Shepherd's Pie

This was a collaboration- we used lamb cooked with onions, yellow beets, herbs, and red wine, and we topped it with potatoes mashed with celeriac and a healthy sprinkling of aged cheddar cheese. This picture is terrible, but I can promise that the result was delicious!

Chickpeas, Squash and Purple Kale with Yogurt

Inspired by the master, Yotam Ottolenghi- I cooked the squash with caraway and it was delicious!

Hummus with Preserved Lemon

Hummus: chickpeas, tahini, garlic, lemon juice, salt. I think it's best when you use dried chickpeas, but canned work if you're in a hurry.

Yogurt with Persimmons and Honey

Scrambled Eggs with Purple Kale, Creme Fraiche, and the Last of the Cherry Tomatoes from my Garden

Sweet Potato and Lentil Tacos with Goat Cheese and Arugula

This was a quick and easy meal that was super satisfying: sweet potatoes, salty lentils, creamy goat cheese, and fresh greens dressed in lemon juice to add some texture and acidity. I used white sweet potatoes, which is why you can't really see them in this picture.