I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!
Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.
Today is hot. I mean close to 90 degrees hot. Yes, in April. Yes, in Seattle. Yes, global warming is real.
I had absolutely no intention of turning my oven or stove on today, so I decided to make a large salad and call it dinner. After a weekend of eating, a salad was the right call.
I had picked up some beautiful vegetables and decided on a super easy peanut dressing to top off the salad. Yay for easy dinner ideas (grilled chicken would be a great addition to this 🙂
After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating.
Don’t confuse this with a diet or anything. I just want to enjoy something light for the next few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.
We were invited to Easter Dinner at our friends home and were asked to make an appetizer.
To some, this may seem like an easy task. But for me, I would not decide on what an appropriate appetizer for Easter would be.
I decided on a crostini, because it is durable and would act as a blank canvas! If you follow me on Snapchat if have already seen me making these live! Join me for all the first look at all my recipes! 🙂
Deviled Eggs also known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation.
I was asked to create a deviled eggs recipe for the Fred Meyer Easter E-book. Check it out here. Thank you to Fred Meyer for sponsoring this post 🙂
I first made ricotta cheese at home, after watching Stephen Lee make it on MasterChef. I was in awe! How did he manage to make cheese in a competition?
I remember watching my grandmother make labneh at home, but never thought about doing it myself (lazy millennial? Idk…)
Well, I looked up some ricotta recipes and to my surprise they were fairly simple and I had all the ingredients at home. You will need a cheesecloth (or a nut milk bag), which can be found in most grocery stores.
As we move away from the winter months, some may also move away from soups. But this potato and leek soup is the perfect bridge from the frigid, dark, cold days of winter to brisk bright spring days.
I created this recipe for
Mexican cuisine is definitely one of my favorites. Hussein often asks, “if you could have Mexican food everyday would you?”. The answer is undoubtedly, yes! 😀
Many traditional Mexican dishes have pork or lard, so I learned to make these dishes myself.
The turkey definitely takes the main stage on the Thanksgiving table.
But the sides are just important! It is important to have balance and have some light sides to balance
There is no denying I love a good spice blend. Layers of flavors, that dance around the star ingredient.
I came across a few variations of a pumpkin curry soup and knew immediately that I wanted to try making it my own.
I had previously purchased some pumpkins, roasted and peeled and then pureed them. So, I was excited to have fresh pumpkin puree for this recipe. You can read