Lunch & Dinner Archives | Page 10 of 10

BLACK BEAN NACHOS WITH AVOCADO CILANTRO CREMA & MANGO SALSA.

Instead of asking, “Why nachos?”, I urge you to ponder this question: Do you ever not want nachos? How can you resist the salty, creamy, spicy, tangy, crunchy, layered goodness? You cannot. Give in. Why? Because nachos can be made in…
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WATERMELON FETA SALAD WITH FRESH BASIL.

There is nothing that says summer more than this salad: Juicy, luscious watermelon, cooling basil, and mellow, creamy feta. You can eat it outside. You can eat it lying down. You can eat it with your fingers. You can feed…
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SAUV BLANC SIMMERED PEACH & DRUNKEN GOAT GRILLED CHEESE.

Honestly, my greatest wish for you is that you become a food shaman. I want you to spend your moments in the kitchen listening to the whispers and murmurs of fruits and vegetables, the secrets of spices. I want you…
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ROASTED CARROTS WITH FENNEL, CUMIN & PISTACHIOS AND CILANTRO YOGURT.

I used to hate cooked carrots. They seemed like a crime against the carrot family—some form of torture to make such a crunchy, beautiful vegetable soft and mushy. Who cares if they tasted a bit sweeter cooked. I liked my…
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NECTARINE GALETTE WITH FRANGIPANE CARDAMOM.

This is my first go at a galette, and I’m completely enamored. The simplicity of the dessert allows perfect summer fruit to take the main stage. Today: Juicy, intoxicating nectarines. Paired with the richness of almond and the slight headiness…
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BALSAMIC LENTILS WITH CARAMELIZED ONIONS & LEMON FENNEL YOGURT.

These are not your mama’s lentils. This dish is ideal for a meatless yet hearty lunch or dinner feast. I particularly love serving it at large dinner parties—both because it’s a crowd pleaser, and because it’s insanely easy to make.…
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BLOOD ORANGE & FENNEL SALAD WITH OIL CURED OLIVES.

I’m so into fennel right now. (I’m sure you can tell—almost everything savory I’ve posted in the past month has fennel in it…) The crunch, the sweetness, and the freshness pair so perfectly with both sweet and savory flavors. Yet…
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ROASTED FIG PIZZA WITH TRUFFLED CHÈVRE & BALSAMIC CARAMELIZED ONION.

For two days, I was obsessed with thoughts of this pizza. It came to me in a shamanic reverie (aka, trolling my FB newsfeed for recipe ideas), and I knew I had to make it. It was so easy, so possible, and…
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BROWN RICE VEGGIE BOWL WITH SAUERKRAUT, AVOCADO & MISO TAHINI SAUCE.

What can I say, my roots bleed hippy juice. I grew up in a family where tofu was far more common than chocolate, and spirulina was served with every meal. Although I’d like to think my tastes have, um, evolved, some days…
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STRAWBERRY RHUBARB CRUMBLE

This vivacious and kind of naughty strawberry rhubarb crumble landed me: a) my old apartment in San Francisco (I made it while visiting a friend; her roommates agreed to let me move in on the condition that I make more),…
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HEIRLOOM TOMATO & FENNEL PANZANELLA

This salad is everything ideal for late spring and early summer: the cooling of fennel, the sweet tang of heirloom tomatoes, and the boldness of basil. Plus: toasted sourdough chunks and feta. Need I say more? Also, it take 5…
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