Ingredients 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed* 1 large onion chopped 2 stalks celery chopped 1 green bell pepper chopped... Read More
Soy Free
As a welcome bonus, the galette is surprisingly easy to make in spite. No more difficult than a fruit galette, and particularly easy if you... Read More
My normal process for batch cooking beans is to soak them overnight, then boil them till tender. I like this because it allows me to... Read More
This dish is similar: a mix of orzo, beans, and tomato. But it’s more of a soup than a pasta dish, and—thanks to the use... Read More
Once the rice is cooked, the rest of this meal is as easy as stirring in some cooked beans, wilting in spinach with an extra... Read More
I created the salad with tender spring mix from Earthbound Farm. I love Earthbound greens: they’re always fresh, flavorful, and organically grown. You could use... Read More
The cookies are part of a new collaboration with the wonderful folks at Cake in a Crate. If you haven’t heard about it, Cake in a... Read More
These nourish bowls are a combination of all three approaches. They feature two vegetables—sweet potatoes and cauliflower—that you may have roasted up for a holiday... Read More
Does this really qualify as chowder? Maybe not. It isn’t thickened with roux or crackers, and there’s no seafood, so I really don’t know. But... Read More
The inspiration for this recipe started with my friend Alison Cayne’s cookbook, The Haven’s Kitchen Cooking School, which is full of intuitive, user-friendly guidance for... Read More