On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy — pretty much it was instant love.
Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos.
Proof that salads can still be incredible in the colder months, this simple but sophisticated shaved root vegetable salad with goat cheese and hazelnuts is a must-make at our holiday table!
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.
If you've been anywhere near Alaska in the summer then you know that the salmon run is a really big deal. It's also a big deal around here since our family goes north and returns with chest upon chest of fresh-caught wild salmon. This year, we're continuing the tradition, which means we'll be pulling out one of our favorite salmon recipes: this Paprika Grilled Salmond Late Spring Salad.
An super easy recipe for Superfood Chocolate Coins (aka Mendiants) made with melted dark chocolate topped with honey-roasted nuts, goji berries, coconut, and cacao nibs.
Pretty enough to serve to company yet substantial enough to take along as a road snack on your next trip, this is a healthy-ish recipe for a super easy muffin. Loaded with cinnamon, pumpkin, and apple, and a pepita streusel that makes it just sweet enough, it's our go-to for travel!
Once upon a time, Thanksgiving was all Mom’s Green Jell-o, Classic Green Bean casserole, and Midwest mashed potatoes. These days it's been joined by some more modern friends — vegetarian and vegan sides and with an emphasis on fresh and healthy. Having something filling other than mashers and turkey is key — which is why we came up with this Farro-Stuffed Roasted Acorn Squash.
Wheatberry is super incognito -- those in-the-know have been cooking with it forever, putting it in soups, salads, and using it instead of rice in risotto. But, for the rest of us? It just seems like brown rice's more refined big brother. One of our favorite ways to give people a taste of wheatberries without too much commitment is this Chipotle and Toasted Walnut Wheat Berry Salad.
We're all for roasting, hashing, or sautéing a Brussels sprout or two but, in our book, slaws take the cake. During the Fall and Winter, the Californian in us misses the freshness of summer salads and this Shaved Brussels Slaw with Dates and Pepitas fills that void.
With each passing year, we gets a bit healthier with our holiday menus. This salad is super colorful and pretty much all make ahead and also vegan and gluten free so it'll satisfy pretty much any eater.
Time for another edition of our Global Kitchen series with our friends at KitchenAid! This time we're sharing the secrets to making the absolutely best vegan and gluten free falafel with, yup, a meat grinder!
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!
