My favorite sauce of 2013 tops broiled polenta for an easy, gluten-free, vegetarian appetizer recipe: Broiled Polenta Bites with Green Harissa and Feta.
Continue Reading: Secret Sauce: Broiled Polenta Bites with Green Harissa and Feta →
This Pomegranate, Persimmon, and Pistachio Wild Rice Salad has become my go-to recipe for fall and winter entertaining because it’s healthy, vegan, and easy to make.
Continue Reading: Repeat Performance: Pomegranate, Persimmon, and Pistachio Wild Rice Salad →
When Hachiya persimmons are in season, you have to make this spiced persimmon pudding that’s not so much a pudding as it is a delicious custardy dessert.
Continue Reading: Spiced Persimmon Pudding →
This Carrot Harissa Hummus is a sweet-spicy twist on classic hummus that’s also quite healthy.
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This Roasted Red Pepper Romesco Dip is a super simple vegan dip recipe made with roasted peppers, blanched almonds, and herbs.
Continue Reading: Party Food: Roasted Red Pepper Romesco Dip →
A recipe for a healthy vegetarian salad with mixed greens, wild rice, tomatoes, mozzarella, green onions, pistachios, and a tangy yogurt dressing.
Continue Reading: The Last Supper: Wild Rice Salad with Baby Greens, Tomatoes, Mozzarella, and Pistachios →
This Watermelon, Tomato, and Feta Farro Salad Recipe comes together for a perfect summer dish that’s great as a vegetarian main or a midsummer side.
Continue Reading: Crossed Wires: Watermelon, Tomato, and Feta Farro Salad →
For the first time ever, I’m sharing my hard earned recipe for a Classic Basil Pesto!
Continue Reading: Make Your Own: Classic Basil Pesto →
Inspired by my trip to Cape Cod, I’ve combined all my favorite chowdered flavors into this Corn Chowdered Clams dish.
Continue Reading: Sacrilege and Proud: Corn Chowdered Clams →