Here’s the thing, I thought this title would be overkill. I thought it would be too much. But let me tell you this – this is absolutely the World’s Best Vegetarian Chili and you will be hard pressed to convince…
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Creamy Leek & Squash Lentil Bowl with Cinnamon Tahini Dressing
I seem to always be impulse-buying leeks and squash in the autumn months – I’m not sure why, but they just call to me. Luckily, their flavors combine pretty beautifully in this Creamy Leek and Squash Lentil Bowl with Cinnamon…
Salsa Macha Baked Salad
It was time we got a zesty and subtly spicy (but not too spicy!) Baked Salad in the mix. Enter scene: this Salsa Macha Baked Salad! A combination of kale, cabbage, and squash – this salad is the perfect vehicle…
Green Romesco and Couscous Salad with Roasted Zucchini
I have a deep love for romesco, it’s traditionally a red sauce made for seafood, but green romesco takes a few liberties with the original inspiration. It’s those tweaks that makes this Green Romesco and Couscous Salad with Roasted Zucchini…
Spiced Apricot & Red Onion Couscous Salad
This somewhat messy, deeply flavorful couscous salad is the epitome of everything I love about cooking (and eating!). It takes a risk with seasonal ingredients, like apricots, and turns them into something that tastes electric. This dish is inspired by…
Garlic Scapes with Toasted Fennel Aioli
A question I get often is “What do I do with XXX vegetable?’ or “How can I use this produce, it’s only around for a small part of the year!” – and one of the ingredients that is constantly in…
