This heirloom tomato frittata is a no brainer for an easy summer brunch. Yes, please. Sign me up. Bust this out the next time you are entertaining friends. Oohs and ahhs to follow. Healthy, hearty, delicious. read more
All of my friends are requesting easy summer sides and it doesn’t get much easier than this raw zucchini carpaccio. No cooking required. Simple, healthy and delicious. read more
These pickled jalapeño peppers are absolutely addictive and they are so easy to make. They are so much better than what you buy in the store – free of refined sugar and preservatives. I have big plans for the batch I just made and you can expect a really great recipe for them coming up within the next week or so. It has something to do with brunch and that’s all I am going to say. read more
This market vegetable salad with vegan ranch dressing is going to be in heavy rotation this summer! It’s like a vegan farmer’s market version of a Cobb, where you have a little of this and a little of that, and you can tell with just a glance what is in the salad. If you want to swap out an ingredient or two, don’t let me stop you. Feel free to be inspired by what’s fresh at your local farmer’s market.
This dressing, by the way, is off the charts. So tangy and creamy – full of herby deliciousness – the perfect accompaniment for all of those veggies. read more
My vegan chili con queso is totally famous. (Among a very small group of girls who may or may not get a little too rowdy over a good potluck and good wine on an occasional Friday night. 😉 ) No judging, please. I like a little fun with my healthy. Besides, who doesn’t like to moonwalk across a kitchen singing Welcome to the Jungle? read more
Please do yourself a favor and add this yellowfin tuna crudo to your summer recipe rotation! I will definitely be busting this out on Memorial Day. Three words – no cooking required. read more
These raw vegan raspberry cheesecake bars are EVERYTHING. I don’t care if you are a vegan, a raw vegan or a hell-no-I’m-not-a-vegan. If you don’t make these, you are suffering! Memorial Day is just around the corner and this is an easy, no-cook dessert that is gluten free and refined sugar free. And the taste! Creamy and decadent, sweet but not too sweet, full of fresh raspberry flavor. There is nothing in these that is all that bad for you. Okay, I wouldn’t take a bath in maple syrup just like I wouldn’t eat a tub of cashews but as long as you exercise some self-control and don’t eat the whole tray, you’re fine. read more
Champagne mangos, also known as ataulfo mangos, are piled high at my local market and that inspired this champagne mango and avocado salad. If you haven’t tried champagne mangos, you should! They’re deliciously sweet with a buttery texture that is more akin to a Hawaiian papaya than the larger, more fibrous mango varieties. And they’re so good you can just peel them and eat them right down to the pit at your kitchen counter. read more
These roasted carrots with jalapeño and lime are so so good. Now, historically speaking, I have not been the biggest carrot fan. The cooked carrots of my youth definitely left something to be desired – orange coins characterized by a bland and soggy sweetness. “Eat your carrots.” No thank you.
But I present to you my case for carrots. It’s beautiful to leave a bit of the green tops, don’t you think? I also love that these carrots aren’t peeled. They feel appealingly rustic.
While I am not big on rules, I do have one for carrots. You really need to play against their sweetness. Roasting them with a bit of cumin, coriander and thinly sliced jalapeño is not a bad way to start. The jalapeño really mellows in the oven and it lends a really nice flavor. But the real magic happens when you hit those fresh from the oven carrots with some freshly squeezed lime juice. That’s when the skies open and the angels sing! read more
I honestly don’t know what to say about this slow roasted halibut with chermoula except that you have to try it. This is getting a spot in the permanent rotation in our home. Slow roasting is such a great way to cook fish because it’s almost impossible to mess up. The slow part is relative, by the way. This fish is perfectly cooked in about twenty-five minutes. There’s no slaving over the stove. Just throw it in the oven and let it do its thing. You can’t even imagine how tender and delicious this fish is when it comes out.
I’m guessing a number of you are wondering, “What in the heck is chermoula?” read more
