I love this soup because not only is it full of vibrant vegetables (fennel, golden beets and dandelion greens) but the beets do all the heavy lifting. As they simmer away, they impart a subtle sweetness and turn the broth that gorgeous golden hue. No turmeric needed!
Read MoreThis dal is the meal that's most often repeated in our house. It's my favorite savory breakfast on cool mornings, it travels well in a thermos for work lunches, and it's a quick last-minute pantry-meal when I have little else in the fridge. Red lentils are simmered with onion, turmeric, chili powder and curry powder. Kale is added towards the end, and the soup is finished with ginger and lime.
Read MoreThis is a weeknight friendly, skillet meal with endless options for toppings and customization. Yellow squash are roasted for maximum fIavor. Then they're folded into spiced and browned ground turkey. If you want to keep this vegetarian, use a plant-based crumble. I love this Shiitake taco "meat" recipe made with Shiitake mushrooms, walnuts (I often use pecans), and spices.
Read MoreA friend introduced me to a Greek restaurant in San Francisco called Souvla. They make a killer roasted white sweet potato salad with a garlic yogurt dressing that takes Caesar salad to a whole new level. And I’ve recreated it at home.
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