Crowd-Pleasing Platters
You might have heard of green rice? Well, when you swap out the rice for quinoa you get this green quinoa that is bright and verdant with fresh, citrusy Mexican flavors.
This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed.
Large, meaty olives, sumac, and roasted lemon and garlic mingle with caramelized carrots and chickpeas. Once plated, finish with the zingy yogurt sauce for a fun, simple and streamlined meal.
What makes summer feel like summer? There are many factors for me, as I'm sure there are for you. But one is experiencing the ease and lightness of assembling no-cook meals that allow summer produce to shine at their very peak.
After a Sunday morning trip to our fabulous farmer's market, we came home with some halibut and sugar snap peas, which he was in charge of turning into a meal. This was the result, and he nailed it on the first try
There's a lot of anxiety, uncertainty and fear world-wide right now. With a hyper-active nervous system and the stress response triggered, we need nourishing food more than ever before. This is essentially a sheet-pan supper; a tray bake with eggplant, chickpeas and a Moroccan-inspired spice trio of cinnamon, ginger and cumin.
When salad looks like THIS, who could resist? Just in time for summer picnics and barbecues (and 4th of July in the US), I'm sharing my take on the classic watermelon, feta and mint salad.
A friend introduced me to a Greek restaurant in San Francisco called Souvla. They make a killer roasted white sweet potato salad with a garlic yogurt dressing that takes Caesar salad to a whole new level. And I’ve recreated it at home.
With the fresh, bright flavors of citrus and cilantro, sweet caramelized carrots and garlic, and creamy umami from the miso tahini sauce, this Roasted Carrot and Black Lentil Platter makes a beautiful centerpiece for the holidays or any special meal.
This is an excellent winter salad platter. Arugula, cilantro, and blood oranges provide the freshness we crave in the middle of winter while roasted beets, nuts, and dollops of pesto give it substance. But what's even better about this recipe is that it's a buildable formula with endless variations. You'll soon discover it's the only winter salad recipe you'll need!
Grab a cup of tea and pull up a chair. Because this week I'm dedicating a longer post to introduce tempeh (an Indonesian protein staple you'll want to get to know) and share tips for managing holiday stress. This may be one of the more polarizing recipes I've posted. Polarizing in that you may feel strongly about the timing of this recipe, the choice pairing of ingredients, and the ingredients themselves, namely the tempeh. Keep reading to find out why!
Sometimes I hear people say winter produce is dull and colorless. And I get it. When we're in the depths of a dreary winter, we miss the sweet, juicy berries, melons, and tomatoes and the memory of warm, sunny days these foods evoke. But this salad is proof that winter edibles are far from lifeless.
Who can say vegetables are boring with this platter sitting in front of them? This is a roasted vegetable dish that does not disappoint our winter taste buds' need for warm, roasted, buttery, bright and boldly-flavored bites of nourishment.
Cold, rainy weekends call for chili cheese nachos. We've had a few cold and rainy weekends lately and after being out and about during the day we've been ready to hibernate for a lazy evening in. These nachos are casual comfort for evenings like this.
You guys really seemed to like the Green Couscous Platter I made last year for the holidays, so I came up with another one this year that I think you'll love just as much. It makes a particularly stunning meat-free centerpiece, and is another...
This fig salad gives big returns for little effort. It's nothing more than an assembly job, but it's the type of salad I'm grateful for when it's hot out, my appetite is low, but I still want to enjoy a flavorful dish. Fresh figs take
Stuffed zucchini just feels like summer to me, especially when kept light and fresh. But to be honest, when I hear "stuffed" anything I quickly think labor-intensive steps. That's not the case here. This is a summer dish you'll....
This is the meal from a recent dinner party I promised to share with you last week that uses the toasted pumpkin seed salsa, the creamy base you see underneath the lentils and sweet potatoes. I like to serve this meal platter-style, which is one of my go-to solutions for easy dinner parties. The components are spread out on a large platter (preferably oval or rectangular in shape) and...
Do you ever eye the pumpkins and winter squash at the market and think, "Fat chance! They're too much effort to prepare, plus I wouldn't know what to do with them, so why bother?" I used to think that before I began paying attention to the joys of seasonal eating.
Hello! It's hump day, so I thought I'd offer you a bright platter of tasty goodness to get you through the rest of the week.
This is a really fun platter to serve to your diners. It's both stunning to look at and fun to eat. There are many strategies I use to keep plant-based dishes exciting and appealing to all, even to skeptical meat-eaters. But the one in particular I always fall back on is making sure I build dimensions of color, flavor, and texture.
