I love an over-the-top salad, and this one combines the sweet earthiness of roasted beets with crisp winter greens like escarole and frisée, plenty of fresh herbs, sweet apricot (I’m using dried, but fresh apricots or persimmons are perfect if you can get your hands on them!), pistachios for some nutty crunch, and a chopped lemon and roasted garlic vinaigrette to take it to the next level!
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Once upon a time on a family trip in Sicily, I discovered pesto rosso (red pesto) — the intoxicatingly sweet and savory and tangy and almost-meaty paste that results from combining sun-dried tomatoes, garlic, currants, capers, parmesan, anchovies, and olive oil into the most epic sandwich spread OR the lasagna sauce you never knew you absolutely needed.
I layer this wonderfully sticky and flavorful mix with creamy béchamel and grated Parmesan to help it coat each noodle with a sauce that clings to every bite. The result is a rich, red lasagna that — especially when topped with the vibrant green of fresh basil pesto — makes for quite the festive hit to feed a crowd, and can easily be reheated for leftover meals or sliced cold from the dish and enjoyed privately by the light of the refrigerator door. Pro tip: Add a few splashes of hot sauce!
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This vegetarian ragu marries the umami of mushrooms and earthy sweetness of beets and carrots to create a tantalizingly rich bowl of pasta goodness. I love adding in protein-packed black caviar lentils (!!!) because they hold their form throughout the cooking process with a delightfully tender chew, but green lentils work well too.
The result is the same gorgeous deep red color and intensely pleasurable and filling bite you want from ragu while keeping it meat-free and a bit lighter. I’m using giant shells called conchiglie, but feel free to use any sturdy shaped pasta you like — or roasted spaghetti squash!
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Behold! The endless temptation that is rice noodles soaking up a garlic & chile soy dressing, piled with crisp, crunchy cucumbers, carrot ribbons, fresh mint, and a scattering of spicy candied peanuts.
This is comfort food that still manages to feel refreshing, and is so easy to make — treat yourself to this Vietnamese-inspired, exquisitely satisfying bowl asap!
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I have not been able to stop thinking about this dish since eating Missy Robbins’s version at her restaurant Lilia Ristorante.
It hits every note — roasted squash that is melting in some places and crispy in others; savory, garlicky cheesy pesto; and the sweet-tangy hit of agrodolce, a wondrous alchemy that happens when you cook vinegar and honey together low and slow. Two words: flavor explosion!
Get to Lilia asap, but make this in the meantime.
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Throwing one out for my vegetarians who love to grill!! This is a hearty, veg-forward meal featuring #halloumi, an insanely delicious cheese (usually made from goat and/or sheep’s milk and traditional to Cyprus!) that cooks to a gloriously golden, crisp on the grill or in a pan, belying its soft, warm interior with that classic squeaky chew!
And that’s only the beginning… we’ve got melting, molten grilled stone fruit, filling lentils bathed in a nicely spicy chili, mint and scallion vinaigrette. It’s enough to make any mouth smile…enjoy!!
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It’s my (vegetarian!) mama’s birthday this week, so I took a few of her favorite things — meaty mushrooms (morel! maitake!), cilantro, chives, and sweet summer corn and turned them into a lusciously creamy pasta perfect for summer entertaining and showing anyone just how much you love them!
@LisaOz taught me how to be adventurous and happily intuitive in the kitchen, how to feed a crowd, and most of all, how to capture the sense of fun and celebration in every meal — and hopefully this deliciously umami-boosted tribute dish helps you do all of the above!
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It’s really happening, friends! I’m officially wearing an apron because it’s time to pit some CHERRIES — and even I have my kitchen daredevil limits lol.
We’ll use these juicy little bombs of sweetness to create an intensely flavorful fresh salsa with shallots, cilantro, Serrano chilies, and lime — the perfect topping for beautifully charred seasonal veg (we’re using up my yellow squash today!) or honestly just about anything coming off your grill this summer.
I admit I ate the leftovers by the spoonful like soup and was very happy about it!
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When it comes to fast lunches and snacks, look no further than this shockingly delicious and totally vegetarian recipe from my new book, Eat Your Heart Out.
It’s a bright, super flavorful, one-bowl salad that serves tuna salad satisfaction without actually including any fish! I make it using chickpeas, which have an amazing meaty texture — plus tons of protein and fiber to keep us feeling full and fueled. Plus lemon, capers, dill, and a wonderful crunch from shallots and celery.
Give it a try and prepare to be amazed!!!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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Serving you summertime in a bowl!
This cool, creamy soup is the perfect starter, light lunch, or a full meal if you just can’t get enough like me! Cucumber, scallions, and a gentle hit of sweetness from honeydew melon come together in a rich base of smooth, pureed almonds that give this soup so much body. I love adding in a touch of fresh mint and jalapeño to keep each bite exciting.
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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