Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect. This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile. Homemade cash ..read more

Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish. Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below. I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to s ..read more

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat! This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free. This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her fla ..read more

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months. Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit. Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts ..read more

Love a good paloma? Me, too. The paloma is a delightfully fizzy grapefruit, lime and tequila cocktail hailing from Mexico. If you enjoy a Greyhound, grapefruit margarita or ranch water, this cooling drink is right up your alley. South of the border, palomas are typically made with grapefruit soda like Squirt or Jarritos, which taste similar to Sprite to me. Up here, bartenders often mix them with fresh grapefruit juice and sparkling water instead. I prefer mine to be less sweet and more citrusy, so I love the made-from-scratch option. This paloma recipe is made from scratch with basic ingred ..read more

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads. To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already. These roasted chickpeas are legitimately so gloriously crisp that th ..read more

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory. This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious. I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love t ..read more

Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why! Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Mother’s Day celebrations, baby showers, dinner parties, and more. To make posset, you’ll need just four ingredients—heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can m ..read more

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below. You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them. This enchilada recipe has become quite popular sinc ..read more

I’m so glad we made it to March. The days are growing longer already and I love how the spring sunshine illuminates our kitchen. The daffodils that we planted last fall are showing their green leaves already. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. I’m looking forward to cooking my favorite green curry soon, shown below. You’ll find more seasonal recipes in this post! Asparagus Thai Green Curry with Spring Vegetables Easily gluten free and vegan “I made this for dinner tonight and it was the best green curry I have ever had, be ..read more