This is a dish that lets me do one of my favorite things in the whole world: chop. Call me crazy, but there is nothing more therapeutic to me than getting to dice up a whole bunch of veggies. And this delicious baked orzo dish has a lot of them: eggplant, celery, carrots, and onions. So it's healthy too!
Read morespelt flour cornbread
I'm usually pretty tame when it comes to the flours I bake with. I typically alternate between all-purpose and whole-wheat, and if I'm feeling particularly adventurous, I'll break out the bread flour. So it should be no surprise that this spelt flour cornbread was actually a happy accident, born out of a late-night trip to the grocery store where I grabbed the wrong type of flour in my bleary state of mind.
Read moreisraeli couscous with fruit, nuts, and herbs
Traditional couscous doesn't do much for me, but I can definitely get down with the Israeli kind. With its cute pearl shape and slightly chewy texture, it makes a great starting point for a side dish or weekday lunch.
Read morelemon poppyseed bread
Can you say yum? Lemon poppyseed has always been one of my favorite flavors. Put it in quick bread form, and I am sold. Just enough of a treat to have for dessert, but not too sweet to eat for breakfast, this bread is good any time of day.
Read morebaked eggs in tomatoes with broccoli-mint pesto
I went on a cleaning spree this past weekend, which involved re-organizing my bedroom, breaking down boxes and scrubbing down the kitchen countertops. It also led to a pantry purge, a refrigerator re-organization, and an overall evaluation of my current food inventory.
Read morequinoa and mixed green salad with dried cherries and butternut squash
Quinoa is one of our favorite ingredients around here. It is just so versatile—delicious hot or cold, on its own or combined with a bunch of other yummy stuff. In this case, we went the cold route, and threw it in with some of our favorite fall ingredients.
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