Just a simple weeknight meal that makes the best of midsummer vegetation and pantry staples.
Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.
Whether you’re having a relaxing weekend morning, catching a break from a busy week, or just looking to try something different for your morning joe, this’ll be sure to bring you a smile.
A quick-fix fancy coffee drink for the days when the world gets to be just the teeniest bit too much.
Bright, green-flecked spirals of spicy chicken salad are a party show-stopper, but take almost no time to throw together. Better make two trays.
I made this because I got tired of reading overwrought recipes for a dish that, really, couldn’t be simpler. No finicky knives, no ridiculous mashing, just pure unadulterated avocado.