IN SERACH OF THE PERFECT SIDE? I love this Roasted Cauliflower (or Broccoflower) Salad with Lentils and Dates. This recipe is loaded with antioxidants, vitamins and more animal-free protein and is also a great entrée salad too. The rich flavors of the tahini, ginger, and cinnamon combine incredibly with the sweetness from the roasted cauliflower and the dates! Bonus points for simplicity—this salad can be prepared in advanced (separated) and then combined and tossed before dinner.
IN SEARCH OF A FOOL PROOF BBQ RECIPE? I might have found you just the solution that stirs sweet, tangy, and spicy flavors all together! A pinch of cumin, coriander, paprika, garlic, lemon, salt and pepper with a splash of cayenne for a little kick and a can of beer is all you’ll need–now, here’s where you choose: Do you guzzle half of a cold one down (grinning) or shove a half-empty beer can up the bird’s ass and walk away smiling? Protein done!
WHO DOESN’T LOVE CHOCOLATE CAKE? I know I always find myself holding back from indulging in the sweetness of a good late night-sweet but we all need a little “yum” sometimes. When I first stumbled upon this recipe I found myself both intrigued and confused of how incorporating a vegetable like zucchini could possibly translate into a tasteful dessert. To my surprise however I was quick to learn not to judge a recipe by its ingredients. The result? A protein packed grain-free dessert that both my kids and I can enjoy without the hour delayed regrets that often follow sugary indulgence.
THERE REALLY IS SOMETHING ABOUT FRESH MOZZARELLA. Pair it with juicy, cheery tomatoes and you have one of the most delicately delicious and simply snacks, like, ever. And just when you thought it couldn’t get better, I’ve whipped up a super easy, super yummy nut-free basil pesto recipe to top off your handmade skewers. So dig in!
THERE’S NOTHING LIKE FRESH PASTA. Or pasta in general, really. Oh the variation–from long angel hair, to thick fettuccine, there really is a “type” for everyone. And this recipe allows for just that. We used a hand press pasta machine which allows you to literally hand-pick and roll any and which pasta your taste buds desire. Of course that is the duty of the metal work–I’m here to give you the perfect recipe for a mouthwatering flavor. Can you say Bon Appetit?
CRAVING THOSE CARB-RIDEN, GREASY LITTLE PIZZA BITES THAT CLAIMED AN EYE-LEVEL SPOT IN EVERY GROCERY STORE BACK IN CIRCA 2004? Well, fret no more–I’ve cooked up (literally) the perfect solution, savory cheese and tomato topped kohlrabi! You know that vegetable that’s the new “it” thing at the farmer’s market? Well turns out it tastes pretty darn yummy after a little heating and seasoning!
THERE’S NOTHING LIKE GOOD, HOMEMADE BISCOTTI. Or at least that’s what I’ve come to conclude after taste testing dozens of different versions of the classic Italian treat. I was always up in the air on this stuff (mainly because of the way I had been served it), it was always a different consistency, texture, or taste–too hard, too sweet, or too yuck. So I through confusion and desperation I decided to cook up a batch of my own, alternated form of what has now become one of my favorite sweet treats. And I think it pasts the perfect crunch–and taste test.
The Longest Fork 