Warming ginger, nutmeg, and gently curry spices cut through the rainy gloom of late winter / early spring. The gentle sweetness of butternut squash. The richness of coconut milk…

  This new recipe is a result of a group effort back in our kitchen.  Thanks to Piera, Alex (Alex Mong who never liked cabbage until this!) and Amanda, the kitchen not only came up with this delish slaw, but had the wild and creative idea to use it in a Miso Tofu Wrap, a

Black garlic tastes only very slightly of “garlic,” and instead develops hints of apricot and chocolate.  It’s really an indescribable flavor…

When your garden is really “hitting on all cylinders” you need to do something with all those vegetables! This simple dish uses them by the bushel.

A generous splash of pomegranate juice punches up the intensity of this traditional sweet-tart sauce. For ice cream, or Thanksgiving. Voted #1 Recipe Most Likely to Stain Your Clothing.

Tempeh is the “other” soy food, native to Indonesia. Fermented soy is more digestible, and you’ll find tempeh has an interesting sort of “ground beef” texture.

Butterbeans are a tender, smaller variety of lima beans. Here, they marry well with tender green beans (yes, even frozen), herbs and spices, and little romano cheese.

“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…”

A vegetarian health food take on the classic Salvadoran stuffed pastry, Jim’s recipe uses whole wheat flour, tons of vegetables, and tahini — and some cheddar, if you want it.

A mayo-less potato salad that is light (yet substantial), fresh, bright, and delicious, with the baby spinach, cilantro, and the bite of apple cider vinegar.

An easy, easy, easy summer dish around which to build an even easier summer meal. What is Za’atar? It’s a Middle Eastern seasoning mix made from hyssop, Israeli sumac, sesame seeds, etc.