Summer Squash, Tomato, Goat Cheese & Mustard Tart

This is a beautiful, French-inspired, summer tart. It’s a great way to use up all that extra zucchini and yellow squash laying around this time of year. :) Make the most of it before it’s all gone for the season!

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Seared Tempeh with Cashews, Edamame on Greens with Asian Dressing 

Trying out tempeh for the first time, or just looking for a fresh take on it? Well, this is your recipe. It's been a huge hit every time I've made it and gives tempeh so much great flavor, you'll be sure to keep this recipe in your back pocket. 

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Pea, Cilantro Lime Gazpacho

It's August and it's been a hot one this summer! Keep your kitchen cool by experimenting with chilled soups this summer. Zero cooking needed. :) If you have a blender or food processor, you can easily make this green gazpacho soup. Plus if you make it ahead, it only gets better after a few days in the fridge. 

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Shakshuka

Shakshuka is a wonderful, savory and filling dish to serve for brunch, lunch or dinner. It goes great with a side of bread, couscous or a Mediterranean-style salad. This dish originates from North Africa and the Middle East and is very common in Israel. 

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Chimichurri

This is a wonderfully flavorful sauce that seriously takes just a few minutes to put together. If you can operate a blender, you can make this sauce! :) It's also a great use for an abundance of parsley in a backyard garden and the parsley stems get blended in too!

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A New Old Way of Eating: Let's Stop Dieting & Start Cooking

How we relate to food matters. In the United States we have a notoriously fraught relationship with food. We’re afraid of it and susceptible to fear tactics waged by companies warning us to be afraid of certain ingredients and that suddenly a food that used to be healthy is now going to harm you. Food is meant to nourish and fuel your body. When did we become so afraid of it?

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Turnip Greens with Cherries & Walnuts

You may not have tried cooking with turnip greens, or turnips at all for that matter. I encourage you to head to your local farmer's market and pick up a beautiful bundle of turnips. When fresh from the farm or garden, they're tender and wonderful shaved into salads, roasted, and sliced thinly for salads or sandwiches.

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Honey Lemon Vinaigrette & How to Stock for Dressings

Making a few homemade salad dressings ahead of time is a great way to make it WAY more likely you'll eat more salads. This recipe is a lovely, fresh and nutrition-packed dressing that will liven up your greens and get you in the dressing-making habit.  

I like to have a few staples on hand to make different kinds of vinaigrettes and other salad dressings, so I can keep my salad routine interesting, flavorful and varied. 

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Parsley, Lemon & Toasted Almond Salad

This fresh, satisfying salad is a great way to get more parsley into your diet. It's SO MUCH MORE than a garnish! :) Parsley tastes great when prepared well and has wonderful antioxidant properties, lots of fiber and is all around super healthy for you. It's a great detox salad.

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Beet Cilantro-Lime Salsa

Haven't tried beets? Well, here's your chance. They're super nutritious and oh so tasty! Or if you love beets, here is a fun way to use them. (Remember to use those tops too!)

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Turkey Burgers with Zucchini & Topped with Beet Salsa

Great summer burger a little on the lighter side. Healthy, gourmet and super tasty! Plus they're really easy to make and you get some extra veggies in with your burger.

When you have zucchinis coming out of your ears later this summer remember this recipe and add some delightfully fresh ingredients to your turkey burgers.

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Strawberry Lemon Clafoutis

Mmm...summer is officially here and strawberries are bursting with flavor! Take advantage of the fact that they're cheaper right now and they taste the best they will all year long! Try out this Strawberry Lemon Clafoutis for a fabulous summer dessert. It’s a custard-like tart (crustless) and is served hot or chilled.

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Tzatziki

Here's a fun way to bring an international flare to Memorial Day weekend. This tzatziki (yogurt cucumber sauce) is great to have on hand for a BBQ because it goes perfectly with a meat or lamb burger, with chicken and as a topping for veggie burgers. Yum! Leftover cucumber juice can be used in a refreshing cocktail! Yay for zero waste cooking. :)

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