Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. Bitter herbs or horseradish represent the bitterness of slavery and are traditionally served on a seder plate. If you are interested in making a symbolic dish that utilizes the bitter herb theme, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main.
Read moresummer salad series - farro salad with peas and asparagus
Spring and summer time meals are all about optimizing convenience. Minimal time prepping and cooking, maximum time enjoying the outdoors - Aperol Spritz or Rosé in hand. Grain salads are always my go-to vehicle for utilizing seasonal produce and making a meal earlier in the day (i.e. nap time) and enjoying it for dinner or lunch the next day. This grain salad formula is adaptable to what you have on hand or what you can snag at the greenmarket. If you can’t find or want asparagus or peas, try string beans, radish, grilled zucchini, fresh or oven roasted tomatoes or even corn. The options are yours! If you are gluten-free swap in brown rice in place of the farro and if you are dairy-free, consider kite hill ricotta as a vegan cheese alternative.
Read morezesty overnight oats with gingery strawberry rhubarb compote
Overnight oats serve as a great option for you bleary-eyed, non-morning people. It is an easy breakfast to grab and go if you are too rushed in the AM or are just one of those individuals who do not like to eat first thing in the morning. Overnight oats can be prepared the night before, stored in a mason jar in the fridge, and grabbed on your way out the door. This rendition of overnight oats is mixed with zesty citrus, nut milk, Quaker oats, cinnamon, and a touch of maple syrup. For a seasonal and delicious topping, a compote of ginger, strawberry, and rhubarb adds layers of flavor and texture.
Read morespiced carrot dip
It is officially spring, and that means moving away from heavy roasts and hot ovens. It is also the time when beautiful and vibrant produce starts appearing, and the Easter and Passover holidays occur. If you are looking for a new way to use those farmers’ market carrots or just need a new dip idea that is not hummus, try this spiced carrot dip for your holiday table, cocktail party, or snack time needs.
Read morenapa cabbage chop
The humble cabbage is an underrated vegetable. Not only does it come in multiple colors and varieties, it contains plenty of nutritional benefits. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. Purple and green cabbage, simply tossed with olive oil, salt, and pepper and roasted for 20 minutes, is one of my all time favorite vegetables to eat. This method achieves the ideal balance of tenderness and crispness. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in Nolita, NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a salad. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.
Read moresalad for spring - bibb lettuce, roasted asparagus, and radish salad with horseradish dressing
Spring is officially here with two holidays which reflect the abundance of the season. Passover and Easter menus typically highlight seasonal produce, fresh herbs, and eggs. Eggs are a common theme in both holiday celebrations that have religious significance and also represent the start of new life and fertility. This salad holds many elements of the season and can be used as a lovely and light addition to your holiday celebrations or as a delicious and filing lunch.
Read morethe wellness project book + almond-sesame soba zoodles with quick pickled veggies
I had the opportunity to meet Phoebe Lapine of Feed Me Phoebe a year ago at a wellness gathering and have been enamored ever since. Not only are we both native New Yorkers navigating the wellness world, we both have a firm belief in living a life of balance without tipping the scales of the extreme. Phoebe coined the term healthy hedonist, which is all about taking small steps to live your best life while also properly nourishing your body. I am so excited to share a recipe from Phoebe's memoir, The Wellness Project, which comes out this week!
Read moresalmon burgers with crunchy cabbage slaw
It is getting close to the official start of burger season. If you enjoy eating a burger, but want to try and stay away from red meat, a flavorful salmon burger is a great way to get your burger fix with all the benefits of eating salmon. You can forgo the bun and place the burger in a lettuce wrap, or serve it with grains, or place it on mixed greens. Top your burger with crunchy cabbage slaw, some dijon, and horseradish, and you have a delicious, nutritious, and simple springtime meal.
Read moregot ramps? here's what to make with them - ramp pesto pizza with za'atar roasted tomatoes and a runny egg
Making pizza at home has always been a little bit of a challenge to me, something that I'm typically hesitant to undertake after a long day or at any time in a small New York City kitchen. (This is a little at odds with the fact that I’m a huge pizza lover.) In general, this is because when I cook at home, I focus on limited prep, short cooking times, and going mostly gluten-free —plus, I always want vegetables to take a prominent role in what I’m eating. (I also like to keep my ingredient list limited and clean-up minimal, but don't we all?)
Read morecarrot risotto with pea and mint pesto
With the arrival of spring weather comes the budding of life again at the greenmarkets and the desire to consume bright and vibrant food. A springtime risotto seemed like just the way to transition into the season. The weather is still a little crisp, yet orange and greens are abundant in nature and should be on your plate as well. This is not your typical decadent risotto. The cooking time is sliced in half, nutrient-rich brown rice replaces the typical white, and carrots and peas permeate this creamy, dreamy guilt-free meal.
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