This recipe was originally inspired by Saveur. I came home from a long day and wanted a no-fuss side dish with my dinner, something healthy but filling. When I came across a recipe for Collard Greens and Chile-Garlic sauce, I knew I wanted to give it a go. I haven’t often seen collard greens paired…
Tag: Vegan
Carrot Ginger Soup
Written By: Nina Goffi If you have a habit of stock piling your CSA carrots, this recipe is for you! This recipe is inexpensive, healthy, quick and non-soup lover approved (I watched this said non-soup lover get excited about leftovers. Leftovers!). Wonderfully creamy, nutty, sweet, savory, ladle this one straight into a bowl (or five),…
Braised Burdock Root
When we received burdock root with our shipment of veggies, I’ll admit…I was a little intimidated! A slender, hearty root that can grow up to two feet, this root can be a little scary to work with! The first task is figuring out “how the heck do I clean this thing off?” And the next…
Warm Red Cabbage with Roasted Chickpea Salad
I’ll admit…I’m a newcomer to the chickpea fan club. Frankly, I used to hate chickpeas. The only memory I have of them is when I used to see them on the salad buffet at the grocery store I worked at. I have no idea why, but they were just never appetizing to me. I met…
Winter Black Bean Soup
Written By: Nina Goffi Why, winter, why?! The cold season seems to be hanging on with an iron clad grip this year, but luckily we’ve got plenty of warm-belly recipes to tide you over until Spring. The tool that I tend to neglect in my kitchen most often than not is the slow cooker and…
Baby Bok Choy with Ginger and Fermented Garlic
Ok, I will admit that I am the worst when it comes to remembering all my greens. And honestly after a week and a half, they usually start getting kiiiiiinda grody. So, I had some less-than-ideal looking baby bok choy in my fridge. Yes, some of the leaves had started turning yellow and yes, some of the stalks…
Sweet and Spicy Root Vegetables with Black Lentils
After traveling for a week, I came home to the scary realization that I had about a week and a half worth of root vegetables sitting in my crisper. I knew I had to do something with them…a mash? No, I can’t eat that much mash. A variety of root veggies chips? No, that was…
Curry Cauliflower “Steaks” with Garlicky Greens
Written By: Nina Goffi Hearty, spicy, and oh-so-cozy for a winter night in–utilize the entire Romanesco Cauliflower for a vegetarian stunner. It’s texture is crunchier and yields more nuttiness than it’s traditional cauliflower cousin. *Math junkies-count the number of spirals (tip–it’s a Fibonnaci number), and add one satisfied diner to the equation x 2 to impress. Curry Cauliflower…
Avocado Carrot Salad
Written By: Nina Goffi This salad is inspired by one of my favorite go-to work lunch spots in Soho, The Smile. Minimal, natural ingredients, maximum flavor. Avocado Carrot Salad Serves 2 as a side Ingredients: 4 large Carrots, thinly sliced* 1 ripe Avocado, diced 1 juice Lemon Pinch Sea Salt 1 Tbsp Black Sesame Seeds to…
Red Rice Bowl with Roasted Fennel and Root Veggies
I absolutely love red rice and I will even be so bold as to say that I actually like it a tiny bit more than brown rice. It’s nutty and complex, but not overpowering and pairs wonderfully with a variety of flavor profiles. In this recipe, we’re keeping it super simple with a warm and hearty…