- Spiced Socca
- Greek Bean Soup
- Cold Sesame Noodles
- Mixed Vegetable Pakoras
- Vegan Celeriac Remoulade
- Curried Butternut Squash Soup
- Vegan Kale Pesto
- Vegetable Lentil Soup
- Savory Stuffed Flatbread
- Cashew Cheese with Garlic and Herbs
- Farro with Mushrooms, Carrots and Tomatoes
- Artichoke Chickpea Fritters
- Farfalle with Arugula and Tomatoes
- Rum Punch
- Fregola Sarda with Cauliflower
- Pasta Ceci
- Farro and Kale Pilaf
Category Archives: main dishes
This recipe, a remarkable approximation of take-out sesame noodles, was closely adapted from a recipe in the New York Times. Advertisements
Vegan KALE pesto. It’s delicious!
This recipe is a variation on Farro and Kale Pilaf, which is infinitely adaptable. This version replaces the kale with other vegetables. The mushrooms give the farro a smoky, earthy, flavor and the carrots add sweetness.
Artichoke Chickpea Fritters These savory fritters can be made small and served as an appetizer or made large and served as a main course. Either way, they are crispy and delicious.
The farmers market finally opened for the spring! Most of the farms were offerings greens of every variety, but there were also radishes, herbs and flowers for planting, apples, delicious bread, prepared foods, and a lot more, but not a … Continue reading
Fregola Sarda with Cauliflower This is a toothsome, satisfying meal. It is healthy, spicy, flavorful, and strangely addictive.
Pronounced “pasta cheech,” this is a quick, easy, and satisfying weeknight dinner. You probably have all the ingredients on hand.
Farro and Kale Pilaf This recipe was inspired by Smitten Kitchen’s one-pan farro with tomatoes, which was inspired by Martha Stewart’s one-pan pasta recipe. Three pans are now required, but the results are delicious. The photo doesn’t do it justice…