What’s Cooking

Recipes from more than quarter-century of Debra’s newsletters – from our award winning kitchen, and three cookbooks.

kelp noodles in a bowl
October 1, 2013 Kelp Fettuccine with Nori Cashews & Broccoli Kelp noodles are made from the fiber in seaweed. They are a chewy "blank canvas" with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic,...
pumpkinseed oil
September 1, 2013 Pumpkin with Quinoa, Lentils and Roasted Austrian Pumpkinseed Oil Pumpkinseed oil is one of the deepest, darkest, earthiest flavors you can add to your cooking. Make sure you get the real Austrian (Styrian) stuff.
hibiscus lemonade
August 2, 2013 Stevia Lemonade with Pink Hibiscus Thanks to Adam, we’ve been enjoying this recipe for some years now. I run the recipe each summer. It can also be found in our third cookbook, Blue Ribbon Edition.
tomatoes and beets
August 2, 2013 Tomato Beet Salad with Sumac & Pomegranate Molasses A perfect Mediterranean salad! It’s gorgeous to look at and delicious to eat.
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July 1, 2013 Warm Potato Lentil Salad with Greens This is a variation of Amanda’s Green Potato Salad with Cilantro and Spinach featured in our Blue Ribbon Edition cookbook.
green pureed soup
June 1, 2013 Asparagus Parsnip Soup with Dill and Pine Cone-Smoked Olive Oil This soup is light, light, light, but the parsnip gives body, and together with the asparagus and celery yields a lovely, complex flavor.
chicken tagine
May 2, 2013 Persian Stew with Saffron and Preserved Lemons This recipe is equally delicious with chicken, seafood, and tofu.  Preserved lemons and olives are a classic flavor combination in both Persian and Moroccan cuisine.
March 28, 2013 Dressed-Up Veggies with Sumac, Sun-Dried Tomatoes & Goat Cheese Sumac is a fruit with a lemony taste. Used as a spice in the Middle East, the berries are ground into a purple powder that not only adds flavor, but...
curried chickpeas
March 1, 2013 Five-Minute Coconut Curry Curries are wonderful ways to empty your fridge of leftovers. A can of this, some chopped-up that... the curry spices and coconut milk are very forgiving!
berry smoothie
February 1, 2013 Green Giant Blueberry Chia Smoothie "I’m in the mood for ice cream, and this is like a big bowl of soft, melty blueberry ice cream without the guilt or calories. I’ve been eating this every...
assorted winter squash
January 1, 2013 Winter Squash x 3 Soup We use winter squash flesh, toasted squash seeds, and toasted squash seed oil as a drizzle. Sweet, creamy, savory, earthy, and crunchy -- all from the same vegetable.
sauteed mushrooms
December 2, 2012 Mushrooms à la Grecque Greek-style sauteed mushrooms are a wonderful weeknight side dish alongside almost anything. Put those mushrooms on toast, and it suddenly transforms into a very-classy-indeed appetizer.
October 31, 2012 Paleo Apple Chocolate Fudgies Paleo means no grains, no beans, no refined anything -- just fruit, nuts, chocolate, etc... anything a caveman or woman could pluck and eat. Believe it or not, these brownies...
avocado and lemon on a cutting board
October 31, 2012 Cultured Salad a la Detox This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too....
spring rolls
October 1, 2012 Autumn Spring Rolls If you're like us, you're not an expert Spring Roll Assembler, and you'll have a few tears in the delicate spring roll paper. That's okay! And may we say, the...

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