I Heart Kale

Over the summer we got pretty obsessed with these cookies. While we definitely don't follow the Primal Blueprint diet, we were intrigued by the idea of cookies with no flour and no sugar. So we made them ...

This is one of those rare October weeks at the farmer's market where you can find summer foods like tomatoes and cucumbers alongside harbingers of fall like delicata squash and Asian pears. To take advantage of the seasonal overlap, here's another massaged kale salad! ...

More than six months after our return from Kerala, we still can't stop making this aromatic, earthy rice we discovered in cooking school. It's fantastic with curries or thoren! The only modifications we've ...

These came to be when we wanted to make Swiss chard fritters for a brunch potluck last month, didn't have enough Swiss chard, and substituted a grated beet for half of it. The beets worked beautifully ...

The concept for this batter came from Mollie Katzen's Sunlight Cafe. Katzen only uses mushrooms, but guess what we added? That's right: okra! The batter doesn't stick to the okra as easily, but it's worth the trouble. ...

OK, it's official: we've got an okra addiction. Here's another way to zap the sliminess and convert okra-haters! This is an incredibly simple and delicious preparation--good enough to eat the entire thing ...

plain whole-milk yogurt1 cup packed grated sharp cheddar1 tablespoon agave nectar3 tablespoons butter2 jalapeno peppers, seeded and chopped2 ears of cornPreheat oven to 425°F. Stir together dry ingredients and separately beat together eggs, yogurt, cheese, agave and butter in a large bowl. ...

Remember how we want to gush more about okra? Here you go! This thoren is a great way to use okra. In addition to the usual grated coconut, we tried drizzling a little leftover coconut milk on top -- we're ...

We've started throwing ripe tomatoes in our pesto to add some extra lubrication without too much grease. The sweet-tartness of the tomato works beautifully with the bright basil and sharp Parmesan, and ...

Do we spend enough time talking about how much we love okra? Probably not. We'd start another blog called I Heart Okra, but we're assuming there's a limited market for I Heart [Green Thing] blogs. Here's another way to showcase our favorite mucilaginous vegetable. ...

Basil, basil, basil--it's everywhere this time of year, and we're taking advantage of the period before tomato season starts up in earnest to try some more adventurous basil pairings. The latest entry: ...

Have you tried squash blossoms? If you're a backyard gardener or have access to a farmer's market, give these edible flowers a shot--they have a nice zucchini flavor without any of the associated wateriness. ...

You may notice that this post is tagged "work snacks" and wonder what kind of tricked-out office kitchens we have. But seriously, you can do this--Hannah does happen to have a tricked-out office kitchen, but all you need is a glass, a water cooler, yogurt, salt, and a fork. ...

We have a bit of an alcohol problem in our house...by which I mean, people bring booze when they come over for dinner, and the leftover wine sits, neglected, in the fridge for about a month. We just kind ...