Things I love to eat.
Today’s work from home lunch wasn’t really planned. I’d made an impromptu pot of bulgar wheat a few days ago, trying to flesh out some leftovers from the night before, and I wanted to use it up. I rummaged in our fridge for likely salad candidates and this is what I came up with. I used… Continue reading Bulgar wheat, carrot, cucumber, avocado, lime dressing
This recipe is inspired by the black beans at Sol Food, one of my favorite restaurants in the Bay Area. It pairs beautifully with my recipe for limeade. You can leave out the sour cream or sub it with a plant-based alternative to make it vegan. It’s not a super quick meal, but it makes tons… Continue reading Black beans, coriander, sour cream
Whenever I travel to California with my husband, one of our first stops is a Puerto Rican restaurant called Sol Food. They make the most incredible black beans served with rice, avocado, and your choice of either sweet or savoury plantains. I always have an enormous glass of their homemade limeade on the side. All the… Continue reading Limeade
Yesterday’s work from home lunch. I adapted this from the avocado, quinoa & broad bean salad from the Ottolenghi book Plenty. Fresh broad beans are always difficult to track down in Berlin so I subbed edamame. Adding the broccoli makes it feel more substantial, and I’ve reduced the lemon juice, garlic and cumin too. This makes… Continue reading Quinoa, broccoli, edamame, avocado, radish salad