Sauces

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.

This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.

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.

I'm so smitten with this breakfast, I'm not sure where to begin. Let me first start by saying it's one of those quick skillet meals that comes together in the same amount of time it takes to make oatmeal or a smoothie.

Is it too late in the summer to be posting an okra recipe? I hope not because this is one of those simple, can't-mess-up, flexible summer meals that (I hope) will put a smile on your face as much as it does mine.

Fresh herbs. Most people use them only as a garnish. But I think we should be using them much more generously. I consider herbs as their own category in a meal and encourage my clients to do the same. Did you know fresh herbs can help regulate different systems in the body? Here's the rundown on a few of the most common herbs.

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.

Do you know the Catalina Taco Salad? It's the crispy, sweet and tangy salad made with tomato-based Catalina dressing and all the elements of a crispy taco; corn chips (Fritos), lettuce, tomato, onion, cheddar cheese, pinto/black beans, tomato and ground meat. Head to the blog for an updated (Whole Nourishment!) version of this retro salad.

Once you make Roasted Tomatillo Salsa (known as Salsa Verde), it's one of those sauces you'll realize you'd like to always have in the fridge. It's zippy and spicy (though you can control the spice level) and will brighten any meal you pair it with.

Full of herbs and studded with capers and Dijon mustard, the Italian salsa verde is pesto's sharper, bolder cousin.

Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.

This veggie bowl, packed with a rainbow of colors and a slurp-worthy ginger lime peanut sauce, is an ideal recipe to incorporate into weekly meal planning. It’s appliance-free, uncomplicated cooking that helps you get real food on the table in real life.

You may have noticed just a few of my recipes call for ghee. ;-) So I'm overdue for sharing a recipe for ghee itself. It’s an all-seasons pantry staple in my kitchen and it couldn’t be quicker or more satisfying to make.

The dry recycled air, sitting for long periods of time in a confined space, poor quality food, and crossing time zones all challenge our digestion, circulation, hydration, and circadian rhythm. While I'll never get used to the grind of air travel (does anyone?!), I've learned what foods to pack in my bag and how to adjust my mindset to ensure I feel the best I can while in transit and after I land.

Guacamole, crunchy cabbage and radishes, sweet roasted corn, chipotle lime tempeh strips and a creamy garlic sauce layer up in corn tortillas to make a drool-worthy taco.

The quickest, simplest homemade harissa you can make is here! Just to refresh, harissa is a Tunisian chili paste used across North African and Middle Eastern cuisines. This homemade version has a little sweet, a little tart, some spice, and a good bit of smoke. One of my favorite go-to condiments, I reach for harissa when I need a quick hit of flavor in dishes ranging from salads to soups.

It's finally here! A probiotic-rich, fermented salad you can easily make in your very own kitchen! This Beet and Red Cabbage Sauerkraut boasts the good-for-you bacteria that we all want in (but are usually missing from) our diet. And I'm so excited to finally be sharing a friendly, approachable, and delicious fermented recipe with you!

I know it's technically fall, but can I get a one-week extension on summer? I just have to share these delectable Grilled Corn & Lime Quinoa Bowls first. Here's the flavor rundown: smoky grilled corn & juicy peaches, tangy ranch dressing, lime, and.....

How are your lunches this month? Fall is all about returning to routine, and no-fuss, flexible, transportable lunches are on my mind. Whether you pack lunch for work or school, or you need a prepped-ahead meal for a midday break at home, I think you'll appreciate this Grape & Broccoli Quinoa Salad as much as I do!

I'm excited to be teaming up again with Sonja and Alex of A Couple Cooks. Today Sonja's asked me about life in Madrid. I share what I love about living in Madrid, how I merge the somewhat unpredictable expat lifestyle with my Whole Nourishment approach to food and life, my secret to maintaining healthy habits, and a Spain-inspired recipe, Eggplant Involtini with Spanish Mojo.

Last year before we left Switzerland, I took the train west to visit a good friend in the Swiss Alps. It was a trip I'll always remember. These pink-hued Beet & Quinoa Bowls with pea pesto, red onion and a simple French vinaigrette were inspired from this trip. 

If you haven't tried an omelet wrap yet (remember the za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto. 

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. 

This is a tomato sauce with attitude. It's bold, rich, and spicy, speckled with capers, olives, and tuna. Puttanesca is traditionally made with anchovies but tuna adds a special body to the sauce that makes this a hearty, robust winter meal, especially when layered over quinoa studded with lentils. But feel free to leave the tuna out if you're vegan.

If you saw last week's recipe, you've probably noticed a theme here. Dried cranberries and pickled onions are making a repeat appearance this week, and for good reason. This is a festive salad/grain combo side dish, perfect for....

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 vegetable pancake falls somewhere between fritters and a frittata. Its egg base gives it more lift than a normal fritter, and the chickpea flour gives it more structure than a frittata. The inspiration for this pancake comes from
 

Making fun, fresh, and sturdy salads like this is my favorite way to cook. The process is streamlined; everything goes into one bowl, no kitchen chaos, no fuss. Yet the formula for making these salads is completely flexible. Mix and match....

If you peeked inside my refrigerator any given day you'd likely find some kind of dip, spread, sauce, vinaigrette, or salsa hanging out. Last week I made a Mexican cashew cream (a cilantro and lime version of this sauce). Other favorites are....

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...