Pear and Goat Cheese Sandwich with Toasted Walnuts
This fresh, light vegetarian sandwich made with whole grain bread, lightly dressed greens, goat cheese and fresh pear will make you look forward to lunch.
This fresh, light vegetarian sandwich made with whole grain bread, lightly dressed greens, goat cheese and fresh pear will make you look forward to lunch.
A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.
Rainbow chard’s Crayola-colorful leaves and stems make a speedy, tasty side dish.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
This ratatouille recipe is our riff on a Provencal specialty that uses a summer bounty of eggplant, tomatoes, zucchini and bell pepper.
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
A super-quick and tasty hors d’oeuvre from simple pantry and freezer ingredients.
Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. It may just end up being, like it has mine, your new all-purpose sauce.
These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego.
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa.
I waffled about whether to name this ‘hummus’ or ‘chickpea dip’, but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you’ve ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
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