Calling this a paella, even with the quotations, is probably a cardinal culinary sin. In my defense, however, the dish was inspired by the ingredient list for Ottolenghi’s vegetable paella in Jerusalem. I didn’t feel like launching into official paella-dom, though, so I just compiled the ingredients I had on hand and called it a… Read More (Incredibly) lazy woman’s vegetable “paella”
Winter and I are not cool. Even though this was probably one of the mildest, driest winters in Portland history, it might as well have been one continuous blustery downpour. I finally succumbed to the stresses of graduate school and could locate zero energy for posting recipes. All of this, however, has come to a… Read More Raw kale salad with creamy tahini-miso-ginger dressing
Thanks to my dear friend’s spectacular idea, our new year’s eve dinner consisted of vegetarian foods that are considered good luck in various culinary traditions. She produced the lentil soup, and I, the greens. (lLater, there were grapes). Evidently, both lentils and greens represent financial wellness for the new year. We’re both in graduate school, and we’re… Read More Good luck greens and beans for the new year
In my search for a salad to serve recently when friends came over for dinner, I hit on Heidi Swanson’s Moroccan Carrot and Chickpea Salad. With a bag of carrots burning a hole in my fridge, I decided to go for it. Heidi’s recipe calls for dried pluots, plums or dates, but I substituted with… Read More Moroccan carrot salad with currants
A couple of my basil plants were busy producing last week (while the other two were busy bolting and becoming useless to me…sigh), and I wanted to incorporate them into Friday night’s dinner. Since my desire for basil is insatiable, tossing the fresh basil leaves with a quinoa/brown rice combo that was doused in pesto seemed… Read More Greens, grains, beans, boom!
I recently received a trio of spectacular olive oils as a gift–one of which was infused with basil. Basil is perhaps my ultimate addiction. I want it on everything, and lots. I’m currently confronting the seriously upsetting reality that my own basil plants are not thriving, and supplementing with weekly bunches from the farmers market… Read More Homemade basil oil
I couldn’t remember the last time I bought green beans, until I picked up these ones at our neighborhood farmer’s market this week. Historically, I’ve prepared my green beans the same way: with some combo of garlic (power or fresh) and soy sauce (although in recent history it’s usually been Braggs). This was a staple side… Read More Lemon dijon green beans with almonds