Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Quinoa is such a versatile grain—terrific on its own and beside just about anything. It also plays well stirred into salads. If you have a
This gluten free, vegetarian meatloaf is so moist, flavorful and meaty it’s easy to forget there’s no meat!
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.
Roasting broccoli is a very, very good idea. It gets a gorgeous, caramelized crust and is practically hands-off to make. Use this recipe as a
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 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!
Provencal ratatouille plays will with Mexican cuisine in our super-easy recipe for tostadas. Add a tossed salad, and dinner is ready in about 15 minutes.
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
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