Farmers’ Market Fried Rice

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice otherwise the fried rice will be gummy and sticky.

Tomato & Artichoke Gnocchi

Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.

Spiced Chickpea “Nuts”

When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.

Summer salad with mango, cucumber, avocado and curry vinaigrette

This summery salad with mango, cucumber, avocado, and curry vinaigrette is a perfect antidote to all of the heat, and it’s also a wonderful medley of flavor and color.

A few years ago, I confessed to a raw foodist friend that I didn’t much care for mango. She looked at me as if I’d just confessed to disliking babies or puppies. “I know,” I said. “I’m pretty weird about fruit.”

Not surprisingly, I suppose, the way I learned to love mango was by throwing it into my meal-sized salads. (I wonder if you could persuade me to eat just about any food by putting it in the right salad? Probably.) This mango and avocado kale salad is now a favorite of mine.

Easy red lentin, sweet popato and coconut curry

It feels a bit incongruous to be posting this hearty, warming recipe for red lentil, sweet potato, and coconut curry just as everyone gets excited about spring temperatures, but it’s so good that I can’t help myself. I shared this curry on Food52 a few weeks ago, as part of my vegan lunch series. It’s a favorite: rich, flavorful, easy to prepare, and incredibly filling. You can serve it on top of a bed of quinoa or rice, or all on its own.

Like many curries, the recipe is adaptable. Yellow split peas can work in place of red lentils. If you’d like to add celery or omit the carrot, or swap butternut squash for sweet potato, that’s fine. It’s the spices and the hearty texture of legumes + root vegetables that make the dish.



Simple sweet potato & roasted red pepper soup

Soup has been the last thing on my mind this month, what with the heat and humidity. But we had a little burst of dry, breezy, and almost autumnal weather on Sunday, so I seized an opportunity to turn on the oven and let something simmer on the stovetop. Two loaves of my friend Alexandra’s peasant bread and a pot of this simple, sweet potato & roasted red pepper soup were the happy result.

This isn’t my first time making the soup: it’s one of those recipes I make often but have never thought to blog about, in part because it’s sort of a moving target. I tend to season the soup differently almost every time I cook it: sometimes I use curry paste, extra garlic, and lime for a Thai-inspired version; sometimes it’s curry powder and vegan yogurt; sometimes it’s five-spice powder and ginger; sometimes, as with this batch, it’s smoked paprika and chili.

I guess the soup’s adaptability is really its superpower. It’s a simple base: just onion, garlic, sweet potato, and broth, which all goes into the blender (or gets pureed with an immersion blender). The special ingredient is roasted red bell peppers, which compliment the sweetness of the potato and add a touch of smoky flavor, too. I like roasting the peppers from scratch, because I think the smokiness is more prominent when I do. But I’ve definitely made the soup with jarred, roasted bell peppers in a pinch, and it works very nicely, too.

So, as I’ve been polishing off bowls of the soup all week for lunch—piled with rustic croutons and usually served with a tasty, simple side salad or pita or wrap—I’ve been thinking it’s time to finally share this much loved recipe, along with the flavor variations I like. Hope you’ll try it out and come up with your own different spice/seasoning blends to liven it up with.