Bok Choy Salad with Hemp Seed

I’m a sucker for a good shredded salad.


Sesame Ginger Peanut Dressing

I make this dressing almost every week, and I can’t believe I haven’t posted it yet. (more…)

Oven Roasted Rosemary & Garlic Mushrooms

I love mushrooms. Miles does not. Every time he goes away for the weekend I cook them… for like every meal.


Potato Hash with Peppers, Onions and Soyrizo

I’m not usually one for meat “substitutes” but this one is really good.


Vegetable and Chickpea Curry Soup

This soup will help with keeping your new years resolutions, but is still rich enough to fill your cozy, winter tastebud needs.


Quinoa Tabbouleh

I have gotten in trouble before for altering recipes in class. So I don’t do that anymore.

In class.


Roasted Red Pepper Dip (and How to Roast Peppers)

This Mediterranean style Roasted Red Pepper Dip is my play on Muhammara, a dip that is found mostly in Syria which has pomegranate molasses and aleppo peppers. I simplify it a little, and use toasted walnuts, garlic and cayenne pepper.


Lebanese Garlic Dip (Toum)

I love making this dip for a few reasons: 1) I have a love affair with garlic 2) I feel magical when I make it.


Thai Green Papaya Salad (Som Tum)

This is my favorite Thai food, and every time I come across a green papaya I have to make it, or sneak it into my carry-on.


Mexican Stuffed Peppers with Quinoa, Black Beans & Corn

Last night I pried open hundreds of live mussels for my Mediterranean Cuisine class. The last thing I wanted to do when I got home was start cooking.