FOOD LA LA

The best part about pickling is that it can be done advance and kept in the fridge to add a little flair to just about any dish! From onions, to apples, to kumquats, these are my three favorite foods to pickle!

Pair any of these hummus dishes with your favorite crudités or pita chips, and you have a gorgeous appetizer. 

Last weekend, I got to host a bridal beach luncheon for a very special friend who had to postpone her wedding THREE times. I wanted to share a few of the little touches that made the event so memorable. Bridal event or not, I hope you get some inspiration as we head into the summer!

This is an easy one! Take prosciutto from soft to crispy with a quick pop in the oven. It’s like a lighter, more delicate bacon. Use it as a brunch side; crumbled on pizza, in a salad, or atop roasted veggies; or arranged in glass jars with a cheese platter.

It’s light, refreshing and a perfect balance of juicy and salty.

When making an authentic Greek salad, there are two things to mind.  First—you may not use lettuce (I know, I know, you’ll never catch me saying that about any other kind of salad.)  And second—the feta is better if it comes in a big salty block.

True to its name, this recipe was born as my best friend and I sat on her kitchen floor hungrily peering through the oven window waiting for our dinner to roast. 

During one of our favorite dinners, we were served a side of coconut jicama slaw.  Light and crunchy, it was dressed with just lime juice and fish sauce.  I had about four sizeable servings before I realized it wouldn’t be that hard to make at home.  So, here you have it!

The dressing.  It’s magic.  Just trust me.  This salad can be amended to accommodate any dietary restriction or preference without losing its goodness.  Just don't skimp on the dressing.

I created this gem of a recipe last November and have been waiting to share it with you:  homemade crispy fried onions.  Delicious on their own, but even better  over green beans.  This Thanksgiving, don’t serve mushy green beans, swimming in a pool of canned mushroom soup. 

You’ll feel a little dangerous making this recipe—an open fire, a pair of tongs, and one juicy red bell pepper just waiting to be charred. 

I love recipes that create zero waste, like these roasted carrots drizzled with a pesto made from carrot leaves instead of basil (buh-bye half-consumed-wilted-container of basil). 

I made my first batch of pickled onions a few months ago and haven’t been able to stop.  The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast.  They add the prettiest pop of pink. 

I love the combination of lemon, Parmesan, and cracked pepper with this asparagus salad, but there are lots of other flavors you can try: sun dried tomatoes, toasted pine nuts, mozzarella, or even chopped pistachios.

This roasted delicata squash is so festive, ridiculously simple, and tastes so buttery and rich you’d think it was bad for you.