Sometimes a dish comes together just exactly as you’d hoped. This is one of those dishes. Crisp and sweet and savory and herbaceous, I served this alongside grilled lamb and it was perfection. You could serve this with some olives and crusty bread for a light lunch.
In the springtime we naturally want to shift to brighter, fresher and more vegetable forward eating. This dish uses zoodles plus spaghetti for a lighter but still satisfying pasta experience. Bonus – if you grow zucchini, here is another way to use up the bounty!
This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini “cured” in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
A light, refreshing, and tangy chilled soup full of bright fresh herbs.
Baklava was always the treat I bought or was gifted. I never attempted making it at home because it seemed like it would be an overly tedious task. Once you get into the rhythm of things though, the act of layering each sheet of phyllo and chopped nuts, becomes quite cathartic.
These golden brown carrots and chickpeas, paired with the punchy and tangy dressing, is something you’ll want to serve at every meal! Eat as an appetizer, side dish, or even main course.
This was a new one for me, trying to create something delicious for a team member’s going away party at work. Most of my meals/dishes are very meat forward, but she’s vegan so we tried to make her a meal she’d remember. This tofu recipe blends the flavors, techniques, and style of a normal barbecue, but replaces the meat with extra firm tofu.
This is a hearty broth made with slow roasted mushrooms and has very deep and developed flavors. I had some mushrooms to use and wanted to try something different with them. This is a recipe for someone who wants to spend the day making the house smell amazing!
My grandma loves fried cauliflower, so I learned to make it for her.