Wednesday, August 19, 2015

summer vegetable salad with yogurt herb dressing

The abundance of summer vegetables at the market right now inspired me to put together a raw vegetable salad. I had made this dressing on a whim to use up some leftover herbs and yogurt I had in the fridge, and it was one of those times when random leftover ingredients creates something delicious and worth repeating. Click more to see the recipe for this summer vegetable salad with yogurt herb dressing.

Monday, August 3, 2015

grilled peaches with coconut whipped cream

I was thinking about the content of my blog, and decided I was lacking in dessert recipes. I tend to share healthier recipes as a natural result of focusing on what produce is in season. As a personal choice, I tend to eat plant-based, and my shared recipes reflect that. However,  it would be entirely misleading for me to not include dessert. I have a huge sweet tooth, and I am always looking to find healthier ways to satisfy that. Enter this recipe for grilled peaches with coconut whipped cream. Click through to see the steps and recipe!

Monday, July 27, 2015

garlic scape frittata

Garlic scapes are the super flavorful flower buds of the garlic plant, and they are usually removed to ensure the garlic bulbs grow nicely. Their flavor is pretty intense, and I like to use them in a simple frittata recipe to let that shine. Click through to see the recipe for my garlic scape frittata.

Tuesday, July 21, 2015

cherry and almond farro salad

Hearty, whole grain salads are one of my favorite meals to prepare in the summer. They are so versatile and, if you batch prepare the whole grains, super quick to make. Here, I've used fresh bing cherries and roasted almonds to brighten up a bowl of farro. Click through to see my recipe for cherry and almond farro salad.

Saturday, July 18, 2015

The blog is coming back!

Picking up where I left off - I am trying to get back to blogging!

I've had a break from classes after work this summer, and as a result have been able to cook more. So, I decided it's time to revive the blog! What's new on the site? I've (hopefully) improved the layout to be simpler and allow the colors of the food to really pop! I've made it easier to follow for updates - see links in the sidebar to follow via Twitter, Instagram, Pinterest, or email! A small "about" page and a page with recipe links is also new. Sharing posts should be easier, and I'll be updating my old posts to match the new format. All this code and site customization is new to me, so if you notice any issues, feel free to send me an email!

I am excited to be in the kitchen again, and I look forward to sharing more recipes with you!

Tuesday, October 15, 2013

roasted herb and cheese spaghetti squash

this was my first time making or eating spaghetti squash, and i must say i feel that i have been missing out! if you've never tried this fun food before, i highly recommend it! for a simple preparation that lets the flavor of the squash show through, try this recipe for roasted spaghetti squash.

Monday, September 23, 2013

heirloom tomato toast

fall is definitely in the air, and the transition of seasons is becoming apparent at the farmer's market. amidst the fall vegetables, there is still summer produce yet. these beautiful heirloom tomatoes won't be around much longer. a perfect way to let their flavor stand out is with a simple preparation of heirloom tomato toast.

start out with a great crusty bread. my favorite loaf for this is a traditional San Francisco sourdough. slice it up, with approximately 1/2" thickness.

pick your favorite color heirloom tomatoes. red, yellow, green, and even purplish brown hues will all stand out at the table. gently cut the tomatoes into roughly 1/4" slices.

basil is up next. if your leaves are really small, you can leave them whole. for larger leaves, roughly rip them into smaller pieces.

toast your bread slices until they start to brown at the edges. take a raw garlic clove and rub it across one side of the toast. the garlic clove will start to diminish, almost like you are grating it along the toast's coarse surface. this step infuses the toast with a strong garlic flavor.

give the toasts a good drizzle of a quality extra virgin olive oil.

top with tomato slices and basil. for a seasoned touch, grind some fresh pepper and sea salt on top of the tomatoes.

there you have it. almost a non-recipe in its simplicity, but it is nonetheless a delicious and simple appetizer. should you be in the mood for something a bit fancier,  you can jazz up with say,  a scoop of fresh ricotta, some fresh shavings of parmesan cheese, or some capers.

an extra drizzle of olive oil on top is delicious, and feel free to switch the herb. as summer comes to an end, basil will not be as abundant. stock up now and then use a drizzle of pesto later.

heirloom tomato toast with garlic and basil

makes 4 appetizer servings


4 slices crusty, sourdough bread
1 large heirloom tomato, sliced in 1/4" slices
2 garlic cloves
1 tbsp extra virgin olive oil
4 large basil leaves, chopped
salt and pepper, to taste


1.   toast sourdough bread slices until the surface is no longer soft, and the edges are just beginning to brown.

2.   take the garlic and rub the cloves along the top of the bread. it will almost be like you are grating the garlic onto the bread, as you will see the clove diminish. use about 1/2 clove per slice - more or less to your tastes.

3.   drizzle the toast with the olive oil, and top with the sliced tomatoes.

4.   garnish with the chopped basil, and salt and pepper to your tastes.


- to take it up a notch, try spooning fresh ricotta, parmesan, or capers over the toast.

- no fresh basil, but have some pesto stashed in the freezer? a drizzle of pesto would be a great stand in.