One of my favorite childhood memories is picking fresh grape leaves with my mom. And one of my all-time favorite foods is stuffed grape leaves. It’s definitely my kind of comfort food. While my Lebanese mother made grapes leaves exactly the same way every time … by taste and feel, not by recipe … I like to go rogue from time to time. That’s what I did here. I guess you can say I actually went rather rouge! Instead of a traditional plant-based version, I used red rice and snuck in some beets. Though nothing will ever replace classic stuffed grape leaves, this is definitely a fun one to serve up!
I’ve been busy, busy, busy lately. I’m sure you can relate. I know for some folks that might mean getting take-out. For me, it means lots of hummus bowls. Basically, that’s hummus topped with whatever you have on hand that you think might taste good with hummus! I always call this concept a “bowl,” but I’ll serve it on a plate if I don’t have that much to top it with. This seasonal cherry tomato hummus bowl is one of those such “bowls” … and a super easy one at that.
This grilled sweet potato and herb salad wasn’t the original plan. It’s better! I was originally going to make a creamy potato salad. But then I realized I had a sweet potato on hand. And since the potato salad was just going to be for me, I opted for a sweet potato salad instead. It gave me an opportunity to enjoy a portion of an avocado I needed to use up soon, too. So, here’s the yum-worthy result!
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?!