There’s something about the deep, brick-red look of pozole rojo that immediately drew me to the recipe. This is a Mexican dish, and it’s hearty, spicy, and usually pork-centered with hominy, and a red chili broth that’s as layered as…
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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…
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…
Dill and Feta Egg Salad
I love a moyo-free egg salad, and I think there should be much more room (and acceptance!) for the vinegar-based egg salads out there. And I’d like to option up this Dill and Feta Egg Salad as my first example….
Snow Pea Tuna Salad
I love making a tuna salad any day, but I love making it with a little bit more salad than tuna. A bit more veg means it’s a bit more filling, a bit more nutrition, and still very easy to…
How to Make Any Type of Granola
If you are looking for a fool-proof, customizable formula to make any kind of granola from your pantry items, this recipe will show you how! Granola really isn’t a complicated recipe, and it’s quite adaptable. You can usually use whatever…
