This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers’ markets have to offer.
This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they’ll sting ya!
Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
A delicious, nutrient-rich, and satisfying breakfast for cold mornings. Quinoa for protein and chewiness; prunes for fiber and sweetness; vanilla almond milk, nutmeg and cinnamon for feel-good flavor!
A light side dish of quinoa and blanched kale, made extra-savory by seasoning it with Creole seasoning. Be sure to use Tony Chachere’s Original Creole Seasoning®–there is nothing as delicious!
I threw this together one night, using leftover green veggies from the fridge. Broccoli is the main flavor, complemented by a topping of quinoa and pan-grilled red pepper with lime juice. This can easily be made vegetarian by using vegetable broth instead of chicken broth.
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
A different twist on comfort food for breakfast. Cream cheese added to the eggs makes them extra-decadent, while the curry and shallots make them extra-savory. Delicious served on warmed plates with toast on a cold Seattle morning!
This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available — be sure to adjust cooking time accordingly.