If you’ve never used buckwheat, you really should. This gluten-free grain is earthy and hearty, and pairs remarkably well with earthy, hearty vegetables like mushrooms and Brussels sprouts.
This makes a wonderful pie or tart filling. It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, etc.
Ceviche typically means raw seafood marinated in citrus juice and hot peppers. Here, we’re marinating veggies and stealing the word because we like the concept, the way it sounds!
Kelp noodles are made from the fiber in seaweed. They are a chewy “blank canvas” with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic, brocolli florets, and brewer’s yeast.
Pumpkinseed oil is one of the deepest, darkest, earthiest flavors you can add to your cooking. Make sure you get the real Austrian (Styrian) stuff.
Thanks to Adam, we’ve been enjoying this recipe for some years now. I run the recipe each summer. It can also be found in our third cookbook, Blue Ribbon Edition.
A perfect Mediterranean salad! It’s gorgeous to look at and delicious to eat.
This is a variation of Amanda’s Green Potato Salad with Cilantro and Spinach featured in our Blue Ribbon Edition cookbook.
This soup is light, light, light, but the parsnip gives body, and together with the asparagus and celery yields a lovely, complex flavor.
This recipe is equally delicious with chicken, seafood, and tofu. Preserved lemons and olives are a classic flavor combination in both Persian and Moroccan cuisine.
Sumac is a fruit with a lemony taste. Used as a spice in the Middle East, the berries are ground into a purple powder that not only adds flavor, but eye appeal.