You might have heard of green rice? Well, when you swap out the rice for quinoa you get this green quinoa that is bright and verdant with fresh, citrusy Mexican flavors.
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The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.
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If you're in a cooking rut and dreaming of a dish at the intersection of practical and simple yet also playful and satisfying, this one-pot noodle recipe will surely become your new favorite. It's a flirty and elegant blend of crisp-chewy yuba skins (a current obsession of mine, though you can use pasta instead), cauliflower, meaty green olives, crème fraiche and za'atar.
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This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
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