kale

Kale Salad with Marinated Beets, Lentils and Almond Cheese

November 17, 2016 By Anya 4 Comments

To those who shared a little about someone special in your life in our last post, thank you. Reading every single one of your notes was an amazing experience, and we are so happy to have created a small space for nurturing a little love and appreciation. Chances are, most of us don’t express our gratitude enough – I know I don’t – yet it’s so important to our individual and collective wellbeing, not to mention it just feels so good and so right. I’m going to start doing that more, right now, by thanking you for coming to this page and cooking from it, you are awesome. And there’s still a chance for you to enter that copper mug giveaway and talk about someone, anyone who makes a positive difference in your life here.
This salad is another idea for you to consider for brightening up your holiday table with some seasonal vegetables. It’s easy and parts of it can be prepared ahead of time, and there’s almond cheese!

…

You might also like...

Market Berry Salad and a New York Weekend

Petite Slaw of Celeriac, Broccoli Sprouts, Meyer Lemon & Thyme by ...

Sweet Potato and Brussels Sprout Gratin

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli

Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette

September 29, 2016 By Anya 10 Comments

This post was created in partnership with Infinity Jars.

Having recently finished a cookbook manuscript with the backbone of seasonality, I turn to seasons more than ever when coming up with recipes. It’s hard not to sound like a broken record when talking about the topic, but I find just as much romance as I do practicality in eating what grows at any given time of the year. I grew up in a place, where the season completely dictated what we ate, which at times led to scarcity and deprivation, but made the periods of abundance that much sweeter. Nowadays, I fall back on that feeling, having made peace with waiting a year for the sweetest summer tomato or the plumpest fig. Of course, I will also buy boxed tomatoes for stews and roast up well-traveled California cherry tomatoes when a craving hits out of season – frankly I’m grateful for such options, having experienced what it’s like to have no options during my Soviet childhood. But I also know that the wait for the real deal will be well worth it in the end, so why not embrace it?

…

You might also like...

Perfect Pressure Cooker Beans + Quick Marinated Beans

No-Recipe Healing Soup

Sweet Potato Buckwheat Snack Bars with Cardamom

Spring Vareniki

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn

August 3, 2016 By Anya 9 Comments

A bit on the state of things around here –
The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision.

…

You might also like...

Strawberry and Asparagus Black Rice Sushi

Creamy Millet Polenta with Rainbow Chard and Chickpeas

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

Sweet Potato and Brussels Sprout Gratin

Marinated Summer Vegetables and Beans over Freekeh

July 6, 2016 By Anya 7 Comments

Today I thought I would share an everyday recipe that I make quite often, great for satisfying a vegetable craving, and nourishing but summery at the same time. One of my favorite treatments for vegetables, besides the go-to roasting/steaming/sautéing, is marinating, which is especially good for summer, since marinated vegetables are at their best when cold.

…