Day 5 Vegan Month of Food This was inspired by a recent post on Food52 for Roasted Cantaloupe. I thought it was particularly exciting because I love grilling and baking fruit so much. I’ve grilled watermelon before, but never cantaloupe.…
Beets are something that has to be used properly. In the wrong hands, heinous things happen. They get canned for instance. Then sit, glimmering, sad and unseasoned at many a salad bar. Or worse… pickled. We had a roommate that…
Peaches are no stranger to the odd taco. You can find peach and mango salsa pretty much anywhere these days. The sugar helps cut the spiciness, or enhances it. Sweet roasted corn has the same effect. In this recipe the…
July 24th is National Tequila Day and I love finding (and sharing) original ways to celebrate! You don’t have to enjoy sipping cocktails or scarfing cupcakes to get excited for this recipe. I wonder if planning National Tequila Day in…
Our ideal happy hour takes place around a blazing campfire and the best pairings have to hold up to burnt s’mores and roasted smart dogs. It seems like I should feel some kind of struggle as a foodie/chef and outdoorsy…
Jackfruit is truly an amazing food. Slow cooked, it breaks down and obtains a shredded pork consistency. My Mom won’t eat it because it’s ‘too meaty’! I also like using it for as carnitas for tacos or tamales. Here we…
This marinade is very intense: in terms of both heat and colour! I suggest serving these with a soy or almond yogurt dip just to help cool down a little. Not in to the heat? Tone down, omit the cayenne…
These are great as full burgers or mini sliders served with the basic fixings or jazzed up with a vegan garlic aioli and sundried tomatoes. It also makes a great vegan meatball option for pasta or a meatball sub! The…
This is a classic grilling marinade that is good with any selection of veggies you enjoy. Our favorites are onion, bell pepper, cherry tomatoes, pineapple, and summer squash. We also used pressed/drained tofu in the picture, though it’s also delicious…