Recipes
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Mango Chutney Pepper and Bean Bowls
This simple vegan dish is packed with flavor, texture, fiber, and protein. It is one of my favorite lunches to throw together, and I know it’ll be one of yours, too!
Roasted Brussels Sprouts and Halloumi Salad
This is not any ordinary salad! Roasted Brussels sprouts are coated in a creamy tahini-pomegranate molasses dressing and served with grilled halloumi cheese, pomegranate seeds, pistachios, and hot honey. This simple yet flavorful salad will for sure be a new favorite.
Fried Zucchini Blossoms with Lemony-Basil Goat Cheese
Fresh zucchini blossoms stuffed with bright and tangy lemony-basil goat cheese and fried in a tempura batter make for the perfect end-of-summer snack.
Zucchini Cornmeal Cakes
These humble cornmeal cakes are extremely simple and delicious. The perfect recipe to use up any extra zucchini you may have from the garden.
Pimento Cheese Heirloom Tomato Tartlets
3 ingredients and ready in 30 minutes—this tantalizing Southern-inspired appetizer is calling your name.
Asparagus and Carrot Tartlets
These perfect-for-entertaining tartlets are easy to prep, taste great, and look amazing. Embrace the flavors of spring with asparagus and carrots on top of a bed of tarragon and goat cheese.