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

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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!

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Raw zoodle salad with a spicy peanut sauce

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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.

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

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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.

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Breakfast scallion potatoes

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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.

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Stir fried baby bok choy with grape tomatoes and purple onion

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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.

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