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Curried Butternut Squash Soup with Coconut Milk
Fall is in the air! And we all know what that means — squash (pumpkin being a squash) and soup! I’ve been waiting to make this soup all summer and as soon as the temperature dipped into the 60s here in the Bay Area, I roasted my first butternut squash of the season. Even though…
Fall Veggie Hash
On weekends I love to make a hearty breakfast that sneaks in as many nutritious and delicious veggies as possible. This breakfast hash full of garnet yams, kohlrabi, kohlrabi greens, and kale ticks those boxes and has become a favorite Fall weekend breakfast or brunch. It’s especially good for entertaining since I can roast or…
Moroccan Chicken with Artichokes, Preserved Lemons and Olives
Moroccan chicken tagine or stew, with preserved lemons and olives is a truly delicious and globally loved. A glorious twist on this classic includes adding artichokes, which takes this bright and tangy stew to the next level. I’m really drawn to Moroccan food in the same way that I’m attracted to Thai and Persian cuisines….
