Growing up, I only are raw or boiled carrots. I’ve always liked them, but I’ve never really felt a craving for them. These carrots, though, I think about constantly. Roasted carrots add the perfect rich sweetness to any savory dish. And I would be lying if I didn’t half the pan as a snack during shooting this recipe. That’s how good they are!

Paired with traditional Middle Eastern spice blend Za’atar, a toasted blend of sesame seeds, sumac, coriander, dried oregano or thyme, and salt. The ingredients vary by region but all za’atar is earthy and herbaceous with the tiniest sharp hint of citrus from sumac. It can be used in marinades for meats, to top dips like hummus or finish really any kind of dish from flatbreads to soup. One of my favorite ways to use it is…

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

With the weather cooling down, I’m switching gears towards making cozier, heartier dishes for dinner. Soups always make my meal prep list during fall and winter months because of how comforting and nourishing they can be…

In the past, I’ve made a simpler version of this soup that was delicious and satisfying but it lacked that extra oomph of the restaurant version. After a little research, I realized that wine was the flavor I was missing… Not only did I feel like Ina Garten cooking with wine for the first time, but the recipe finally tasted like the classic french onion soup I was longing for!

Vegetable hashes are a great way to add a variety of different veggies to your plate. They can be sides, the base for a brunch egg bowl, or served on top of greens and grains, like in this nourishing warm bowl. In this Roasted Root Vegetable Hash, carrots, turnips, onion, beets, and sweet potato all come together in bright, caramelized goodness. Paired with fresh “poultry’ herbs — rosemary, thyme, and sage — they practically ooze cozy comfort. It’s flavorful and unique enough to…

It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.

On and off for the past few years, I’ve been testing different variations of carrot muffin recipes. I haven't found one that really did the trick for me until now. These are moist, light, and fluffy with a little texture from the nuts and carrots. And the warming cinnamon and cardamom combined with creamy, tangy cream cheese has me swooning *chef’s kiss*.

I honestly haven’t been a fan of chicken salad until I made it myself. I always thought it had too much mayonnaise and not enough of the good stuff — the nutty pecans, crunchy celery, juicy grapes, and tart, chewy cranberries.

My loaded chicken salad made with shredded rotisserie chicken has about as much of the “extras” as it does chicken and is much lighter on the mayo. The perfect ratio, if you ask me!

Possibly the one thing I love more than bread products is the spreads and shmears that accompany them. I love experimenting with flavored butters, cream cheeses, and dips that double as wrap or sammy spreads.

Enter: Tomato Butter. I worried that it might taste like tomato sauce on bread, but it’s the perfect balance of tangy, savory tomato and sweet, creamy butter. It’s ready in about five minutes and can be used for bread, bagels, or wherever else you might spread butter.

The magic of corn chowder is that, despite being a hot soup, it’s a late summer classic. Admittedly — aside from Mexican street corn, tortilla chips, and polenta — I’ve never been a corn lover. While exploring the Oregon coast this weekend, I had an amazing bowl of clam chowder. Even though it was a sunny 80 degrees out it still felt like the perfect, nourishing lunch. I wanted to try my hand at creating a lighter summer soup at home to capture that feeling.

I decided on a corn chowder because of the accessibility of the ingredients. I also didn’t want to spend an entire afternoon in the hot kitchen because it is still August after all. In this recipe, vegetable stock and coconut milk provide the light yet creamy base to the soup while frozen corn, potato, and onion add hearty texture.

Breakfast? Dessert? Snack? Get yourself a dish that can do all three! This sweet and savory peach bake is the perfect addition to your summer meal prep lineup. With an oat and walnut base, it’s a great source of fiber, healthy fats, and protein for sustainable energy any time of day. The lightly sweetened rosemary peach topping combines with the crust for delicious sticky and moist crumbles in every bite.

Think of it as peach-cobbler-meets…

After spending last weekend at a U-pick peach farm, I’ve suddenly acquired $32 worth of the juiciest, most vibrant peaches. As they begin ripening, I’ve been scrambling each day to get them frozen, eaten, or baked into something. We’ve had so many peach muffins and crumbles that I think I’m 80% peach at this point. And I’m 100% okay with that.

These peach honey cornbread muffins are all the fun flavors and textures of summer whipped into a few portable bites. The cornmeal base provides a subtle sweet crunch while diced peaches throughout give a balanced punch of sweet and tart flavor. Lightly sweetened with honey, these hearty muffins can easily be…

If you’re fortunate enough to have your own veggie garden, have access to a community garden, or have been to a summer farmer’s market, you know summer time is prime zucchini season. Growing up, my dad would plant summer squash in our garden and we would have buckets and buckets of zucchini. By summer’s end, we were sick of grilled squash and practically had a conveyor belt of zucchini bread shipping out to neighbors and friends.

I really took those summers for granted — all the missed opportunities to experiment with zucchini recipes! — and I still find myself nostalgic every time I see or make zucchini bread. Now, it seems zucchini has become best known as…

While I’m not vegan or dairy-free, I love experimenting to create plant-based alternatives that everyone will enjoy. In this 6-ish ingredient recipe, blended cashews and lemon juice creates a creamy and tart sour cream-like base for my take on the classic french onion dip — one of my all time favorite party foods.

Cashews are good sources of protein, healthy fats, and the minerals iron, magnesium, and zinc. They also have a distinct buttery and sweet flavor. It’s no secret that they are a staple in vegan and plant-based cooking because of their ability to…

With August just around the corner (next week already?!) and temperatures reaching an unheard of 100 degrees in Portland, I thought I’d break out my favorite replenishing summer beverage.

Staying hydrated in the summer is hard, especially if you’re surrounded by soda or fruity cocktails during a fun afternoon at the beach or at a neighborhood barbecue. Consider bringing this recipe into the mix — a functional mocktail that satisfies that sweet iced drink craving while providing beneficial electrolytes and water.

When I was in high school I worked at Children’s Ralph Lauren in an outlet mall where I made $7.50 an hour to help every wealthy tourist from the tri-state area dress their screaming toddlers. As you can imagine, the best part of my day (besides working with some of my best friends) was my break. Almost every shift, I would eat around the corner at Au Bon Pain. My go- to order was a pesto caprese salad, Nantucket Nectar iced-tea, and a massive Almond Cranberry Macaroon.

Since I haven’t been able to bring myself to eat at an Au Bon Pain since leaving that job, I decided to make my own version of that sweet, chewy coconut-y break time delight.

I know what you’re thinking — quinoa for breakfast?? — I get it but trust me, this is a game changer! For me, one of the most difficult parts of breakfast is finding a quick meal that’s going to fill me up and fuel my busy mornings. A lot of traditional breakfasts can be carbohydrate heavy (toasts, granola, cereal, instant oats) and leave us hungry way before lunch when they’re not paired with enough fat and protein.

Quinoa is a great morning grain option because it provides complex carbohydrates, or fiber, and protein. In fact, quinoa is one of the few plant-based protein sources that…

For me, the ideal summer 30 minute meal has fresh greens, seasonal produce, and a grilled protein. This salad checks all those boxes: Delicious sweet and tangy barbecue chicken breast paired with sweet, juicy peaches, creamy burrata cheese, crunchy greens, and drizzled with a light oil and vinegar dressing. It perfectly combines my need for a light yet nutrient dense dinner when it’s too hot to spend more than a half hour in the kitchen.

If you asked me for a fool-proof, crowd pleasing appetizer for all your summer adventures (BBQ, picnic, lazy pool day, etc)… this would be it! A perfect blend of tangy-salty-sweetness paired with bright mint and a hint of spice, this summer salad hits the spot every time!

It’s so easy to make, I’d barely even call this a recipe. It can also easily be adjusted to suit any serving size and palate.

In the hot summer months, there are few things more satisfying than having tacos for dinner. This recipe combines shrimp with subtle heat, tart mango and tomatillo, fresh herbs, and bright citrus notes. In essence, it’s all my favorite parts about summer! I often pair this salsa with black beans for a simple yet satisfying vegan alternative.

You can find me enjoying the leftover salsa with just about anything from chips to bean bowls, and honestly, by the spoonful. It’s just that good.

In this recipe, rich and tangy teriyaki pairs with the tart taste of pineapple, sweet onions, and the bright, juicy crunch of red bell peppers. It’s one of my favorite weeknight meals because it reheats easily for lunch the next day. This sauce can also be used for marinating kebabs or with tempeh or tofu for my vegan friends!

Teriyaki is a Japanese tradition of cooking sliced meats with a sauce made of soy sauce, mirin (rice wine), sugar, and sake (also rice wine). The word itself derives from teri, referring to the sheen the sauce gives, and yaki, which refers to the cooking method of either grilling or broiling. Traditionally…