Garden Broccoli

Not all recipes have to be fancy. Sometimes their only value is to remind us how to cook the thing we already love. I take it for granted that I know how to cook salmon. Crispy on the outside, silky smooth on the inside. For those of you looking to perfect restaurant-style seared salmon, this post is for you. It’s simple, straight forward, and nearly foolproof.

French Lentils

Ina Garten. My hero. She was the first cookbook author to show me French cuisine is not scary. Done the right way (with a glass of wine in your hand and the Midnight in Paris Spotify playlist on repeat) it too can be fulfilling, comforting, approachable, and deceptively easy to throw together.

Cacao Tahini Balls

If you love my Key Lime Matcha Balls, you must try their dark and luscious counterpart – Cacao Tahini Balls.

Key Lime Matcha Balls

Fortunately for my sweet tooth, I discovered Key Lime Matcha Balls! They are 100% raw, vegan, organic and filled with antioxidants. They taste sinfully delicious, but they’re made with nothing but heart-healthy plant-based ingredients.

Carrot Latkes

We went to Costco the other day not for groceries, but for the free samples. Don’t pretend like you don’t do that too!

Adventures in Beets

Beets. People either love them or hate them. But when you really give them a fair chance, you begin to notice their complexity and delicacy.

Pistachio Crusted Salmon

This dish is an homage to my father…who can down pistachios faster than a lightening bolt 🙂

Lemon Dijon Mahi Mahi

Serves 4 Ingredients: 4 6-oz Mahi Mahi filets Juice of 1 lemon 3 Tbs olive oil 1 Tbs dijon mustard 3 Tbs fresh parsley Salt and Pepper to taste Preparation: Pat Mahi Mahi dry. Place in non-reactive bowl with cover (or Ziploc bag). Whisk together lemon juice, olive oil, mustard, parsley, salt, and pepper. Pour…

Almond Butter Banana Ice Cream

What I love most about this ice cream is not that it is Paleo, not that it is healthy, guilt-free, nutritious, cheap, or salivatingly beautiful. But to top that all off it takes absolutely zero effort! Here’s the super complicated recipe (Thanks, Kristin!):