The Ultimate Gazpacho
< Back Prep: 25 min. (plus 2 hours chill time) Cook: 0 min. Total: 25 min. Yield: 4 servings Ingredients: 2 ½ pounds ripe red [...]
Asparagus, Lemon, and Mint Soup
< Back Total: 35 min. Yield: 2 servings Ingredients: 1 pound fresh asparagus, trimmed 1 tablespoon olive oil 1 shallot, chopped 1 tablespoon chopped fresh [...]
Curried Chickpeas and Spinach
< Back Prep: 15 min.Cook: 4 hr 5 min.Total: 4 hr 20 min.Yield: 4 servingsIngredients:2 tablespoons extra-virgin olive oil1 onion, chopped4 cloves garlic, finely grated1 2-inch piece [...]
Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber Recipe
Yield: Serves 6-8 as an appetizer or side dish Active Time: 45 minutes Total time: 45 minutes Ingredients: For the Filling: 1 1/2 cups Greek yogurt 1/2 cup finely [...]
Vegan Cabbage Rolls In Tomato Sauce
< Back Serving Size: Makes 8 rollsIngredients:¼ cup high heat oil (I use brown rice bran oil or macadamia oil)1 large onion, chopped1 can of brown lentils, [...]
Mushroom Marsala with Barley
< Back Prep: 20 min.Cook: 4-1/4 hoursMakes: 6 servingsIngredients:1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks1 cup thinly sliced shallots3 tablespoons olive oil1/2 teaspoon minced fresh [...]
Shakshuka With Swiss Chard Pesto
This delicious baked eggs recipe is a flavorful twist on classic Shakshuka—it’s spiked with a swiss chard pesto that perfectly complements the harissa tomato sauce and creamy [...]
Paleo Adaptogenic Golden Milk Chocolate
< Back Ingredients:¼ cup coconut butter3 dates1 T date water1 T coconut oil1 T cacao powder2 t ashwaghanda1 t turmeric½ t ginger¼ t cinnamon⅛ t cardamomInstructions:Blend all [...]
Provençal Vegetable Gratin
< Back Featured in: Remembering Lulu Peyraud, the Cooking Queen of Provence Serves: 4-6 people Total Time: 1 hour, 45 minutes Ingredients: 6 tbsp. extra-virgin [...]
Roasted Rosemary Ratatouille
< Back Ingredients: 4 garlic cloves 2 zucchini 1 large onion 1 large eggplant 1 large can tomatoes chopped 1 small can tomato paste 1/2 [...]