Harissa Roasted Cauliflower Couscous

Harissa Roasted Cauliflower Couscous

Posted in Starters & Sides

It’s no secret that I am completely obsessed with pesto.  That perfect mix of herbs, cheese and nuts is so much more than a sauce for pasta. I use this magical green paste as an

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Ingredients
  • 1 head cauliflower, leaves removed, bottom stem trimmed
  • 1/4 cup harissa
  • 1 tablespoon + 1/3 cup olive oil and more for greasing pan
  • 1/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup couscous
  • 1 cup boiling water
Carrot Ginger Soup

Carrot Ginger Soup

Posted in Soups Tagged with ,

I consider carrots to be my first vegetable. Of course I can’t remember what puree my mom served me when I was a baby, but I do recall lunches and dinners with raw carrot sticks

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion, roughly chopped
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1-1/2 pounds carrots, peeled and roughly chopped
  • 4 cups vegetable stock
Roasted Vegetable Hummus Quinoa Bowls

Roasted Vegetable Hummus Quinoa Bowls

Posted in Mains Tagged with

Maybe it’s because we just entered a new decade, but I’ve been doing a lot of reminiscing in the last few weeks. My mind has going back even beyond the last 10 years.  I know

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Ingredients
  • 1 pound rainbow carrots, peeled and sliced into 1/4-inch thick rounds
  • 1 butternut squash, peeled, halved lengthwise, deseeded and diced
  • 1 medium sweet potato, peeled and diced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Pear Pomegranate Arugula Salad

Pear Pomegranate Arugula Salad

Posted in Salads Tagged with

Arugula has been one of my go-to greens ever since I lived in London. It’s hard for me to believe that my husband and I moved back to the States nearly 10 years ago after

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Ingredients
  • For salad
  • 5 ounces baby arugula
  • 3 pears, cored and diced
  • 1/3 cup pomegranate seeds
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled feta