Torn Olives with Almonds, Celery & Parmesan

I happened across the most gorgeous leafy celery at the farmers’ market a few weeks ago and decided it was time to share this recipe with you. I’ve made this appetizer several times since I found it in Deb’s new cookbook, Smitten Kitchen Everyday. The recipe caught my eye last winter because I love raw celery in salads. Vegetable platters have just about ruined celery for Americans, but it’s a different story in salads and the like. Celery is crisp, refreshing,...

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Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

I declare this strawberry number the Official Salad of Summer 2018! It’s fully loaded with colorful strawberries, radishes, red onion, basil, jalapeño, toasty sunflower seeds, and fresh arugula. Creamy goat cheese and a simple homemade balsamic vinaigrette round out the sweet-and-slightly-spicy flavor profile. It’s an unexpected combination of flavors, perhaps, but they’re truly irresistible together. This is a hearty summertime garden salad that you can serve as a light dinner, or as a side salad for a crowd. I think it would...

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Fresh Corn Salsa

It’s blazing hot outside. Let’s make some corn salsa and turn it into a meal! Like Chipotle’s corn salsa, this version with fresh sweet corn goes great in tacos, burritos (or burrito bowls), and quesadillas. This refreshing corn salsa would also complement grilled mains, like my go-to veggie burgers (available in my cookbook). You could also pile this salsa onto greens to make it a salad for lunch—just add a drizzle of olive oil and an extra splash of vinegar, if...

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Fresh Jalapeño Relish

Forget everything you know about pickled relish! This jalapeño relish is fresh, bright and spicy, but not too spicy. It’s unsweetened, but the apple cider vinegar does tame the jalapeño heat a bit. This relish is for more than sandwiches and hot dogs—think nachos, quesadillas, tacos and burritos, too. Jalapeño relish will liven up your Fourth of July leftovers, and it makes staples like scrambled eggs and beans and rice much more exciting. Basically, anywhere you would add pickled jalapeños, you can...

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Tropical Fruit Salad

Introducing the world’s most simple fruit salad recipe, with a tropical twist. It’s a refreshing salad starring ripe watermelon, pineapple and cantaloupe. (I know cantaloupe isn’t everyone’s favorite; feel free to substitute honeydew or your favorite tropical fruit.) I encountered this fruit salad last December, when I kept my grandma Virginia company on her dream trip to Costa Rica. It was dreamy! Virginia is 86 years old and nothing slows her down. She flew over the jungle on zip lines with...

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Strawberry Oat Muffins

This post is sponsored by The Quaker Oats Company. I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top. I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats. Greek yogurt rounds them out with a...

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Gluten-Free Almond Cake with Berries on Top

Would you look at that red, white and blue showstopper? I’ve been dreaming of this almond cake concept for months, and I’m sharing it just in time for your Fourth of July festivities. It’s my abstract, gluten-free version of a flag sheet cake. This gluten-free almond cake is lightly sweetened with maple syrup (or honey), infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries. It’s a winner! The cake itself is tender and possesses an...

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Vegan Sour Cream

It’s about time I shared my vegan sour cream on the blog. I developed this recipe for my cookbook as a dairy-free sour cream substitute. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese. As a dairy eater myself, I was both surprised and pleased to find a non-dairy substitute that I enjoy so much. It’s creamy, rich, and tangy, just like regular sour cream. In the book, I offered...

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Simple Breakfast Quesadillas

How about breakfast for dinner tonight? I’m so excited to share these simple breakfast quesadillas with you, finally! They’re way more fresh than standard diner fare, but just as satisfying. These breakfast quesadillas are stuffed with fluffy scrambled eggs, melt-in-your-mouth pinto beans, fresh herbs and gooey cheddar cheese, all of which contrasts so nicely with the crisp, golden exterior. These delicious high-protein quesadillas come together in about 25 minutes. As much as I love the flavor combination shown here, I...

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French Carrot Salad

I never knew I’d be so excited about a raw carrot salad. Then again, I’m not sure I’ve ever had French carrot salad before! Have you? Apparently French salads are ubiquitous in France and we’ve been missing out. I’m generally a fan of big, bold flavor, but French carrot salad is a delicate balance of sweet raw carrot, tangy lemon juice, olive oil, Dijon mustard and herbs. This carrot salad is a lesson in restraint and tastes more complex than it...

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