Author Archive | Kristen Desmond

Breakfast Granola

We’ve enjoyed lots of visitors and I’ve been making lots of granola. I put it out for breakfast with berries, honey, and yogurt. This is the latest version upon which I’ve landed. Orange zest, cinnamon and cardamom – a classic combo!

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Yield: 4 cups As a testament to its delicous goodness, there are a million versions of pesto out there. After many experiments, this is the basic recipe on which I have settled (with thanks to Ina!). Last week I substitued arugula for basil and pecans for pine nuts. Yummy. Have at it! Ingredients: 1/4 cup walnuts 1/4 cup pine […]

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Yield: 4 servings This makes good use of quinoa or bulgur – you can use either one. I’m on a quinoa kick lately, so that’s what I’ve used here.  This is one of my favorite grain salads. Ingredients: 1 cup quinoa ¼ cup lemon juice (about 2 lemons) ¼ cup olive oil ½ teaspoon salt 2 […]

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Yield: 4-6 servings I’ve had a specific request for a recipe for Dal, a traditional Indian dish based on a variety of dried beans, split peas, and lentils. This is just one (non-traditional) version. It’s light, satisfying, high in protein, easy and vegetarian. Enjoy it with pita and a cool cucumber raita or serve it as a side dish with chicken […]

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