In our home, we have lots of food rituals. This one we just call “Saturday Morning Burritos,” and they are a relaxing reward for my younger son, Evan, after a busy week. Though excellent as a weekend breakfast or brunch, these are also a nice option for a quick lunch or dinner. The products I like to use for these are Nasoya firm tofu, Rudi’s organic white spelt tortillas, Vegan Gourmet nacho cheese, and Muir Glen organic salsa (medium, usually cilantro-garlic). Even though Evan has had these burritos every Saturday for at least three years, he considers this meal a great gift each time I make it.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.