These spiced potato and pea samosa patties, a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles are simply the samosa filling naked—happily caught without its fried triangular-shaped pastry. If you are crazy about samosas, you’ll love these patties, a healthier spin on the popular East Indian street food!

They’re easy. Simply mash boiled Yukon gold potatoes with sautéed onion and ginger, curry spices, and peas. Stir in lemon juice and cilantro, and shape into the patties. Pan-fry in coconut oil to a luxurious golden brown, and serve with cooling cumin basil yogurt and tangy-sweet fruit chutney. Continue Reading…

Roasted rhubarb crazy berry meringues showcase two of this month’s seasonal best ingredients. Spoon a bright red compote of tart rhubarb and juicy red strawberries on top of crunchy white meringues for this incredibly flavorful, just a little bit crazy, dessert.

These meringues are vegan! Instead of the usual egg whites, they’re made with aquafaba, the water you drain from a can of chickpeas. Vegan meringues? Crazy? Stay with me here. I’m including a recipe for egg white meringues too–in case you were about to wander off. Continue Reading…

If you have eggs and leafy greens on hand, you have the beginnings of an easy and quick supper. Take, for example, this rainbow chard frittata. Seasoned simply, with aromatic onions and garlic, plus salt and pepper, this is a protein rich last minute meal I fall back on time and time again.

The leafy green here of course, is nutritious rainbow chard. Its plus is that you can–you should–you must–use the colorful stalks as well as the leaves. The stalks add extra flavor and welcome vegetable volume to whatever you’re using it in, like this frittata. Continue Reading…