Pico de gallo is one of those things I just can’t live without. And with Cinco de Mayo coming up, I thought it was the perfect time to share one of my favorite basics. It’s amazing how a handful of simple ingredients combine to form something so delicious. I love it so much I could eat it with a spoon. (Ok, I do eat it with a spoon as long as no one’s watching!) read more
This beetroot tartare is one of those dishes that looks fancy but is really, simply, all about highlighting the vegetable. Some herbs, fresh horseradish root, a pop of acidity, and a hit of salt are all beets need to make them sing! The lemon-horseradish (cashew) cream just puts them over the top. It takes a little time to roast the beets but the actual preparation of the tartare is really quite simple. It’s a lot like preparing a salad. A little chopping and mixing. A little dressing.
In fact, while I often think of this beetroot tartare as an appetizer, it’s equally appropriate as a salad or side.
read more
I am obsessed with this citrus salad! It’s the perfect way to combat the February doldrums. February can a tough month, don’t you think? The holidays are long gone but spring still seems far away, at least here in New York. This winter hasn’t been as bad as some but last February, I watched as huge sheets of ice floated down the Hudson River. Just, no. (I can hear my mother saying, “Well it’s 65 degrees right now in Louisiana.” Thanks, Mom.)
This time of year, when it comes to food, I often want some element of freshness to counterbalance the heavier foods of winter. Enter citrus! Citrus is your friend. This salad is incredibly refreshing, not to mention beautiful. I am a sucker for color and these colors are pretty freaking fab. Take a peak at this closeup… read more
Can we just have a conversation about the colors in this vegan roasted acorn squash soup? This is the genius of mother nature. I am so psyched about how this turned out. Beautiful and insanely delicious.
When you see acorn squash soup recipes, you often see ingredients that aren’t so good for you – like butter or cream – along with classic herbs like thyme or sage. I wanted to go in a different direction. On its own, acorn squash is quite sweet. So what if we play against that and hit it with a bit of acidity? There are a couple of ingredients that make this acorn squash soup unique.
You need to get on board immediately with this refined sugar free, vegan chocolate almond milk! Everyone needs a sweet treat from time to time, right? And what’s not to love about chocolate milk? I made this with the kids in mind but I really think I love it as much as they do. read more
