...the cupboard Grains and pasta: My favorites are whole rolled oats, farro, quinoa, couscous, polenta, and white and brown rice. I also like to keep a few pasta shapes in...
...and use in your favorite soup recipes. Notes Note: I often like to use all vegetable scraps to make my stock (leek tops, fennel tops, carrot tops, scallion tops, herb...
...tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste....
...salt and pepper. Add half of the parsley to the pot and stir to mix throughout. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the...
...carrot greens instead of the traditional parsley, and I added less water and oil to make a thicker, dip-able sauce. It’s not at all authentic, but it’s delicious nonetheless. How...
...be rolled into sushi or added to a comforting soup. It might be stuffed into a burrito one day and transformed into fried rice the next. Still, there’s a whole...
...toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir. Transfer to a casserole dish and...
...to accent their smoky flavor with a scoop of sweet and spicy pineapple salsa. Simple Sweet Potato Quinoa Bowl As long as you have a grain, a veggie, and canned...
...they soften, about 5 minutes. To roast: chop into 1-inch chunks, and wash them using the method described above. Toss with olive oil, salt, and pepper and roast at 425°...
...sun cheese and salsa if you like, but definitely feel free to simplify the toppings… add a little avocado and some good store-bought salsa and call it a night. I...
...plastic bags, and store them in the fridge. Tip: Don’t toss the tops! Keep them on hand to sauté and toss with pasta, blend into pesto, or add to a...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
