Quick Marinated Feta with Orange Zest, Mint and Aleppo Pepper Here’s about as easy an appetizer as you could want for a Middle Eastern or…
Cream of Stinging Nettle Soup Today I’m excited to bring you a guest post from Laura of Hip Pressure Cooking. I’ve fallen in love with…
Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika Brussels sprouts are oddly fashionable these past couple of years. They have two things going for…
Pan Seared Tofu and Apples with Champagne Vinaigrette and Pomegranate Seeds I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu,…
Crispy Yuba (Tofu Skin) Rolls Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off…
Persimmon Carpaccio with Fennel Salad Persimmons are in season right now, and I love them. For those of you not intimately familiar with this fruit,…
Today’s guest post is by my friend Kathy Strahs of Panini Happy. Last week, she hosted my Spicy Caponata Panini, and this week she’s brought…
Farro and Chickpea Soup Things this soup will not do: Win any beauty contests. Things this soup will do: Warm you to your core on…
I’ve been greatly enamored of Mama Lil’s peppers lately. If you haven’t had them, they are hot little pickled goathorn peppers packed in olive oil.…
Recipe for a savory bread pudding with morel mushrooms and beet greens. Vegetarian. Suitable as a light main dish or hearty side.