This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and corn. In summer, why not throw in some snow peas?
My mother’s cassoulet recipe (originally published in these pages 2017) is a delight, and a revelation. Lots of beans and meat. Rich and warming. Fatty and delicious. Creamy on the bottom; melt-in-your mouth crispy on top. The perfect Sunday dinner for family, and a holiday table centerpiece.
Here we use Shichimi Togarishi, a Japanese 7-spice blend of chilis, citrus, seaweed and sesame. If you haven’t tried it… try it! Lovely on plain boiled rice, and just like za’atar, it makes a phenomenal avocado toast.
Debra’s mother started making these cookies in the 1950s — as far as we can remember, with a recipe cut out of Prevention magazine. Sweet enough for the holidays. Healthy and hearty enough for breakfast.
Pongal is both the name of a harvest festival in South India, as well as a rice porridge served to celebrate the festival. We’ve streamline the traditional sweet pongal recipe, replaced the rice with oats, and upped the fruit and nuts, for a wholesome weekday breakfast
the bright punch of lemon zest — not just lemon juice — adds zing to this classic recipe. Extra virgin olive oil builds on the Mediterranean undertones. The optional frosting is made from cashews and coconut: no cream cheese or eggs, for our vegan friends.
Golden orange if you use carrots. Ruby red if you choose beets. Parsnips are a third option, if you want beige… Another dish that’s hard to pin down to a single culinary tradition. Shades of India, Indonesia, Bulgaria… and 1960s health foods stores!
The addition of Masala Chai mix to the fruit adds a little something special to this otherwise pretty-darn-special cobbler. You can also sub in apricots or nectarines for the peaches. Just slice, mix, top, and bake.
Bi Bim Bap is the national dish of Korea. It looks like a lot of work, but it’s actually not complicated. Just a lot of different vegetables, arranged on top of rice, with eggs + special sauce. And DELICIOUS!
Since we first published this recipe (adapted from a blog post by Sarah Briton), we began making the bread in our kitchen. It has become one of our customer’s all-time favorites. All fiber, healthy fats, and proteins. No grains, almost no carbs.
Two recipes in one. You get the orange+green Squash & Pesto. And then you get the leftover pesto, for… whatever. Fresh green herbs and hempseeds are both veritable superfoods. This is a powerhouse dish!
Our kitchen makes this lovely soup, and you’re right that it doesn’t appear in our cookbooks, so we’re sharing it with you here even though it’s proprietary. We’re trusting you with a “secret” recipe because we love you.
Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.
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.
This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.
If you’re like us, you’re not an expert Spring Roll Assembler, and you’ll have a few tears in the delicate spring roll paper. That’s okay! And may we say, the (optional) curry powder in this recipe is a stroke of genius.
Jambalaya is a New Orleans take on paella: rice, vegetables, seafood and sausage, with French, Native American, and Carribean influence. You could serve it as a side, but its heart and soul is as a one-pot meal.
Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.
Different kinds of lentils dissolve (or don’t dissolve) at different rates. Combine them all in a soup, you get something to intact, something soft… a variety of textures, and plenty of leguminous nutrition!
To the traditional salsa base — tomatoes, peppers, cilantro, onion — we add seafood. For a fresh and exciting cross between a dip and a ceviche. Add black-eyed peas to make it almost a full meal. Or wrap in corn tortillas for instant fish tacos.
“I love to feed people, but like you, don’t have time to fuss in the kitchen. I got so many rave reviews about Dinner with a Friend (my March 2009 newsletter recipe) and pleas for more easy dinners to make in a flash…”
Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis. Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago
Herbes de Provence originated in southern France, and includes herbs found in the region: rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel and lavender. We have two different mixes