This one was born out of several random leftovers I had in my fridge. It turned out delicious, it was simple and quick to make, and looks really nice too. Dill works great with this, but could totally be substituted out for whatever other bunch of fresh herbs you might have around. Ingredients 2 cups cooked quinoa - even better if it’s been allowed to cool in the fridge for awhile 1⁄2 of a medium yellow onion, coarsely chopped 5 green onions, chopped 14 oz package of tofu Small bunch of chives, chopped 1 cup of fresh dill, minced Juice from one lime (about 1 tablespoon) 4-5 garlic cloves, minced 1⁄4 cup panko or bread crumbs 2 tablespoons corn starch Extra virgin olive oil Kosher salt and black pepper Instructions Preheat the oven to 400f.

This is a great recipe to make with homemade pasta. Homemade pasta is one of my favorite things to make, and it’s actually quite easy. The recipe I use for the pasta is the basic egg yolk dough from Mastering Pasta. I won’t go into the details of that here - store bought pasta will work just fine for this too. Ingredients 1 lb pasta 2 zucchnini squash, cut into quarter moons about 1⁄2 inch thick 4-5 garlic cloves, peeled and thinly sliced 1 1⁄2 large yellow onions or 2 medium, thinly sliced 1⁄4 cup sun-dried tomatoes ~3 tablespoons fresh rosemary Parmesan cheese Neutral oil (like sunflower or canola) Extra-virgin olive oil Salt & pepper Instructions Toss the squash in just enough oil to coat and some salt and pepper Heat a pan over med-high heat and when hot add the squash.

Hummus is my favorite snack. It’s healthy, tasty, and the variations are absolutely endless. You can serve it with chips, pitas, vegetables, or really anything that tickles your fancy. It can be used as a spread for sandwiches. Occasionally I manage to eat enough of it to qualify as a meal. It’s marvelous! This is my base hummus recipe with the standard ingredients I almost always put in, as well as a lot of ideas for variations.