Del Sroufe

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used,…

This Italian-style eggplant rollatini dish is usually filled with bread crumbs and cheeses. This version uses a savory millet and spinach filling–seasoned…

This is my go-to sauce for anything. You can toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal….

Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…

Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together. From…

I keep this smooth, creamy, and easy-to-make sour “cream” on hand to use in any recipe calling for traditional sour cream. From…

This delicious Thai stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit…

This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many…

Perfect for potlucks, picnics, and packed lunches, this simple salad mixes tender-chewy wheat berries with crunchy celery, zesty green onions, and sweet-tart…

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case…

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables…

Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want…