Grilled Polenta with Blistered Snow Peas & Bok Choy

grilled-polenta-snow-peas-bok-choy-rancho-la-puerta This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving the polenta with slender spears of broccolini, but we had a giant box of snow peas and beautiful bok choy fresh from the garden, so Chef Eddy and I changed…

The Blender Girl’s Cauliflower Soup

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This vegan, dairy-free, gluten-free cauliflower soup from Tess Masters’ cookbook "The Blender Girl" gets its luscious creamy texture from soaked nuts.

Spiced Lentil and Chickpea Salad

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Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).

Kale Salad with Toasted Coconut Chips

Kale Salad with Toasted Coconut Chips
I've been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.

Nourishing No-Knead Bread

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Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.

Tomato Salad with Green Beans, Corn and Bulgur

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This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It's bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.

Fregola Salad with White Beans and Arugula

Fregola Salad with Beans and Arugula
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.