Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side…
Category: sides
Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread
Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation…
Fast + Healthy | Broiled Sole and Cherry Tomatoes with Herbed Scallion Couscous
Every year about this time, I begin to tire of heavy winter meals and crave flavors that come with warmer days. Here, cherry tomatoes (which are somehow blissfully exempt from “winter tomato” texture) are broiled to bursting, lending sweet acidity to the quick cooking fish. Lemony basil flecked couscous rounds out the dish with its…
Greens + Things | Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette
Kale is a nutritional powerhouse, providing loads of vitamins A, C and K as well as folate, lutein, potassium, calcium and zinc. I made this salad with hearty Red Russian Kale, but Tuscan (lacinato) also works well. Creamy chickpeas provide protein and fiber, and the sweet and crunchy honeyed almonds are a perfect counterbalance to…
Greens + Things | Lemony Lentil Salad with Dill, Cucumber and Feta
This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors. The lemony dressing will seem like too much at first, but the lentils will absorb it over time. French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get…