Whole Wheat Sweet Potato Flatbreads

These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.

Whole Wheat Sweet Potato Flatbreads

Recipe by Lisa Turner Adapted from Yogi Kitchen Published on June 29, 2013 Simple, sturdy and flaky baked flatbreads made with roasted sweet potato and a hint of Indian spicing — great for serving with hummus or chutneys Print this recipe Ingredients: 1 large sweet potato, roasted in a 425° oven for 30 to 40 minutes or until fork tender 1 cup whole wheat flour 3/4 cup spelt flour 1 1/2 teaspoons sea salt 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon cayenne Instructions: Preheat an oven to 400° and line a baking sheet with parchment paper. When the roasted sweet potato is cool enough to handle, remove the skin, transfer to a large bowl and mash with a fork or potato masher. Sift the flours, salt and spices into the bowl and stir. Gently knead the dough until it comes together, adding more flour or a few drops of water as necessary — the dough should be moist but workable to pat into small rounds. Divide the dough into 5 equal portions and form each portion into a small ball. Lightly dust a large cutting board with flour and dust your hands too. Press down each ball of dough into a circle and shape into a roughly 1/2-inch thick round about 5 to 6 inches in diameter. Alternately, roll out each round with a lightly floured rolling pin. Arrange on the baking sheet with space between each round. Bake for 20 to 25 minutes, then remove from the oven and let cool. Serve warm or at room temperature, or store in a sealed container for up to several days. Makes 5 six-inch flatbreads

Other flatbreads you are sure to enjoy from Lisa's Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Sweet Potato Roti
Fenugreek Chapatis
Off and On the Trail Bannock

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: the ceiling fan

Mushroom Marinara Sauce with Fresh Herbs

It's not often that I use store-bought sauces, preferring instead to make my own at home to ensure freshness and control over the seasonings used. In this case, I wanted a sauce to go along with quinoa goat cheese and Parmesan cakes and so I cooked up a succulent mushroom marinara sauce that included some fresh herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The possibilities are endless. An added bonus is that it's easy to make too. The sauce will keep in the fridge in a well sealed jar for roughly 4 days or freeze it in airtight containers for up to 6 months.

Mushroom Marinara Sauce with Fresh Herbs

Recipe by Lisa Turner Cuisine: Italian Published on June 27, 2013 Easy-to-make zesty and robust chunky homemade marinara sauce filled with pieces of tender portobello mushroom and seasoned with fresh herbs Print this recipe Ingredients: 3 sun-dried tomatoes 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, grated 14 oz (400 g) portobello mushrooms, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 tablespoon balsamic vinegar 1/4 cup red or white wine 10 large plum tomatoes, finely chopped (about 6 cups) 1/2 teaspoon chili powder 1/2 teaspoon cayenne 2 tablespoons fresh oregano leaves, chopped 2 tablespoon fresh basil or lemon basil, chopped 1 teaspoon coconut sugar or brown sugar 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and stir for 3 to 4 minutes to soften. Add the carrots and continue to stir for another 2 to 3 minutes. Increase the heat slightly and add the mushrooms, garlic and jalapeños, and cook for another 5 minutes. Stir in the balsamic vinegar and wine and simmer to reduce, stirring frequently — about 5 minutes. Now add the sun-dried tomatoes, plum tomatoes, chili powder, cayenne, oregano, basil, sugar and salt and pepper and bring to boil. Reduce the heat to medium-low and simmer, partially covered and stirring occasionally, until the sauce has thickened — about 45 minutes. Serve right away or refrigerate for up to 4 days or freeze for up to 6 months. Makes 5 to 6 cups

More irresistible sauces from Lisa's Kitchen:
Gingered Tomato Sauce
Devil's Nightmare Pasta Sauce
Tomato Sauce with Sun-Dried Tomatoes

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: silence

I'm sharing this with Ricki's Wellness Weekend.

Spicy Hummus

Originally I was going to come up with a spicy hummus sandwich, but at the last minute decided instead to serve it as a dip with raw vegetables and homemade Sweet Potato Flatbreads. You may wish to lightly toast some pita triangles to go along with this thick, creamy and fresh-tasting spicy hummus. I was most pleased with the result, as were my dining companions. It makes for a perfect late spring / early summer meal to enjoy on the patio and, not withstanding the cleanup of the wretched food processor that is really a puzzle to put back together after cleaning it (at least mine is), hummus is one of the easiest spreads to make and just plain good for you too.

Notes: This recipe calls for red chili and vinegar paste or "balchao masala". This is an easy Indian spice paste to make at home, and it will keep refrigerated for several months. It does come with a bit of a warning though — it's very hot, so start with just a teaspoon and taste the hummus before adding more. I adore this paste and it works well in any number of curries and even Indian crêpes. This fantastic paste has been a staple in my kitchen for a long time now and it should be in yours too if you enjoy Indian cooking. Do play around with the flavors here.

Spicy Hummus

Recipe by Lisa Turner Cuisine: Indian Published on June 25, 2013 Thick, creamy and spicy hummus made with Indian seasonings and a vibrant red chili and vinegar paste Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans_) 1 to 2 teaspoons red chili and vinegar paste, to taste 1/2 cup fresh parsley, roughly chopped 1 to 2 cloves garlic, minced 1-inch piece fresh ginger, chopped (1 tablespoon) 1 green chili, seeded and chopped 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon freshly ground coriander 1/2 teaspoon amchoor powder (optional) pinch of asafetida (optional) 1/4 cup tahini juice from 1 lemon (3 tablespoons) 2 to 3 tablespoons olive oil or as needed 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool. Toss the chickpeas, 1 teaspoon of the red chili and vinegar paste, and remaining ingredients into a food processor and process until smooth. Season with additional red chili and vinegar paste and salt as desired, and add more olive oil as needed to achieve your desired consistency. Makes 3 cups

Other hummus recipes from Lisa's Kitchen you may wish to try:
Avocado Chickpea Hummus
Spicy Roasted Red Pepper Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Tim Hecker

Quinoa Goat Cheese and Parmesan Cakes

An ideal way to use up any leftover quinoa, you might end up finding yourself making up pots of quinoa just to make more of these delicious little bites after you try them. They make for a fantastic appetizer or light side along with some tomato chutney or marinara sauce, a legume curry and a lightly dressed leafy green salad to fill out the meal.

I do enjoy vegan meals, but I just can't imagine life without my favorite cheeses. In this case, dill and parsley and a light spicing complement the quinoa to perfection, but when you slice into these cakes that are crispy on the outside but melting with cheesy goodness inside, the experience really couldn't get much better.

My only regret is not doubling this recipe, as I was sharing with friends, but I won't be making that mistake again. I don't have a huge appetite at any given time, but I bet I could have gobbled up all of these in one sitting. They really are a special treat to the palate and, as an added bonus, plenty good for you too.

Quinoa Goat Cheese and Parmesan Cakes

Recipe by Lisa Turner Published on June 23, 2013 Easy and delicious savory quinoa cakes with goat cheese, Parmesan, spices and herbs — crispy on the outside and melt-in-your-mouth creamy on the inside, these flavorful cakes will disappear in no time Print this recipe Ingredients: 1/2 cup soft unripened goat cheese 1 1/2 cups cooked quinoa (1/2 cup dried) 1/3 cup fresh grated Parmesan cheese 2 to 3 tablespoons spelt flour or unbleached white flour 2 green or red chilies, seeded and finely chopped 2 shallots, finely chopped 1/2 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne, to taste 1 teaspoon dried dill 1/4 cup fresh parsley, finely chopped 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1 large egg, lightly beaten 3 tablespoons olive oil Instructions: Mash the goat cheese with a potato masher or fork. In a large bowl, combine the quinoa, cheeses, 2 tablespoons of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties. Heat the remaining oil in a non-stick skillet over medium heat. When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels. Serve warm with your favorite chutney or tomato sauce. Makes 6 3-inch cakes

More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Patties Smothered in Vegetable Gravy
Spicy Baked Chickpea Koftas

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Carl Craig

Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes such as butter, olive oil and seasonings such as salt and pepper — and maybe some soft-cooked egg or cheese — there are ways to dress it up without overpowering the unique flavor of this vegetable that is never in season long enough for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries. It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the flavor of a tangy tomato and lemon curry sauce and complements the asparagus with its soft texture. Paneer is also ideal because it doesn't melt when you cook it, further allowing the fresh firm bite and taste of the asparagus to occupy a central role in the dish. I highly recommend using homemade curry powder for the curry — it makes all the difference and it's easy to make up a small batch that will keep in a well-sealed jar for several months.

Asparagus With Shredded Paneer and Tomato

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 20, 2013 Simple, colorful and wonderfully flavorful asparagus and tomato curry with soft mellow paneer cheese and cilantro Print this recipe Ingredients: 3 to 4 sun-dried tomatoes 2 tablespoons butter or oil 3 to 4 shallots, finely sliced 2 teaspoons curry powder 1 large bunch of asparagus (1 to 1 1/2 lbs or 450 to 675 g) 2 plum tomatoes, partially seeded and finely chopped 1 1/2 cups paneer cheese, crumbled or shredded juice from 1 lemon 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop finely, then set aside. Heat the butter or oil in a large heavy-bottomed saucepan or wok over medium heat. When hot, toss in the shallots and stir until lightly browned — about 2 to 3 minutes. Add the curry powder and stir for 30 seconds. Now add the asparagus, stir once, and add the sun-dried tomatoes, half of the plum tomatoes, a few teaspoons of water and a teaspoon of the lemon juice. Bring to a boil, reduce the heat to medium-low, cover. and simmer until for 10 to 15 minutes or until the asparagus is just tender. Stir in the paneer and the remaining plum tomatoes and lemon juice along with the salt. and cook uncovered, stirring often, for another 3 to 5 minutes to let the liquid reduce. Stir in half of the cilantro and serve right away, garnished with the remaining cilantro. Makes 4 to 6 servings

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Asparagus Pesto Lasagna with Mushrooms
Asparagus Mimosa
Warm Baby Potato and Asparagus Salad

On the top of the reading stack: short stories by John Wyndham

Audio Accompaniment: Lux by Brian Eno

I'm sharing this with Jac's Bookmarked Recipes.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Fresh smoothies are a terrific way of getting some nutrients on those mornings when you don't really feel like a solid breakfast — the chunkier the better for "tricking" your body into thinking it's eating instead of just getting a drink. Mind you, it's not just a drink when all this goodness is packed into one glass. But I confess that up until now I've never really been a fan of the popular practice of adding vegetables into healthy smoothies … it's inevitably been an unsuccessful exercise in trying to mask tastes that I otherwise really enjoy in salads, cooked dishes or just raw on their own. I've been sticking to fruit for the smoothies, thank you, and giving the vegetables pride of place on the dinner table.

But I've changed my mind now with this astonishingly tasty beet smoothie that I came up with in response to my beautiful friend Jacqueline's challenge to come up with a smoothie incorporating at least one vegetable for this month's No Croutons Required roundup. It turns out that I was just using the wrong vegetables. Fresh raw beets have a slightly sweet taste that's surprisingly cool and refreshing in a smoothie, and adds a lovely pink color too. A great "blood building" vegetable too? Never mind! Combined with a crisp green apple, fresh squeezed orange juice, tangy yogurt and a little fresh ginger for a bit of zest with a frothy mellow almond milk backdrop, this smoothie is so delicious that you won't even be thinking how good it is for you. But do throw in the mild-flavored and vitamin A rich beet tops for even more goodness while you're at it.

One more bit of goodness in this smoothie — as if it needed more — is the addition of oats soaked in good whole fat yogurt overnight at room temperature. A variation of the muesli technique that I often use, the process makes the proteins in the oats digestible and easily absorbable, and really brings out the natural tangy flavor of yogurt besides.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Recipe by Lisa Turner Published on June 18, 2013 A delicious, refreshing and wonderfully nourishing smoothie with the goodness of beets, beet tops, apples, oranges and ginger in a tangy almond milk and yogurt base Print this recipe Ingredients: 1/4 cup rolled or steel-cut oats 2/3 cup plain whole fat yogurt 1 fresh small beet with tops 1 Granny Smith apple, cored and chopped juice from 1 orange (1/4 cup) 1-inch piece fresh ginger, peeled (1 tablespoon) 1 cup almond milk 1 tablespoon raw honey (optional) 4 ice cubes Instructions: Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl. In the morning, trim the beet greens and peel and chop or grate the beet. Combine all the ingredients in a blender and process until smooth and frothy (use a little less almond milk if you want a really thick smoothie). Serve cold with breakfast or as a snack. Makes 2 servings (3 cups)

More smoothie recipes you will enjoy from Lisa's Kitchen:
Raspberry-Banana Oat and Chia Seed Smoothie
Blueberry and Maple Syrup Oat Smoothie
Pomegranate and Blueberry Oat Smoothie

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Sasha

Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple but colorful and exotic dal curry every few weeks years ago when my repertoire of vegetarian recipes was far more limited than now. But I never minded. The creamy combination of warm, sweet and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach greens is as delicious as it is simple. Served over a bed of fresh hot cooked rice, or with some flatbreads, it is an easy and wonderful meal for any season.

I discovered a new craving for this tried and true dish recently, and decided to revisit it again. I found that it is just as delicious as ever. I guarantee that it will warm your spirits and earn the esteem of anyone you serve it to.

Toor dal — also known as toovar dal or split pigeon peas — has a mild sweet, earthy and nutty taste that goes very well with tart or tangy spicings, which is why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it perfect for sambars and dry-textured curries like this one. It is always easily found in any Indian or Asian grocer, and I always have a good supply on hand. You may substitute yellow split peas with lovely results as well.

Toor Dal and Spinach (Toor Palak Dal)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on June 17, 2013 Zesty and tangy, this colorful dry-textured toor dal curry with chopped spinach is nourishing, delicious and simple to make Print this recipe Ingredients: 1 cup toor dal or yellow split peas 2 tablespoons ghee or oil 1 1/2 teaspoons cumin seeds 1/4 teaspoon asafetida 1 large tomato, cut into 8 or 12 thin wedges 2 to 3 green chilies, seeded and chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1 bunch fresh spinach, trimmed and chopped juice of 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala small handful of fresh parsley or cilantro, chopped Instructions: Rinse the toor dal or split peas and soak in several inches of warm water for 3 to 5 hours. Drain and rinse, then transfer to a large saucepan or wok and cover with 1 1/2 cups of fresh water. Add 1 tablespoon of the ghee or oil and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes or until the dal or split peas are tender but not falling apart. Drain and set aside. Wipe the saucepan or wok clean and add the remaining ghee or oil. Heat over medium heat. When hot, toss in the cumin seeds and fry for 1 to 2 minutes or until the cumin seeds turn brown. Toss in the asafetida, stir once, then immediately add the tomato, chilies, ground coriander, turmeric and cayenne. Cover and cook for 3 minutes. Stir in the spinach, cover, and cook for another 5 minutes. Pour in the dal or split peas, lower the heat to medium-low, and add the lemon juice, salt and garam masala. Cook for a few minutes longer until the mixture is fairly dry. Serve immediately, garnished with the chopped parsley or cilantro. Makes 4 to 6 servings

Also recommended from Lisa's Kitchen:
Tarka Dal
Toor Dal Soup
Toor Dal Pumpkin Soup
Toor Dal and Green Bean Poriyal

On the top of the reading stack: notes

Audio Accompaniment: morning silence

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

On the top of the reading stack: John Wyndham

Audio Accompaniment: silence

New Features on Lisa's Kitchen

Many of you may have noticed the "Print this recipe" feature appearing on many of the recipes here at Lisa's Kitchen over the past several months. This will have come to the relief of those of you who had been asking me over the years for a quick and easy way to print recipes, and I will continue to add this function to older recipes as the opportunity arises.

  Print this recipe

And now I'm excited to let you know that there's another new feature that gives you the ability to save your favorite recipes from Lisa's Kitchen to a personal online recipe box with just one click, make meal plans, and then add the ingredients to a personal shopping list too with just another click. Hosted in partnership with ZipList, this service allows you to save recipes not only from this site but also from power food sites including Epicurious, Serious Eats, Martha Stewart as well as dozens of other popular food blogs. You can access any or all of the ingredients from your saved recipes from your computer or at the store on your mobile phone using a free app too … very convenient!

Just click on the "Save Recipe" button whenever you see a recipe on Lisa's Kitchen that you like to add it to your own recipe box. Like the print function, I'll be adding this feature to older recipes over the next little while. Check the recipes from this and other sites that you've added at any time by clicking on the "Recipe Box" link in the navigation menu at the top of Lisa's Kitchen.

 

If you've used ZipList before, you already know how easy and convenient it makes meal planning and shopping. If you've never used ZipList before you'll be prompted to create a free account the first time you use it, but once logged in you'll have your recipes, meal plans, shopping lists and even local grocery coupons all in one place. And whether you're an old hand or a new user, I'd be interested in hearing your opinions on it — both what you like and what you think could be improved.

I'm also pleased to announce that Lisa's Kitchen is a publisher on Food2Fork, an attractive Pinterest-style aggregator of recipes from some of the most popular food sites in the world, including Bon Appetit, 101 Cookbooks, All Recipes, BBC Good Food, Epicurious, Serious Eats, Smitten Kitchen and many more, with new recipes added every day. I'm thrilled to have my recipes published on this site, and I'm sure you'll find all kinds of great food ideas there. Please go take a look, I think you'll like what you see.