Recipes & How To

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Cauliflower and Broccoli Gratin recipe
Spring Pasta with Egg & Greens Spring Pasta with Egg & Greens On cloudless, fog-less days, my kitchen door opens onto a sunny back patio. I get the occasional visitor - cats, bees, butterflies, big spiders. It's always a surprise. The last few days there have been four birds that stop by late in the morning to sit on branches near the kitchen window. They are tiny pom-poms with bodies no longer than my thumb.
This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Double Broccoli Quinoa Double Broccoli Quinoa
Black Bean and Tomato Quinoa Recipe at Epicurious photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Black Bean and Tomato Quinoa Recipe at Epicurious
Avocado And Four Bean Pasta Salad Recipe Avocado And Four Bean Pasta Salad Recipe Step 1 Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Transfer to a large bowl.
Veggie Tortiallas …was just too good not to share! Quick Sweet Tater + Bean Tacos 1 small sweet tater [or 1/2 of a large] 1/2c kidney beans 2 small corn tortillas spinach s+p to taste 1-2t Earth Balance [or butter] {optional} garlic gold nuggets [~1t] salsa nutritional yeast Cut the sweet tater into cubes, place in a bowl with a few drops of water, and microwave until mashable. ~3min While microwaving, heat a large pan over medium heat on the stove and lightly grease. Place corn tortillas in the pan and crisp on both sides. ~5min total Mash the sweet potato and mix in the salt, pepper, garlic gold + Earth Balance. Veggie Tortiallas
Sweet Tater & Black Bean Veggie Burger Yesterday we had, “the almost burger.” Today we have, “the burger.” It’s ready to be released! A few important instructions: 1) Cube the sweet tater into ~1” cubes, for best texture results. Sweet Tater & Black Bean Veggie Burger
I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Chocolate Chip Lava Cookies Chocolate Chip Lava Cookies
Moist Chocolate Cake w Coffee
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A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. A brownie by any other name…
Pumpkin & Sage Risotto I have a goal this year. Well, this week. And next week. To finally…FINALLY, post a decent amount of holiday recipes before the actual holiday. Pumpkin & Sage Risotto
Butternut Squash, Sage & Pinenut Pasta The thing that makes this pasta a little different is the step of pan-frying all the ingredients together. This deepens all the flavors and gives the pasta that slightly crispy, browned taste that you find in Chinese pan-fried noodles. It also is a very hospitable dish; leave out the cheese and you can feed it to your vegan friends. Overall, this makes a heavenly plate of pasta - and I can hardly take credit for it. Butternut Squash, Sage & Pinenut Pasta
Pumpkin and Feta Muffins You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. That said, I have a bit of a gem to share with you this afternoon.
Asparagus with Guy Kawasaki’s Teriyaki Chicken For dinner at home, with or without company, I like to serve asparagus because fresh asparagus can get cleaned, trimmed and steamed in the microwave in less than 10 minutes. I steam the “spears” just to the point where they are tender but still have a bite to them. Then I just add a sprinkle of salt, pepper, and sometimes a squeeze of fresh lemon juice, and the asparagus is ready to serve. Buy asparagus that has nice bright green stalks and doesn’t look dry or shriveled. Depending on the season, you can buy asparagus that is pencil thin or stalks that are three times thicker than a pencil! How to Cook Asparagus
Tofu & Vegetable Stir-fry Step 1 Cook the noodles in a large saucepan of boiling water for 1-2 minutes or until separated and tender. Drain well. Step 2 Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Add the tofu and stir-fry for 2-3 minutes or until light golden and heated through. Transfer to a heatproof bowl. Step 3 Heat the remaining oil in the wok over high heat.
Roast Vegetable Lasagne Recipe Roasted vegetables are layered with tender pasta and a creamy cheese sauce and finished with bubbly, melted cheese. This rich vegetarian dish is just as delicious when reheated. Serves 6-8. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
Vegetable Enchiladas
The eggplant is tossed with olive oil and a touch of vinegar, smoked paprika and cumin, and roasted until soft and buttery. Then I toss it with chopped smoked, salted almonds, goat cheese, parsley, and a touch of lemon. It's comforting yet fresh, hearty yet light. Smoky, a little tangy, rich. Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
Vegan Tofu and Vegetable Pot Pie
Tomato, Broccoli & Mozzarella Pasta Casserole
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