This sauce is extremely flexible. You can substitute any of the vegetables for what you like, or what you have on hand. The spices don’t all have to be there, if you only have oregano, or you only have basil, that will be enough. Don’t worry too much about the measurements, just feel and taste for what’s right. I’ve had success adding ground turkey and ground beef to this recipe as well.
This recipe for creamy, lemony, herby marinated chicken is delicious. If you don’t have access to a grill, I used to make this chicken often for clients when I was personal chef-ing by cooking them in a pan sans skewers.
These are a no bake sweet treat that come together quickly. The panko breadcrumbs give them a little crunch and the flakey sea salt a nice satisfying sweet and salty combo. This is a flexible and forgiving recipe. I eyeballed the ingredients and the measurements are an approximation.
These little fritters are inspired by my days working in a Greek restaurant. They're similar to falafel, but have more citrus, less spice and are pan-fried. The come together really quickly, and are an easy weeknight dinner.
This salad is great to make ahead as the flavors blossom when left in the fridge overnight.
These portobello mushrooms are exceptionally easy and low maintenance recipe perfect for summer. They can become succulent vegetarian burgers, make an excellent side dish served warm or cold, or a great addition to a green or grain salad.
My kitchen highlights this week all came from one meal. On Tuesday, I took on dinner for the whole family to give my mom the night off. It can be a daunting task to cook a meal that pleases all palates and aligns with each person’s eating ethos. In my temporary household we’re made up of vegetarians, omnivores, minimal dairy eaters, big eaters, no-bean eaters, and occasional kiddie palates.
After poking around my mom’s pantry, flipping through cookbooks, scrolling through Pinterest and still coming up dry for inspiration, it dawned on me that I could do something I never get to—walk down to the vegetable garden and see what’s ready to be picked and plated.
The tiny, elegant curls of the snap peas were beginning their ascent, feathery carrot tops were just starting to stretch out of the dirt, and tomato vines were crawling upwards, dotted with yellow flowers. Everything was green, but nothing bore fruit, save for one row of radishes, their pink bulbs visible just above the soil. Most could be pulled out easily, and those that resisted my tugging were left behind so they might grow a little rounder and be ready to release their roots from the earth next time.
Vegan pesto is a very flexible sauce to make. If you don’t have hemp hearts, you can substitute almost any nut or seed. I like to use pepitas as an inexpensive alternative to both hemp seeds and the traditionally used pine nuts. You may just need to add more olive oil to balance out the moisture and create a smoother sauce. While the resulting flavor may vary slightly, you can also substitute the basil for other fresh herbs like cilantro, or parsley for a less traditional spin.
This week I whipped up a VERY quick and easy sauce to go with dinner. We drizzled it over green beans and barbeque chicken sandwiches, spread on toast, and ate it with a spoon. My family couldn't stop raving about how delicious it was. The best part is, it takes 5 minutes to make.
Roasting chickpeas makes an extremely simple and crispy snack. This recipe is for barbeque flavored chickpeas, but any of your favorite seasonings will work well.
I'm a Registered Dietitian and Personal Chef in Brooklyn, New York. I grew up around the dinner table, and believe that food is intricately woven through all of our stories. It holds memories of home, childhood, and beliefs; it comforts us, nourishes us, and creates a centerpiece to gather around.