This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.
Read MoreToday's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.
Read MoreInspired by the Waldorf salad, this Roasted Salmon Salad keeps the freshness and crunch with grapes and celery, adds lemon juice and dill for extra zing, and roasted salmon to make it a substantial meal. Serve it over a playful mix of greens, broccoli, avocado and sun-dried tomatoes, and you’ve got a great light dinner or portable lunch!
Read MoreThis veggie bowl, packed with a rainbow of colors and a slurp-worthy ginger lime peanut sauce, is an ideal recipe to incorporate into weekly meal planning. It’s appliance-free, uncomplicated cooking that helps you get real food on the table in real life.
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