Meat and Vegetable Casserole with Pomegranate (Kowaj)
I am so sorry it’s been so quiet around here! The truth is, behind the scenes things have been anything but: for the past few weeks, I’ve been busy working
parsley
What I’ve Been Reading + Lamb Stuffed Eggplant from Jerusalem: A Cookbook
I’ve acquired a number of wonderful books in the past few months. I’ve mentioned a few here and there in the context of recipes that I’ve featured…now I’m going to
Lemon Balm Pesto with Cashews
While I do love traditional pesto made with basil, I am also a fan of using different fresh herbs and greens to create variations of this versatile condiment. I have
Black Barley, Purslane and Watermelon Salad
I featured watermelon in this recipe just last week. I wouldn’t normally showcase it again so soon, but this salad was SO good…I had to share! The inspiration for my
Greek Pizza
This is a Sponsored post written by me on behalf of FRESCHETTA® for SocialSpark. I am being compensated for my efforts; all opinions are 100% mine. We make homemade pizza
Black Quinoa and Red Lentil Salad with Parsley
I dreamed this salad up last week, thinking it would be perfect for Passover. Turns out there’s a lot of debate about whether or not quinoa’s actually Passover-appropriate (and many
Vegetarian Minestrone with Fennel and Watercress
Cookbooks, food magazines, and many, many food blogs are a constant source of inspiration for me, but lately I’ve been cooking a lot from my own archives. I love to
Endive and Satsuma Mandarin Salad
A month or so ago, I received a giant box of California endives from California Vegetable Specialties to use in my recipe for the January Kitchen Play Progressive Party. I
Oven Braised Endive with Gremolata
This is a sponsored post written by me for Kitchen Play on behalf of Discover Endive. I received a complimentary box of California endive and I am being compensated for
Curried Quinoa Salad
This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad
Clam Chowder
The weather here has been quite lovely, but there’s definitely a fall chill in the air. Because chilly weather goes hand in hand with soup, (and because I recently ordered
Project Food Blog Challenge #4: Gluten-Free Hortopita (Kale and Feta Pie)
I’m excited (and more than a tad nervous) that I’ve advanced to challenge #4 in Project Food Blog. Why nervous? Because even though this is a friendly competition among food
Amaranth Tabouli
Amaranth is an extremely tiny, yet extremely nutritious seed that cooks up like a grain (like quinoa). It is gluten-free and high in protein, calcium and magnesium. It has a