Entrees

This is the perfect dish when it’s really hot and you want something really tasty, but quick and kind of light. The soy sausage is perfect in this; you can also use chicken sausage with sundried tomato.

This was my take on a really amazing cabbage curry I had at a Bengali restaurant I frequent with my boyfriend Nick. This version is lighter, fresher and has just a hint of sweetness to it. It was amazing over potato/cheddar pierogies, but you can also have it over basmati or brown rice. The key is to get a fairly small, young cabbage - it has...

I grew up eating my grandmother’s mac and cheese - pretty good, but BLAND as all get out - I think she used Velveeta and Cheddar for most of it, and almost no salt or spices. Finding myself in need of a kid-friendly, but adult-palatable meal last week, I stumbled upon this beautiful recipe. Using a bit of gorgonzola gives it a bite without too...

This was one of those things I didn’t see coming. In my most recent edition of Yoga Journal, there was a recipe for oat risotto using steel-cut oats (you can find them just about anywhere if you don’t know what they are - it’s basically the whole oat grain cut in half. They take a bit longer to cook, but they’re gloriously chewy and...