Stuffed Red and Green Peppers

Red peppers, green peppers, red lentils, barley (or short grain brown rice!), dried currants, and a bountiful amount of fresh herbs.  Stuffed peppers exist in cuisines from around the world, and this recipe takes inspiration from the Persian classic, Dolmeh Felfel, a stuffed pepper dish that is fresh, hearty, and incredibly delicious.   While I had…

Grilled Beet Salad

A friend of mine, who is a clinical dietitian and lover of beets, would change everything I thought I knew about beets.  And namely, I thought that I hated them.  She hosted us for dinner, and made some amazing beet burgers from scratch.  While everything was grilling she told me about how beets were one…

Artichoke Fennel Farro Salad with Tarragon Dijon Vinaigrette

Artichokes, fennel, spinach and farro mingle in a flavorful vinaigrette of fresh tarragon leaves, dijon mustard, lemon juice, and olive oil.  Farro is chewy and bouncy, and a nice contrast to crunchy fennel.  The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. This makes the perfect side for brunch,…

Spinach Herb Vegan Frittata

Kuku sabzi is essentially a Persian frittata.  It’s heavy on the herbs and greens, but light on the eggs.  Historically, it’s packed with herbs and greens, and served at Persian New Year.  Today’s Herbed Vegan Frittata is inspired by this traditional Iranian dish.  I love the idea of a frittata that is more parts leafy…