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, …
I’m all about an easy, one-skillet dinner dish. This particular recipe is vegetarian yet packed with a ton of protein and delicious flavors. This dish combines a few pantry staples like quinoa and balsamic vinegar with fresh market finds like a summer squash medley. what’s up with summer squash Every time I go to the …
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 …
Ranch and guac typically take the top tier spot when it comes to dipping sauces, but one of my favorite, sometimes overlooked, dips is green goddess. Typically a salad dressing made with garlic, mayonnaise, lemon juice, and green herbs like chives and parsley, I’ve gone a slightly different direction with this otherworldly dip. Instead of …
I love eating beets. Being Ukrainian, I don’t really think I have a choice in the matter, but up until recently, I was terrified of cooking with beets. The hard, burly vegetables that stain your hands red were kind of intimidating to me, and unfortunately that fear kept me from cooking with them for a …