July

Recipe adapted from Ana Garcia. This is a dish that the chef, Ana Garcia, told me she makes to feed a crowd. It takes a little time to char the peppers, and then clean and stuff them, but the rice is easy to put together and the rest of the cooking is hands-off. Ana’s version […]

The truth is, I use this egg-free Caesar dressing on all sorts of things, from romaine to potatoes to kale. But one of my favorite ways to use it is on shredded cabbage, which retains its hydrating crunch in every bite and is the perfect foil for the sharp flavors of the dressing. Instead of

I’ve never been a huge mayo fan, but I love a good potato salad and have come up with a mayo-free version that delivers big on flavor. Mashing feta cheese into plain Greek yogurt with a little garlic and lemon creates a creamy, and relatively healthy dressing for boiled potatoes that may just become your

The seasonings used to make baba ganoush, a Middle Eastern spread made with tahini, garlic and lemon, can be applied to a variety of vegetables with great success. One of my favorite go-withs is zucchini. When roasted slowly, the firm and watery texture of the summer squash transforms into a luscious, almost creamy texture which

Using raw corn against the roasted garlicky zucchini brings out the sweetness in the kernels, and provides the most excellent texture to this simple salad. Three main ingredients and a quick dressing make short work for this dish. After it is assembled, the longer it sits, the more the vegetables will soften, which isn’t a

Make this sweet and tangy BBQ chicken for any of the major summer holidays. The best part – it’s warm and waiting in your crock pot, so no sweating over a hot grill. Using rotisserie chicken cuts down on the work, and ensures a soft and tender result.

The idea to pair potstickers with fresh tomatoes in a salad comes from Hetty Lui McKinnon, who has authored several successful cookbooks on vegetarian and vegan cooking. Though here, I’ve taken it in a different direction with a ginger tahini vinaigrette, which I love for its bold and slightly sweet flavor. I figured out a