RECIPES FEATURED ON INSTAGRAM

Cashew Dip

This creamy cashew dip is addictive. It’s vegan + plant-based, and it tastes tangy and amazing! I have used it as a simple dip for chips or veggies, but it also makes a fantastic sour cream alternative for vegan stroganoff - with steamed zucchini noodles and shiitake mushrooms. There are endless ways to use this heart-healthy dip!

Tare + Marinated Eggs

A umami flavor explosion, Tare 垂れ is a Japanese sauce made from soy sauce, mirin, and sake. It is used to flavor broths and soups, cook meat in, and marinate soft boiled eggs.

Garlic Chili Oil

This viral TikTok trend is worth the hype. Making it at home, rather than buying that bright red chili oil in the jar, makes a huge difference in flavor and also builds a ton of confidence for the home chef. There are many different ways to make this and many different ingredients to experiment with, so don’t be afraid to doctor this recipe.

Elote Salad

I love Mexican Street Corn - I first had it in Mexico, and later worked in a restaurant where it was served. It’s a dish I’ve never really gotten sick of. Every time I eat it, my mouth revels at the balance of the sweetness from the corn, the tangy fresh lime juice, the creaminess from the dressing, and that touch of smokiness from the paprika.

Lentil Wraps

These protein-rich, gluten-free, plant-based wraps are perfect for anyone looking for a really great tortilla or wrap replacement. They’re pretty resilient when done right, and they taste great! You can make them savory or sweet and they turn out delicious either way. Definitely try these if you’re trying to cut gluten!

Butternut Squash Curry

This thick and hearty curry will warm you from the inside out. Packed full of vegetables, it’s a great way to clean out your vegetable drawer before your weekly trip to the grocery store.

BRAISED GREENS

I absolutely love kale, chard, spinach, dandelion, collard, and mustard greens. With a fresh and vibrant flavor, these wilt perfectly in the pan along side some butter, nutritional yeast, and turmeric powder. A dash of vinegar over the top at the end turns this into a wondrous experience for your mouth. Also, greens are so good for your body!

Cold Noodle salad

This absolutely fabulous salad is one that will leave you feeling satisfied after lunch. It’s a copycat recipe from one of my all time favorite restaurants, and making it at home fills me with wonderful memories of a seaside town and a young woman in college with no idea what was in store for her…

Zucchini

Pancakes

My mom has been making these for breakfast for as long as I can remember. She always served them with applesauce, plain yogurt or sour cream - You can even use cashew dip! They are delightful for breakfast, and exceptionally helpful in summer when our zucchini plants are providing WAY too much.

Pioneer Pot PiE + Simple Drop Biscuits

This stick-to-your-ribs meal is full of comfort. The warm creamy soup topped with light, fluffy biscuits will bring a smile to anyone’s face.

Turkey Chili That tastes Good

Just the sound of someone mentioning Turkey Chili used to throw me into a depressive episode. This recipe however, does the opposite. The sweet and bright flavors of sweet potato and corn, mixed with the deliciously savory notes of black beans and zucchini will have you reaching for another bowl.

Lemon Curd

Let me re-phrase that: Instant Pot Lemon Curd. You throw all the ingredients in the blender, and then cook them in the instant pot. This is NOT an original recipe - I found it online and will link to it on the recipe page. Just because it’s not my own doesn’t mean it shouldn’t be shared!! It doesn’t seem like it should work, but it does.

Stay tuned for more!