Tag: vegetarian

Autumn Quinoa Bowl

September 20, 2020

I first made my Autumn Quinoa Bowls on a Sunday when I hadn’t made it to the grocery store as planned. I needed to put together a cohesive meal from what I had in the pantry and fridge. I pulled together ingredients I had on hand including a bunch of chard I needed to use … Continued

Vegetarian Cobb Salad

July 17, 2020

Unlike traditional Cobb salads that contain bacon and chicken, this version is completely meat-free and just as flavorful and satisfying. You’ll love the fresh corn cut right off the cob, the creamy and pungent blue cheese and the zesty French-style vinaigrette. This salad is a meal in itself or pair it with a piece of … Continued

Creamy Lemon Pasta with Leeks and Spring Peas

May 11, 2020

When cooked, fresh spring peas or English peas are firm, but slightly tender, sweet and a beautiful bright green. They are really nothing like the canned green peas of your childhood. Actually, my father was so turned off from peas as a child that we never ate them when I was growing up. When I … Continued

Quarantine Homeschool Lunch Ideas

April 10, 2020

Social distancing has parents everywhere working from home while heading up their children’s education. I’m coping by taking things one day at a time, but I realize this will likely continue through the end of the school year. It’s only early April. And who even knows what summer will look like and when normal life … Continued

Nachos Salad

March 2, 2020

When I first moved to California I tried Have a’ Corn Chips for the first time and they’ve been my favorite ever since. The special ingredient in this Laguna Beach founded tortilla chip brand is soy sauce. A single layer of these chips is the foundation of this nachos-inspired salad.

Cashew Zucchini Soup

February 25, 2020

Creamy soups can be made healthier by swapping out the cream for nuts.  Nuts like cashews offer a significant dose of heart-healthy monounsaturated fats with much less saturated fat than cream. It’s a simple swap that boosts nutrition without compromising taste. Like my Velvety Kabocha Squash Soup recipe, this is a pureed soup. The cashews … Continued

Quinoa & Veggie Stuffed Portabellas

February 9, 2020

Mushrooms are often used in vegetarian dishes because they bring umami or earthy, meaty flavor, but without the meat. While mushrooms like portabellas are loaded with nutrients, they are not a good source ofplant-based protein. These portabellas are stuffed with quinoa, a grain that is actually a seed, to boost their protein content for a … Continued

Tricolor Kamut Salad

February 3, 2020

Grains and greens are a super satisfying combination because of their high combined fiber content. If you enjoy ancient grains like quinoa and farro, you’ll love kamut too. Kamut is a type of wheat originating from Egypt. It’s not the kind of wheat from which typical bread flour is made, but certainly has the versatility … Continued

Mediterranean Tomato-Poached Eggs with Chickpeas

January 19, 2020

This is a rendition of the popular North African dish Shakshuka, which is enjoyed in many Mediterranean countries. I prefer adding chickpeas to the bright and flavorful tomato sauce to make the dish take on a stew-like quality. The sauce is simple and straightforward to prepare. The key to this recipe is poaching the eggs … Continued

Mushroom, Kale and White Bean Soup

January 12, 2020

This is a delicious vegan soup that makes for a light, but satisfying lunch or an accompaniment to dinner. I love making a large pot of soup during the weekend to enjoy on busy weekdays when there’s just not enough time to cook. This soup pairs well with a loaf of rustic bread and cheese.