Happy World Egg Day! I kinda love eggs. It's the one reason I cannot be vegan. Okay, that and cheese. Well, specifically gouda cheese. Now I want some cheese. Wait…what were we talking about?
My absolute favorite is hot apple pie with a slice of cheddar cheese over it. If you've never had it…it's the f*cking bomb! So when Whole Foods asked me to do an apple recipe, this was my first thought. But I wanted to take it out of the dessert real...
My friends over at Whole Foods Market wanted a pumpkin recipe. In honor of fall starting today, this seemed like the perfect one. It is Halloween and Thanksgiving combined all into one with sprinkles on top…literally.
Outside of being gorgeous, these pickled beets are damn tasty too. Bursting with fresh rosemary, sweet and savory, you cannot go wrong. And they are easy to make!
Fresh, fuzzy and oh so sweet. What is not to love about peaches? Now that you know how to buy a peach and how to store a peach, let's get to eating them!
Simple, quick and healthy. What else could you ask for? Oh...it's pretty damn tasty too! These kale baked eggs are perfect for any brunch or breakfast on the go.
Tomato sauce is a simple sauce that is about highlighting the tomato. It isn't just tomatoes but you don't want to take the sauce in any particular direction. You are celebrating the tomato, plain and simple.
If you want a non-traditional spin on pico de gallo, now you have one. It seems weird to call this a fruit salsa because, well, tomato is also a fruit. And nobody ever refers to it that way.
This vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right?
What better way to celebrate the 4th of July then with this super-cheesy, extra gooey, grilled cheese sandwich. I mean, it's all in the name of freedom. So it is okay, right? America...f*ck yeah!
Come celebrate freedom with these amazing vegetarian and vegan recipes. Perfect for the 4th of July, you have everything from blueberry BBQ sauce to frosty Mexican bulldogs. Enjoy!
Ever since cherries have started to make their way to my local farmers market, I have been dreaming of warm cherry cobbler. Yum! I am not the biggest dessert person, I admit. But warm cherry cobbler on a cool summer night, with vanilla ice cream melt...
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it's all said and done, this recipe is still my favorite use of the quasi-melon. Enj...
Potatoes roasted with garlic and rosemary are one of those staples that I will never get tired of. So easy to make and so tasty!
This side dish is slightly sweet and smokey (thank you bourbon!) with just a hint of spice from the cardamom pod. Of course, the thyme helps round out all those flavors and giving it a bright finish. This dish is as beautiful on the taste buds as it ...
If you love hummus, O-M-G are these freaking good. Like, cut-a-bitch good if someone tried to take one from you. So you better make extra!
The first thing you want to do is make sure you bought more figs than just for this recipe. Black mission figs are as tasty as they are beautiful and I just want to motorboat a handful of these babies even before I get to making anything with them. A...
Fennel is one of those herbs that, once you discover it, you wonder where it has been all your life. Fresh, crisp and clean, the fennel plant has SO much to offer. It is great caramelized or just braised in white wine like this recipe.
This salad recipe uses my Marinated Mozzarella Cheese which is bursting with lime, cilantro and basil--yum! It goes so well with the grilled mangos that it is bound to be a favorite.