Fudgy Black Bean Brownies with Sea Salt
Don’t tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.
Continue reading >>Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
Continue reading » »Carrots with Coconut, Lime and Cashews
I’ve been on the lookout for seasonal vegetable recipes that take a different direction than I might, while keeping everything short and simple for busy nights. This one from Deborah Madison hit that spot perfectly. I’ve embellished a bit to make it into main dish, but you could pull back to the basic carrots, coconut oil and lime and serve it as a side. Either way, I cannot recommend Deborah Madison’s Vegetable Literacy heartily enough.
Continue reading » »Ribollita
Not only is this soup easy and flavorful and light and hearty all at the same time … it’s even better made the day before and reheated.
Continue reading » »Roasted Asparagus with Poached Egg and Frizzled Prosciutto
I’ve been leaning more and more towards eggs as a quick meal, especially with the girls laying regularly nowadays. This is one of my simple go-to’s–meaty asparagus spears are quickly roasted and topped with a luscious poached egg and crispy prosciutto. If you want to go meatless, saute some mushrooms and shallots in lieu of the prosciutto … mmmm.
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Brothy Lentil, Sausage and Farfalle Soup
Take that name to mean anything you please … whether you make this soup out of chicken stock, turkey stock or vegetable stock, you can bet it’ll be scrumptious. What elevates this above a standard chicken (turkey … veggie) noodle soup are the copious amounts of carrots and celery, the beefy lentils, and the fun little topping of sauteed root veggies and sausage. PS – you can make this vegetarian and still have a super hearty soup.
Continue reading » »Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan
I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole…
Continue reading » »Whole Wheat Couscous with Raisins and Almonds
I’m always on the lookout for a good whole grain dish. This one’s a winner on several fronts. It’s tart and tangy, savory and sweet. It’s super simple, and it plays as well as a side as it does a salad.
Continue reading » »Pesto-Rubbed Butterflied Grilled Chicken
This is true end-of-summer fare. A batch of pesto from the basil that’s growing gangly in the garden. A spatchcocked chicken cooked (relatively) quickly on the grill, since the days are shorter now. Which is good. I like saying goodbye to a season with a taste of all I love about it.
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
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