Vegetarian

Sweet and Salty Tahini Crumbles

tahini cookies

The weather has been so pleasant here, with a constant mild breeze and just the right amount of sun. I’ve never been much for warm weather, but when it comes to winter in LA, the weather is perfect at 65 degrees. After…

Day at the Apple Orchards

Apple Galette

I went apple-picking for the first time over the weekend and with all the delicious, perfect-looking apples, I made a country apple galette, with fresh apple slices, cinnamon, cheese, honey, and a flaky homemade crust.  Fall is a wonderful time of…

Plenty: Pasta and Fried Zucchini Salad

pasta and fried zucchini

Yotam Ottolenghi’s Plenty cookbook has 120 perfected and creative vegetarian recipes. This Pasta and Fried Zucchini Salad is one of them. The pasta salad combines pesto (not the traditional kind with cheese and garlic, more of a simple parsley-basil oil pesto), edamame,…

Smoky Black Hummus

black hummus

This is an incredible hummus made from black chickpeas, commonly known as “kala chana” in India. These black chickpeas are more flavorful and definitely have a kick to them. The texture is a little thicker than regular hummus, resembling a…

Fresh Heirloom Tomato Salsa & Mahi Mahi

IMG_1246

I spotted a box of beautiful heirloom cherry tomatoes when I was shopping this weekend and couldn’t resist bringing them home with me. Just when I thought I couldn’t find anything more gorgeous than regular heirloom tomatoes… Having a mason…

The Best and Smoothest Hummus

hummus

Yup, this is the best hummus I’ve ever made, or had. The secret? Peel the chickpea skins. I can’t say that I enjoyed the what-seemed-like-an-eternity peeling process but once I tasted the hummus, I knew I would be making it over and…

Spring Pea and Mint Frittata

pea and yogurt frittata

A frittata doesn’t have to be heavy with bacon and cheese. It can be fluffy with Greek yogurt and fresh with peas and mint leaves, like this one. So easy and so delicious for breakfast or as a side! PrintSpring…