For a cool meal with a little “Wow factor” try these “mocki-rolls.” I substituted steamed Swiss chard for Nori and quinoa for rice. Fillings are limited only by your imagination. … Read More
Nothing says “Spring” like Asparagus or Morels. Celebrate the season by combining them!
Because French green lentils stay firm when cooked, they are ideal for a warm salad.
Baking soda softens chickpeas – allowing you to peel them and make a super creamy hummus.
Leeks, cooked low and slow become a savory spread with many delicious uses.
After three months of no kitchen and way too much take out food, I was finally able to make what my body has been craving. Warm Buckwheat and kale tossed with oven roasted root vegetables.
A riff on traditional Shakshuka with eggs poached in a rich tomato sauce bolstered by with seasonal vegetables typically found in Ratatouille.
When the garden is in full swing, this simple salad takes advantage of the season. Smokey fire roasted eggplant and bright fresh vegetables combine in my take of a Turkish classic.
An elegant yet simple dish, this torte is a vegetarian delight.
Gastronomic Gardener 2010-2022