amy chaplin

celebrating the art of eating well

SIDE DISHES Recipes

Autumn roast vegetable salad with mustard dressing

POSTED ON October 23, 2013

Posted in Gluten free, Salads, Side Dishes

Autumn roast vegetable salad with mustard dressing

Firstly, I’m sorry for the lack of posting going on around here!  It’s been a busy last few months including a 4-week trip to Australia, shooting the cover for my book and a big round of book edits.  Please know that I’ve really missed sharing recipes with all of you and the feeling of connectedness [...] continue reading ->

Marinated beet salad with feta, mint and pistachios

POSTED ON July 30, 2013

Posted in appetizer, Gluten free, Salads, Side Dishes

Marinated beet salad with feta, mint and pistachios

The really good organic heirloom tomatoes have just hit the farmer’s market: plump, juicy, tangy and sweet. I know it’s hard at the moment to think of eating a dish that doesn’t revolve around a tomato of some sort, but this tasty beet salad is so good and deliciously refreshing that I had to share [...] continue reading ->

Beans and greens, and a tartine

POSTED ON June 17, 2013

Posted in Mains, Side Dishes

Beans and greens, and a tartine

I recently had the pleasure of a kitchen visit from Myriam Babin, a photographer and creator of the lovely blog New York Kitchen – you can check out her post here, (she also snapped these pictures during our afternoon together). I took a much-needed break from editing to make us lunch and get to know her gorgeous [...] continue reading ->

Kimchi, tempeh and avocado nori rolls-Fabulous Fermentation Week

POSTED ON January 22, 2013

Posted in appetizer, Side Dishes

Kimchi, tempeh and avocado nori rolls-Fabulous Fermentation Week

When Sarah Britton of My New Roots and Elenore Bendel Zahn of Earthsprout invited me to take part in their Fabulous Fermentation Week, I was delighted!

Last time they collaborated they created this gorgeous raw chocolate, so I think we’re in for a treat this week!

One of my favorite fermented foods is kimchi.  I [...] continue reading ->

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