Whenever I’m seeking comfort at dinnertime, I usually end up with a hodgepodge of quinoa, vegetables and some tahini sauce with enough accoutrements to make up for the initial simplicity. It's a meal I have on repeat, changing up the grain or type of lentil depending on what I have on hand. They’re uncomplicated, nourishing meals that do the trick when you need warmth (literally and figuratively) in a bowl.

When I’m really in the mode to make “weeknight” dinner into something a little more spectacular than a Topanga Canyon macro bowl, enter preserved lemons. These salty-sweet lemons are the older/wiser cousin of fresh lemons with an almost indescribable aroma. Although usually found at specialty food stores, it’s just as easy to make them at home (with a little or a lot of patience). You can make them authentically, quick-preserved or even “pickled” like Ottolenghi. I use them most in my self-described "hippie bowls" to add something lively (when you need some extra inspiration in your life). It's a weeknight win-win.

Grain Bowl with Preserved Lemons (gluten-free, dairy-free opt.) Serves 4

1 cup dried chickpeas
1 cup tri-color quinoa
1/3 cup sunflower seeds, toasted
3 preserved lemons, rinds only & diced small (save pulp for another use)
4-5 kale leaves, de-stemmed and chopped
1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)
5-6 sprigs of fresh mint, chopped
8 dried apricots, diced
3 oz. feta, crumbled
Black sesame gomasio, to top (optional)
Sea salt to taste
freshly ground pepper

Tahini Miso Dressing:

2/3 cup tahini
1 tablespoon white miso paste
1/2 lemon, juiced
1 teaspoon tamari
1/3-1/2 cup water, depending on desired consistency

In a saucepan, add chickpeas and enough water to cover by about 4 inches. Bring to a boil, then cover and let sit for one hour. This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes. Drain, rinse in cold water and set aside to cool.

In another saucepan, add quinoa, 2 cups of water and a pinch of salt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Set aside to cool.

In a small bowl, whisk all dressing ingredients together until smooth & desired consistency.

In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricot. Season to taste with sea salt and pepper and mix well to combine. Top the grain bowl with crumbled feta and gomasio (optional). Finish each serving with a generous drizzle of tahini miso dressing. Serve immediately!

I've always found myself feeling a little like an outsider when it comes to defining my own "food philosophy." I seem to end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.

I generally respond to extremes - those who throw themselves into what they do with complete abandon. I'm inspired by someone like Amy Chaplin as much as I'm inspired by the decadent-driven ways of Nigella Lawson. As much as I appreciate what might be the thing that sets me apart, it often leaves me feeling like I'm in a neither-nor world. Not quite fitting in on either side of the pond.

I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever. In celebration of extremes, heavy cream and in betweens.

DECADENT BLACK SESAME ICE CREAM (Serves 4-6) GLUTEN-FREE

ADAPTED FROM JUST ONE COOKBOOK

1/4 cup black sesame seeds, divided
5 tablespoons honey, divided
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 teaspoon sea salt
600ml heavy cream
Flaky sea salt, for serving

First, toast your sesame seeds - add to a skillet over medium heat. Stirring constantly, toast until they smell nutty and being making a crackling sound. Remove from heat and let cool.

In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste. Add 3 tablespoons honey and pulse until smooth.

In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds.

In a small saucepan, heat cream until hot, but not boiling. Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.

Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees. Then, remove from heat and add to a mixing bowl. I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.

Chill in the fridge for 4-6 hours or until well-chilled. Add to an ice cream maker and churn for 25 minutes. Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture. I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.