YOUR HEALTHY PLATE: White Beans with Roasted Tomatoes

This recipe makes a simple and lovely meal that could not be more delicious or satisfying! Like many recipes whose featured ingredient is one or more types of beans, it still tastes wonderful even if you fiddle with the ingredients a little. The name of the game is flexibility. Continue reading


Can You Believe It? Fat is Good for You!

A few years ago I read a cookbook called Fat, a celebration of flavor written by Jennifer McLagan. A few days later, I tried the sage butter sauce recipe with pasta: Fry 30 fresh, whole sage leaves in ½ lb. butter on medium heat for about 10 minutes, just until the butter begins to brown and the leaves turn crispy. Meanwhile, boil ­­­3/4 pound of pasta in salted water and drain when done. Pour the sauce over the cooked, hot pasta and serve with a simple green salad and some fruit. I added steamed beet greens to the pasta as well. It was heavenly. The sage lost its tangy, sharp, fuzziness as it was transformed into something much softer around the edges. The gentle, flavorful crunch paired with the chewy, slippery pasta was unbelievably satisfying, and we ate nothing more that evening — no popcorn, no chocolate, no ice cream. Continue reading


YOUR HEALTHY PLATE: Two Parsley Salads For You

There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading



YOUR HEALTHY PLATE: Hugs (Lentils) and Kisses (Carrots)

Bring a platterful of this amazingly delicious recipe to the table, full to the brim with tiny round hugs (lentils), and cross-hatched X’s (carrots), and share the love all around. Everyone will be so glad you did. You can serve it warm, or at room temperature. It’s great either way. Continue reading



YOUR HEALTHY PLATE: Simplest Salad

I’ve been making this salad for breakfast, yes breakfast, for months now. I know it’s a bit unconventional in the U.S. to eat salad for breakfast (though not in Europe and the Middle East), but it’s such a great way to start the day. Its success is built on simplicity. My strategy remains similar, week in and week out. It is never quite the same, and always delicious. Thank you to Alice Waters for teaching me to eat simply. This salad makes one single serving, but is infinitely flexible if you’d like to invite a friend or an army to your table to share a meal. Continue reading