spring veggie frittata

i used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies i have in your fridge.  but i realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up! i made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will be around... Read More

roasted zucchini and fresh rosemary soup

when zucchini first appeared at the farmers market again this year – after a long an cold winter filled with endless root vegetables, oranges and kale – i literally squealed with glee.  for some reason i could care less about summer squash all of last year, but as soon as they went out of season i got some serious cravings that lasted all winter. i know zucchinis and all other summer squashes can be pretty neutral, but i think it’s... Read More

in season: english peas, green garlic, spring onions, stone fruit and summer squash!

i’m so sorry i’ve been away from the blog for so long.  after a very merry birthday, a bout of illness and some technical difficulties, cooking has been the last thing on my mind for the past few weeks.  it didn’t help that the produce at the market for the last few months has been dominated by dark leafy greens, root vegetables and oranges – lots and lots of oranges.  i had lost total interest in cooking, let alone posting. but... Read More

zucchini pizza with homemade lemon herb tofu goat cheese and gluten-free crust

this recipe was inspired a few weeks ago by a post over at smitten kitchen.  i am constantly in awe of her creative recipes and stunning, crisp, clean presentation, but like to think of my own way to make the same dish. based loosely on a creamy pasta sauce with tofu i once made, i created my own way to make homemade tofu goat cheese that even gets soft and melty!  the first time i served it up was to non-vegans who thought i had used cheese. underneath... Read More

zucchini and fresh parsley soup

i’ve recently been making soup out of all sorts of things.  squash, kale, radish tops, spinach, green garlic, shallots, tomatoes.  you name it and i can make it into a soup.  last week at the echo park farmers’ market i got a ton of zucchini for just that purpose.  it’s soft so it will sauté and blend into a purée very well. when deciding on which herb would really accent it’s flavor, i had a lot of choices.  oregano?... Read More

sautéd veggie sandwich

i must say, i don’t have a grill, but i wish i did. especially this labor day weekend when it seems like the air is filled with barbecue smoke everywhere i go. but in lieu of a grill i sautéd up some veggies for a perfect little lunch treat. Read More  Read More