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.

Curries are wonderful ways to empty your fridge of leftovers. A can of this, some chopped-up that… the curry spices and coconut milk are very forgiving!

“I’m in the mood for ice cream, and this is like a big bowl of soft, melty blueberry ice cream without the guilt or calories. I’ve been eating this every morning lately…”

We use winter squash flesh, toasted squash seeds, and toasted squash seed oil as a drizzle. Sweet, creamy, savory, earthy, and crunchy — all from the same vegetable.

Greek-style sauteed mushrooms are a wonderful weeknight side dish alongside almost anything. Put those mushrooms on toast, and it suddenly transforms into a very-classy-indeed appetizer.

Paleo means no grains, no beans, no refined anything — just fruit, nuts, chocolate, etc… anything a caveman or woman could pluck and eat. Believe it or not, these brownies qualify!

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.