Easy, breezy, backyard casual — with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It’s vegan. Everyone is happy.

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.

The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger

Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.

This dessert is easy to make. It requires patience, but no skill. It’s also grain-free, and about 50% vegetable; rich with dairy, and sweet with jaggery. Toddlers love it. Grown-ups devour it.

The egg salad to end all egg salads! The flavor profile of Debra’s classic potato salad, now paleo. Creamy yet crispy. Rich yet fresh.

A rich broth, heady with garlic and redolent of herbs. A sprinkle of parmesan. Even a crust (sort of). Peasant food, perhaps, but peasant food fit for a queen.

Not much muss, definitely gourmet. I’ve made this mushroom dish for years, but now I add in greens .This is great spooned over polenta or pasta or anything!

For those of you who love the taste of Chicken Marbella (salty-sweet-tangy-briny-garlicky), here’s a new twist: a vegan dish, made with some of my favorite ingredients.

A thanksgiving tradition. A coming of age ritual. A joy. A chore. An intimidating task. We demystify the ritual, and streamline the process.

A miso-cumin dressing provides a savory counterpoint to sweet roast butternut in this surprisingly easy, satisfying and elegant presentation.