Vegetable cassoulet with sourdough-olive oil croutons

Cassoulet… what a satisfying and delicious pot of beans that is! And here I’ve created a vegetable cassoulet that’s as creamy as can be, and brimming with the aromas of fresh herbs and vegetables.

[read more…]


Avocado hummus with toasted coriander and avocado oil

Hummus has been a staple of the Middle Eastern diet for centuries, but it’s not until the end of the 1900s that it made its mark in the United States. Today, just about every household in America consumes hummus, whether made at home or store-bought. Of course, it’s no surprise that the famous dip has become so popular: it’s super delicious, incredibly healthy and easy to make.

[read more…]


Cornmeal-crusted cauliflower wedges with Beluga lentils and curry broth

Cauliflower is one of those vegetables that’s incredibly versatile. It’s delicious no matter how you cook it: blanched, roasted, fried, braised, simmered in soups or even served raw in salads. Today I chose to cut the cauliflower in thick wedges, dip it in cornmeal and black mustard seeds, and then pan-fry it. Because of the size of the wedges, the cauliflower becomes tender while it cooks, but still retains a wonderful crunch. And the flavorful crust adds a marvelous bite to it.

[read more…]


Cannellini beans with braised Tuscan kale and garlic breadcrumbs

Tuscan kale (also known as Cavolo Nero or Lacinato kale) is the most refined variety of all the members of the kale family. When it’s young, it is so tender that you can even eat it raw, as in this superb baby kale salad with purple carrot ribbons, kumquats and sesame vinaigrette.

[read more…]


Spanish chickpea stew served with toasted couscous

The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce.

[read more…]

{ 1 comment }