stuffed mushrooms – with pesto, farmer’s cheese and broccoli

stuffed mushrooms are such a simple thing, yet strangely enough i don’t think i have ever made them myself.  i have enjoyed other people’s versions, with spinach and garlic, brown rice or bread crumbs, stuffed with goat cheese, cheddar or gruyere.  there are so many ways they can be served it’s hard to go wrong! i scored a glut of mushrooms from the armenian market down the street today, i think because they will be closed tomorrow... Read More

roasted rainbow heirloom carrots with pesto

when these beautiful spring carrots showed up at the farmers’ market i was unsure how to showcase them.  i eat a lot of carrots but they are rarely the star of the recipe, so i needed to find a special way to highlight these beautiful shades all on their own. i first got the idea for roasting and tossing with pesto from the gastrobus at the los feliz farmers’ market.  they serve an organic “tapas-style” brunch every sunday... Read More

carrot top and green garlic pesto

  there are way too many misconceptions about vegetables out there that simply must be squashed.  every week at the farmers’ market i cringe at the people who rip the tops off of their beets, carrots, turnips or radishes because, “they aren’t edible…right?”  certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. the farmers i work for usually... Read More

raw tomato pesto soup

soup is pretty much my favorite food to eat, but it can take a long time to make a batch when simmering and sauteing are involved.  that is the great thing about raw soup – it can take just a few minutes to make yourself a meal. this raw tomato pesto soup uses a lot of tomatoes, an avocado to thicken and add a creamy texture, and some pesto for a delicious kick of flavor. Read More  Read More

pesto tomato eggplant appetizers

this sunday i walked past a stand at the farmers market with all different kinds of eggplant.  i got excited and inspired to make something delicious and beautiful with them, as well as the many tomatoes i already had in my bag. it doesn’t hurts if your food is incredibly adorable either. Read More  Read More

hemp pesto

there are two basic ways to make pesto. one is to use parmesan cheese, which was my taste preference before i went vegan. the other way is to use a type of nut–often pine nuts but i’ve heard of walnuts, almonds, or pumpkin seeds used. lately i’ve been cooking with and learning about the health benefits of hemp seeds. they are packed with omega-3 and 6 fatty acids, fiber, protein, and a good helping of vitamin A to boot. plus... Read More