One of my favorite easy weeknight meals is stuffed bell peppers. But guess what? It’s soup season, so I present to you a recipe for stuffed bell pepper soup. It’s basically deconstructed stuffed peppers with a cozy broth that warms you up with each bite. Perfect for a December weekday dish. unstuffed Like my recipe …
A yummy quinoa salad is definitely something you need in your recipe repertoire. This one has a nice summery twist with the fresh corn, tomatoes, and mint. The buttermilk dressing gives it an incredible creaminess that will make you crave this dish. Make a large batch of this dish, and you can enjoy it as …
cool as a cucumber What do you do when you’re a soup-lover, but it’s 90 degrees outside and you feel like your insides are melting? You do gazpacho, that’s what. I was hugely inspired by this recipe in Food & Wine for Kachumber Gazpacho, and I followed it pretty closely with a few modifications of …
Labor Day Weekend is coming up, and if you’re hosting, I know that you’re currently scrambling to figure out what crowd-pleasing dishes you need to prepare to keep everyone well-fed and be able to enjoy the yard games and barbecue. Well, you are in luck, because this tomatillo salsa is not only a major crowd-pleaser, …
With a Mexican flare, these stuffed peppers are like a burrito, but the tortilla is a juicy bell pepper. I love making stuffed peppers as a weeknight meal, because they’re so easy to throw together and are both nutritious and delicious. They’re also the perfect meal if you’re craving your favorite Mexican dish but want …
Don’t hate me, but I’ve never been a huge chicken fan. It’s not that I dislike it, per se—I made it probably once a week—but I just don’t get excited about a chicken-centric dinner. And what is that Anthony Bourdain said? “Chicken is boring. Chefs see it as a menu item for people who don’t …
As I was flipping through Eating Well magazine my eye caught this recipe, not only because crab salad speaks to me, but also because the recipe is from a cafe in Morro Bay, California. I have fond memories of California’s central coast, from when my sister went to school at Cal Poly San Luis Obispo. …
This dish is like a hybrid between a quiche and a frittata, starring one of my favorite summer veggies: zucchini. Think of it as more like a soufflé, actually. The eggs make it nice and fluffy while the addition of flour and baking powder allows the bake to rise and take on a tender crust. …
One of my favorite summer salads is a recipe that my grandma (we call her “Bunia”) used to make. This jicama salad combines the crunchy root vegetable with roasted corn, red onion, mango, and cilantro—an awesome summer combo. While the jicama itself doesn’t have a ton of flavor, it lends a nice crunch to the …
There’s nothing better to celebrate the Fourth of July than an all-American dish like the Cobb salad. Including the trifecta of veggies, proteins, and fats, a true Cobb is usually made up of lettuce, tomato, chicken, bacon, avocado, hard-boiled eggs, and blue cheese. I’ve put the “Cobb” in quotations for this recipe, because while it’s …