I have been eating this super healthy and delicious salad all summer long. It combines all the flavors I love in the summer: tomatoes, basil, avocado and fresh corn. I made this for my family recently and they went crazy for it, so I thought I would share it here too. When I first served it, I served it over a flank steak but I think it is hearty and tasty enough that is stands up all on its own.
Read MoreI have been making a version of this salad for the last 4 days straight so I wanted to share it here. It has given me a whole new appreciation for celery. I know what you are thinking - celery is so boring and bland but this salad proves all of those theories wrong.
Read MoreI do a weekly "fridge foraging" series on my Instagram where I cook from whatever I have leftover/can find in my fridge. I made this salad last week and cant' stop eating it! It is fresh, seasonal and has the perfect combinations of crunchy and creamy textures.
This isn't a strict recipe but rather a guideline. Feel free to swap out the feta for Parmesan cheese and use any type of nut, I just love hazelnuts. Also since grilling season is upon us and summer is just about here, this is the perfect easy salad to go with your next BBQ.
Read MoreI am lucky enough to enjoy my local farmer's market all year long. LA basically has a farmer's market every day of the week. My favorites are the Santa Monica Farmer's Market and the Hollywood Farmer's Market. It is my weekly ritual to go first thing in the morning and stroll all the vendors admiring the gorgeous produce.
Read MoreMayonnaise really isn't my jam. Growing up we used to have bologna sandwiches with lots of mayo pretty much every day for lunch at school. I can still taste those nasty sandwiches. There was no crunch or texture just soft sandwich bread, bologna and mayonnaise. To this day I still can't have mayo on a sandwich.
Read MoreWho can resist any dish with the word nacho in it, right? I swapped out the corn tortilla chips for sweet potato wedges and topped the sweet potatoes with avocado, radish, sprouts and black beans. I also threw on some some fried eggs, because a perfectly runny egg yolk will convince even the pickiest of eaters that this dish is worth eating
Read MoreMy full on transformation into hippie life has begun - and I am proud of it. I have always been on the fence but I think as I get older the more I am embracing it. I don’t know if it is a product of Northern California or if I have always been attracted to a more “natural" way of life, but I am totally waving that flag now. Don’t get me wrong I am still addicted to my iPhone, I may have had just cheese and salumi for dinner last night and I have a tree in my living room that I put Miracle Grow on because it is dying,but I like to think it is all about balance and pachouli. (Yes I love the smell of pachouli - that is hippie 101 right?) I have gone pretty much natural on cleaning products, make-up, deodorant and most importantly food There is such a connection between how something is grown and raised to the status of our health. If I were to quit my job today one of the paths that I would probably want to go down is food policy in this country. Sounds sexy right? I take for granted how lucky I am in to live in Northern California and have access to some of the best local, sustainable raised food out there. I used to get horrible migraines that all of a sudden stopped when I started eating better food.
Read MoreThe title of this recipe is a little misleading. When I think of a salad I think of lots of leafy greens and vegetables, right? Well this salad doesn’t have either of those ingredients but I promise it is the most delicious salad you will ever eat. Seriously. How could it not be with crispy breadcrumbs, fresh fruit and burrata cheese?
Read Morepring has officially sprung and I can’t help myself from eating all of the vegetables I missed during the colder months, especially fava beans. Fava beans or broad beans are super seasonal vegetables that arrive in April and are usually gone by May. Because favas are a little time intensive to shuck the easiest way to eat them is to roast them in the oven (or on the grill) whole with a little olive oil for about 5 – 7 minutes until soft. But if you have the time, they are delicious and gorgeous in a light and fresh spring salad.
Read MoreWe just got back from a quick but cold trip to Chicago for a friend's wedding. It was a whirlwind weekend of fun and needless to say, I think I need another weekend to recover. Especially from the cold. I have truly become a softy when it comes to weather. I lived in Boston and NY but forgot how to deal with cold weather. I also forgot that when the weather is cold you are inside all day, eating and drinking. All of this is to say I need a serious detox this week. This kale salad with butternut squash, quinoa and hazelnuts is the perfect recipe to get me back on track.
Read MoreI have a serious case of wanderlust these days. All I want to do is dream of places to travel. Even though we just took a trip to Florida for the holidays and we have a couple of weekend trips coming up(like NYC this weekend), I still have this itch to travel. I will take just about any kind of travel - day trips, weekend trips or even better, international trips. I have my heart set on Morocco for some reason. It has been high on my list of places to visit for a while, I think it is all the colors and patterns of Morocco as well as (and most importantly) the food. I am in love with the flavors of Moroccan food - a mix of Mediterranean and Middle Eastern - it is completely the flavor profile I always turn to when I am cooking. So inspired by my serious case of wanderlust, here is my version of a Moroccan citrus salad with feta, pistachios and mint. If I can't get to Morocco anytime soon, maybe I can pretend I am there by cooking food influenced by that part of the world.
Read MoreI know I have been posting nothing but salads recently, but that is all I seem to want to eat. Nice crisp, cold salads. This one is no exception. You wouldn't think it, but the combination of tomatoes and watermelon together is pretty amazing. Sweet, tangy perfection. One of these days I will start posting other recipes like pies and hearty fall food, but until then I am getting my fill on fruits and vegetables because this tomato watermelon salad is what I am going to be dreaming about come cold, dreary January.
Read MoreYou know what the secret to a delicious salad is? (Haven't you always wanted to know the answer to that burning question?) Adding something sweet. I know that kind of defeats the purpose of a healthy salad, but try it - everything will taste better. Can I point out how popular spinach salad with raspberry vinaigrette was in the 90s? Exactly. Now I am not calling for sugar but a little honey in the vinaigrette didn't hurt anyone. What about adding fruit into your salad? Yeah? Neah? I think it is a complete yeah - especially with all of the delicious stone fruit that is coming into season. Combine that with some creamy and dreamy burrata and you are in salad heaven. This stone fruit salad with burrata will make you completely forget that you are actually eating something healthy. I know that is a big claim but try it and I promise you will love it.
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