If you have a long weekend coming up (and I hope you do), perhaps you’re looking forward to it for the same reason I am—three opportunities, three days in a row, to enjoy an unhurried breakfast. What luxury!Truth be told, these scrambled eggs only take five minutes longer to prepare than the standard sort, an investment that might even be thinkable on a weekday. But those five minutes yield excellent returns: they give you a little crunch, a little creaminess, and a lot of herbaceous wake-up in your bowl. And yes, it’s really just scrambled eggs and toast, but if you have never crouton-d your toast into your scrambled eggs you are in for a nice surprise. Continue reading
With the holidays right around the corner, it’s a good time to have a few secretly-healthier foods in mind to sneak onto the table alongside the traditional fare. This white bean puree works equally well as a spread for crostini or as a dip for crackers and veggies, and its creamy texture belies the fact that it’s just a fancy (and still vegan) alternative to hummus. Continue reading
My fondness for herb-packed olive oil sauces is hardly a secret around here. We made that parsley salsa verde recently, and the basil oil, and pestos of every stripe (here are cilantro, basil, arugula, and parsley, to name a few).
I have a conviction that good vegetarian cooking means layering flavor into your dishes during each step of the cooking process, and I find that bright herbal flavors, enhanced by olive oil and salt, are a welcome finishing touch to many dishes. Continue reading