Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so.
Read more: Kate’s in the Kitchen: Whole Wheat Chocolate Chip Cookies
This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes!
Read more: Red Lentil, Roasted Tomatoes, and Dill Soup
Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
Read more: Lemon Dill Egg Salad
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
Read more: Pumpkin Granola
I opted to use crimson lentils for this dal, and I’m glad I did – the result was this delicious, bright yellow dish that is pleasing to look at and fun to eat. Yes it’s essentially lentil mush, but the prettiest tastiest lentil mush you ever did see.
Read more: Sunny Crimson Dal