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Category: Vegetarian

pasta alla norma

Pasta Alla Norma

Yet another classic Italian pasta, which was the perfect solution when I was figuring out how to use up all of the eggplant I had picked from my dwindling late summer garden. Pasta alla Norma is simple to put together and in addition, it uses minimal ingredients – eggplant, crushed

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Barley, Roasted Kabocha Squash and Crispy Kale

Barley, Roasted Kabocha Squash and Crispy Kale

  If you are looking for a hearty, meatless, meal in a bowl, look no further. This Barley, Roasted Kabocha Squash and Crispy Kale recipe is not only healthy but is a great way to kick off the fall cooking season. Chewy barley, sweet Kabocha and crispy kale with garlic

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Vegan split pea soup

Vegan Split Pea Soup

My Vegan Split Pea Soup is a quick and easy one to throw together. I had made some vegetable stock and needed to use it up, so I grabbed the remaining half of a package of  split peas that I had and I always have celery, carrots, onions and garlic

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Roasted Cauliflower with Spices

Roasted Cauliflower with Spices

The thing I love about cauliflower is its uncanny ability to absorb other flavors – take on other personalities like Sybil. It hides in the background letting other spices, flavors and ingredients take over. But don’t feel sorry for the lowly cauliflower especially this Roasted Cauliflower with Spices. It has

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Green Shug Hot Sauce

Green Schug Hot Sauce

There are no words to express how much I looove this Green Schug Hot Sauce! It is a flavor explosion in your mouth. It’s herby, hot, spicy, aromatic, and citrusy – so basically it hits on all of the flavors you would want in a condiment. Where does Schug come

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Healthy Vegan Falafel Sandwich

Healthy Vegetarian Falafel

I’ve always loved falafels whether in a sandwich or on a platter, with hummus and eggplant. I love those little fried balls of chickpeas and herbs. After devouring falafel, I often feel very full and heavy. This Healthy Vegetarian Falafel recipe however, solves that problem by broiling rather than frying,

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Red Lentils with Caramelized Onions

Red Lentils with Caramelized Onions

Red Lentils with Caramelized Onions is definitely one of the meals in heavy rotation at my home starting as soon as the temperature drops. The temperature dropped from 100º to 85º today so I went for it. This Red Lentil recipe is an Indian-style preparation like a dal where the

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Walnut Oil Vinaigrette

Walnut Oil Vinaigrette

If you consume as many salads and love eating salad as much as I do, it is crucial to have a variety of vinaigrettes in your repertoire. This subtle Walnut Oil Vinaigrette is simple but has more subtle flavors than the classic garlic vinaigrette. When making salad dressings, my criteria

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tomato, mozarella and fig salad

Tomato, Mozzarella and Fig Salad

This is one heck of an easy salad to make. It relies on very fresh summer produce which happens to be all around, whether at a farmers market or at a local grocery store. So many types of heirloom tomatoes, cherry tomatoes or Roma tomatoes at their peak of ripeness.

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Summer appetizer: Bruschetta with Tomato and Basil served on wooden platter

Bruschetta with Tomato and Basil

I have such great memories when I eat Bruschetta with Tomato and Basil. I used to eat it all the time many years ago when I was working in an Italian restaurant. This dish just screams summer – especially towards the end of summer when all of the heirloom tomatoes

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.