Duck fat provides unmatched flavor and richness in this simple roasted side dish.
This super easy topping is excellent on anything from fruit pie to cobbler to pound cake.
Apricots turn even sweeter when grilled.
Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
These sweet grilled apricots topped with almond-flavored whipped cream are a perfect way to end a summer meal.
Seriously the most amazing, not to mention unexpected, Caesar salad.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Served in fresh lettuce cups, this refreshing and hearty salad is so easy to make and makes a great meal on its own.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
Tangy and garlicky, this salad dressing is amazing over a simple green salad of crunchy Romaine and blanched vegetables.
These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc.
This dish of tender, sweet onions topped with breadcrumbs and melted blue cheese is easy to make on the grill!
Sweet Vidalia onions and Gorgonzola are made for each other. Serve this with crusty bread for an easy but elegant appetizer.
A fast and yummy dish to make with simple pantry ingredients, and a great reason to keep frozen broccoli on hand.
This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.
The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!
Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.
This elegant brunch recipe for Eggs Benedict replaces the English muffin with a portobello mushroom, making it gluten-free and Paleo-friendly.
These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
With loads of fresh herbs, tender butter lettuce, and asparagus, this impressive meal is a celebration of spring.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
In this icebox cake, whipped cream is enhanced with cream cheese and cream of coconut, and layered with graham crackers and lots and lots of mango, then topped with toasted coconut flakes.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.