A summer fruit salad - berries, peaches and pluots drizzled with a citrusy lemongrass and honey dressing, topped with toasted walnuts, and lots of mint.
The sort of meal I crave after a travel stint. Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee - add sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces.
A favorite cocktail, Palomas push all the buttons - bright, refreshing, tart, with a kiss of sweet and salty. They also couldn't be simpler.
Iced Green Tea - cold-brewed, accented with rose and a bit of whole coriander - such a pretty, warm weather refresher.
A chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth & a lesson in being adaptable.
The quickest and easiest of lunches. Soba noodles tossed with dollops of crème fraîche, and showered with lots of chives and grated hard-boiled egg yolk.
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.
Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
We mixed up this stunner of a cocktail to close out the week at the studio - vodka infused with dried dragonfruit as the base for vodka tonics. Pink overload!