grilled veggie chickpea frittata

halve the lemon and

use the tongs to squeeze it on

the veggies when flipped

4 servings, 225 calories

1 sweet potato, 6 small tomatoes, 2 kale leaves, 4 broccoli leaves, 2 shallots, 2 leeks, 1 lemon; 1.5 c chickpea flour+1.5 c water+s&p; toppings: olive oil, s&p, nutritional yeast, cilantro, basil, parsley

halve potato, leeks, shallots; grill veggies until blackening, squeezing with lemon; wedge sweet potato; pour chickpea mixture into parchment-lined cast-iron pan, arrange veggies in pan, add toppings; 375 F, 45 minutes

sourdough grilled pizza

oil the dough well

on both sides and then cook it

well on both sides too

2 servings

dough: 1 c wheat chef, 2 – 2.5 c flour, 1 t kosher salt, 1 t yeast, 1 T olive oil, 1/2 c water wrist temp; toppings: marinara+vegan mozz+basil+s&p; arugula+vegan parm+small white beans+pepperoncini

knead dough 5 minutes; rise, covered, room temperature, until doubled; form 2 balls; chill, covered, 2+ hours; stand room temperature 30 minutes; shape into rounds, oil both sides well with more oil; grill on 1 side, cover down, 3-5 minutes until grill marks form; flip, add toppings except basil, s&p; grill, cover down, 3-5 minutes until cheese melts; add basil, s&p

wheel pasta with tomatoes & white beans

a black-throated blue

warbler eats seed from the ground

the next day he’s gone

source, 3 servings

8 oz wheel pasta, cooked al dente; 1 chopped onion, 2 t minced garlic, 1 can diced tomatoes & juice, 1 can small white beans, rinsed; 2 t sugar, s&p, 2 T basil, 3 T olive oil

heat onion, garlic, s&p in oil, cook until browning; add tomatoes, sugar, simmer 20 minutes, mashing some & adding pasta water; add beans, basil, remove from heat, add pasta, stand 5 minutes

baba ghanouj

use small eggplants to

maximize the ratio

of burned outer skin

4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil

immersion blender, adding lemon as needed; top with garnishes

charred eggplant & crusty bread

without oranges

and jam to eat, oriels

eat hummingbird food

4 servings

2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs

grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread

stuffed flatbread

white throated sparrows

say “old peabody;” their heads

come in two colors

source, 6 servings

dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil

stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes

smoky beans & green rice

kale from the freezer,

cilantro, basil, parsley

from little herb pots

5 servings, 500 calories

2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup

cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi

savory toasted oatmeal with chili crisp swirl

toast the oats and the

tomatoes in a dry pan

then add the water

1 serving

1 c oats, 2 c water, 1 c dry-packed sundried tomatoes, sea salt & pepper, 2 T miyokos roadhouse cheddar, 1 T chili crisp, 1 T herbs, kimchi

toast oats, salt, tomatoes in dry pan, add water, cook until done, pour into bowl; add cheese, chili, herbs, to middle; stand 3 minutes, swirl cheese; top with pepper, kimchi

smashed pea & smoked cheddar quesadillas

delicate spring herbs:

basil, parsley, cilantro,

chives, mashed with green peas

1 serving

2 small tortillas, 2/3 c frozen peas+sea salt+lemon juice+herbs+red pepper flakes, 2 slices miyokos smoked english farmhouse cheese

microwave pea mixture until warm, mash with fork; divide peas & cheese between tortillas, cook on panini press