I am so ready for warm weather. But until then, I’m relishing wintry fare. Case in point: I cooked a big pot of dried barley and mushroom soup and downed a bowl for lunch and dinner nearly every day last week….
Roasted Bell Pepper and Cauliflower Soup
While we’re still enjoying shorts and T-shirt temperatures here in the Bay Area, it’s finally starting to feel like fall. Pumpkins are popping up everywhere and people are decorating their porches for Halloween. What’s more, soup season is officially here!…
Creamy Avocado and Spinach Pasta with Roasted Tomatoes
I can’t believe it’ll be April soon! It feels like just yesterday when I was whipping up this creamy avocado and spinach pasta with roasted tomatoes. But that was nearly two weeks ago….
Vegan Chocolate Chunk Cookies
I never thought egg-free, dairy-free desserts could look and taste amazing … and then I baked a batch of Kate Wood’s vegan chocolate chunk cookies. They’re incredible – soft, chewy and irresistible. In fact, I initially made them for two kids with food allergies but ended up eating three. 😳…
Butternut Squash and Chard: The Simplest Side Dish
It’s that time of the year again. Winter squash season! Are you a fan? I certainly am. In fact, I already turned out a simple yet satisfying side dish starring the quintessential autumnal ingredient: butternut squash and chard….
Vegan Pasta e Fagioli
I can’t believe I just returned from my 13th HOW Design Live conference, which took place in Boston this year. (Ironically, the last time I visited Beantown was in 2014 to attend the same event.) While there, I largely subsisted on coffee, RXBARs, salads (like this and this) and snacks.
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