This is my version of Smitten Kitchen’s Crispy Cabbage and Cauliflower Salad recipe. I used napa cabbage instead of savoy, I squeezed more veggies onto the sheet pan (including onions in the mix), and I slightly adjusted the dressing amounts/ingredients. I also added cashews in at the end, which really rounds out the dish with a flavor and texture that I love.
Smooth, creamy, roasty, delicious eggplant dip perfect for any party, snack, or sando.
Continuing with my love for lemon and lavender, these quick and easy scones went over quite well with dairy-free house guests.
Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
To prevent overcooking, roast at a high heat and on one side the whole time.
This incredibly flavorful soup is vegan and gluten-free depending on your stock and garnish choices.
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.