The perfect fall salad - crunchy apples, peppery arugula, tart pomegranate seeds, sweet and spicy pecans, and a mustardy vinaigrette.
Classic and comforting white bean soup seasoned with rosemary and thyme.
Super simple baked eggs that serve double duty for an easy weekend brunch or a quick weeknight dinner.
A non-recipe recipe. Grain salads are a go-to batch cooking staple for me - easily adaptable to cravings and what's in your pantry at any given moment.
A hearty take on classic tortilla soup. This version uses cornmeal to thicken the broth and poblano peppers for a deep, earthy heat that's not too spicy.
These little bites pack a huge punch in both the flavor and fuel department. They taste like a chewy gingerbread cookie and are perfect with a cup of tea as a 4pm pick me up.
Sweet and savory delicata squash roasted with red onions, thyme, and rosemary. Hearty kale is added during the last few minutes to round out the dish.
Sweet and tart raspberry overnight oats with the added kick of cardamom for something unexpected. Topped with toasted coconut flakes and pistachios for crunch.
A take on Greek salad. This has been my go-to "jar lunch" for the past few months.
Warm and comforting apple spiced oatmeal, topped with sautéed apple slices, toasted walnuts, and a drizzle of maple syrup.
My favorite dinner when Ravi is traveling. One-pan, easily adaptable, always satisfying.