ARTICLES For Cook
MISO BUTTER CHICKEN WITH POMELO AND LENTILS

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Master the art of making addictive Miso-Butter Chicken with Pomelo and lentils, including how to prep pomelo and purchasing tips for lentils.
ORZO SALAD WITH LEMON, ASPARAGUS AND CRUNCHY BREADCRUMBS

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Elevate your salad game with my version of Ali Slagle's quick, wholesome orzo salad, blending bright lemon, roasted veggies, and crunchy homemade breadcrumbs.
PASSION FRUIT CHIA SEED PUDDING

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This healthy Passion Fruit Chia Seed Pudding is perfect for breakfast, snacking and dessert. Eat plain or add toppings to take it up a level.
FARRO, YELLOW SQUASH AND POMEGRANATE SALAD

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This farro, yellow squash and pomegranate salad makes for a great fall side dish or even a main course. The farro is cooked in apple cider vinegar, giving it a sweet depth of flavor. Roasted squash, pomegranates, golden raisins, pistachios and feta cheese create a balanced sweet-savory goodness.
FARRO SALAD WITH ZUCCHINI AND RADISH

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This riff on Charlie Bird's Farro salad is suitable for a vegetarian meal or makes a nice accompaniment to a protein. It is wonderful for lunch the next day.
PASSION FRUIT SALAD DRESSING

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This passion fruit salad dressing is so good you will be tempted to drink it. I particularly like it with butter lettuce, some fruit, maybe a little goat cheese and chopped walnuts or macadamia nuts.
HOLIDAY SALAD WITH PASSION FRUIT DRESSING

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This vibrant and fresh holiday salad is just what you need to cure your winter doldrums. Made with butter lettuce, Fuyu persimmons, pomegranates, blueberries and my favorite Passion Fruit Salad Dressing.
HALLOUMI AND WATERMELON SALAD

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This delicious pairing of cooked Halloumi cheese and crisp watermelon makes for a satisfying and delightful summer salad.
EDAMAME HUMMUS

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Edamame hummus is a delicious and healthy snack that substitutes edamame and Asian flavorings for chickpeas and cumin traditionally used in hummus.
SAUTéED BABY ARTICHOKES WITH PARMESAN

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Baby artichokes are quick to sautee and oh so delicious. The trick is to aggressively trim away all the hard leaves and marinade them in a bit of lemon and olive oil before cooking..

