Baked Cod Fingers (with Horseradish Aioli)

This a very satisfying and healthy way to cook fish that originally comes from Melissa Clark in NYTimes Cooking. We Continue reading →

Spaghetti with Broccoli and Cashew & Lemon White Sauce

This is a wonderfully simple pasta that, again, is purely plant based. It comes originally from Donna Hay, via Epicurious. Continue reading →

Black Bean Tacos with Shallot Lime Sauce

This comes with some embellishments, once again, from Melissa Clark in NYTimes Cooking and it is so deeply flavored, tasty Continue reading →

“No-Knead” Peasant Bread

This is easy to make but it needs a bit of planning and time to do correctly (it should be Continue reading →

Avocado Aioli

We served this on simple roasted vegetables when we had too many that had to be used. It can also Continue reading →

Curried Parsnip Soup

This is an embellishment on Tara Parker Pope’s recipe from NYTimes Cooking adding in some turnips and curry powder to Continue reading →