Minty Tropical Green Smoothie

 I like to think that I'm somewhat of an early bird- I can rise and shine with the best of them, and I loathe sleeping in late. If I sleep in past 8:00am I can't shake the feeling that I'm racing to catch up with the rest of the day.

But every now and then I do need a little help catching the proverbial worm...they can be slippery little suckers sometimes. On days when I'm feeling sluggish a cup of coffee might certainly do the trick, but I'm not always in the mood for the bold flavor or strong jolt of 'alertness' that coffee provides first thing in the morning, and I definitely don't want to find myself roped into a daily caffeine habit, so I try to limit my intake to just a couple of cups per week anyway.

So, when coffee isn't on the agenda but I still need a little pick me up, this green smoothie is just the thing! It's such a sweet, gentle and sunny way to start the day. And with its velvety smooth texture, vibrant tropical flavors and a zing of minty freshness, I promise you can't even taste the obscene amount of kale in this smoothie that makes it so good for you. Plus, the chia seeds add some protein and fiber to keep you going strong until lunchtime...those pesky worms won't stand a chance.

makes 1 smoothie

Ingredients

1/2 cup frozen banana slices

1/2 cup frozen pineapple chunks

1-1/2 cups packed loose kale leaves, stems removed

1 small handful fresh mint leaves, chopped

1 tbsp. chia seeds 

1 cup coconut water

Instructions

1. Soak chia seeds in 1/4 cup coconut water for about 5 minutes. Add chia seed mixture and all remaining ingredients into a high-speed blender and pulse until a smooth consistency is reached. Pour into a glass and enjoy immediately.

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Chilled Melon Soup with Thai Chile Oil

I hear this California Indian Summer has every intention of sticking around for a little while longer, and while I'm mighty grateful for a slight dip in the temperature over the last couple of days, the fact of the matter is that I'm still lugging the fan around from room to room at home, sticking my head in the freezer in the kitchen and maxing out the A/C in the car.

But surely there must be other ways to stay cool besides sticking your face in a blast of cold air? Ah, yes. With food of course! Duh. While there are any number of lovely foods you could eat to help you chill out, I for one can't think of a better way to beat the heat than with a refreshing, cold soup. Heaven forbid we turn on the oven when it's pushing 90 (or even 80) outside!

This chilled melon soup comes together with minimal effort- just whiz all the ingredients in a blender, stick it in the fridge to chill and that's that. Well, that could be that if that's all you want, but why not double down on the cooling effects of this dish by whipping up a hot, spicy chile oil to drizzle into your soup?

What's that? You didn't know that eating spicy food can actually help to cool you down? Let me break it down for you real simple like: Eating spicy foods raises your internal temperature which causes you to sweat, and as the moisture evaporates, you are effectively cooled down. So there you go. Plus, it's super tasty and makes your melon soup way more badass.

serves 4
Ingredients
for the soup:
1 cantaloupe or Tuscan melon, seeded and chopped
1/2 cucumber, peeled, seeded and diced
1 large shallot, minced
1/2 cup water
3 tbsp. olive oil
salt and pepper, to taste
Thai basil leaves, for garnish
Thai chiles, thinly sliced, for garnish

for the chile oil:
1/2 oz. dried Thai chiles
1/2 tsp. Szechuan peppercorns
1/2 cup olive oil or peanut oil
pinch of salt

Instructions
1. Place melon, cucumber, shallot, water and olive oil in a blender or food processor and puree until smooth, Season to taste with salt and pepper. Refrigerate for at least 1 hour or until chilled.
2. To make chile oil, place chiles and peppercorns in a food processor and pulse until coarsely ground.
3. Heat olive oil in a small saucepan over medium heat and add chile and peppercorn mixture. Continue to cook over moderate heat for an additional 5 minutes. Add salt, remove from heat and allow to cool completely before using.
4. To serve, ladle chilled soup into bowls and garnish with chile oil, chile slices and Thai basil.

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Quinoa Sliders with Green Goddess Aioli

Correct me if I'm wrong, but we are in the midst of springtime, are we not? I only ask this because generally, during this time of year in this neck of the woods we are fortunate enough to revel in mild and pleasant climate. Yet here I sit, schvitzing like potato salad at a picnic in this sweltering 90 degree heat that decided to show up to the party about 2 months early. It's a bit discombobulating, really...I mean, peaches at the market? Already? Did I nap straight through May and June and suddenly wake up in July?

Not that I mind waking up to gorgeous, clear, sunny skies terribly, but it's not the most comfortable thing in the world when you spend every day slaving over a hot stove for a living. But alas, what can one do?

Stick one's head in the freezer every 15 minutes, that's what.

I'll tell you one thing: this sizzling, stifling, blistering weather has got summer flavors on my radar more than ever. We've already started the grilling fest at home, and the other day I got all giddy over a lovely salmon with white peach and basil chutney that I made for some clients.

But what I'm really excited about are these crispy, golden quinoa sliders, paired with a delightfully herbaceous green goddess aioli (not totally from scratch though because it is entirely too hot for all that). Vegetarian friendly, but meat lover approved, they're the perfect crowd pleaser to kick off the first big BBQ of the season- Memorial Day appetizer anyone?

makes about 6 sliders
Ingredients
for the sliders:
1/2  cup coarsely grated zucchini
1 egg, lightly beaten
1/3 cup quinoa, cooked and cooled
1/4 cup plus 2 tbsp. breadcrumbs, preferably homemade
2 tbsp. freshly grated parmesan
1 clove garlic, grated
1 tsp. fresh dill, chopped
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
6 mini slider buns
Cucumber, thinly sliced
Roma tomato, thinly sliced
Butter lettuce leaves, rinsed and torn

for the green goddess aioli:
3 tbsp. assorted fresh herbs, such as parsley, basil, dill and chives, finely chopped
1 tbsp. lemon juice
1 clove garlic, grated
1/4 cup mayonnaise (I used Vegenaise)
1 tsp. anchovy paste (optional)
Salt and freshly ground pepper, to taste

Instructions
1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a meduim sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper and stir until just combined. Chill for at least 15 minutes.
2. While mixture is chilling, make the aioli: combine all ingredients in a food processor and blend until smooth.
3. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
4. To assemble the sliders, split and toast the brioche buns, if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

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Root Vegetable Gratin

I have a little crush on gratins. I love all the pretty layers. I love the savory scent of them baking in the oven. I love saying gratin in a fancy French accent. And I looooove stuffing my face with them, obvsies. But I think what I love most about any sort of gratin is that it turns a side dish from an afterthought into something quite special. 

Sure, anyone could just steam up some green beans willy nilly or chuck some potatoes into the oven to serve alongside their main course, but taking the effort to whip up a gratin always shows that extra bit of attention in the finished product, instantly taking your meal from meh to marvelous...

Just look at the gorgeous ombre layers in this Root Vegetable Gratin- it's like sunset. On a plate. Who wouldn't be impressed by that? You know what else I love about this gratin in particular? It's one of the few that I've come across that isn't a total gut bomb. The cooking liquid is mainly low-fat, low-calorie chicken or vegetable broth with a mere smidge of heavy cream added for good measure, instead of being entirely cream based as many gluttonous gratins so often are. Sigh. A judicious amount of cheese is included as well; just  a couple of tablespoons of Parmesan sprinkled on top is all you need to get that cheesy fix.

And quite possibly the best part of all- root vegetables like the sweet potato, butternut squash and rutabagas used here possess the magical quality of being SO good for you (hello fiber, antioxidants and minerals, get in my belly!) yet tasting rich and indulgent, like something you probably shouldn't be consuming in large quantities without a major repentance session on the treadmill. And that's totally crushworthy in my book.

adapted from Food & Wine
Ingredients
2 large sweet potatoes, peeled
1 butternut squash neck (2 1/4 pounds) from a large butternut squash, peeled
1 medium rutabaga (2 pounds), peeled and halved lengthwise
Salt and freshly ground pepper
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
2 tbsp. freshly grated parmesan
*Special Equipment: Mandoline

Instructions
1. Preheat the oven to 375 degrees. Slice the potatoes and squash lengthwise 1/8 inch thick with a mandoline. Slice the rutabaga crosswise 1/8 inch thick.
2. Spray an 8x12 baking dish with cooking spray. Begin to layer the strips of vegetables as follows, making sure to season each layer: first spread half of the potatoes on the bottom layer, overlapping them slightly. Proceed with half of the rutabaga, then the squash, also overlapping. Repeat until al of the vegetables have been used. Pour the broth over and around the vegetables.
3. Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced.
4. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has reduced and thickened.
5. Preheat the broiler. Sprinkle parmesan over the gratin and broil 3 inches from the heat for 2 minutes, or until cheese begins to melt. Let the gratin stand for 10 minutes, then serve.

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Black Bean Soup with Avocado Crema

When the craving for Mexican food hits, it hits hard. It's not something that is easily ignored, nor is it something that I can feel great about eating, but I do it anyway because I know the craving won't subside until I give in. The other day after a long hike with John left us feeling ravenous and quite deserving of something yummy, we bit the bullet. We binged on baskets of warm tortilla chips, a super-sized guacamole and like, three refills of the free black bean and corn salsa at Carlitos, one of my favorite Mexican restaurants in Santa Barbara. It was all well and good until our fajitas arrived and we were so stuffed we could hardly make a dent in it. Tragic.

Although we were more than happy to take home the heaps of leftovers (including the chips and salsa that we didn't manage to inhale), it got me thinking that the next time I felt a Mexican craving coming on a lighter situation was in order. This black bean soup is just that, with all the flavors I could want but  minus the food coma afterwards. It's rich in fiber and protein, and the smooth consistency makes it easy to digest. I also opted to substitute traditional sour cream with Greek yogurt, which is something I always do when making Mexican at home. It cuts on fat and calories, and I promise you will hardly notice the difference. Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the dish more so much more fun, like a little fiesta for your mouth.

makes about 6 servings
Ingredients
for the soup:
1 tbsp. olive oil
1 clove garlic, chopped
3 carrots, chopped
4 scallions, chopped
3 cups low sodium chicken broth
1/2 tsp. cumin
1 bay leaf
2 14 oz. cans of black beans, drained and rinsed
salt and pepper, to taste
1/3 cup Greek yogurt

for the avocado crema:
1/2 of a ripe avocado, mashed
1/4 cup Greek Yogurt
1/2 tsp. lime zest
1 tsp. lime juice
pinch of salt

Instructions
1. Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
2. Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes. Remove from heat and puree soup using an immersion blender until smooth.
3. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
4. To make the avocado crema, combine all ingredients in a food processor and pulse until smooth.
5. To serve, ladle soup into bowls and garnish with avocado crema and pico de gallo, if desired.

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Vegan Shepherd's Pie with Cauliflower Puree

I'm taking a little hiatus from the holiday-themed dessert posts and swinging all the way to the opposite side of the pendulum with this recipe. I can only handle so much of a diet consisting primarily of sugary sweets and flour-laden treats before my insides cry out in despair for wholesome veggies- especially this time of year when seasonal obligations like Christmas shopping, holiday parties and baking are piled on top of the multitude of regular daily tasks we strive to accomplish. I don't know about you but I certainly can't afford a sugar crash in the midst of so much hustle and bustle...and forget about skipping meals because I'm too busy. You don't want to be caught anywhere near me when I'm hangry.

That's why I like to turn to dishes such as this vegetarian shepherd's pie that are loaded with vegetables and lean protein to nourish and fuel me through the holiday hullabaloo. The aggressive hunt for a parking spot, LOOONG lines at the store and endless gift wrapping all seem that much more bearable if I've got a good healthy meal in my belly to keep me going. And so much the better if said meal is something I can quickly prep, pop in the oven and enjoy for a few days to come, thereby cutting down on time spent in the kitchen and allowing more time for various errands. I secretly give myself a gold star for productivity whenever something like this happens.

This shepherd's pie is completely guilt-free: lentils (the steamed and ready variety from Trader Joe's makes this recipe a breeze), spinach, portobello mushrooms and other good-for-you ingredients are blanketed by a layer of vegan cauliflower puree, which seamlessly replaces the traditional mashed potato crust. Make a big batch for yourself and enjoy the leftovers for the remainder of the week, or prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests. Individual ramekin servings are optional- if you're feeling fancy.

makes 6-8 servings
Ingredients
for the filling:
1 tbsp. olive oil
1 medium onion, finely chopped
3 carrots, chopped
1 tsp. fresh thyme, chopped
1/2 tsp. fresh rosemary, chopped, plus more for garnish
1 tbsp. garlic, minced
1 cup baby spinach
1 cup portobello mushrooms, sliced
1/2 cup vegetable or chicken broth
2 cups cooked lentils
salt and freshly ground pepper to taste

for the cauliflower puree:
1 head cauliflower
1/4 cup coconut milk
1/4 tsp. freshly ground nutmeg
salt and freshly ground pepper to taste

Instructions
1. Remove the core of the cauliflower and chop the florets into medium sized pieces. Steam until florets are tender with a hint of crispness left, about 10-15 minutes (prick pieces with a fork to check for doneness). Reserve steaming water. Transfer half of cauliflower and coconut milk to a food processor and puree until smooth. Add nutmeg, salt, pepper and remaining cauliflower to food processor and puree again until smooth, adding steaming liquid by the tablespoon if necessary. Set cauliflower puree aside.
2. Preheat oven to 425 degrees. Heat olive oil over medium heat in a large stockpot. Add onions, carrot thyme and rosemary and cook until vegetables begin to soften, about 7-8 minutes. Add garlic, spinach and mushrooms and continue to cook for another 1-2 minutes or until spinach begins to wilt.
3. Add broth and lentils to pot and cook until broth is almost completely absorbed. Season to taste with salt and pepper and transfer lentil mixture to a medium casserole dish or individual ramekins. Cover mixture with a layer of cauliflower puree and bake for about 20 minutes or until cauliflower puree begins to brown (broil for a few minutes if desired). Garnish with fresh rosemary and serve.

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Mango Vegetable Spring Rolls with Ginger-Date Dipping Sauce

Today's recipe is one I adapted from Tone it Up, an online fitness and nutrition community I have been following for the past couple of years. Trainers Karena and Katrina are two personal trainers who have developed a uniquely interactive online health and lifestyle website. They primarily post fun workout challenges and videos, but I especially love to browse their site for healthy recipe inspirations. These Mango Vegetable Spring Rolls are just one of the many health conscious dishes that they created for their nutrition plan. They spring rolls are crisp and colorful, and the date sauce is absolutely to. die. for. I may or may not have licked the bowl.

This recipe is easily adaptable in that you can use whatever veggies you have on hand, which is exactly what I decided to do when I had a craving for something fresh and an abundance of produce just begging to be used. But the best part about this recipe, besides the fantastic flavor of course, is that the spring rolls are raw, vegan and gluten free- a triple threat. This is exactly the sort of thing to have for a post-Thanksgiving detox meal after the turkey and mashed potato leftovers are long gone. Your waistline (and your taste buds) will thank you!

adapted from Toneitup.com
Ingredients
for the dipping sauce:
1/4 cup gluten free tamari
6 dates
2 tsp. fresh grated ginger
1 garlic clove
3 tsp. toasted sesame oil
2 tsp. white miso
2 tbsp. lime juice

for the spring rolls:
1/2 cup baby spinach leaves
1 mango, sliced into matchsticks
1/2 bell pepper, sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
1 avocado, thinly sliced
1/2 cup basil, chopped
8 chives
4 rice paper wraps

Instructions
1. To make the dipping sauce, place tamari, dates, ginger, garlic, sesame oil, miso and lime juice in a food processor and blend until smooth. If the sauce appears too thick, thin out by adding water 1 teaspoon at a time and pulsing until a desired consistency is reached.
2. Dampen the rice paper wraps by soaking them individually in a shallow bowl filled with lukewarm water for 15-30 seconds. Spread on a flat, clean surface. Bundle spinach in the center of the wrap followed by 1/4 of each of the remaining ingredients.
3. Grab end of rice paper closest to you and fold over ingredients, tucking as you go. Fold in each side and continue to roll away from you. Halve diagonally and serve with dipping sauce.

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Roasted Sweet Potato and Ricotta Flatbread with Arugula + Pomegranate

I catered a 1 year old's birthday party recently, but judging by the array of delicacies I prepared this menu was clearly for the adults. There was beef tenderloin on potato crisps with horseradish creme, smoked salmon on potato cakes with meyer lemon and capers, ahi tartare and more! But one dish in particular rose from the underdog ranks to a sweeping victory: my Roasted Sweet Potato and Ricotta Flatbread.

These humble grilled flatbreads adorned with bright, seasonal colors and flavors were gobbled up at an alarmingly faster rate than their fancier counterparts, and I can see why...it was one of those instances where all the ideal flavors and textures are perfectly aligned in one bite; the warm, chewy flatbread accented with char and flecks of fresh thyme. The rich, creamy ricotta balanced by a juicy burst of pomegranate juice. The softness and caramelization of roasted sweet potato challenged by a crisp, peppery note from the arugula. Not to mention those perfect jewel-toned fall colors jumping out at you from the hours d'oeuvres tray- who could resist??

makes 3-4 flatbreads
Ingredients
for the flatbread:
1 pkg. active yeast
1/2 tsp. sugar
1 3/4 cup flour
1 tsp. salt
1 tbsp. fresh thyme
3/4 cup water
1 tsp. olive oil

for the toppings:
1 tbsp. olive oil, divided
2 sweet potatoes, peeled and cut into 1 inch dice
1/2 cup ricotta
1 cup arugula
1/2 cup pomegranate seeds
salt and pepper

Instructions
1. In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough forms into a ball. Knead dough on a floured surface until smooth and elastic.
2. Coat a bowl with 1 tsp. olive oil, place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour.
3. Meanwhile, toss sweet potato with 1/2 tablespoon of olive oil, season with salt and pepper, spread in a single layer on a foil lined baking sheet and roast in a 400 degree oven for 20-25 minutes, turning once with a spatula. Set aside.
4. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Cut dough into 3-4 pieces and with a rolling pin roll into 6 inch long roughly shaped rectangles.
5. Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.
6. Brush flatbreads with remaining 1/2 tablespoon of olive oil. Evenly divide ricotta and sweet potato amongst each flatbread, season with salt and pepper and place on a baking sheet. Heat in a 400 degree oven for a few minutes until ricotta is warm. Remove from oven and scatter flatbreads with arugula and pomegranate seeds. Cut into squares or slices and serve immediately.

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Vegan Linguine with Chipotle Pumpkin Cream Sauce + Giveaway!

If you have ever purchased a can of chipotles in adobo for a recipe only to use one or two peppers and leave the remainder sitting in the can in the back of your fridge indefinitely, you're not alone- I'm right there with you. The smoked, dried jalapeño peppers pack such a flavorful punch that you'll rarely ever need an entire can for one dish, so the rest sadly often goes to waste. But this conundrum is now solved with an ingenious product I recently discovered called Olo's Chipotle Paste.

Similar to the tubes of tomato paste you may already be familiar with- because who ever uses a whole can of tomato paste in one fell swoop, really- all natural pureed chipotle is packed in a resealable aluminum tube for a practically everlasting shelf life. And the fine paste consistency conveniently allows you to skip the step of seeding and mincing your chipotles, a worthwhile advantage in my opinion. 

I was eager to play around with my new find, so when I came across this recipe from fellow food blogger Stefanie at Sarcastic Cooking I knew I had to recreate it. Her Fall-inspired chipotle pumpkin linguine is unique and and comforting, and you would never know that it's a vegan dish from the looks of it, or the taste! I adapted it only slightly by adding a touch of agave syrup at the end; I think the hint of sweetness is the perfect thing to balance the smoky spice of the chipotle. 

Definitely give this recipe a try- it would be brilliant as a vegetarian main course with fresh sautéed veggies added to it (think zucchini, tomatoes corn or peppers), or wonderful as a side dish alongside pan seared chicken or a roasted pork tenderloin.

Olo Foods was kind enough to send me a tube of their All Natural Chipotle Paste to give away so that you can make this and many other chipotle recipes of your own at home! To enter this giveaway, complete the following steps:

1. Leave a comment below telling me what you would make with Olo's Chipotle Paste!

2. Follow me on Twitter.

3. Add me on Facebook. 

I'll announce a winner via Facebook on November 1st. Good luck!

adapted from Sarcastic Cooking
serves 2
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 tsp-1tbsp chipotle paste (or canned chipotle in adobo)
3/4 cup pureed pumpkin
1 cup unsweetened almond milk
2 tsp agave syrup
4  oz dried linguine pasta
2 tbsp roasted pumpkin seeds
1 tbsp fresh cilantro leaves
Salt, to taste

Instructions
1. Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle paste and cook for 1-2 minutes.
3. Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook for a few more minutes until sauce is thickened and remove from heat. Add agave and season with salt.
4. Toss pasta with sauce and top with pumpkin seeds and cilantro.

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Spicy Mango Chili Wraps

In preparation for some cooking lessons I'll be teaching soon, I have been experimenting with some new recipes lately that fit into the raw food, vegan and/or gluten free categories. Although I personally tend not to limit my diet in any particular way (let's put it this way, if I'm craving a croissant or a burger or gelato, I'm having it), I strongly believe in the philosophy of "everything in moderation". So I get a great sense of satisfaction from cooking and eating for health and vitality in order to balance out those times when I do choose to indulge. I often incorporate clean eating habits into my day to day meals, and it's quite a fun challenge coming up with new ways to make a healthy meal appealing and interesting.

 Wraps using lettuce, collard or beautiful red cabbage leaves are a clever way to omit gluten and carbs, and are every bit as satisfying as sandwiches, tacos or burritos. So when I came across the recipe for these Spicy Mango Chili Wraps on YouTube channel Tastemade, I absolutely flipped for the raw nut filling and knew I had to try it. This is the epitome of a raw food dish that doesn't leave you feeling deprived. The wraps are so vibrant and flavorful, you'll probably forget that it's a raw food altogether! The spicy, nutty filling is slightly reminiscent of a Thai peanut sauce but with a chunkier texture. And you can go crazy with the toppings- try it with jicama, carrots and sprouts, or just use what you already have on hand in your kitchen!

adapted from Raw. Vegan. Not Gross. 

makes 4-6 servings

Ingredients 

Shell Assembly:
1/2 head of red cabbage

1 bell pepper, cut into matchsticks

1 mango, thinly sliced

1 handful microgreens
4-6 chives (optional)

Filling:
1 tbsp sesame oil

¼ cup maple syrup

½ tsp salt

¼ cup almond butter

1 tbsp soy sauce
2 tbsp ginger, diced

¼ cup lemon juice 

½ cup walnuts

1 cup cashews 

1 tbsp chili flakes


1 tsp cayenne

 Instructions 
1. In a high-speed blender or food processor, puree all the filling ingredients, except the cashews. 

2. Add cashews and pulse it a few times, making sure to keep a chunky texture.
3. Now assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. Arrange the bell pepper, mango and micro greens on top and secure with a chive, if desired.



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Cucumber Melon Gazpacho with (or without) Shrimp

With shrimp (photo by Patrick Lyons)

I have absolutely loved making this chilled soup every Summer since I came across the recipe on epicurious a few years ago. Right around the same time that I start to crave freshly squeezed margaritas, lazy beach days and gelato, this recipe invariably finds its way back into my repertoire. Gazpachos are always a great Summer option- light, healthy and refreshing, but the cucumber and melon in this version make such a delightful pair...Bath & Body Works really hit the nail on the head with their ubiquitous scent combo, and for good reason: cucumber and melon are cousins, after all, so of course they get along famously! 

The best part is that it comes together in no time, so it's perfect to serve at summertime get-togethers. It works as both a starter or main course...I've even prepared it as a soup shooter for a larger event paired with a zippy Sauvignon Blanc, and people went crazy! I had numerous requests for the recipe that day, so ta-da, here it is. The balance of cooling flavors with just the right amount of heat make this soup a showstopper any way you decide to serve it up. 

Vegetarian option: sans shrimp, sub cantaloupe!

Though it is super simple to prepare (just chop and blend), the addition of zesty flavors like ginger, garlic, hot sauce and fresh herbs make this gazpacho anything but boring. Another bonus is that this recipe is easily adaptable- just omit the shrimp for an even faster vegetarian option, and you could also skip the yogurt to make it vegan-friendly (although I'm partial to the mint green hue and fuller texture that the yogurt imparts). 

adapted from epicurious
Ingredients
3 cups cucumber, peeled, seeded, and coarsely chopped, plus 1/4 cup cucumber, peeled, seeded and diced (for garnish)
2 scallions, white and green parts, coarsely chopped
1/2 cup assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 1/2 inch piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp olive oil
1/4 cup plain greek yogurt
1/2 cup cantaloupe, diced
salt and freshly ground black pepper
1/4 tsp sriracha (optional)
1/4 pound large shrimp, peeled, cooked, and roughly chopped (optional)

Instructions 
1. In a blender or food processor, combine coarsely chopped cucumber, scallions, 1/2 cup of herbs, ginger, garlic, olive oil, and yogurt and process until smooth. Stir in salt and pepper to taste along with sriracha, if using. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors mingle.
2. In a small bowl, stir together shrimp and/or cantaloupe and remaining diced cucumber and herbs. Season with salt and pepper.
3. Divide soup evenly among bowls and top each with dollop of shrimp/melon mixture.

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Spring Pea Veloute with Lemon Thyme Croutons

If this doesn't scream Springtime I don't know what does! I served this wonderful soup at a dinner party last week and just adored the bright sweetness from the English peas I picked up at the farmer's market. I was ecstatic to find freshly shelled peas at the stand, which saved me from a solid thirty minutes of shelling, at least. Not that I mind too much ordinarily, I actually find it somewhat meditative...but for this SIX COURSE dinner party I was more than happy take advantage of the shortcut!

Shelling peas for another dish...

I usually enjoy the process, except for when I have 1,000 other steps to complete!

For a garnish I made a batch of lemon-thyme croutons and added a dollop of crème fraiche mixed with lemon zest just before serving. The tangy crunch of the croutons is a perfect contrast to the soup's velvety smooth texture.

 I served the soup warm but think it would be fabulous chilled as well. Would you serve this soup hot or cold? Let me know in the comments!

 Ingredients 
for the veloute: 
1/4 cup crème fraiche
zest of 1 lemon
3 tablespoons unsalted butter
1/2 onion, chopped
6 cups chicken or vegetable stock
1 1/2 lbs fresh shelled English peas
1 cup heavy cream
Salt

 for the croutons: 
3 slices day old baguette, cut into 1 inch cubes
1 tbsp lemon zest
1 tbsp fresh lemon thyme, chopped
3 tbsp olive oil
Salt and freshly ground pepper

 Instructions 
1. Stir the crème fraiche and the lemon zest together in a small bowl, and set aside to infuse.
2. Heat a large pot over medium-low heat and add the butter. When butter has melted add the onion and cook, stirring occasionally, until onion is translucent, about 10 minutes.
3. Add the stock, season with salt and bring to a boil. Add the peas and cream and return to a boil.
 4. When peas are tender remove from heat, puree with an immersion blender and strain soup through a fine mesh strainer, pressing on solids with the back of a wooden spoon. Season to taste with additional salt if necessary.
5. To make croutons, heat oven to 400 degrees. Combine lemon zest, thyme, olive oil, salt and pepper in a bowl. Add bread cubes and toss to combine. Spread on a baking tray and bake for about 15 minutes, turning once, until golden brown.
6. Ladle soup into bowls and finish each with a dollop of lemon crème fraiche and a few croutons.

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Asparagus Ricotta Tart

I put this dish on one of my meal delivery menus recently alongside an arugula and shaved asiago salad. Only a few slices sold so I got to enjoy the leftovers for the rest of the week! I just couldn't get enough of the fluffy, airy, lemony filling, and trust me when I say that this tart would be perfect for breakfast, lunch or dinner. This was super simple to make: It starts with a simple blind-baked puff pastry crust to prevent sogginess from the wet filling. Then just mix the filling ingredients together, pour over the cooled crust, top with strategically placed asparagus spears and bake a second time. Foolproof, I tell you.

adapted from Crumb
Ingredients
1 sheet puff pastry, defrosted
1 cup fresh ricotta cheese
1/2 cup grated parmesan
Zest of 1 lemon
2 tbsp fresh thyme, chopped
1 egg, lightly beaten
1/4 cup heavy cream
10-12 asparagus spears, trimmed

Instructions
1. Preheat oven to 425 degrees. Roll out the puff pastry onto a round tart pan with a removable bottom and press the pastry down against the bottom and up against the sides.
2. Pierce the bottom and sides of the crust several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking the crust for another 5-7 minutes, or until golden. Gently press down the bottom of the crust if it has puffed up a bit, then set aside to cool.
3. Meanwhile, combine ricotta, parmesan, lemon zest and thyme in a mixing bowl. Season with salt and pepper to taste. Add beaten egg and cream and mix until smooth. Spread evenly into the cooled crust.
4. Cut the asparagus to fit the tart pan and arrange on top of the filling.
5. Bake for 15-20 minutes, or until asparagus are tender and filling is lightly browned. Cool for approximately 5 minutes before slicing into wedges and serving.

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Butternut Squash Hummus with Baked Garlic-Sage Pita Chips

Our local farmers market has a stand that sells a deliciously diverse variety of hummus flavors such as "spicy black bean" and "roasted garlic & artichoke". It got me thinking about the wonder of hummus and how the simple combination of pureed chickpeas and sesame paste openly welcomes just about any flavor into its creamy fold. So imagine my delight when rummaging through my kitchen one day and finding myself with a can of chickpeas in one hand and a lonely butternut squash (waiting ever so patiently to end up in something) in the other. I immediately knew what to do, and feeling particularly inspired on this day, I paired it with a batch of homemade pita chips, baked to golden perfection and seasoned with a couple of butternut squash's best mates: garlic and sage. Enjoy, and be sure to share your favorite hummus flavors with me in the comments below!

Ingredients
for the hummus:
2 cups butternut squash, peeled, cut into 1 inch squares and roasted
1 can garbanzo beans, drained and membranes removed (this little step will aid in achieving an ultra smooth and creamy hummus- trust me, it's worth it)
1/2 cup tahini
3 tablespoons olive oil
2 cloves garlic
juice of 1/2 lemon
1/4 tsp cumin
1/8 tsp cinnamon
salt and freshly ground pepper, to taste

for the pita chips:
4 pitas, cut into 8 wedges each
2 tbsp olive oil
1-2 cloves garlic, minced (I always use a microplane grater for this)
1 tbsp chopped fresh sage
salt, to taste

Instructions
1. Preheat oven to 375 degrees. Toss pita wedges in a bowl with olive oil, garlic and sage until evenly coated. Season with salt and arrange in a single layer on a baking sheet.
2. Bake for 12-15 minutes, turning once, until pita chips are golden and crunchy. Remove from oven and cool completely.
3. While pita chips are baking, combine squash, garbanzo beans, tahini, oilive oil, lemon juice, cumin, cinnamon, salt and pepper in a food processor and blend until smooth and creamy. Transfer to a bowl and serve with pita chips and/or assorted raw vegetables.

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Lentil Salad with Goat Cheese and Black Cherry Tomatoes

This is hands down one of my favorite quick and healthy lunches. Paired with a few whole grain or lavash crackers for dipping (think of it as a lighter, more elegant version of 7 layer bean dip!), this dish is wholesome and utterly satisfying. It has definitely become a staple in our household. The beauty of this lentil salad is in its simplicity. No fancy ingredients or preparations here, just fresh from the market avocados, scallions and tomatoes tossed with steamed lentils, lightly dressed and topped with creamy goat cheese and a touch of arugula. That's it. The real stars of this dish to me are those gorgeous black cherry tomatoes I found at the farmers market over the weekend. They were so juicy and sweet, they tasted even better than they looked!

Ingredients
1 cup cooked lentils, cooled to room temperature
1/4 cup avocado, chopped
1/4 cup cherry tomatoes, halved
2 tbsp scallions, chopped
2 tbsp goat cheese
1/2 cup arugula
2 tbsp olive oil
2 tbsp champagne vinegar
2 tsp honey
salt and pepper, to taste
whole grain or lavash crackers, optional

Instructions
1. Add lentils, avocado, tomato and scallions to a bowl and mix gently to combine. Season with salt and pepper.
2. Whisk olive oil, vinegar and honey together in a small bowl. Season with salt and pepper and toss lentil salad with half of the dressing, reserving the other half.
3. Toss arugula with remaining dressing and top salad with crumbled goat cheese and arugula. Serve with crackers if desired.

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Yellow Curry with Butternut Squash and Chickpeas

Curry is one of my favorite things to make when I am craving something warm and comforting. The rich spices mingling with the sweetness of the coconut milk is just as cozy to me as a warm fuzzy blanket. This is also a great meal to make when you are looking to use up all of your leftover veggies! Here I used potatoes, butternut squash and chickpeas, but the last batch of curry I made contained pumpkin, cauliflower and eggplant. Yum! I highly suggest making your curry paste from scratch over using a jarred version, I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh. Plus you can make a large batch to keep handy for whenever the curry craving strikes!

Ingredients
For the curry paste:
1 stalk lemongrass, minced
1-2 red chilies, sliced
2 shallots, sliced
1 thumb-size piece of ginger, peeled and sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
3/4 tsp turmeric
1/3 tsp white pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato paste
1/3 can coconut milk

For the curry:
2 tbsp yellow curry paste
1 tbsp vegetable oil
1 cup chicken or vegetable stock
3/4 cup gold potatoes, peeled and cubed
3/4 cup butternut squash, peeled and cubed
1 14 oz. can chickpeas, drained and rinsed
1 14 oz. can coconut milk
brown sugar and fish sauce, to taste
juice of 1 lime
cilantro, for garnish

Instructions
For the curry paste:
1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste. Store in an airtight container in the refrigerator for up to 2 weeks.

For the curry:
1. Heat a skillet over medium high heat and add curry paste and vegetable oil. Stir fry until fragrant, about 1 minute, then add 1 cup chicken or vegetable stock.
2. Add potatoes, squash, chickpeas and coconut milk and bring to a boil, then lower heat and simmer until vegetables are cooked through, about 10-15 minutes.
3. Adjust curry for sweetness or saltiness by adding brown sugar and/or fish sauce accordingly. Before serving, add lime juice, stirring to combine, and garnish with fresh cilantro.

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