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Small potatoes are roasted and then coated with Dijon mustard for a simple yet flavorful starchy side.
Do you love the briny, tangy goodness of cocktail olives? This dish is simply kale steamed with a splash of ‘olive juice’, vodka or gin and sliced green olives. Just like a dirty martini. Use any olives that you adore, we actually prefer the garlic stuffed olives or the classic olives stuffed with pimentos.
My original plan was to add honey and lemon to this mix, but after giving the brussels sprouts a dark singe and a generous sprinkle of the dukkah, I tasted a bite and then another and another until I reminded myself that I was cooking for my family. So, clearly the extra ingredients were completely unnecessary! The nut-spice mixture dukkah can be found at speciality stores or blended up from scratch in your food processor. When I made it before I used Heidi Swanson’s recipe. My Auntie Amy gave me a batch she made and I have been treasuring and nursing it through many meals, but the remaining tablespoons may enjoy more time with their new BFF: brussels sprouts.
Whole soybeans, bitter mizuna and crunchy baby bok choy come together in this easy stir-fry. For gluten-free, be sure to use gluten-free tamari.
Imagine everything you love about egg salad, but with tofu instead. This is actually one of my favorite ways to eat tofu. I usually whip up a batch of this, spread some on bread for sandwiches and the rest is used as dip for veggies or a spread for crackers. This is a flexible recipe, so feel free to add your favorite egg salad ingredients, such as sweet or dill relish.
