Curried Lentil Stew
This vegetarian stew is one I crave all winter long; hearty and socked through with flavor. Serve it over rice with a dollop of plain yogurt.
This vegetarian stew is one I crave all winter long; hearty and socked through with flavor. Serve it over rice with a dollop of plain yogurt.
I'm a big fan of any kind of dessert that involves, essentially, piling a bunch of good things in a baking dish and popping it
I love the convenience of pre-ground spices, but for this dish it's worth it to toast whole spices for a minute or so, and grind
I’ll just warn you up front. You are definitely going to want to double this acorn squash recipe. It’s so good you can’t help nibbling
This has become one of our favorite go-to’s during the winter months. Pair it with a scoop of black rice for a beautiful vegetarian meal,
This recipe shouts (whispers?) comfort. It may seem strange to include whole slices of lemon, skin and all, but trust me. The rind becomes soft
Caramelized shallot and sweet potato come together with the zing of lime and heat of chile in this easy, healthy side dish or vegetarian main course.
A crispy, succulent take on a classic pommes Anna–only with root vegetables instead of potatoes … think of it as a naked gratin.
I’ve been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
Chef Louis Maldonado of Spoonbar here in Healdsburg, and most recently of Top Chef fame, turned me on to rice porridge. I conjured this one up recently and gave it a creamy spin with the addition of coconut milk.
This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
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