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In a National Geographic years ago, there was a small piece with one image, from a photographer who challenged himself to capture just one frame per day. It was deep in winter, somewhere snowy,... Click on the title for the full post! from The Year In Food https://ift.tt/2SvkYHF Kimberley October 30, 2018 at 12:59AM

No surprise, the cornerstone of this recipe is the golden-crusted, spinach falafel. If you look at the photo, you’ll see the pan-seared patties hanging out in the 5 o’clock position. They’re crusted, golden, browned on the outside, tender and lemon-flecked on the inside. They’re also packed with good-for-you spinach and chickpeas. I make them in big batches, freeze them, and eat them (allll the time) as snacks, or in bowls like these. Falafel at the Center If you have the falafel, you can pull together a pretty good snack or meal. It could be something along the lines of what you see here, or something different based on what you have on hand. I had some hummus in the fridge (a red beet version of this hummus ), some kale, carrots, and cucumber that needed to be used, and some pita. Also, some herb stragglers. The pita and carrots went into the oven, I cooked the falafel in a skillet, and chopped up the rest. Let’s say you didn’t have any of that, but you did have some romaine, yogu...

There is a tiny, thoughtfully curated bookstore on a North-west corner of San Francisco’s Potrero Hill neighborhood. I was a few minutes early for a lunch nearby and couldn’t help but pop in for a quick browse. Five minutes later I walked out with Lunch at the Shop: The Art and Practice of the Midday Meal . It is an inspired volume by long-established Seattle book store owner Peter Miller celebrating the simple pleasures achieved by taking and appreciating (what I consider) a proper lunch. The emphasis is firmly put on food that is simple, fresh, thoughtful, and often communal. Said another way – lunch doesn’t need to be complicated or elaborate to be meaningful. Taking time for lunch. This book struck such a note with me because there are few things that can make more of a difference in your day than this gesture. It’s something I believe in, and something I do my best to put into practice whether I’m sitting down by myself, with a few friends, or with many. There is something inc...

Post sponsored by Bob's Red Mill. See below for more details. There’s nothing quite like a comforting bowl of risotto. There are endless seasonal flavors and thanks to a myriad of whole grains, many bases you can use. A creamy, vegan risotto is within reach thanks to help from a bit of farro and an easy walnut cream sauce. Whole Grain Risottos Traditionally, risottos are made with arborio rice. This variety of rice has a high level of starch which translates into a creamy risotto everyone knows and loves. However, it’s rare I have arborio rice on hand. This has led to a lot of exploration into whole grain risottos. Whole grains, such as spelt , farro, and einkorn work well after they’ve been cracked slightly. By cracking the grains, a small bit of flour forms which simulates the creaminess of the arborio rice. Alternatively, pearled grains like barley and farro work without the cracking. These are whole grains that have had some of the outer layer removed which means th...

This is my take on tortilla soup – a full-bodied, spicy vegetarian broth envelops a nest of baked tortilla matchsticks. Many tortilla soup recipes call for egregious amounts of shredded cheese, but I’ve found that a bit crumbled goat cheese or greek yogurt lends just the right amount of creaminess, without throwing everything entirely out of whack nutritionally. And you can take the toppings in a number of tasty directions. There are a thousand ways you can remix this recipe based on your personal preferences or what looks good at your local markets. If I’m after a one dish meal, I’ll add some grilled (or smoked) tofu, or a poached egg. If I feel I need greens as well, I’ll toss in some shredded chard or spinach. For a more typical take you might (instead) finish the soup with sliced avocado and/or cilantro, chopped white onions, and a squeeze of lime. This is clearly what happens when a tortilla soup meets a California pantry – you can either flare it out with salted yogurt, slice...