This is one of my favorite “contorni”–the Italian word for side dish–and, thankfully, a super easy one to make at home. The dish is just fine with a bag of pre-washed arugula from the grocery story, but it’s a show-stopper when made with just-picked arugula from the farmers market or your garden.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
Gremolata is an Italian garnish typically used to add a touch of bright flavor to rich dishes like osso buco, roast lamb or pork. We've
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving the polenta
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
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.
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.
Want to make bread at home? It’s easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
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