I am so excited to be sharing this tasty recipe today over on ToriAvey.com as part of her Passover Potluck. If you don’t know Tori, you also may know her as The Shiksa In the Kitchen, the loveliest of converts with a husband who grew up in Israel. Tori has has used her love and passion of cooking and history to explore not just Jewish traditions and cuisines but many others beyond that. She may not know it, but for this particular project I have a new nickname for her, I’ve been calling her my Kosher Guru. She has schooled me on the ways of eating Kosher specifically for Passover. I am beyond fascinated and I have absolutely enjoyed and relished in the challenge.
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Guess what today is? Today is baby shower day! A bunch of us food bloggers got together and we are throwing a surprise virtual baby shower for our friend Emily of The Pig & Quill, who is anxiously awaiting the arrival of her first little piglet in the next month.
First off, I want to talk about how jealous I am of their new addition. I am pretty sure this is going to be the most well-fed little one, ever! That Emily sure knows her way around a kitchen and she doesn’t mess around when it comes to combining flavors and creativity in her recipes. When it came time to create a dish to bring to our little virtual gathering, I quickly realized that couldn’t just bring any ‘ol pink cupcake or some chips and dip, I had to step up, bring my A-game and get serious with my offerings. But, as you guys know I am still smack in the middle of an elimination diet (it was 10 weeks this past Friday, but who is counting) – so with lots of restrictions and true to the real life, selfishly I also wanted to bring something to this party that I could eat.
These delicious little bites are so simple to put together, they are so fresh and light and they are absolutely beautiful to top it off. Perfect for any party. I’ll be honest, the concept of this recipe came straight from me looking for a savory dish I could incorporate the color pink, given that Emily and Chris are expecting a girl! Though salmon isn’t exactly that pale baby girl pink color we all know, I still think I should get major bonus points on sticking with a theme! Thank you.
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This is recipe post is part of my ongoing series with Beachgreens
Sugar Snap Peas are one of my most favorite spring snacks, as of late. Throughout the day, I open the fridge, there they are, edible just as they come. I really enjoy just eating them raw, sometimes I eat them as is, with a sprinkle of course sea salt, other times, I dip them in guacamole or whatever homemade dip I have on hand – either way I just love their sweet, crisp, fresh and bright flavor. When I am not snacking away on them raw, I also really love eating them in stir fries and now grilled, too.
The charred pods keep a nice fresh flavor, but it they are also slightly tender and the grilling really brings out their inherent sweetness. I love the grilled snap peas over a salad like this one, but they are also great dipped in a homemade aioli or hummus.
This healthy, vibrant and crunchy Spring salad has a bit of an Asian-flare to it with the almond butter and ginger dressing that also has soy sauce, lime juice and sesame oil. If you want to skip the salad part however, grill the snap peas and instead serve the dressing as a dipping sauce. Voila, instant appetizer or snack.
Stay up to date with all the delicious dishes I am making with my weekly Beachgreens boxes on Instagram, by following the hashtag #tastyyummiesxbeachgreens
There is something about this time of year that I just love. The fresh newness of spring, the feeling of balance in the air with more and more hours of light. Though the winters are not freezing and snowy here in Southern California, the days are still short, the sun sets early and despite what you might think, the nights do get cool. No matter where you reside, as spring starts to creep in and as we get closer to summer, we have lighter and brighter days, everything is in bloom and feels new again. In these first few weeks of the new season however, one of the best things is this “Swing Season”, where we still have the remnants of winter and the beginnings of spring together for a short time. Mostly I am talking about produce. My beautiful local organic produce boxes that have been delivered the last few weeks, have had both the last bits of winter, my favorite being the beautiful citrus like these blood oranges. Plus the new spring fruits start showing up in our boxes too, like these fresh strawberries. With this beautiful, vibrant combination, I found myself inspired to create a gorgeous bright and seasonal Strawberry Blood Orange Margarita, the perfect drink to cheers the arrival of spring with.
While you read this, I’ll be sitting on the beach in Mexico, *hopefully* sipping away on a margarita just like this one. We planned a super quick escape from the craziness of life, with our friends Dan and Debbie, for a 4-day trip down the coast to Playa de Rosarito for a little rest and relaxation. Life has been so busy and hectic as of late, Mark was away for 10 days at SXSW in Austin, meanwhile I have been getting ready for our 4-day Women’s retreat next weekend, plus the Yoga and Yummies event this past weekend and lots of other projects. So, although I will still be working away most mornings while we are in Mexico, you’ll find me practicing yoga and sitting on the beach most afternoons and hopefully finding time to just breath and enjoy being back with my hubby and surround by my friends.
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