Tuscan tomato chickpea stew with kale

October 27, 2011
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Chickpeas, tomatoes, and kale are no strangers on this blog. Here is yet another variation of how you can prepare them. I got the idea for a “Tuscan tomato chickpea stew” from the wonderful Satsuma Cafe in the Bywater. If you live in New Orleans and haven’t checked them out, you should! I stopped by [...]

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Millet salad with grilled eggplant, tomatoes, and kale

August 30, 2011
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I was doing some traveling last week – even got shaken up the D.C. earthquake from the vantage point of the third floor of an office building. But I escaped the east coast prior to Irene’s arrival, and this week I’m back in the kitchen, taking refuge from the summer heat (and the marsh fire [...]

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Eggplant, tomato, and chickpea casserole

August 3, 2011
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When I spotted Martha Rose Shulman’s Mediterranean Harvest cookbook while bookstore browsing one day, it was love at first sight. I had to have it. If I had to pick an overall style of cuisine that is my favorite, it would be Mediterranean (including Middle Eastern), hands down. Years ago I took a work trip [...]

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Tempeh salad

July 12, 2011
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After a few weeks of travel, I’m happy to be back home. I had been away from my kitchen for so long that it took me a moment to remember which pots and pans were in which cabinets – that was a strange feeling. When I opened my fridge, I found multiple empty shelves. However, there [...]

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Chickpea puttanesca with polenta

June 14, 2011
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Puttanesca is a dish I learned about while attending the natural foods cooking intensive with Christina Pirello a couple weekends ago. Before the weekend, I had heard of puttanesca, but the word didn’t mean that much to me. There are so many Italian food descriptors – caprese, cacciatore, piccata, and carbonara, to name just a [...]

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Primavera pintos over farro

April 4, 2011
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Frequently, recipe inspiration is born out of resourcefulness. That was the case with what I’m calling “primavera pintos over farro.” I needed to make dinner, fast, and the fresh produce I had on hand (besides my ever-present onions and garlic) amounted to parsley, carrots, and a zucchini originally destined for a zucchini bread that never [...]

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