Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.
Easy, flavorful, protein-packed dish that can be served any time of day as a meal, side dish, or snack.
This dish is lovely served atop a bed of white rice and/or alongside some sauteed mushrooms and greens.
Super easy, super flavorful, protein-packed meal that’s on the lunch menu at our house on a regular basis.
Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
A fast, easy, pasta-esque dish (without the grains) that includes some of my favorite flavors—lemon, capers, parsley, thyme, leeks, red onions, and spinach.
It’s not quite shrimp n grits, but the tangy shrimp pairs with the creamy cauliflower in a similar, delicious fashion.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.