Tomato, Basil & Artichoke Picnic Sandwich

Tomato, Basil & Artichoke Picnic Sandwich with Basil-Edamame Spread (vegan)

Last week, I was in New York speaking at a Random House event with (one of my favorite bloggers ever), Jenny from Dinner a Love Story. We chatted about our shared love for the simple tomato sandwich and how you shouldn’t complicate things that are as beautiful as summer tomatoes. I forgot that I had this post in the queue – because I absolutely LOVE this slightly fancier tomato-with-other-things sandwich.

This reminds me of a juicy caprese sandwich except, well, there’s no cheese here. Instead, there’s a good slathering of this edamame spread that I’m still obsessed with. This time I made it with basil instead of cilantro which makes it taste completely different and oh-so summery.

The rest of the components are SO simple that the success of this sandwich depends on getting them right. First off, I recommend finding the best baguette you can get your hands on (we get ours from Elizabeth St. Cafe). Next, use in-season tomatoes and fresh basil. Since artichokes are out of season I used good quality jarred roasted artichokes which I’ve recently realized are far superior to canned artichokes.

Tomato, Basil & Artichoke Picnic Sandwich with Basil-Edamame Spread (vegan)

Assemble this early in the day at least a few hours before your picnic (or even the night before) so that the sweet tomato-basil juices do that thing where they mingle together and partially soak into the middle of the bread. I like to assemble this using one large baguette, wrap it up, store it in the fridge, and then slice it into individual portions just before I’m ready to pack them up.

Happy picnicking!

Vegan Cauliflower Stuffed Poblano Peppers

Vegan Cauliflower Stuffed Poblano Peppers

I just turned to Jack and asked “Hey, what should I write about stuffed peppers?” He grumbled back “I dunno know, maybe write about how we’re stuffed in this room.” It’s 10:30am, and we’ve been stuck in the bedroom all morning with a jammed doorknob and two hungry dogs. And two very hungry people. A locksmith is on the way, but until then I’ll tell you about this recipe… which will surely not make me less hungry, but here goes :)

Vegan Cauliflower Stuffed Poblano Peppers

As the title suggests, this starts with poblano peppers. These peppers are usually mild, although the ones at the farmers markets in Texas this time of year are quite spicy so pick your peppers with caution if you’re sensitive to spice. If you can’t find poblanos, you can use any type of bell pepper that you like.

Vegan Cauliflower Stuffed Poblano Peppers

The filling here is made up of things that you might have easily available in your fridge or pantry – a chunk of onion, bell pepper, a small section of cauliflower, leftover cooked rice, black beans, spinach, a scoop of tomatillo salsa, and a smattering of spices.

Vegan Cauliflower Stuffed Poblano Peppers

Instead of topping these with cheese, I opted for avocado, tomatillo salsa and cashew cream that I had leftover from this Cauliflower Burrito Bowl recipe. The cashew cream is a bit of an extra step, but it’s SO GOOD with both recipes (blend once, eat twice) and I highly recommend adding scoops of it after you bake these vegan poblano peppers. Of course, if your a cheese lover, by all means, smother these in cheese and bake until it bubbles.

Vegan Cauliflower Stuffed Poblano Peppers

Corn, Cucumber, Peach & Avocado Salad

Corn, Cucumber, Peach & Avocado Salad

According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless.

Corn, Cucumber, Peach & Avocado Salad

This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to use up before we left town: half of a cucumber, bell peppers, peaches, basil, lime juice and a few spoonfuls of the creamy serrano chile lime sauce from that same corn recipe. It’s a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.

Pair this with whatever you’re grilling.

Corn, Cucumber, Peach & Avocado Salad

Oh, and one more thing. We would LOVE it if you could take a minute to nominate us for the Saveur 2016 Blog Awards. Nominations are open through July 18th (click here). We really appreciate your support, thank you!

Chile Lime Grilled Corn on the Cob

Chile Lime Grilled Corn on the Cob

Happy almost-fourth of July!

After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.

Chile Lime Grilled Corn on the Cob

This recipe starts with a super yummy lick-the-spoon-clean sort of sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise, olive oil, cilantro, lime juice, garlic and a little serrano chile for a little kick. Pulse it in a food processor brush it onto freshly grilled corn. It’s summer side dish heaven.

If you’ve been following for long, you’ll already know how obsessed I am with Sir Kensington’s all natural non-GMO verified condiments – their ketchup is amazing on Black Bean Quinoa Burgers, their Spicy Brown Mustard is perfect for pretzels, and if you haven’t made these Oyster Mushroom Po’ Boy’s yet, I suggest you put them on your summer to-do list.

Chile Lime Grilled Corn on the Cob

For a vegan option, just fyi – this recipe also works great with their Fabanaise vegan mayo.

Chile Lime Grilled Corn on the Cob Sir Kensington’s Avocado Oil Mayonnaise is available at Whole Foods and many other natural retailers. Get free shipping on their website use code “lemons”

Broccoli Tahini Pasta Salad

Broccoli Tahini Pasta Salad

This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. With Memorial Day coming up, I figure you may need a packable pot luck salad that won’t spoil if it sits out for awhile. This one, made with creamy tahini, is just right for that.

Broccoli Tahini Pasta Salad

The key to healthy pasta salad is to go with a high ratio of veggies to pasta. Blanched broccoli, crunchy green beans, and thinly sliced (or spiralized) zucchini add tons of texture and flavor here. The dressing is made with lemon, tahini, olive oil and a bit of dijon mustard. It’s creamy, tangy, and well, lemon-y – just the way I like things to be.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad

I used gluten free fusilli so this salad is entirely vegan and gluten free. I find that everyone has some sort of dietary restriction these days (raising my hand just a little) so it’s just easier to bring something delicious everyone can enjoy.

Or you just can do what I did – make a big batch of this and eat it for lunch a few days in a row.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad