When you are tired of the same old tuna or salmon sushi, it’s time to get your veg on with a Green Goddess Roll. Once you realize that almost anything wrapped with seaweed and rice and dunked in soy sauce tastes good, the world of sushi suddenly gets much bigger. This vegetarian Green Goddess sushiContinue reading “Green Goddess Roll”
The newest addition to the work week lunchbox is Roasted Sweet Potato and Pumpkin Seed Pinwheels. Roasted sweet potato strips meet a spicy cilantro sauce, sprouted pumpkin seeds, bell pepper and fresh greens before getting wrapped up in a whole-grain tortilla. Sure, you could just eat it as a wrap. But pinwheels are so muchContinue reading “Roasted Sweet Potato and Pepita Pinwheels”
Smoky Farro and Grilled Pineapple Bowl is made with nutty farro and a smoky cashew-based sauce. This is not your average weeknight meal.
It’s not exactly comfort food season but that didn’t stop me from devouring the Duck Confit Shepherd’s Pie that I invented last night. I used a prepared duck confit, layered it with roasted carrots and Brussel sprouts and topped it with duck fat mashed white sweet potatoes. Sensational! To Confit or Not to Confit. ThereContinue reading “Duck Confit Shepherd’s Pie”
You don’t have to be vegan to love these Zesty Tempeh Nachos.
The final version of Garden Tofu Pesto Roll includes red bell pepper, raw zucchini and the charred broccolini and lemon left over from last week’s experiment.
Beans in sushi? I know. I was skeptical myself. But this Cannellini and Broccolini Roll just proves that pretty much anything tastes good dipped in soy sauce.
Culinary inspiration struck me when I spotted a party pack of shishito peppers at Whole Foods. Could I make a sushi roll using blistered shishito peppers?
Roasted Cauliflower, Prosciutto and Warm Egg Salad is simple enough for weeknights and elegant enough to pair with white wine.
There’s nothing like a properly cooked risotto. Risotto is usually made with arborio rice, but you can make sushi rice risotto using the same cooking method.