One week until Thanksgiving, people! This year, I’ll be ditching New York and going home to St. Louis, which I couldn’t be more excited about. My mom typically handles the cooking, even though, yes, I am a professionally trained chef. But honestly, I can’t wait for the vacation from 8-hour cooking days. And everything always… Continue reading Seven Perfect Produce-Forward Recipes for Thanksgiving
Spinach-artichoke dip is pretty much everyone’s favorite. I may be exaggerating a little bit there, but seriously, it’s so unbelievably good. For my catering event this week, this classic dip was on the appetizer list, so I experimented a bit beforehand to come up with the best version. It’s not light, and it’s not… Continue reading The Ultimate Hot Spinach-Artichoke Dip
This Pesto & Roasted Vegetable Flatbread Sandwich recipe was one of the crazy-good ways I used my kale pesto this week. It’s simple and easy, perfect for a weeknight meal, plus it’s packed with tons of satisfying vegetable goodness that even meat eaters will love. You can change up the roasted vegetables, to use up what you have in the fridge already, and pair with fresh fruit as a healthy side dish. Talk about a winner. Enjoy!
Pesto, like any sauce, adds life to whatever it touches. But unlike many other sauces, pesto takes virtually no time to whip up, making it the perfect choice for a quick meal or appetizer. Here, I’ve made a couple of changes to the traditional basil pesto. First, I don’t use basil. I use kale, and… Continue reading Best of Basic: 10-Minute Kale Pesto (vegan | nut-free | gf)
Mexican food has always been a favorite of mine. In fact, with the exception of pizza, I’ve always considered burritos to be my favorite food. More recently I’ve been obsessing over enchiladas. This newer obsession started at one of my favorite NYC restaurants – Taqueria St. Marks Place (formally known as Taqueria Lower East Side).… Continue reading Best of Basic: Mild Red Enchilada Sauce
One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches. The ingredients in this particular quinoa salad are simple but come… Continue reading Quinoa Grain Salad with Fresh Dill & Goat Cheese
My Chinese Vegetable & Brown Rice Skillet is an elevated version of a classic Chinese Fried Rice. Although, I can’t really call it “fried rice” because there’s no egg involved. But in any case, this vegan and gluten-free rendition is packed with flavor, texture, color and nutrients. Not to mention it’s incredibly easy to make.… Continue reading Chinese Vegetable & Brown Rice Skillet (vegan | gluten-free)
A couple weeks back, Matt and I tried out farm-camping using a booking site known as Hip Camp. We chose an organic farm called Moon in the Pond Farm located in Massachusetts. We usually camp at standard camp grounds, but after several experiences feeling as though we were too close to other campers, we decided… Continue reading Heirloom Tomato & Peach Sandwiches with Creamy Goat Cheese
Today’s post is a veganized recipe of the white chicken chili I made for a client this week. I loved the creaminess and richness of this hearty chicken chili combined with the sweet crunch of the fresh corn kernels. All I needed to do was omit the chicken. I then decided to take it even further and omit the cream as well (aka veganize it).
Homemade veggie burgers are the perfect way to make everyone happy. My black bean burgers are hearty enough for meat-eaters, delish enough for foodies and fit perfectly into a health nut’s diet regimen. These zesty burgers are packed with plant-based protein, fiber and flavor. Additionally, because I use arrow root powder and almond flour as… Continue reading Mexican-Spiced Black Bean Burgers (vegan | gluten-free)