Spicy Roasted Broccoli Romanesco, Chickpeas

I served this with yogurt, and it was one of the best lunches I've had in a long time.

Tuna with Lemon and Caramelized Red Onions, Arugula

Roasted Broccolini, Millet, Fried Egg

Smashed Chickpeas on Toast with Sauteed Kale

Shaved Asparagus, Beet, Blood Orange and Olive Salad with Seared Scallops and Avocado

This was a total mash-up based on what was in my refrigerator and what I was craving. I cooked the scallops for almost no time in some ghee, dressed the asparagus (and arugula) with shallots, blood orange, lemon juice, and chopped olives, and roasted the beets until tender.

Couscous with Asparagus, Arugula, Herbs and a Fried Egg

I dressed the veggies with red wine vinegar, finely chopped shallots, and lots of black pepper, and added in some mint and parsley. I also shaved a little Parmesan on top at the end (post photo), which was delish.

Asparagus, Arugula, and Goat Cheese on Millet Toast

It's spring! I dressed the asparagus and arugula with some shallots, red wine vinegar, olive oil, salt and pepper.

Brown Rice with Kale, Caramelized Shallots, and Miso

My friends and I ordered Chinese last night while catching up on Drag Race, and I had a lot of brown rice left over. I heated that up with a little mirin, and sauteed some shallots with a spoonful of red miso, added kale until it wilted, and combined everything. Delicious, and about as easy as possible!

Chicory, Fennel, and Citrus Salad with Avocado

I'm preparing for the cleanse I postponed in December. Tomorrow I'll start juicing, and today I'm eating nothing but raw veggies and fruit. This salad is great for any lunch, but it's especially good for a pre-cleanse meal- you don't even need oil for dressing, because the juices from the citrus make their own.

Red Lentil Dal, Chicory and Orange Salad, Avocado

I cooked the lentils with some finely chopped onion, coriander, turmeric, cumin, cayenne, and fresh ginger.

Another Green Couscous

This one comes from Jamie Magazine and is a little bit quicker to prepare than the Ottolenghi recipe (due to the lack of caramelized onions)- I think it took me about 15 minutes altogether, and I've made it twice this week already! Full of broccoli, greens (Jamie uses spinach but I had kale), toasted sunflower and pumpkin seeds, and seasoned with harissa, I found this to be very satisfying and quite healthy.

Chicory and Roasted Beet Salad, Curried Chicken Salad, Toast

I made the chicken salad with a bit of curry powder, toasted, slivered almonds, and a good amount of mango chutney mixed in. I dressed the chicories and beets with orange juice, and tossed some toasted pumpkin seeds in as well.

Finger Sandwiches

A few lady friends came over for tea and as usual I went a little overboard. I made some classic British sandwiches: cucumber and butter, egg salad with watercress, roast beef with horseradish creme, curried chicken salad with mango chutney, and salmon and cream cheese.

Chickpea and Kale salad with Cilantro, Red Onion, and Lime

Also: a little toasted coriander, cumin, and chili.

Here is why dried chickpeas are so much better than canned ones: because you can add flavor to them by cooking them with garlic, salt, and herbs, or even a little tomato. Canned chickpeas can be seasoned, but they won't take on the flavors in the same way. Also, the texture is so much better with ones you cook yourself; canned ones can be a bit mushy sometimes.

Smashed, Spicy Kabocha with Yogurt

I roasted the squash with cumin, coriander, caraway, clove, and crushed chili, and a little garlic and bay leaf.

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.

Lentils and Squash

Last week it was summer here in the Bay Area- 80 degrees and sunny- and yesterday it turned cold and cloudy, with even a bit of rain. Although the weather report promises highs in the 70s for the forseeable future, my palate is starting to shift towards cozy foods like this wintertime classic. I probably eat some variation of this dish every day during the colder months, maybe with chickpeas or black beans instead of lentils, or sweet potato instead of squash, or the addition of some hearty greens or even a grain like couscous, farro, or rice. Sometimes I'll add cheese in the form of buffala mozzarella, homemade ricotta, or chevre. But the basics are always the same: roast the squash for about a half hour with spices and olive oil (I like a combination of coriander, clove, nutmeg and chilli), cook the lentils at the same time with herbs (thyme, sage, or even just a bay leaf can be great) and garlic, and combine.

Lentils with Cherry Tomatoes and Goat Cheese

The last of the cherry tomatoes from my garden...

Caramelized Fennel with Goat Cheese, Shelling Beans, and Arugula Salad

The caramelized fennel is a recipe from Plenty.