Lentil Quinoa Chili

How about a warm and nourishing bowl of soup to balance out all of those holiday sweets?  With all of the cookie-baking and festive gatherings, I’m already having to pace myself.  This chili is an updated version of a lentil chili that Ryan’s mom would often serve during our dating years, and there are many happy memories associated with this recipe.   Here I’ve added quinoa for heartiness and fresh roasted green chilis for an extra layer of flavor.  Nothing against canned chilis, those are great in a pinch, but taking an extra few minutes to roast them fresh adds depth and really sets this chili apart.  Having big a pot of soup simmering on the stove in the midst of this hurried and often stressful month is always calming and quieting for me.  Hope it is for you too.

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Farro Salad with Fava Beans and English Peas

We’ve been fortunate to receive heaping quarts of fava beans from our CSA this season and it’s been a treat for sure.  Because favas have such a short season, I like to make the most of them by preparing them simply, and in a way that makes them shine.  A little lemon juice, olive oil, and parsley are all they really need.   We also had some English shelling peas from this week’s share to go along with the favas, and to make a more substantial salad, I added farro for heartiness and a bit of feta for a salty punch.

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