Mediterranean Parsley Salad

I happened to buy some tabouli at my local co-op and got, instead, something with all the expected ingredients *except* bulgar. But this turned out to be a delicious mistake. Behold, Mediterranean parsley salad—cool, incredibly refreshing, delicious.

Mediterranean Parsley Salad

1 cup cherry tomatoes, cut in halves
1 cucumber, very finely chopped
2-3 bunches parsley, part of the stems removed, Read more

Summer Bean and Vegetable Salad

Filling, fresh, delicious—perfect for a summer afternoon.

Summer Bean and Vegetable Salad
Serves 2

2 cups cooked cannellini beans
2 cups cooked green beans, cut into one-inch lengths
1 cup cherry tomatoes, cut in half
1/4 cup fresh basil, sliced into ribbons
2 teaspoons extra virgin olive oil
1 tablespoon balsamic vinegar
A few squeezes of lemon juice
Salt and … Read more

Southwestern Scrambled Tofu

Tofu is bland boredom on a plate. As a result, it needs a lot of pizazz added to make it into something interesting. This scramble delivers the goods—many layers of spice add depth of flavor and will make your house smell wonderful!

Southwestern Scrambled Tofu
Servings: 6 (each serving 209 calories, 7 net carbs)

1/2 tablespoon extra virgin olive oil… Read more

Broccoli-Potato Soup

It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.

Broccoli-Potato Soup

2 pounds broccoli with stems
1 medium onion, … Read more