Category Archives: DINNER

Spicy Braised Carrots, Fennel and Chickpeas

Ingredients

  • 2 tablespoons grapeseed or avocado oil
  • 1 large fennel bulb (about 1 lb.), quartered, cored, and thinly sliced (about 3 cups)
  • 3 medium carrots (about 3 oz. each), halved lengthwise and cut diagonally into 1/4-inch-thick slices (about 2 cups)
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Winter Squash Noodles With Miso-Glazed Salmon and Leeks

Ingredients

  • 1 large or 2 medium butternut squash with long necks (about 4 lb. total)
  • 1/2 cup mirin
  • 1/2 cup sake
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon brown sugar
  • 2 teaspoons dark sesame oil
  • 4 salmon or
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Parmesan Crusted Sole with Lemon Beurre Blanc

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate … read more

Artichokes Star in Salads, Soups and Appetizers

Fresh, canned or frozen, artichokes are one of my favorite vegetables. A big fresh artichoke, steamed and served with lemon juice, stands on its own as a starter course. Far more often, I’ll just open a jar of marinated artichokes … read more

One-Pot Teriyaki Chicken and Rice

 

[youtube https://www.youtube.com/watch?v=MgrUhRfOHP0&w=640&h=360]

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Coconut Curry You Can Eat All Week

A yummy coconut curry if you don’t have curry paste. This recipe makes a big batch. Leftover curry is the best! Serve with rice or quinoa!

Recipe: Coconut Curry

From Stephanie Lundstrom at Plant Based on a Budget

  • Yield: A
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