Every winter, as soon as I get the slightest bit chilly, I decide that it’s time to make a cassoulet. There is something comforting about it that always brings me warmth and happiness. This year we swapped in a few …

Prep Time: 20 minutes Cook Time: 1.5 hours Ingredients: 1 lb spicy italian pork sausage 3 cans cannellini or great northern beans, drained and rinsed 2 sweet potatoes, chopped 1 can crushed tomatoes 4-5 leeks, sliced 32 oz chicken broth ½ cup white wine 5-6 springs fresh thyme 1 cup bread crumbs …

Oven temperature: 375 degrees Bake time: 30 minutes Prep time: 45 minutes Dough: 1 cup flour 1/2 tbsp baking powder 3/8 tsp salt 3 tbsp butter 3/8 cup milk Topping: 1 large ripe heirloom tomato 3 oz fontina cheese Handful of basil olive oil s/p 1. Mix ingredients for …

Ingredients Olive oil 2 large onions 4 garlic cloves, minced 9 regular size carrots, chopped 3-4 zucchini, chopped 3-4 yellow squash, chopped 2 bell peppers chopped 2 lbs ground turkey 4 tbsp. chili powder (use less than half this amount if you don’t like spicy food, as it can be pretty …

Pico de Gallo – a pinch of salt, squeeze of lime juice, and equal parts: cilantro tomato red onion jalapeno salt lime, juiced Directions: 1. Dice equal parts tomatoes, onions, jalapeno. Rough chop equal amount of cilantro. 2. Place in bowl and …

Ingredients: 1/2 cup basil 1 cup heirloom cherry tomatoes 1 cup corn 2-3 cloves garlic 1 medium zucchini (or baby zucchini, about 5) juice of one lemon, and zest 1 cup shaved parmesan 1 pound pasta (we used a small kind, it makes for better bites) s/p Directions: 1. Make pasta …

Ingredients (Scallops): 4 scallops oil of your choice (we used grapeseed, but typically I would use olive oil as grapeseed is not preferred for paleo eaters) 1/2 lemon salt and pepper Combine lemon, 1-2 tbsp oil and salt and pepper (to taste) in …

There was once a magical time when my BFF (and our resident vegetarian contributor), Rebecca, came to visit Los Angeles. As you may know, she’s currently residing in London, so it was a mega treat having her back home! Eating …

Corelyn and I headed to the Farmer’s Market to get some final summer bounty, and we were not disappointed. Along with the most beautiful tomatoes you’ve ever seen, there were the last of the stone fruits, peanuts purple okra, beautiful …

It’s finally back. It’s fall. It’s chilly, but not too cold yet here in London. It’s October. It’s Vegetarian Awareness Month! Last year I answered several of the FAQ’s I get as a vegetarian. This year I’m here to help …