Favorites List (5.19.19)

A fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. Enjoy!

– Watching This: Street Food – the Jay Fai episode is gold.

– Excited about: Heirloom, Single-Origin, 100% Pesticide-Free Cardamom

This Podcast

To Cook: Hetty’s Gozleme, this, this, this, this, & this.

– Reading this: Normal People (Sally Rooney)

– Watching this: But would recommend reading this first. And then listen to this as you watch the series.

– Wishlist: these, this (update: bought it & LOVE it), this, more of this, & all things this.

Rick Steves

– A Piece Apart Woman: Elisabeth Prueitt

– Wayne got a Criterion subscription for his birthday (xo Souris! & JP) – Agnes Varda’s Uncle Yanco, 1968 Mexico City Olympics, Les Blank’s Gap Toothed Women (1987)

Also! I scored a rather large community garden plot(!), and will post more about it over time on my Instagram, but let me know if you have any favorite gardening books, or resources. I need all the help I can get!

Continue reading Favorites List (5.19.19) on 101 Cookbooks

Chickpea Caesar Salad (30 Minutes!)

Chickpea Caesar Salad (30 Minutes!)

Behold: The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves.

Let me show you how it’s done!

Start this 30-minute recipe with the dressing: a simple blend of raw cashews (soaking optional, but not necessary!) mustard, garlic, lemon juice, capers, salt, pepper, a little miso paste, maple syrup, and olive oil.

Chickpea Caesar Salad (30 Minutes!) from Minimalist Baker →

Garlic Roasted Potato and Spinach Salad with Eggs

Overhead photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

Spring is a wonderful time to simplify- to throw open the windows, linger a bit longer outside (enjoying the sun), and go back to the basics of cooking. I think it’s easy to get overwhelmed when it comes to recipes. I see some recipes on Pinterest and I can’t help but think how long the ingredient lists must be.

While there is a time for that, I don’t believe it is spring. This is the time of year to lightly cook some asparagus, top it with an egg, and call it a meal or pull radishes/green onions from the ground, rinse them off, and eat them raw by dipping them into a bit of salt (a favorite of grandfather’s.) My spring motto: Light meals, simple flavors (and in this context- simple is not a bad word.)

The Potatoes

This spinach salad is in my realm light meals, simple flavors. I have a certain penchant for roasted potatoes (especially when tossed with garlic). The garlic is definitely the flavor here while everything is plays a small accompanying roll (even the mustard dressing, while flavorful, is more ancillary than a main character.) I suggest the buttercream potatoes but baby red potatoes or fingerlings would work just as well.

Close-up Overhead photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

The Egg

Over the past couple of years, I’ve overhauled my technique for making hard-boiled eggs. I landed on a method that works for soft, jammy eggs or those tried and true hard-boiled eggs. My old method started the eggs in warm water and then watched them until the water boiled. Inevitably, I’d lose track and end up with grey eggs.

Now I use the method for the 7 minute egg and adjust the time as needed. Just a solid pot of boiling water. If I want a tender egg, it’s 10 minutes. If I want a full, hard-boiled egg: go for 12 minutes. This salad works well with any egg on the cooked-yolk spectrum.

Spinach Salad

Spinach has my heart in this salad but regular greens or massaged kale would work as well. Just use what you have on hand- the real winning combination is the egg and potato.


While I’m obviously all about the egg in this salad, you do have options. Drop the egg in lieu of your favorite tofu recipe. Or, my other favorite option is to cook up some of this smoky tempeh (which makes it feel a bit like a breakfast salad!)

[tasty-recipe id=”33206″]

Side-angle photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.continue reading

The post Garlic Roasted Potato and Spinach Salad with Eggs appeared first on Naturally..

5-Ingredient Banana Egg Pancakes

5-Ingredient Banana Egg Pancakes

If you don’t know I’m a pancake lover by now, you may never know.

My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.

But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.

5-Ingredient Banana Egg Pancakes from Minimalist Baker →

15 Inspiring Spring Recipes

Asparagus, fava beans, and artichokes are the holy trinity of my springtime cooking. I’m always slightly crushed as citrus season phases out, but baby favas on everything makes up for it. Almost. Oh, and the strawberries! With that in mind, I thought I’d round up a selection of go-to spring recipes. A bit of inspiration focused on all the different ways we can enjoy spring.-h

15 Inspiring Spring Recipes to Make Right Now

1. Avocado Asparagus Tartine (101 Cookbooks) An excellent impromptu springtime lunch tartine: avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas.

15 Inspiring Spring Recipes to Make Right Now

2. An Amazing Vegetarian Paella (101 Cookbooks) A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan.

15 Inspiring Spring Recipes to Make Right Now

3. A Simple Asparagus Soup (101 Cookbooks) A simple asparagus soup – fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.

15 Inspiring Spring Recipes to Make Right Now

4. Sriracha Rainbow Noodle Salad (101 Cookbooks) This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch.

15 Inspiring Spring Recipes to Make Right Now

5. Roasted Strawberries (101 Cookbooks) A delicious argument for roasting strawberries – juices from the roasting berries combine with maple syrup, port adds a surprise hint of booziness, and the balsamic delivers a dark bass note.

15 Inspiring Spring Recipes to Make Right Now

6. How to Dry herbs (101 Cookbooks) This is the time of year I find myself drying herbs. In part, it is because I tend to come across special, unusual varietals in the spring and summer – caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren’t seen again for another year…

15 Inspiring Spring Recipes to Make Right Now

7. Garlic Lime Lettuce Wraps (101 Cookbooks) Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time!

15 Inspiring Spring Recipes to Make Right Now

8. Homemade Strawberry Almond Milk (101 Cookbooks) A creamy, fresh homemade strawberry almond milk recipe. It really is as good as it sounds.

15 Inspiring Spring Recipes to Make Right Now

9. Olive Oil Braised Spring Vegetables (101 Cookbooks) Back in the late 90’s Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today’s recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

15 Inspiring Spring Recipes to Make Right Now

10. A Few Words on How to Cook Artichokes (101 Cookbooks) A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it’s not worth the effort. But with a little patience, salt, and fat – you can absolutely cook some of the best artichokes of your life.

15 Inspiring Spring Recipes to Make Right Now

11. Simple Red Fruit Salad (101 Cookbooks) Red fruit salad, arguably better than old-school fruit salad. Made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good.

15 Inspiring Spring Recipes to Make Right Now

12. Diana Henry’s Uzbeki Carrots (101 Cookbooks) The most interesting carrot recipe I’ve attempted in a long time – infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.

15 Inspiring Spring Recipes to Make Right Now

13. An Exceptional Ginger Carrot Dressing (101 Cookbooks) Blender dressings are great, in part, because they’re fast. Everything into one container, puree, and you’re set. This one is great – carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.

15 Inspiring Spring Recipes to Make Right Now

14. Mushroom Scallion Tartine with Poblano Yogurt (101 Cookbooks) A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good!

15 Inspiring Spring Recipes to Make Right Now

15. Ten Ingredient Alkalizing Green Soup (101 Cookbooks) This is the greenest of green soups, and it couldn’t be simpler to make. You put ten ingredients in a blender, puree, and then decide if you’d like to enjoy the soup hot or cold. It’s a potent jolt of alkalizing vegetables and herbs, with some staying power thanks to the fat in the silky coconut cream, and the protein-rich split green peas.

Continue reading 15 Inspiring Spring Recipes on 101 Cookbooks

Green Pea Curry Hummus

Green Pea Curry Hummus

Two things we love: Curry Paste and Hummus. So how could they not be delicious together? That’s what we thought. Spoiler alert: They’re a match made in culinary heaven.

Let us show you how this magical dip is made!

This recipe is simple to make, requiring just 30 minutes to prepare.

We sautéed shallot and garlic in olive oil to provide a more subtle flavor than raw garlic and onion.

Green Pea Curry Hummus from Minimalist Baker →

Asparagus Polenta with Dill-Pistachios and Burrata

Close-up of asparagus polenta with burrata and a pistachio-dill mix.

This asparagus polenta can be ready in about the time it takes to cook the polenta. It’s also perfect for the still slightly cooler spring evenings. Best of all, it’s highly adaptable for what you already might have on hand.

Polenta: your options

No matter the season, I’ll always be up for a good bowl of polenta. It’s such a creamy bed for almost any kind of vegetable. What I didn’t know, until my good friend Alanna showed me the way, is that polenta is amazing with burrata.

If you don’t want to go the polenta route, easily turn this bowl into a delicious risotto (using a recipe like this cracked spelt or this cracked farro dish). You could also speed up the meal and use leftover grains for a delightful grain bowl.

Vegetables for every season

Summer: Green Beans/Zucchini- during summer, once asparagus is out of season, you could easily make this dish with green beans or zucchini. Both do well over high heat and tossed with herbs/nuts.

Fall: Carrots/Beets- for fall, before I dive into the winter produce, I like to transition with carrots and beets. Try roasting the roots then tossing with the herb mixture.

Winter: Sweet Potatoes/Winter Squash- the most obvious for the winter time but they both work well with polenta and burrata. Similar to the heartier fall vegetables, try roasting instead of the pan roasting.


Dill can be a fickle herb that not everyone is in love with (as much as I am!) Swap out the dill out for parsley, rosemary, and/or chives.


Finally, when it comes to the nuts, I love the nuts that add a flavor boost. In place of the pistachios try pecans, walnuts, or hazelnuts. All work well with the big flavor of herbs and most vegetables I mentioned above.

[tasty-recipe id=”38074″] continue reading

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Chocolate Protein Shake (Protein Powder-Free!)

Chocolate Protein Shake (Protein Powder-Free!)

Protein smoothies are great and all, but sometimes it’s nice to just eat real food instead of a powder.

Would you believe us if we said you can make a delicious plant-based protein shake with more than 20 grams of protein, without any protein powder? It’s true!

Is it delicious? So delicious.
Is it easy? Probably the easiest.
Do you likely have all the ingredients you need right now?

Chocolate Protein Shake (Protein Powder-Free!) from Minimalist Baker →

Cashew-Crusted Cauliflower “Steak”

Cashew-Crusted Cauliflower “Steak”

Friends, put everything you know about cauliflower steak behind you. We’re entering a new era: the era of the CRISPY, COATED, BAKED cauliflower steak!

Not only is this recipe incredibly flavorful, colorful, and satisfying, but it also requires just 10 basic ingredients! Let me show you how it’s done.

The base for this recipe is raw cashews blended into a meal with arrowroot starch.

Cashew-Crusted Cauliflower “Steak” from Minimalist Baker →