This quiche is healthy and delicious — a recent eater called it "heavenly." The hardest part is making the crust, which is actually very easy. For the crust I used a combination of buckwheat and spelt flours, which was a nice flavor combination with the shiitake mushrooms, spinach, egg and parmesan in the filling. Quiche makes a hearty dinner served with a green salad and is equally great for brunch.Read More
This is my go-to when it's basil season. Add that to the pine nuts, olive oil, parmesan cheese and vegetable broth that I already had at home and I made two cups of pesto sauce. That was enough to have two big bowls at dinner and then freeze the rest for another meal.Read More
My husband created this dish and I was impressed. It has plenty of asparagus, garlic and ginger served on top of buckwheat soba noodles. He uses a combination of olive oil, sesame oil, and tamari, as well as chili peppers for an Asian-inspired flavor. And not that it was his intention, but this dish also happens to be a nutritionally dense meal, all in one bowl.