Butternut squash, arugula, and pesto galette (v + gf)


Here is a fun weekend project for when you want to put in a little extra effort to make an impressive and memorable dish. A rustic French-inspired free-form tart with roasted butternut squash and shallot, arugula and my homemade super-easy vegan pesto. Each layer hits your palate in a symphony of yumminess – so many delicious ingredients all in one savory little pastry! Makes a beautiful centerpiece for a weekend brunch, or an elegant main dish for lunch or dinner (smaller slices could also be served as hors d’oeuvres). Makes one medium sized (~8″) galette, enough for 2 people as an entree or for 4 as an appetizer. There will also be plenty of extra roasted butternut squash to enjoy!

Continue reading


Raw zoodle salad with a spicy peanut sauce


A spiralizer is a fun kitchen tool that can quickly turn an otherwise boring raw zucchini into versatile zucchini noodles or “zoodles,” opening up all sorts of low-carb noodle recipe possibilities. Here’s my version of a classic Asian-inspired peanut-noodle salad. Try this when you want a light n’ healthy lunch or dinner option. Serves 4.

Continue reading

Purple cabbage, pomelo, and jicama salad with blood orange vinaigrette


Here is something exciting to mix up your salad routine! I find this salad as pretty to look at as it is delicious. Of course I’m biased because I love purple (my favorite color!)…but I should mention this salad also boasts tons of antioxidants and a wonderful interplay between the juicy pomelo, crunchy jicama and purple cabbage, and the savory green onion and cilantro. A delicate blood orange vinaigrette brings it all together. Serves 2-3.

Continue reading

Breakfast scallion potatoes


Clearly it’s been too long since my last potato recipe, so here’s another. Thinly sliced Yukon gold potatoes oven-roasted and seasoned liberally with olive oil, salt, pepper, paprika and fresh scallions – perfect for your next brunch, but also works great as a dinner side dish when you want some comfort food. Serves 3-4 as a side dish.

Continue reading

Stir fried baby bok choy with grape tomatoes and purple onion


This is a colorful and flavor-packed veggie side dish that combines light, crunchy baby Shanghai bok choy, sauteed purple onion and grape tomatoes in a slightly spicy wine and soy-based sauce.  The secret here is raising the heat after you add the tomatoes, which will draw and sear their delicious juice, adding a key flavor component to the sauce. This healthy dish can be served over rice, or bulked up with some tofu into a hearty main dish. Easy enough for a weeknight! Serves 2-3, scales up easily.

Continue reading