Berry Caprese Salad
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!).
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!).
I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
Vanilla Bean Pavlovas with Lemon Curd
Coconut Lime Sheet Cake with Lime Glaze
If you make this Magic Lemon Meringue Pie Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.
It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.
Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.
Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.
Step 2. Assemble the citrus vinaigrette and shake to combine.
Step 3. Compose the salad and drizzle the vinaigrette on top.
Step 4. Serve.
It is SO beautiful, and has a restaurant-worthy presentation.
This salad has lots of protein and healthy fats without any animal protein.
It is easy to make, and the beauty is in the composition rather than complicated technnique.
It’s creamy, crunchy, and bright with lots of flavor and texture.
Erewhon’s Famous Kale + White Bean Salad
“Cheesy” Vegan Kale Salad with Farro
If you make this Roasted Carrot + Avocado Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…
This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.
This healthy winter vegetable minestrone is a delicious take on this classic Italian soup many of you may have had before. Made with hearty vegetables, beans, gluten-free pasta, topped with parmesan cheese, and extra-virgin olive oil this vegetarian soup is sure to be your new favorite!
Minestrone soups are very versatile and are usually made with whatever produce is in season. This makes it a great way to both use up what you have on hand and feed your family all week at the same time. You’ll love that this easy recipe comes together in under an hour, and is light but incredibly satisfying.
Step 1. Start by heating a large stockpot over medium heat with olive oil. Saute the onions, carrots, celery, and garlic with a big pinch of salt. Stir to combine.
Step 2. Add in the cabbage, dried thyme, bay leaves, beans, and cheese rind. Note that if you are strict vegetarian, you’ll want to use another kind of cheese as Parmesan is made with animal product. Add stock to cover. Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
Step 3. Just before you want to eat the soup, cook the pasta 2 minutes short of the package directions. Add the strained pasta to each serving bowl. Pour the soup over the top and stir. Garnish with extra parmesan cheese, black pepper, and a drizzle of a good quality olive oil.
Step 4. Enjoy!
It comes together in under an hour, making it ideal for any winter weeknight dinner.
It is a warm and comforting soup that requires minimal prep work and it’s one that everyone is sure to love and enjoy!
This easy and flavorful vegetable soup is filling on its own. To make it the perfect winter dinner serve it with crusty bread and/ or a side salad.
Speedy Red Lentil Soup with Lemon
White Bean + Chicken Sausage Soup with Greens
If you make this Vegetarian Winter Minestrone Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta. Have both! This dish is so easy to throw together, and takes 15 minutes from start to…
This next Hungry Lady Salad I have for you is a total crowd pleaser. It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze. This salad is a real lesson on the benefit of seasoning each component of a composed salad…
If you follow me on Instagram or Tik Tok, you know that I’ve started a Hungry Lady Salad series and this means LOTS of delicious, healthy, filling salads are coming your way. Perhaps you’ve tried the Tuscan Kale Chopped Salad with Lemon Tahini Dressing.
That salad now has over 5 Million views on Tik Tok, so I’m guessing there’s a good chance you have!
This is not your Aunt Mary’s broccoli salad.
No offense, Aunt Mary.
Admittedly, I’ve never been a big fan of traditional broccoli salad made with raw broccoli and a mayonnaise based dressing. This Revolutionary Broccoli Salad made me start thinking of broccoli salad in a whole new way.
“Revolutionary Broccoli Salad” is a big claim, and not one I take lightly. Here’s why I stand by that:
I tend to eat this salad in a couple of ways:
As a complete lunch, all throughout the week
Serving as both the grain and vegetable side with meat. My Miso Teriyaki Chicken, which can also be made under the broiler, and Roasted Pork Tenderloin with Persimmon + Rosemary are ideal matches.
If you make this Revolutionary Broccoli Salad, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients. I love this salad all through the year, but especially in the winter months when…
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…
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 made of garlic, caramelized onion, lemon, and yogurt. And of course, reserved pasta water (you know me by now.)
This dish is light and flavorful with depth and sweetness from slow caramelized onions, brightness from lemon, and creaminess from the yogurt and starchy pasta water. A dusting of basil before serving and it’s basically summer on a plate. One of the best parts is that leftovers, eaten cold, make for a delicious pasta salad lunch the next day.
I use Banza chickpea penne in this. Feel free to use any pasta you like, including regular durum wheat pasta.
The yogurt I used is a goat’s milk yogurt from Trader Joe’s. You can use your favorite, just make sure it has some fat to make the sauce creamy.
If you make this Creamed Corn Pasta with Zucchini, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
The internet has been going a little crazy for one-pan pastas lately. You may have heard of the Baked Feta Pasta trend, which I’ll admit, is actually worth the hype. I’ve adapted a few recipes based on that method and will be sharing one very…
This is the season when food starts to get deliciously cozy, which is probably why I love cooking so much in the colder months. There is a serious comfort factor that exists for me when the temperatures drop and a warm dish of hearty food…