This creamy pumpkin pasta sauce recipe comes from my first cookbook. Even though I developed it years ago now, it’s still one of my favorite fall and winter recipes. Fresh pumpkin puree (or kabocha or butternut squash) blends with cashews to create a super creamy, super comforting sauce. Yes, it looks like mac and cheese, but this surprising pumpkin pasta sauce is something else entirely. Roasted garlic, onion, and fresh sage give it a nutty, complex autumn flavor. Personally, I think it’d be a fantastic option for a vegetarian Thanksgiving dinner, but it’s so simple and cozy that you’ll want…
TO THE RECIPE >>>>Hey, NY friends – what are you doing next Thursday? If you’re free, come meet me between 5-7pm at Anthropologie at Chelsea Market. I’d love to see you and say hi! I’ll be signing cookbooks and there will be snacks. The event is free, but RSVP HERE. See you there 🙂
TO THE POST >>>>This stuffed poblano peppers recipe might be my new favorite summertime dinner. It has all the best parts of stuffed bell peppers – a fresh, flavorful filling, fun garnishes, and juicy roasted peppers – but the poblanos add an extra layer of heat. The whole thing is super fresh, super flavorful, and really darn fun to eat. If you’ve never cooked with poblano peppers before, they’re a chili pepper with a mild to medium heat level. On the Scoville scale, which measures how spicy peppers are, they range from 1,000 to 2,000 Scoville heat units. For context, bell peppers score…
TO THE RECIPE >>>>This is one of those “it’s good to be home” meals. I love vacation, and I love eating out, but after traveling for awhile, I just can’t wait to get home and get back to my regular healthy eating routine. You know, the one that includes a morning smoothie instead of a croissant, and light vegetable-packed dinners like this one instead of multi-course dinners with wine pairings. Not that I’m complaining AT ALL, btw… but it’s time to get back on track and I’m doing that by eating the rainbow: We’re partnering with Almond Breeze as part of their Serve Up Your Best campaign.…
TO THE RECIPE >>>>According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this corn salad is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless and it’ll become your favorite summer corn salad. Corn Salad Recipe Ingredients This summer corn salad brings together my favorite summer ingredients to create a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.…
TO THE RECIPE >>>>Happy long weekend! I hope you all have some exciting 4th of July plans! And what I really mean by that is I hope you have more exciting plans than we do. We’re pretty jet lagged so we’ll probably be celebrating the red white and blue on the sofa with some Orange is the New Black. However, if I DO get up the energy to cook, I think this would be such a delicious veggie-forward summer menu: Pictured above: Baby Bella Veggie Kabobs Watermelon St. Germain Cocktails / Tomato Basil Peach Skewers Vegetarian Orzo Stuffed Peppers Chile Lime Grilled Corn on…
TO THE POST >>>>Happy almost-fourth of July! After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home. How to Grill Corn on the Cob Making grilled corn on the cob is easy, especially if you already have your grill going for burgers or…
TO THE RECIPE >>>>Last week, I spent six days in the Rhone Valley(!) The trip was so packed that I decided to break this into two posts. If you missed part one, click here. If you’re planning a trip to the south of France, I hope you find these posts helpful! Day 4: After a lovely breakfast at Hotel de la Villeon, we headed to Maison Chapoutier which is a short walk from the hotel. This area, the northern part of the Rhone Valley, produces more complex wines that are less fruit-forward than the wines I tasted further south. Maison Chapoutier is a great place…
TO THE POST >>>>Last week, I spent a whirlwind 6 days in the Rhone Valley. I loved meeting many of the winemakers, hearing their stories, walking through the vineyards, and driving to the tops of (so many) peaks. There was so much to see in addition to the wine – olive trees, lavender, cherry trees, apricot trees, wild vegetables, and herbs growing everywhere. It’s a heavenly place to visit if you love fruit, vegetables, and wines as much as I do. All of the vineyards listed here are open daily for tasting. If you call in advance you can schedule a more personal tour…
TO THE POST >>>>This salad was once again inspired by my bi-weekly Farmhouse Delivery bushel. What I love most about receiving a box of “surprise” vegetables is that it takes the guesswork out of deciding what’s for dinner. My general CSA strategy is to try to use the lettuces first so I usually start my week with a big salad for dinner. This salad is an all-veggie version of a cobb salad. It’s packed with fresh summer corn, crispy cucumbers, zucchini and the first of the seasons’ cherry tomatoes. I made a creamy vegan cashew-based “buttermilk-like” dressing and coconut “bacon.” It’s a lot of quotation marks for one…
TO THE RECIPE >>>>Hello from France! This past week, I’ve been in the Rhone Valley touring vineyards, tasting wine, taking in amazing views and of course eating great food. I’ll be back later this week with a new recipe, but for now here are some photos from my trip – of course, follow along on Instagram to see more! Au Revoir! Special thanks to Atout France & Air France for sending me & for my new friends at Inter Rhone for taking me around!
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