Summer
An Amazing Vegetarian Paella
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan.
Vegan Fish Tacos
The vegan “fish” tacos to make on repeat. Quick-marinated slabs of golden-crusted tofu, avocado slathered tortillas, and a spicy sesame slaw come together in these favorite tacos.
Shredded Egg Salad
Made by shredding hard-boiled eggs on a box grater. This shredded egg salad is light, fluffy, and bright. I must say, a nice alternative to chopped, heavily dressed versions of the classic.
Tempeh Taco Salad
All the things you love about a taco, in salad form. Tempeh taco salad - crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
Blood Orange Gin Sparkler
The citrus gin cocktail you want to be drinking. It's bright and beautiful - perfect for winter holidays and New Years Eve.
Grilled Veggie Kebabs
Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round.
Mast-o-Khiar Yogurt Dip
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
Roasted Tomato Salsa
The deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals an incredibly good salsa.
Blistered Green Beans with Walnut Sauce
Blistered green beans paired with a favorite garlic-spiked walnut sauce and topped with extra toasted walnuts and grated cheese.
A Really Great Coconut Corn Salad
Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...
