I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
For a special supper, slow-roast a pork shoulder. Start the roast in the morning, and it will be ready for dinner. The skin crisps to crunchy cracklings, and the meat melts with juicy tenderness. Serve it with carrots butter-steamed in a slow-cooker, then finished with cream and olives. Add sauteed kale or a frisee salad and bread to round out the menu.
One of my favorite things to order out when we get Chinese is Mongolian beef. I love ginger and garlic together (one of the world's most perfect pairings in my opinion), and I love the slight heat from the red
The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.
