I've got a confession: I eat any and everything when I'm out on the road. But when I get home? At home I eat super vegetarian. As in lots of salads, dips, and veggies upon veggies. Truth is, it's the only way I can get back on track after being on the road. And right this second I've got a crush on these Split Pea Veggie Wraps with Cilantro-Mint Chutney.
We've got major love for lemonade but don't always want all the sugar — which is why this Rosemary Melonade from has been a hit this summer!
Like a fresher, healthier take on classic corn elote meets panzanella, this recipe is one of our all time favorite summer salads.
Layers of zucchini, red pepper sauce, and whipped ricotta—this is how we do lasagna when it's too hot to cook.
If you know me, then you know I have a thing for Piri Piri sauce, which explains my love for Nando's Peri Peri joint. When we were filming Off Menu in Washington DC, I ate there and got the chicken with tons of mashed peas. The mashed peas are buttery but have herbs and a good amount of chili heat, which make them the inspiration for this Smashed Spicy Pea Bruschetta.
We live by the philosophy that every rule has an exception and one such exception was at Rancho Pescadero where we fell head-over-heels for this juice. A little sweet, totally refreshing, and just enough ginger to get you going, it was the ideal way to start our mornings there.
The Fall salad I'm really into right now is this bright Roasted Butternut Squash salad with tons of fresh Amaranth spinach greens, crisp garlic chips, and a Thai-inspired lemongrass peanut dressing.
Good food on the go is still not the norm, so, we're always, always in search of something healthy that travels well and still tastes good after a few hours in the air. This Peanut Chicken Collard Greens Wrap totally fits the bill—filling enough to keep you away from the pretzels but not so much that you'll food coma in the air.
If you're making pumpkin pie or any other Fall dessert, chances are, you already have these ingredients lying around. Slightly spiced, a little sweet, this smoothie is becoming my go-to Fall smoothie.
Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a salad, this one is a salad in a taco. There are no deep-fried tortillas in this recipe. There aren’t even cooked ingredients. Because sometimes I want a taco without cooking. This taco salad is light, fresh, and cool. It will be a hit on hot summer days and nights, and can even be packed for the beach or picnic.
A recipe for a baked Sweet Potato Fries served with a creamy, spicy dip with fresh avocado, cilantro, and jalapeno!
Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. I had versions made with pork, beef, and duck and one was better than the next. Here is a basic recipe for larb that I serve in lettuce as a makeshift lettuce wrap but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.
