All in EAT
This soup is vegan and gluten-free but satisfying for everyone! It’s perfectly spiced and a great way to warm up this winter.
Semi-homemade dishes focus on flavor, rather than effort. Starting with pre-made dishes (hot bar FTW!) and adding a few ingredients makes for a special, but simple Thanksgiving that’s easy to prepare in a small kitchen.
This is my go-to fall breakfast when I want to take it slow, sip coffee, and listen to a podcast while I nibble on fresh figs and heirloom tomatoes. Best enjoyed from August to October when the figs and tomatoes are in season.
I love other people’s dogs! To get them to love me back I start things off with a homemade, organic dog treat made with just four ingredients.
This is essentially a peanut butter & jelly sandwich, but way classier.
Darn! I “accidentally” let the avocados get too ripe again... Literally no one who eats this can tell it’s vegan or that it’s made with avocados.
I make this when we’re having people over. You have to get the water-pasta ratio right, but besides that, you can’t mess this up.
It doesn’t feel like summer until I’ve made fresh chimichurri with steak on the grill. The sides in this dinner, grilled corn with cilantro lime butter and brown butter plantains, are so tasty they deserve their own post.
Kale caesar salad with dressing made from scratch.
The French technique, en Papillote, meaning food cooked and served in paper wrapper is bursting with flavor, easy to make, and even easier to clean up. Sea Bass is my favorite but any fish will do.
This scrumptious dip is healthy and simple with the perfect amount of zing. Get all the veggies you can find and dunk away.