I created this Mango, Black Bean & Caramelized Veggie Burrito recipe because I wanted something that was really tasty and fun, but also featured vitamin C superstars, like mangos, since vitamin C is an important nutrient for immune health. Did you know that 3/4 cup of mango provides 50% of your daily vitamin C? Cheers to that!
We might be on our way to a long winter, which is precisely why you’ll want to regularly craft a platter of party-ready apps, like these cashew cheese bruschetta with pear-thyme “compote!” In fact, I think it’s mentally healthy to have “parties” more often during times like these. That can mean tossing a virtual soiree or having one with your own social (yet socially-distanced!) “bubble.” Even if a party of one, make up the toasts and toppings separately, then top one at a time.
When fresh figs are in season, it seems like I put them in practically everything I prepare. I simply adore them! And I was lucky enough to attend the California Figs new cookbook launch event in New York, and came home with a stash of the luxurious fruits. So, of course, I went immediately into my kitchen to whip up some fig-filled delights. This 100% plant-based (Meatless Monday-friendly!) flatbread pizza is the first creation from the stash. Combining two of my favorite things—pizza and figs—is downright dreamy to me. Plus, the use of creamy cashew cheese and a finish of a spicy coconut nectar and fresh basil make it magical. Hope you agree!
One of my favorite anytime salads is this … baby arugula and pan-grilled grape salad with cashew cheese balls, toasted sliced almonds, and lemony-pepper grilled grape vinaigrette. Not only does it have one of the longest salad names ever, it’s seriously one of the tastiest ever. Luckily, so it won’t be so difficult to remember the name of this, I gave it a shortened-up nickname: “anytime arugula and grilled grape salad!” That better?!
In the summertime, I thoroughly enjoy a fresh and flavorful Italian-style pasta salad. I often eat it as an entrée rather than a side salad at lunchtime. And I don’t just enjoy eating pasta salad … I love making it. It provides an avenue in which to use leftover grilled, roasted, or raw veggie scraps—and the result is always slightly different to keep me (and everyone else) intrigued.