My Recipes
Spicy White Bean Stew With Broccoli Rabe
Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) …
My Recipes
Slow Cooker Lentil Soup
A hands-off slow cooker lentil soup with cumin, thyme, and lacinato kale, finished with a creamy blended chickpea base and a splash of sherry vinegar.
My Recipes
Spelt Waffles
Light and wholesome spelt waffles made with oat milk and your choice of oil, butter, or mashed banana — a simple, adaptable everyday breakfast.
My Recipes
Cardamom Strawberries
Fresh strawberries macerated in a fragrant cardamom-honey-bourbon syrup — elegant as a dessert topping or served on their own.
My Recipes
Simple Tomato Sauce
Samin Nosrat's deeply savory tomato sauce built on slowly caramelized onions, garlic, tomato paste, and basil — rich, versatile, and freezer-friendly.
My Recipes
Roasted Pumpkin Seeds
Crispy, salted pumpkin seeds brined in salted water, then oven-roasted until golden brown.
My Recipes
Spelt Bread
A simple, forgiving spelt loaf made in a stand mixer with minimal kneading, producing a tender 9-inch loaf in about 3 hours.
My Recipes
Lebanese Lentils and Rice with Crisped Onions
Tender brown lentils and basmati rice simmered with warm spices, topped with deeply caramelized crispy onions and fresh scallions.
My Recipes
Maple-Rosemary Skillet
Golden-browned carrots and parsnips glazed with apple cider, maple syrup, and fresh rosemary in a single skillet — an easy, elegant Thanksgiving side.
My Recipes
Rice Pudding
A creamy, aromatic rice pudding simmered with cinnamon sticks, cardamom, and lavender, sweetened with golden raisins and finished with vanilla-infused bourbon.
My Recipes
Bean Burgers
Simple white bean patties blended with oats, onion, and chili powder, pan-fried until golden and served on toasted buns.
My Recipes
Ratatouille
A slow-simmered Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, each vegetable browned separately for maximum depth and flavor.