Yogurty Cucumber Salad with Paprika Oil

This cucumber and radish salad is perfect for your next barbecue or potluck! Dress up crisp cucumbers and radishes with lots of dill and lemony labneh (or yogurt) and top it all with a salty paprika garlic oil. It comes together in about 15 minutes and can certainly be made in advance, just mix in…

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One Pan Halloumi Skillet

Who can say no to fried cheese? This is the perfect end of the week, clean out the fridge kind of meal. Crispy yet gooey halloumi, lemony greens, and blistered tomatoes all sauced up in a calabrian-balsamic number that is *chefs kiss* ready under 15 minutes. Plus, you only have to clean one pan because…

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Strawberry, Avocado, and Radish Salad with Pistachio Sumac Vinaigrette

It’s prime strawberry season! I’ve been playing around the past few weeks with bringing strawberries into savory dishes, and finally I can say that I’ve found a winner. Crunchy radishes and creamy avocado help ground the sweet strawberries in something a bit more satiating. Top it all with tangy feta, mint, and a balsamic sumac…

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Tom Yum Glazed Carrots with Coconut Yogurt

The yogurt swoosh is probably my all time favorite plating technique, and these tom yum glazed carrots are absolutely stunning sitting atop dairy free coconut yogurt! Blend together lemongrass, lime leaves, fish sauce (or vegan fish sauce), chilies, galangal (or ginger), and some other goodies for delicious homemade tom yum paste that will last in…

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Crispy Potatoes with Minty Pea Pesto and Creme Fraiche

I used to not be a big potato person. I love french fries, but roasted potatoes always seemed boring to me. Enter, these perfect SUPER crispy on the outside creamy on the inside roast potatoes. The trick is two fold: steam roast the potatoes first to get them super soft then rough them up a…

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Impossible Beef, Kimchi, and Tofu Stew

Want a 100% plant based, vegan, dinner you can have on the table in about 15 minutes? Inspired by some of my favorite Korean kimchi and tofu soups, this easy saute is spicy, saucy, comfort and feel good food rolled into one. I love cooking with kimchi because you have salt, spice, and vegetables all…

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Kitfo Spiced Impossible Breakfast Sandos

In playing around with impossible burger meat, I found that spice is key. Living in Oakland, I am surrounded by fantastic Ethiopian restaurants and markets, and one of my all time favorite dishes is kitfo: a beef tartar laden with mitmita (a very spicy chili blend) and lots of clarified butter. So I thought, why…

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Shaved Asparagus and Farro Salad with Spicy Herb Sauce

Enjoy asparagus at it’s peak freshness this spring by shaving it thin and eating it raw! Add in some feta, pistachios, chewy farro, jammy eggs, and a spicy herb sauce for a perfect side for your next potluck! Tips: Look for large and thick asparagus, thin asparagus is very difficult if not impossible to shave…

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Roasted Baby Artichokes with Super Parmy White Beans

Garlic parmesan broth wins again! In this recipe, the easy-to-make elixir adds some extreme depth of flavor to creamy cannellini beans. Top them with roasty baby artichokes, my favorite springtime treat, pine nuts, and lots of lemon, and you have a dreamy side dish for your next outdoor get together. Tips: Personally, I don’t soak…

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Asparagus, Basil, and Green Curry Soup

Using just a handful of ingredients, this creamy soup is plant based eating at it’s best. Don’t be scared by the word “vegan” here. This baby has tons of healthy fat in the form of coconut cream and satiating starchy potatoes, making a filling lunch sure to win over any meat/dairy lover. The green curry…

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Butter Roasted Radishes with Ricotta, Pistachios, and Balsamic Reduction

Did you know that you can roast radishes? They lose their peppery punch and transform into something subtly sweet, tender, and a bit nutty–almost like a parsnip. Butter and radishes are a classic french pairing, and this recipe really shines in its simplicity. Top them with toasty pistachios, orange scented ricotta, mint, and balsamic reduction…

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Baby Artichoke, Avocado, and Citrus Salad

Baby artichokes are one of my absolute favorite spring delicacies. They haven’t grown their tough inner “choke” yet, meaning you can practically eat the entire thing raw. Thinly shaved artichoke salad is a traditional italian springtime treat, and I’ve taken my own spin on it here with capers, pine nuts, parsley, and avocado. In celebration…

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