Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Before I talk about this recipe, I just wanted to let you know about 2 things:

1. I’ll be in New York on Thursday, July 21st signing cookbooks at the Chelsea Market Anthropologie – hope to see you there! Click here to RSVP.

2. The cookbook is about to be released in Australia! It comes out July 18th but you can pre-order your Australian version now by clicking here.

And now – salsa!

Roasted Tomatillo Salsa Roasted Tomatillo Salsa

It’s so easy to buy salsa in a jar, but it’s SO much better when you make it fresh yourself. This is my go-to green salsa. It’s fresh, it’s tangy and it’s spicy (although see the recipe notes to adjust the heat to your own taste level).

I use salsa in so many recipes, that I thought this one finally deserved a post of its own. It’s pretty easy to make – just roast and blend. If you don’t want to turn your oven on, you can char everything on the grill. This salsa is great to have around in the summer – you can scoop it onto whatever you’re grilling or serve it as a snack with chips and guacamole. Or try it along with one of these recipes:

Tostadas with Smoky Sweet Corn Hummus
Cauliflower Rice Burrito Bowl
Collard Wrap Tacos with Citrus Slaw
Healthy Loaded Vegan Nachos
Vegetable Tacos with Avocado Tomatillo Salsa
Portobello Tacos with Vegan Jalapeño Sauce
Poblano “Crema Enchiladas”

Roasted Tomatillo Salsa

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!

Vegetarian 4th of July Recipes

Vegetarian 4th of July Recipes

Baby Bella Veggie Kabobs Watermelon St. Germain Cocktails Tomato Basil Peach Skewers Vegetarian Orzo Stuffed Peppers Chile Lime Grilled Corn on the Cob Sweet Pepper Panzanella Tart Cherry Cheesecake Parfaits Image Map

Happy long weekend! I hope you all have some exciting 4th of July plans! And what I really mean by that is I hope you have more exciting plans than we do. We’re pretty jet lagged so we’ll probably be celebrating the red white and blue on the sofa with some Orange is the New Black. However, if I DO get up the energy to cook, I think this would be such a delicious veggie-forward summer menu:

Pictured above:
Baby Bella Veggie Kabobs
Watermelon St. Germain Cocktails / Tomato Basil Peach Skewers
Vegetarian Orzo Stuffed Peppers
Chile Lime Grilled Corn on the Cob / Sweet Pepper Panzanella
Tart Cherry Cheesecake Parfaits

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”

My Guide to the Rhone Valley, part II

My Guide to the Rhone Valley, part II

Last week, I spent six days in the Rhone Valley(!) The trip was so packed that I decided to break this into two posts. If you missed part one, click here. If you’re planning a trip to the south of France, I hope you find these posts helpful!

My Guide to the Rhone Valley, part II

Day 4:

After a lovely breakfast at Hotel de la Villeon, we headed to Maison Chapoutier which is a short walk from the hotel. This area, the northern part of the Rhone Valley, produces more complex wines that are less fruit-forward than the wines I tasted further south. Maison Chapoutier is a great place to taste a big variety. I also learned more about biodynamic wines and I found it fascinating how they use the moon as a guide to grow and harvest the grapes.

We then walked to the Valrhona Chocolate museum. If you’re traveling with kids, put this one on your list and come with a sweet tooth.

As if I hadn’t overindulged enough, we had a fancy lunch at Vineum Paul Aine Jaboulet. It was one of my favorite meals of the trip. We had the 3 course lunch menu with wine pairings – the one I loved most was the lemon curd & strawberry dessert pictured at the top of this post, although the menu changes based on the seasons.

After lunch came the vineyards of Domaine du Tunnel. This place was really different because their cellar is stored in an old train tunnel (hence the name). It was really neat to see. The cool, humid space is the perfect temperature to store wine barrels.

My Guide to the Rhone Valley, part II My Guide to the Rhone Valley, part II

Day 5

This was my favorite day of the trip. In the morning, we headed to Domain de la Croix Blanche and visited the vineyards (and a tour of the area which includes a massive scenic canyon area) in a vintage car.

I had a leisurely afternoon lunch with the family – they made homemade tapanade using olives from their olive tree, olive oil that they produce, and garlic and basil from their garden. They also served stuffed zucchini, meats, and cheeses. We sat outside for hours, eating fresh food and drinking amazing wine. Before we left, we strolled through Aigueze, which was named “Most beautiful village in France” in 2016:

My Guide to the Rhone Valley, part II

Before ending the day, we visited Laudun Chusclan Wineyards and drove to the top of their vineyards which was where I captured this amazing view (all photos are taken on my iPhone, btw):

My Guide to the Rhone Valley, part II

That night, I stayed at Domained des Clos, an 18th century wine estate that is now the most chic & peaceful boutique hotel. The grounds are so gorgeous and I loved my modern-provencial style apartment. I wanted to move in! I’ll definitely be coming back here with Jack one day.

My Guide to the Rhone Valley, part II My Guide to the Rhone Valley, part II

Day 6

The very last vineyard we visited was Château du Mourgues du Grès. We hiked to the top of the hill, tasted wine and ate peaches and plums from their nearby trees.

We ended the trip back in Avignon with a fancy lunch at L’Agape, which was another one of my favorites (be sure to make a reservation for lunch or dinner).

My Guide to the Rhone Valley, part II My Guide to the Rhone Valley, part II

Special thanks to Atout FranceAir France & Rail Europe for sending me & to my new friends at Inter Rhone for taking me around!