Summer wouldn’t be complete without having about 10 different recipes to use all the summer produce. These vegetarian tacos are a perfect kitchen sink meal. Load them up with all the vegetables- it’s a lovely evening summer meal. In terms of the these tacos, the whole recipe is brought together with a delicious avocado cream…
Zucchini
Grilled Zucchini with Lemon Labneh and Za’atar
It is about this time of year that my freezer is full of zucchini bread. I’m looking for ways to creatively use up the rest of the 20+ zucchini that are waiting to be picked. And it’s still 90˚. That’s where this grilled zucchini dish comes into play. The lemon and labneh along with the…
Garlic Soba and Zucchini Noodles
A couple weeks ago, I made M a “meat and potatoes” dinner. The chicken was stuffed with chives and cream cheese and the red potatoes were wonderfully roasted with a myriad of herbs. I thought he would be excited because I rarely (in fact, this may have been the first) make him a so-called “meat…
Curried Vegetable Polenta Kabobs
| Disclosure: This recipe was created for Ancient Harvest. See below for more details. | If you follow along, you know that I have a slight obsession with grilled vegetable skewers, especially when they contain halloumi. Whenever we have cookouts, I almost always turn to skewers (it’s also an easy way to have vegetarian…
Quinoa and Zucchini Stuffed Peppers
As promised, a recipe. But before I dive into this post, I just wanted to say thank you for the outpouring of amazing emails/comments after yesterday’s post. While the internet can be a place of chaos and angry people, it’s also an amazing tool to bring people together. So thank you, so much. Now, this…
Curry Roasted Vegetable and Avocado Naanwich
I receive quite a few questions about where I come up with my recipes. It’s taken time but I pride myself in (hopefully) diverting myself from the traditional recipes into quasi-comfort/quasi-healthy (unique) vegetarian food. I’ve gotten to this point thanks to experimenting in the kitchen but I pull inspiration from so many places. More often…
Buckwheat and Tomato Stuffed Zucchini
As promised, here is the first installment of the ingredient challenge. If you’re wondering what I’m talking about, last Monday I asked readers to submit 2-3 ingredients they have in their kitchen and I would pick one set and whip up a recipe. There were SO many great ideas and I started brainstorming on all…
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Over the past month, I’ve been brainstorming ways to keep the site engaging, relevant, and unique (because there’s something like 20,000 food blogs out there- slightly overwhelming.) When I first started really diving into blogging, I focused on the produce, the CSA, and everything that came with those two things. The blog, while still extremely…
Grilled Halloumi Skewers with Cilantro-Tahini Sauce
(If you are looking for the response to watching Fed Up, I’ve moved it to it’s own page. Having that text with with recipe felt a bit off but I wanted to still keep my reaction on the site.) I think the photos speak for this recipe but I’ll tell you a little about it…
Spiced Zucchini + Rice Burritos with Homemade Einkorn Flour Tortillas
It would seem, without fail, veggie burritos almost always disappoint. The filling is often flavorless, chocked full with (refried) beans and sautéed onions/peppers that are heavy on the cooking oil. For the most part, I steer clear of ordering a burrito at a restaurant. But on occasion, I crave a burrito. This filling is similar…
Summer Veggie Omelette
While vacation is nice, there is something about coming home and getting back in a routine that feels comforting. I feel that I’ve missed out quite a bit on summer in California, especially with produce, as I worked on the cookbook. Now that the recipes are done, I can settle back into my normal shopping…
Zucchini and Sweet Corn Hash Egg Skillet
I’ve got another simple meal, perfect for breakfast or dinner. We’ve hit that time of year when the refrigerator is overflowing with zucchini, sweet corn, and tomatoes. I’m always looking for easy ways to use all three and this skillet fits perfectly. Before I moved out to California, I would eat something like this every…
Zucchini Ribbon, Quinoa, and Pesto Salad
There are, on numerous occasions, when I read an article and then somehow find myself lost in the comment section. For most articles, I find at least 25% of the comments verbally slap someone across the face, 50% are of people telling someone why the article or that person is stupid, 15% of the comments…
Summer Buckwheat Salad
This buckwheat salad was part of a picnic spread we packed for a short trip up to Lake Tahoe. If you’ve never cooked with buckwheat, it can be a bit finicky as some different varieties of buckwheat/kasha cook up into a pile of mush (good for a porridge base, not for salad). My preferred method/technique…