Easy Caesar Salad (Whole30 Adaptable) If there’s a shortcut, I’m in. Making every single thing from scratch is valiant and all, but who has the time? I have carpool to drive, people! Shortcut caesar salad to the rescue. It’s a super easy side to grilled steak or delicious as a main dish topped with roasted…
Vegetable Side Dish
Roasted Za’atar Okra
Simple Roasted Okra Whether you’re a lover or a hater of the South’s favorite slimy vegetable, I think you should give this a shot. Roasted za’atar okra is crunchy from a high heat oven and flavorful with the elements of one of my favorite spice blends. Za’atar is a middle Eastern staple made with sumac,…
Spinach Salad with Pesto and Peas
Spinach Salad with Pesto and Peas, Please! If you’re hosting friends for a backyard BBQ this weekend — or heading to a lake house, the beach or the mountains — make this easy spinach salad. It’s my go-to summer salad, full of flavor, easy to put together and always a crowd pleaser. I found this…
Coconut Lime Cauliflower Rice
Meet coconut lime cauliflower rice, your Whole30 best friend. When I did my first full Whole30 in January, I didn’t realize how much cauliflower rice I’d go through. It even went into a legume-free version of Whole30 cauliflower hummus I conjured up. But after a while, all that cauliflower rice at the bottom of my…
Blistered Shishitos with Everything Spice
This is the time of year when you may find yourself with neighbors who stop by for a glass of wine, extra family members to entertain and feed or just hungry mouths in general. Grab some Shishito peppers and everything bagel spice and fire up your oven, help is on the way. If you’ve been…
Pumpkin, Apple and Honey Nut Squash Soup
Squash season is in full swing, and that means a rotation of roasted butternut squash, Delicata and Kabocha. Recently, I noticed a new variety of squash that looks like a baby butternut. Honey nut squash is sweet and tender when cooked, and easier to cut than its big brother. A couple of these cuties are…
Indian-Spiced Marinated Tomatoes
The first time I made these Indian-spiced tomatoes I was a student in the professional program at Tante Marie’s Cooking School in San Francisco. When this recipe for Indian-spiced tomatoes landed in my hands, it sounded like an abomination. Why cover delicious, in-season tomatoes with strong spices, chilies, ginger and onions? Not to mention brown…
Spring Pea and Leek Tartine
Spring has sprung, evident in my corner of Texas by the fine layer of yellow-green pollen covering just about everything. But we can’t complain, this is the one brief respite of good weather we get. We’re ready for al fresco dinners, evenings in the Little League stands and weekends at the farm (not that I…
Kale and Brussels Sprout Salad
Just in time! Right before kale and Brussels sprout season is over, I need you to get your hands on this recipe for my favorite kale salad. (And just to clarify, yes kale is available all year, but it’s really a winter crop.) It all started at the end of last summer when we made a quick trip to…
Green Bean, Red Pepper and Carrot Slaw
Last week I taught a class to a few women in Los Angeles who are no novices in the kitchen. But I stuck with my usual fare. Simple, good food that tends to be healthy but doesn’t follow any particular diet. This is one of our favorites from the class, a colorful green bean slaw that fills the “eat the…