Category Archives: Salty

Roast Cauliflower with Pistachios, Meyer Lemon, and Parsley

I’ve come a long way since only eating cauliflower when roasted with lots of orange cheese, butter, and breadcrumbs. Turns out I really like cauliflower in a whole lot of ways. While roaming the farmers’ market, my sister pointed out … Continue reading

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Pasta with Creamy Pumpkin Sauce

Halloween is over. Thanksgiving is over. Those pumpkin decorations need to come down and get eaten! Here’s a nice, simple sauce: creamy and rich but still light (and vegan). Roasted squash keeps in the refrigerator for a week or so … Continue reading

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One-Pot Carbonara with Kale

I was recently given the golden gift of a bunch of kale. Golden because it is unbelievably difficult to find in San Sebastian. I now have two other sources for kale – a fact I was unaware of as I … Continue reading

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Spring Bounty Hash

Since not working at the Farmers’ Markets every week anymore, I’ve been feeling a lack of inspiration in the vegetable department. I joined a CSA (Community Supported Agricluture) for the first time and it has quickly cured my uninventive vegetable … Continue reading

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Salted Chocolate and Nut Triangles

I made these for a vegan’s going-away fiesta and they were a hit. These were a quick and easy naturally gluten free and vegan treat- the texture was somewhere between fudge and a chocolate bar. I used chopped walnuts, pecans, … Continue reading

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Pancetta, Manchego and Caramelized Onion Biscuits

I’ve been working on a buckwheat biscuit recipe for quite some time now. I’ve had some successes and many, many fails. I thought I would have it all figured out by now but it’s still a toss up whether the … Continue reading

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Lemony Broccoli Soup (and garlicky too)

Best. Broccoli. Soup. Ever. I dropped by Springdale Farm on my way to work the other day¬†and saw some beautiful broccoli I needed to have. That’s odd for one reason: I don’t particularly care for broccoli. But it looked so … Continue reading

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