We all know that summer and corn go hand in hand, but throw in pickled onions, feta, and avocado and you’ve got the perfect partnership of salty cheese, creamy avocado, and sweet slightly charred corn. This salad was inspired by Esquites, Mexican corn on the cob that is slathered with a creamy sauce, Cotija cheese, lime juice, and chili powder. For this recipe, the kernels are charred in a cast iron pan, tossed together with a zippy creamy sauce, and finished with feta cheese, avocado, pickled onions, and, for crunch, toasted pumpkin seeds. This corn salad is easy to throw together, can be made ahead of time, and I guarantee, will be enjoyed by all.
Read moresummer salad series + escarole, fava bean, and pecorino
My first encounter with a salad similar to this one was at West Village restaurant, Via Carota. I was surprised by the simplicity of it all, yet how flavorful and bright it managed to be. Escarole typically starts popping up at the farmers market in early summer. Aside from white bean and escarole soup, this hearty green typically does not get much of a shining role. For those of you not familiar with this vegetable, escarole is slightly bitter and substantial and looks like lettuce with curly leaves. The dense quality makes it a fantastic addition to soups and stews. In the summer months, when hearty and hot soups are a mere memory, escarole can serve as the leading component in fortifying and filling entrée-sized salads.
Read moregrilled peaches with honey cinnamon yogurt and granola
Peaches are a quintessential sign of summer. They are the “eat over the sink” kind of fruit with the sweet juices dribbling down your chin. If you happen to be overloaded with peaches, especially ones that are on the firm side, consider grilling them and making a healthy stone fruit-centered dessert or even breakfast. This is a great option when you already have the hot grill going for dinner. These peaches cook up in 4 minutes a side and are a delicious compliment to a meal. No outdoor grill? No problem. A grill pan works just as well.
Read moreeggplant "meatballs" from kitchen matters cookbook
I have long admired Pamela Salzman for many reasons. Firstly, her food philosophy is real and authentic. She doesn't prescribe to any diet fads and simply endorses eating real unadulterated foods with mainly a plant-based slant. Secondly, as a mom of three, she has meal prep and family friendly foods down to an art. In addition to running her popular cooking classes in LA, she has created a stunning cookbook, Kitchen Matters, which focuses on wholesome and nourishing recipes that are all adaptable to various dietary needs. I am thrilled to share an incredibly delicious recipe from Pamela's book that has already become a favorite in my home. I know that, once you try it out, it will be in heavy rotation in yours too.
Read moregolden door spiced peach cake
This has been a busy summer for me filled with some amazing travel, fun work opportunities, and prepping for the incoming addition of #babyradish. I also had the incredible opportunity to attend the cooking school at the Golden Door Spa and Resort outside Escondido, California in early August for some personal development paired with a little R and R. The few days that I spent at the Golden Door allowed me some major relaxation partnered with my favorite past time - cooking!
Read morecrispy baked zucchini fries with spicy tomato sauce
Looking for a new way to use your zucchini bounty this summer, look no further than simple, delicious, and seemingly indulgent zucchini fries. To mimic crispy crunchy fries, I coated strips of zucchini in a flour made from sprouted crackers and simply baked them. To dip, I used my favorite “go-to” spicy marinara as the ideal crowd pleasing side or summertime starter. This summer snack is gluten-free, plant-powered, kid friendly, and most importantly, super simple to make.
Read morepeach and blackberry galette
When I was in the Chef's Training Program at The Natural Gourmet Institute for Health and Culinary Arts, we had an exam on galettes. We had practiced making apple galettes so many times, the thought of tasting another galette was nauseating. A year later, I am ready to enjoy galettes again! If you are not familiar with a galette. It is a rustic tart - ideal for those who don't love baking and are not enthralled by the idea of making a lattice pie crust or something more elaborate. Galettes are the perfect way to enjoy the overflow of gorgeous summer fruit. This recipe features a vegan crust that is made mostly of whole grain flour, making it a guilt-free dessert and even an acceptable breakfast.
Read moreArugula pesto pasta with roasted tomatoes, zucchini, and summer peas
If you are up to your ears this summer in zucchini, tomatoes, basil, and shelling peas, not only am I really happy for you, but I've got the perfect summer pasta dish for you too. Seamlessly and simply integrate your summer produce loot into a delicious and crowd pleasing dish that is loaded to the brim with veggies.
Read morewild salmon + arugula fennel salad with tarragon yogurt dressing
In the midst of summer, the last thing you want to do is blast your oven for long periods of time. Summertime dietary habits transition to lighter, easier fare, but ensuring that you are getting an optimal balance of nutrients is key. Summer salads loaded with crunchy green goodness and protein are an ideal way to stay nourished and fortified while keeping cool and calm in the kitchen.
Read moresummer picnic staples: chickpea salad + the house guacamole and a giveaway!
Summertime is all about enjoying the outdoors and eating great food - a very accessible combination. Taking long walks in the park followed by a picnic with a few of my favorite foods is my "go-to" summer activity. I like to keep my picnic items simple, durable, and light, so the items are not too heavy to carry, preparation is seamless, and the snacks can withstand a long walk. I also like to make items that are crowd pleasers and not too specific to a certain type of palate - sometimes less is more. Bean salads, guacamole, salsa, plenty of fresh veggies, and crunchy chips are my post-hike picnic staples.
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