Helping you make every meal a little special everyday!
If garlic hummus is one of your favorite flavors of hummus, try Garlic Scape Hummus! Simmering garlic scapes in with your chickpeas is a harmonious way to get a deep (but still quite light!) flavor. Part 2 in my series, “Garlic Scapes, What Exactly Do You Do With These Things?”
The grill isn’t just for burgers! This bright, Grilled Watermelon Salad is simply summer on a plate!
Home. Made. Puff. Pastry.
(I even show you how to store it in the freezer just like Pepperidge Farm… shall I call this Portal Farm puff pastry? I think I shall.
This Tangy Cole Slaw has it all: it’s quick, first off, and it’s loaded with red cabbage + arugula, then has that perfect splash of apple cider vinegar and Worcestershire sauce. All the ingredients play so well together, it will make a mamma proud!
These Baked Plantains are little gems! Naturally sweet, also salty, crispy, & healthy (hello resistant-starch side dishes!) The only way to appreciate their value is to slather them in Aji Verde sauce!
This Mango Salad is from a cleanse-supporting cookbook, but it goes with literally everything! Use it to top Jerk Chicken, Chicken Tacos, Arepas, coconut-curry encrusted fish or chicken, fish tacos, or just use it to top your spoon… there’s no end!
I’m experimenting with making Arepas to use up every last scrap of my Jerk Chicken. Jerk Chicken, Mango Salad, Aji Verde… …on Arepas! Have I sold you yet?! Join in the fun!
I think these White Cheddar filled Grilled Anaheim Peppers are an old camping recipe of my husband’s, but though it’s almost cheating being able to make them at home in my kitchen, they’re so delicious I’ve added them to my regular rotation of side dishes. Add them to your repertoire!
Beautiful, actually quick, healthy, and delicious; what’s not to love. This Steamed Steelhead Trout is one of those dishes whose returns far outweigh the effort.
This Classic Chicken Salad is a family favorite and this recipe has been requested by a friend. Enjoy it 100 different ways: on brioche, croissants or by the spoonful, but be prepared for friends to ask you how it’s made!