Crimson, crimson, orange, and yellow… with nuggets of green… and soy sauce… make this salad interesting, delicious, hard to pin down, and utterly unique.
Sweet potatoes add a natural sweetness and complexity of flavor to this lean, hearty, warmly spiced dish.
Edamame, fresh soybeans, are a delicious and low-fat source of protein. Here, we soften the edamame with brown rice, and elevate them with truffle oil, for a dish that is at once coarse and refined.
Amaranth is a tiny, tiny, tiny grain (a millet technically: the seed of a grass), native to South America. Scallops, of course, are delicious. Here, we marry the two, with Italian spices.
Indigenous to South America, goldenberries were brought to South Africa in the 1800’s and are grown today in countries far and wide such as China, England, Scotland, Norway and India.
Sweet potatoes and maple syrup are what make this flan “yankee.” And yes, we offer a vegan version if you want to sub out the heavy cream…
In which Debra cites the cholesterol-reducing effects of chick peas… and then instructs you to use ten (10!) cups of cheese… A summertime indulgence.
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.
Grain-free, almost pure vegetable, with bright citrus and crunch and snap!
Who doesn’t love potatoes + corn + fresh garden herbs? This soup can use any and all summer herbs, so just throw them in!
One raw, one cooked. Two beet recipes where beets are scrubbed and grated (no need to peel). One Chilean lime-flavored. The other dressed with Austrian pumpkinseed oil.