3 Turmeric Drinks to Try This Summer

I’m a turmeric convert. I say that with loads of caution, however, because I came from the era of the whole “fat is evil” disaster, where low-fat (but sugar- and additive-filled) eats became all the rage. Cautious, but optimistic, too, that that this wormy-looking, crazy-staining orange tuber has all the right stuff ....more

Grilled Romaine Salad with Shrimp

I didn’t really appreciate greens until I started growing my own. Fresh greens are bright and crunchy, and hold up to the most unexpected elements. Including fire ....more

Vegetarian BLT Tacos with Shiitake Bacon

When I was a full-time vegetarian, I never got too excited about recipes that were “vegetarianized.” I never needed them, really, because a plant-strong diet is already right up my taste buds’ alley. Give me a vegetable-heavy, well-seasoned, lightly dressed salad, and I’m good to go (big salad made early in the week = leftovers = no fuss = even better). Top it with a fried or poached egg, and I’m one happy camper ....more

Broccoli Stem Pesto

I’m getting so antsy for fresh vegetables and fruit, I can hardly stand it. It happens every spring — I’m so impatient for broccoli and cauliflower and radishes and lettuce greens and tomatoes and strawberries and blueberries, I just can’t wait for the local stuff, so I dive right into my grocery store’s produce section (and their growing organic section, yay!), and snatch up everything in sight, knowing that even better tasting homegrown/local produce is on its way soon. Broccoli and cauliflower are always my first cravings ....more

Sardinian Longevity Minestrone

I recently started reading The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest, the book profiling regions of the world where residents routinely live to 100 and beyond. It’s fascinating, and I’m thoroughly enjoying the read. Now, I don’t necessarily want to live to reach 100 ....more

Braised Balsamic Cipollini Onions

January and February is a manic time for vegetable gardeners (like me). A thick layer of snow still covers my yard — not Boston-thick, thank goodness (sorry, Boston!), but still deep, considering it’s now March — and I am beyond antsy to get out into the garden and start planting. No dice ....more

Favorite Soups and Staying in Touch

Hi Everyone! I hope-ity hope-hope that winter will start winding down with the turn of the month. It’s extra cruel when Mother Nature slaps us down (more snow! ...more

Pan Seared Tofu with Avocado Pomegranate Salsa

Are you a tofu hater? I have a definitely a like/dislike relationship with tofu. Early on, my first experience was with the soft, silken stuff, and wow, did I have a texture reaction to it ....more

Sourdough Rye Bread Bowls

I had never thought to serve soup in a bread bowl until Panera came along. The first time I had its (now sadly long discontinued) Cuban Black Bean soup in that tender sourdough bread bowl, I was completely smitten. The whole experience is a soup lover’s treat: the soup thickens ever-so-slightly as it mixes with the bowl’s interior crumbs; the cap cut from the bowl is highly noshable; and finally, when the soup is gone, you get in there with your hands, tear the bowl apart, and enjoy the soup-soaked bread down to the last bite ....more

Vegetarian French Onion Soup

Along with chili and maybe bolognese, French onion soup ranks right up there with kitchen aromas that cut through the dark chill of winter. It’s a Sunday sort of soup that likes a long cook to produce that sweet caramelized onion goodness. Why vegetarian? ...more