Baby Zucchini with Rosemary and Balsamic

It’s summertime, and the zucchini plants are in full production mode. I lucked out and found these tiny, baby zucchini at the farmer’s market, and felt they deserved to be honored in a special dish. Cooking with zucchini presents its own challenges, and this method is the best for mastering the zucchini harvest. This is a perfect way to use your summer squashes, of any size, and a fast side dish that everyone will love.

African Peanut Sauce with Purple Sweet Potato Fries

When I say “Peanut Sauce,” do you think, Thai? Or something sweet, like Peanut Butter Caramel? Well, there are peanuts ground into sauces in many cuisines of the world. Like this African Style Peanut Sauce. A little spicy, with juicy tomatoes and sweetly sauteed onions and garlic, this one makes a pan of crispy purple sweet potato fries into a meal. Adults and kids alike love peanut butter, and will love this sauce, which can be made ahead and kept in the fridge for snacks or meals.

Mediterranean Potato Salad on TCL

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!

An Asparagus Tart with Creamy Cashew Topping

Every Spring, you’ll see asparagus tarts on magazine covers and in the food section of your paper. It’s a classic because asparagus is one of the first vegetables to harvest in the Spring, and because it looks so good in a photo. The curb appeal of a golden, crispy crust filled with gracefully tapering spears is truly off the hook. Most of those tarts will feature a hefty amount of dairy, whether in the form of cheese or creme fraiche. That’s why I wanted to make a purely plant-based asparagus tart for all of you.

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Mediterranean Potato Salad on TCL

Mediterranean Potato Salad on TCL

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Baby Zucchini with Rosemary and Balsamic

Baby Zucchini with Rosemary and Balsamic

It’s summertime, and the zucchini plants are in full production mode. I lucked out and found these tiny, baby zucchini at the farmer’s market, and felt they deserved to be honored in a special dish. Cooking with zucchini presents its own challenges, and this method is the best for mastering the zucchini harvest. This is a perfect way to use your summer squashes, of any size, and a fast side dish that everyone will love.

African Peanut Sauce with Purple Sweet Potato Fries

African Peanut Sauce with Purple Sweet Potato Fries

When I say “Peanut Sauce,” do you think, Thai? Or something sweet, like Peanut Butter Caramel? Well, there are peanuts ground into sauces in many cuisines of the world. Like this African Style Peanut Sauce. A little spicy, with juicy tomatoes and sweetly sauteed onions and garlic, this one makes a pan of crispy purple sweet potato fries into a meal. Adults and kids alike love peanut butter, and will love this sauce, which can be made ahead and kept in the fridge for snacks or meals.

Mediterranean Potato Salad on TCL

Mediterranean Potato Salad on TCL

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!