If you haven’t had goji berries before, they are a great snack and also work really well in smoothies. They’re sweet, healthy and rich in antioxidants and Vitamin A. Make sure you soak the goji berries in water before blending. This will plump them up, release their juices and allows for easy blending. I mixed in some celery, bananas and mango chunks, resulting in a bright orange color, similar to my vegan goji berry shake. You can find goji berries at most health food stores, Whole Foods or on Amazon.
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Strawberry and Blackberry Popsicles with Coconut Milk
It’s strawberry season and whenever I’m at the store or farmers market, I just need to pick up a pint…or two! Today it got pretty warm out so I wanted to make some fresh strawberry popsicles to snack on. This recipe was inspired by my easy strawberry sorbet made with coconut milk. To the strawberries, I added some blackberries for more flavor and color. I also mixed in coconut milk to provide a creamy texture and agave nectar to sweeten the berries.
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Marinated Olives in Garlic and Olive Oil
When friends come over for an impromptu dinner, I never know what to cook. But then I remember my go-to quick dinner involves no cooking at all! Wine, cheese and charcuterie meals are my saving grace for dinners like this and one of my favorites because there’s a nice variety to choose from. One dish you can prepare ahead of time is marinated olives. It’s super easy and takes no time to prepare!
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Cannellini Bean Salad with Red Onions and Parsley
Summer is finally here so I’ve made a delicious and easy bean salad, perfect for your outdoor party or picnic. Simply toss some beans with whatever vegetables or herbs you have on hand and you’ve got a healthy dish to serve. Cannellini beans are usually my bean of choice for hearty soup or salad recipes. They’re delicate, creamy and taste great with whatever you add to it. Serve chilled or at room temperature as a mid-day snack or side dish. This would also go great with crispy salmon or grilled shrimp.
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Cacio e Pepe – Classic Roman Cheese and Pepper Pasta
One of my all-time favorite dishes, Cacio e Pepe, is a quick and rustic pasta that’s extremely minimal on the ingredients. This classic Roman dish literally translates to Cheese and Pepper in Italian, and that’s basically what it is! The first time I had it was a few years ago in Rome and I’ve been hooked ever since. There are many different variations of this recipe. Some chefs toast the pepper first or add butter, and some include small pieces of pork. My version, however, is very simple and straightforward.
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Watercress and Strawberry Salad with Red Onions and Hazelnuts
This year’s Memorial Day weekend was warm and muggy and all I wanted to eat was something refreshing, yet satisfying to fill me up. So to kick this Summer off, I made an easy strawberry salad mixed with watercress, red onions and crunchy hazelnuts. I love the addition of fruit into green salads, they bring a whole new dimension to the dish. This simple salad takes little time to prepare and will easily go into your list of Summer salad recipes.
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Baked Zucchini Fritters
Last week we visited family, and always right before we head out the door my mom makes sure I bring something home…food-related of course! My family lives in Pennsylvania Dutch country, so they frequent their local Amish market and my mom always buys way more than she needs (hmm, wonder where I got that from!). This time she made me bring home some zucchini which I decided to use for baked zucchini fritters.
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