I like to make vegan empanadas, but only when I have plenty of time to spend in the kitchen. Here’s my recipe for turnip green and cannellini empanadas.
I made fig jam and fig preserves with lemon, ginger and cinnamon to give the flavor a little lift, and after eating, cooking or canning dozens of jars of the mellow fruit, I decided I wanted to step it up a little and enhance the flavor profile.
Zucchini bread with chocolate chips is a symphony of flavor with every bite.
I found some golden beets when I went to Whole Foods (they also had some at Rainbow Co-op). I knew I must buy some, but I didn’t cook them until today. I wanted to make a soup since the weather has been horrid the last couple of days. The thought of something hearty and warm […]
I wanted to do something different on New Year’s Day instead of the traditional black-eyed peas and cabbage. I already shared the recipe for black-eyed pea falafel. I found this recipe for Brussels sprouts, and substituted pecans for walnuts since that’s what I had in the cupboard. http://theshiksa.com/2013/11/12/roasted-brussels-sprouts-with-pomegranate-molasses I have store-bought pomegranate molasses, so I used that […]