July 4, 2015

Red Lentil Confetti Salad

Pale orange lentils dotted with bits and pieces of dark green, purple and red, marinating in red wine vinegar and extra virgin olive oil–delightful. Loaded with fragrant fresh herbs, sweet pepper and pungent onion—this hearty red lentil confetti salad has become a favorite repeater at our house. It’s so tasty you’ll be taking it to every potluck party the rest of the summer.

Red Lentil Confetti Salad

Happy 4th of July! Please pause a moment with me to give thanks–to be grateful that 239 years ago our forefathers had the hootz to declare a new nation independent from the British Empire–to breathe appreciation.

This is our day to feel proud to be an American citizen and wave our flag. Let the parades, the fireworks, the barbeques, the red, white and blue celebrations begin. You know the salad I’m bringing—red lentil confetti salad. Continue Reading…

June 30, 2015

Strawberry Ice Cream Pie {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

Stir, lick spatula, rinse, repeat. “Hey, you’d better stop that licking or there won’t be enough to fill the crust.” “I know, but it‘s unbelievable! How can strawberries, dates and cashews blended together make a filling so berry bright, sweet and rich? The best strawberry ice cream pie ever!”

strawberry ice cream pie closeup not cut-

They loved every creamy mouthful. Last week, without saying a word about its being dairy-, gluten- and sugar-free, I shared this frozen strawberry pie with friends. I’m stoked to have a new dessert in my back pocket that makes people happy and healthy all in the same bite.

Strawberry Ice Cream Pie—vegan and gluten-free

Perfect for hot summer days, the four-ingredient recipe caught my eye because it’s so simple. I almost didn’t make it because the nuts needed soaking in water for at least 8 hours. No worries. Soaked almonds ground with dates make up the easy press-in crust; soaked cashews become the cream in the filling. Plan ahead and your pie will be nicely frozen the next evening. Continue Reading…

June 25, 2015

Spinach Fettuccine with Arugula and Tomatoes

Pasta and greens are arguably the easiest way to dinner on the table in short notice. This spinach fettuccine with arugula and tomatoes is a textbook example; boil pasta, and while it cooks, prepare the rest of the dish. Garnish and serve.

Robbie and I like to get outdoors after work, and with these long summer days we have plenty of time for a 45-minute hike up the hill near our house. When we get back we jam out dinner together. He usually makes the salad, I make the main dish.

Spinach Fettuccine with Arugula and Tomatoes

This is how it goes: Start by sautéing aromatics, like onion and garlic. Add vitamin-rich greens, like the arugula in this recipe, and cook just until the greens wilt. Stir in cooked pasta along with something bright, maybe tomatoes or olives or chopped fresh herbs. Do you love cheese as much as we do? Then throw in what you have on hand, even blue cheese shines in pasta and greens. Garnish with your choice of toasted nuts or seeds. Dinner in 20 minutes max. Continue Reading…

June 21, 2015

Lentil Spinach Keema and Saffron Rice {vegan, gluten free}

A dose of curry spice, some diced tomatoes and a splash of coffee (surprise!) simmer with earthy brown lentils into this easy dinner dish. At the very last minute, wilt in thin green ribbons of spinach and crunchy fava bean shoots. Savory and simple–lentil spinach keema and saffron rice.

Lentil Spinach Keema and Saffron Rice

Keema—I’d never heard the word. It makes sense that keema wouldn’t have shown up my vegetarian kitchen radar, since keema means meat, or meat dishes in India. In this recipe cooked lentils take the place of the usual minced meat.

When a whopping bag of spinach came in this week’s CSA box, I searched for spinach recipes in a new cookbook I’m testing. This recipe is adapted from one titled Vegan Keema in Pure Food, by Veronica Bosgraaf. Continue Reading…

June 15, 2015

Garlic Scape and Mess O’ Greens Pesto

When both garlic scapes and mess o’ greens showed up in our CSA box, they inspired this vibrant emerald garlicky pesto. This whole week Robbie and I have been going crazy over its spicy green bursts of flavor–every time we spread garlic scape and mess o’ greens pesto on a cracker and pop it into our mouth we say, “Wow, this is outrageous!”

Garlic Scape and Mess O' Greens Pesto

Pesto–you know–herbaceous basil, pungent garlic, and salty cheese pureed with fruity olive oil. These days the illustrious Italian condiment swings many ways; people make pesto with mint, cilantro, kale, arugula, or parsley–anything goes. Continue Reading…