Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).
If there is one marinade you need for summer, it’s this one. When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all…
Ranch dressing… it has a reputation.
It’s widely loved, and understandably. It’s creamy, savory, and really flavorful. Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here.
My husband loves ranch dressing, but I don’t love the ingredients in most store bought versions. This scaled up version of ranch dressing is something I keep regularly stocked in our fridge to make us all happy.
Not only is it much healthier than the store bought version, but the miso paste adds a slight sweetness and umami that really takes it up a notch. It is a proud dip to serve for any summer barbecue or use year round with fresh cut veggies.
“what else can I use?”
I have used unsweetened plain coconut yogurt in this dip (you cannot taste any coconut, I swear) to make it dairy free. You can use any Greek or plain yogurt you’d like as well.
If you want to make this dip vegan, simply swap in Veganaise for the mayonnaise called for.
- If you don’t have fresh dill, you can use dried, just use less of it since dried herbs are more potent.
Miso Ranch Veggie Dip (Dairy Free, Gluten Free, Vegetarian)
- High speed blender
- 1 cup unsweetened plain coconut yogurt you can substitute any plain yogurt
- 2/3 cup mayonnaise
- 1/3 cup white miso
- 2 tbsp rice wine vinegar
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 2 tbsp dijon mustard
- 1/4 tsp paprika
- Blend all ingredients in a high speed blender.
- Serve with crudite, potato chips, or whatever you'd like!
Oh, this pasta. This. Pasta. This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot. This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce…
Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
Know someone who doesn’t like Brussels sprouts? Let’s change their mind.
These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable. They are light, bright, and perfect for summer.
“what else can I use?”
I use a mandolin to shave my Brussels, but a sharp knife or food processor works as well.
The poppy seeds are more for texture and look than anything else, so if you don’t have any don’t let it stop you from making this recipe!
Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)
- Large 10-inch saute pan
- Mandoline, or sharp knife
- 1 lb Brussels sprouts, cleaned
- 1/2 cup red or white onion, diced
- 2 garlic cloves, minced
- Kosher salt
- 1 lemon, juiced and zested
- 2 tbsp extra virgin olive oil
- 2 tbsp poppy seeds
- 1/2 cup fresh parsley, for serving
- Using a mandoline or very sharp knife, slice Brussels sprouts to an 1/8 inch thickness. They will be all different shapes and sizes, don't worry. This isn't about perfection.
- Heat 2 Tbsp olive oil in a large saute pan over medium-low heat.
- Once oil is warm, add diced onion and minced garlic with a pinch of salt.
- Cook, stirring, for 2-3 minutes until softened.
- Add in the sliced Brussels sprouts along with 1/2 tsp of Kosher salt and toss to coat.
- Add in the lemon zest and juice and cook, stirring, for about 3 minutes until just softened.
- Lastly, add in poppy seeds and cook for 30 seconds before removing from the heat.
- Taste for seasoning and add 1/2 tsp salt if desired.
- Top the whole pan with parsley and spoon into a large platter.
do you like key lime pie? do you like coconut cake? If you answer yes to both of those questions, then this is the cake for you. this cake has a dense, moist crumb with a hint of coconut and lime, and is topped with…
My husband declared this “Maybe the best salad I’ve ever made.” And I make a LOT of salads. Granted, it’s basically Mexican Street Corn in a bowl, and a popular dish in Mexico called Esquites. It is easy to make, filled with rich flavors that…
I love a good summer barbecue, don’t you? Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer.
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch. This is not the goopy, beige stuff hidden away in the back of the refrigerated section of the supermarket. When I’m eating meaty ribs, or a juicy burger in the summertime, I want a slaw like this with it. It’s the perfect counter balance to your favorite summer barbecue main dishes.
what else can i use?
- This recipe is very adaptable, it’s all about using what you have!
- You can certainly use red or green cabbage and shred it yourself, but since this is a sixty second coleslaw, we are taking advantage of coleslaw mix.
- White wine vinegar or apple cider vinegar can be used instead of lime.
- I use spring onion in here, but red onion or shallots are perfectly fine as a swap.
- No pumpkin seeds? Top with toasted, sliced almonds or walnuts.
- I love the mix of parsley and cilantro to play off the lime, but basil and a small bit of mint would be nice in here too.
Sixty Second Coleslaw
- large mixing bowl
- 1 lb shredded coleslaw mix
- 1/2 cup fresh herbs, chopped (plus more for serving) such as parsley and cilantro
- 1/4 cup spring onion, sliced thin or red onion
- 1/2 cup mayonnaise
- 1 lime, juiced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1/2 cup pumpkin seeds, toasted, for serving
- In a large mixing bowl, make your dressing:
- Combine mayonnaise, lime juice, sliced onion, and 1/2 teaspoon salt and a few cracks of black pepper.
- Whisk to combine.
- Add coleslaw mix and 1/2 cup of herbs to the bowl and toss to coat.
- Taste and add more salt if needed.
- Transfer mix to a serving owl and top with more fresh herbs and toasted pumpkin seeds.
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter. I love eating…
It’s finally summer, which means less meals roasting in the oven and more of these light, refreshing suppers around here. This recipe is a perfect weeknight dinner, as the shrimp get a quick 30 minute marinade and then cook on the stovetop for under 5…