spaghetti recipe. Whole wheat pasta noodles, olives, kale, and toasted nuts are tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. This one is an easy weeknight win!
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Quinoa Power Bowl
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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Caramelized Fennel on Herbed Polenta
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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Kale Rice Bowl
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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Lentils with Wine-Glazed Vegetables
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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Pierce Street Vegetarian Chili
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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Pappardelle with Spiced Butter
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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Mediterranean Pasta Salad
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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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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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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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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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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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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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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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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