The summer before my senior year of high school I conned my parents into sending me to Spain for a Spanish language immersion program. The experience was one I’ll never forget! Spanish people know how to live! They have the best taste in music, dancing, food, and wine. Not to mention; I could really behind…
Vegetarian
Tagliatelle with Pea Pesto and Creme Fraiche
This light and fresh tagliatelle with lemony pea pesto is so easy to make! The best part? You probably already have most of these ingredients on hand. Frozen peas are one of my favorite things to keep in the freezer. That being said if you’re making this recipe in the spring when fresh peas are…
Roasted Baby Turnips with Garlic and Za’atar
Have you tried Za’atar before? Za’atar is a Middle Eastern spice blend of marjoram, sumac, oregano, thyme, and sesame. I love to use it to marinate chicken, sprinkle on flatbread or in this case roast vegetables! I love to use baby turnips and leave the tops on, they get so crispy and toasty, almost like…
Roasted Carrots with Yogurt and Mint
These roasted carrots served with yogurt and mint are sure to steal the spotlight at your next dinner! To bring out the savoriness of the carrots, I toss them with cumin and corriander and then roast them at a high temperature until caramelized and a little charred around the edges. Serve them with cooling yogurt,…
Green Panzanella with Snap Peas + Avocado
Alternate recipe title: “Avocado Toast Salad.” No, seriously though this salad is everything. I’m sure I’ve said this before but salads are just better with a little bread and cheese in them, right? That’s where this green Panzanella with spring peas and avocado comes in! I used to overlook sugar snap peas in the past…
Vietnamese Rice Noodle Salad
On hot Los Angeles summer days when the temperature rises above 80, the last thing I want to do is turn on my oven. That’s why I love this Vietnamese rice noodle salad! Everything about this recipe is cool and refreshing. Cold rice noodles, crisp veggies, and fresh herbs tossed with a sweet and sour…
Fennel Salad with Kumquats + Golden Raisins
I’m calling this a salad, but it’s really almost a slaw. I shaved the fennel and celery thinly on the mandoline and then dressed it in a bright, citrusy vinaigrette. In my opinion, this is the only way to go with raw celery and fennel. Serve this salad/slaw with something grilled or roasted, like spicy…
Tomato Galette with Whipped Goat Cheese
Crisp pastry wrapped around roasted tomatoes and topped with tangy goat cheese. This roasted heirloom tomato tart is the perfect summer appetizer. While I don’t typically condone the use of store-bought pie crust, this recipe will totally work with one. Print Recipe 0 from 0 votes Tomato Galette with Whipped Goat Cheese Ingredients1 unbaked pie…
Miso-Tahini Soba Noodles
Miso-Tahini Soba Noodles make for the perfect chilled summer dinner! I love serving this chilled miso-tahini soba noodles with roasted salmon and sauteed broccolini with ginger and garlic. The dressing is super versatile and can be tossed with kale for a creamy, umami-rich salad or even as a dip for raw or roasted veggies. While you’re…
Snap Pea and Burrata Salad
You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon, and salt. The richness of the burrata…
