Category Archives: vegetarian

Kabocha Squash Soup with Ginger & Lemongrass

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This is the perfect soup recipe for early fall. The winter squashes are just coming off of the vines, so they have a lovely, herbacious flavor that is unique to slightly underripe squash. Squash is typically stored for a few … Continue reading →

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Enchiladas Verdes with Tomatillo – Chile Sauce

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I’ve never been a big fan of “convenience foods” (blame it on my childhood diet of bologna sammies on Wonder Bread). And the more I learn about nutrition and our profit-driven food system, the more I want to make EVERY … Continue reading →

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Seaweed & Vegetable Salad

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A few weeks back there was a woman in front of me in line at Whole Foods and her cart was half-full of dried seaweed. “What do you do with your seaweed?”, I asked, hoping she might offer some recipe … Continue reading →

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Garden Salad with Avocado Green Goddess Dressing (a.k.a. Hippie Salad)

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This salad reminds me of my home state of Oregon so much that I get a little sappy even just thinking about it. Western Oregon’s fertility is due to mild conditions and excellent soil courtesy of several incredible floods near … Continue reading →

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Mexican-Style Potato Salad

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This recipe was inspired by two of my favorite Mexican foods: elotes, the legendary Mexican street snack of corn on the cob slathered in mayonnaise and crumbled cheese, and cebollitas, grilled spring onions that are often served as a simple … Continue reading →

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Layered Crunchy Cabbage Salad

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This crunchy and colorful salad is based on the Crunchy Cabbage Icebox Salad created by Jenn Louis, one of Food & Wine’s Best New Chef’s of 2012. It’s no wonder the salad intrigued me, Jenn is a chef in Portland, … Continue reading →

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Category Archives: vegetarian

Kabocha Squash Soup with Ginger & Lemongrass

Enchiladas Verdes with Tomatillo – Chile Sauce

Seaweed & Vegetable Salad

Garden Salad with Avocado Green Goddess Dressing (a.k.a. Hippie Salad)

Mexican-Style Potato Salad

Layered Crunchy Cabbage Salad

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