The perfect juicy but light addition to any bbq spread, and an easy way to break into grilling if it’s something that intimidates you! Chicken breast bathed in olive oil, garlic, fresh parsley and spices, threaded with sweet red onion and bell pepper, all perfectly charred and smoky from the hot grill… we end up making these once a week all summer long and leftovers go with everything — enjoy!
This Crunchy Romaine Salad with Lime, Sumac, and Maple Vinaigrette has quickly become my go-to summer entertaining staple! It’s light and crisp and a total crowd pleaser with the Fattoush-inspired buttery crunchy pita chips. All the fresh herbs make for an incredibly flavorful bite, but the real star is the Lime, Sumac, and Maple Vinaigrette OH MY WORD!!! Ok, easy, delicious, healthy, goes-with-everything summer salad should be hitting your table in 3, 2, 1…
See this recipe come to life on IG.
Spicy Buffalo Chicken Stuffed Bell Peppers for your easy, protein- and veggie-packed pleasure! Rotisserie chicken brings this together even faster, and, yes, I leave blue cheese off mine, but that’s a me thing — feel free to make it yours!
See this recipe come to life on IG.
Swiss Chard and Spring Onion (or sub leeks & scallions!) Quiche!! I love this seasonal flavor combo, but the beautiful thing about quiche is it can be essentially any combination of fresh vegetables, bathed in a simple custard of eggs, cheese, and wholesome dairy milk that makes for a rich and creamy filling and a result that’s comforting enough for weekdays — and elegant enough for any occasion.
The homemade rendition of my lunch order every day on set at @masterchefjunior — I swap out the traditional salami and provolone for some grilled or blackened chicken breast and chickpeas, plus a generous shaving of Parmesan, plus pickled red onions and the bright, salty pop of pepperoncini!! I’m a more is more person. It could not be more perfect. Unless you have some fresh flat leaf parsley and then you should toss whole plucked leaves on in just before serving.
I cannot stop making this Spoon Salad – a dazzling array of finely chopped cucumbers, bell peppers, chiles, scallions, parsley, mint, a scattering of beans of your choosing, maybe a crumble of feta cheese if you like that sort of thing, all dressed up in the most gorgeous citrus-maple vinaigrette!
And you can eat it with a spoon! It’s so filling and fresh and vibrant and crunchy, it eats like the rainbow and is my current spring fling… but I plan on making it my summer lover, too.
Nibbles & sips! Try these delicious marinated olives the next time you need some easy cocktail bites. I love serving with hunks of Parmesan cheese and torn bread to dunk in the infused oil…never any left!
Return with me to the wee hours before an early morning flight in London, when, hungry and exhausted, I was ever so grateful to stumble upon a most delectable, protein- and flavor-packed CHICKEN EDAMAME QUINOA POT. Yes, it was an airport meal that I found so delicious, so inspiring, and so travel-ready, I knew I had to come home and recreate it for easy lunches on the go (though obviously, I have also eaten it for breakfast and for dinner, and I feel absolutely great about that!). I swapped the original pesto for a zingy gremolata, vibrant with fresh herbs, chiles, garlic, olive oil, and lemon juice, plus the juiciest grilled citrus chicken on top…and the giggles are what happens when I film with my mom – enjoy!
I will never say no to a warming bowl of turkey chili. It’s simple and a big batch lasts all week for filling, protein- and fiber-packed lunches and dinners that are quick to reheat. I love adding a fragrant hit of curry in this blend — it brings an incredible depth of flavor that loves mixing with onions, peppers, and zucchini for an irresistibly juicy blend.
The persimmons were kind of a random addition because I had two gorgeously ripe ones on my counter… and let me tell you, it was a win. Just a tiny touch of earthy decadence to surprise and delight in every bite. Go for a couple chopped prunes or dates instead if you like! I always need a little something creamy on top to swirl into the bowl, and I love the bright tang of lime and yogurt to mellow out the heat of fresh chiles and a sprinkling of herbs. YUM.
This Raw Broccoli Salad with Sweet Soy Vinaigrette gets dressed up with a handful of fresh herbs and Honey-Turmeric Walnuts (add a pinch of smoked chile flakes while they toast if you’re feeling spicy)!
I have been trying to find plenty of ways to work in raw cruciferous veggies (cauliflower, broccoli, cabbage, kale, etc) throughout the week for their many health benefits — high fiber, incredible cell-protective antioxidants like sulforaphane, the list goes on and on! — and I am obsessed with making sure everyone knows that the broccoli stem is truly the most underrated and delicious part of the vegetable. Enjoy!
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