Prepared Veggies Archives | Page 6 of 7

SPINACH & POTATO GALETTE.

I have waxed poetic so many times about the magical elegance and ease of the galette. It’s a million times simpler to throw together than a pie, but somehow manages to be sexier and far more flexible. You can stuff…
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MEXICAN PIZZA!

What’s a Mexican pizza? my friends asked with dulcet wonderment in their eyes and bellies. Each time, I would go on to describe to them that one pizza I had that one time at Flatbread Pizza on Maui. Corn and…
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BLACK SESAME TOFU TACOS WITH SRIRACHA SOUR CREAM & KIMCHI MARINATED VEGGIES.

Remember that one time I tried to make kimchi but it never fermented so I just had a boatload of kimchi marinated veggies? Yah, me too. And even though it didn’t work out the way I’d hoped and dreamed, it…
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LIFE-CHANGING PESTO.

I thought I knew pesto, knew its shades and its depth and its mouth-feel. I thought I understood how pesto was made, the simple stuffing of fresh basil into one’s blender or food processor, the olive oil raining over it…
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SUSHI BOWL WITH SESAME UME CUCUMBER SALAD & SHICHIMI TOGARASHI DRESSING.

What fuels your creative spark: Beauty? Quiet? Noise? Mess? Neatness? And when do you feel most like yourself: Alone? In groups? With friends or family? These are all questions that guide me when I’m feeling slightly off. Which happens. There…
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MISO EGGPLANT & SQUASH TACOS WITH ASIAN GREENS.

I’m sitting down to write this post as my father—my amazing, wise father who flew all the way from Hawaii and then drove down to LA from San Francisco—is settling in for a few days of a visit. Instead of…
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SQUASH BLOSSOM & HERB CARPACCIO WITH GOAT CHEESE.

Let this baby squash and squash blossom salad serve as my official debutante ball as a born and bred flower obsessor. I mean that quite literally: My mother was an aromatherapist and herbologist, and spent most of her life studying,…
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KUMQUAT & TARRAGON BABY CARROT TOAST WITH PEPPER WHIPPED RICOTTA.

Guys, can we just take a second to talk about toast? I know, I know…there has been much ruckus and rumble about the humble slice of bread topped with all manner of bougie ingredients. And here is yet another toast…
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CITRUS & SAGE ROASTED BEETS WITH GOAT’S MILK YOGURT.

NEWS! Hi loves. Today marks the beginning of a twice-monthly recipe column I’ll be writing exclusively for the fabulous new lifestyle site SONIMA, called INTUITIVE EATING. Each column will explore a recipe for a particular feeling, season, imbalance, or mood.…
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RED BUTTER LETTUCE WITH CRISPY LEEKS, TOASTED HAZELNUTS, FUJI APPLES & CHÈVRE.

This salad is one of the simplest and most elegant first courses imaginable. Red butter lettuce becomes a delicate bed for sweet Fuji apple slices, rich toasted hazelnuts, and deeply fulfilling crispy leeks. Topped off with creamy chèvre, leek-infused olive…
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BUTTERNUT SQUASH DAHL WITH CILANTRO RAITA.

Mush is totally underrated, in my humble opinion. Sometimes, I just want a bowl of warm, mushy nourishment. This red lentil dahl is the height of mushy nourishment: Lentils are deeply fiber rich, and deliver a mighty dose of plant protein. Paired…
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ZUCCHINI BASIL QUICHE WITH LEMON-ZESTED FENNEL CHÈVRE.

I adore a good summer quiche. A flaky crust, a creamy egg custard brightened by lemon zest and sweetened with herbaceous fennel seed and basil, and paper thin ribbons of light-as-air zucchini. Although quiche may seem old school and time…
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