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Vegetarian Meals

Farro Bowl with Avocado, Kale, and Pickled Veg

This dish is based on one of my favorite lunches in the city, the Kale and Farro Bowl from Oddfellows Cafe on Capitol Hill in Seattle. In a large batch, it makes a hearty salad that can function as an entrée or a side. I like to prep and store the individual components so that when I need something portable and quick, I can throw it all into a jar or container and take it with me. The pickles, kale, and farro can be prepared and stored for up to a week (maybe a bit less for the kale). See tips for cooking farro here. Continue Reading…


Quick Pickles, or ‘Quickles’

By Kate Davies

Quick pickles, or ‘quickles’, are a great way to sneak some flair into your cooking. They are also a quick and relatively healthy snack. Store them in the refrigerator, because they are not preserved or canned. I make a simple brine with vinegar, salt, a touch of sugar, and whatever spices I feel like throwing in (mustard seeds, coriander, peppercorns, bay leaf, and star anise are my favorites). There’s lots of room to play around with the components to dial in your flavors. The following brine recipe calls for apple cider vinegar, but unseasoned rice or white vinegar work just as well.

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