close-up photo of vegetable salad

“Cooking with Michael Pollan: Delicious Recipes Inspired by “In Defense of Food”

“Cooking with Michael Pollan: 3 Delicious Recipes Inspired by “In Defense of Food””


“In Defense of Food,” a book by Michael Pollan, has gotten a lot of people to rethink how they eat and put healthy, sustainable food first. If you’re looking for some delicious recipes that incorporate Pollan’s principles, look no further! In this blog post, we’ll share three tasty and creative recipes that will help you put Pollan’s ideas into practice in the kitchen.

Seasonal Vegetable Frittata:

One of Pollan’s key principles is to eat mostly plants, and this frittata is a delicious way to do just that! Start by sautéing your favorite seasonal vegetables (we love broccoli, bell peppers, and onions) in a little bit of olive oil. Once the veggies are tender, pour in six whisked eggs and season with salt, pepper, and a pinch of smoked paprika. Cook the frittata over low heat until the eggs are set, then finish it off under the broiler for a golden brown top. Serve with a side salad or some crusty bread for a satisfying meal.

Slow-Cooked Beans and Greens:

Beans and greens are staples of many healthy diets, and this slow-cooked dish is a delicious way to enjoy them together. Start by soaking a pound of dried beans (we like navy beans or cannellini beans) overnight. In the morning, drain the beans and place them in a slow cooker with a chopped onion, a few cloves of garlic, and a couple of bay leaves. Add sufficient water to cover the beans by about an inch, then cook on low for 6 to 8 hours, or until tender. About 30 minutes before serving, add a bunch of chopped greens (we like kale or collards) and let them cook until wilted. Serve with a drizzle of olive oil and a sprinkle of red pepper flakes.

Homemade Granola:

 Granola is a tasty and versatile breakfast food that can be made to suit each person’s tastes. In a large bowl, combine rolled oats, nuts, and seeds (our favorites are almonds, pumpkin seeds, and sunflower seeds). In a second bowl, combine melted coconut oil, honey, and a pinch of salt. Pour the liquid mixture over the dry ingredients and whisk until completely combined. Place the mixture on a baking sheet and bake it at 325 degrees Fahrenheit for 20 to 25 minutes with constant stirring once or twice, until golden and crisp. Let it cool completely before mixing in some dried fruit (we like raisins or cranberries). Serve with your favorite yogurt or milk and fresh fruit.


These three recipes are just a starting point for cooking with Michael Pollan’s ideas about healthy, sustainable food. Experiment with different seasonal ingredients and flavor combinations to find what works for you. Happy cooking!

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