I was recently introduced to a beautiful poem by Frank O’Hara that begins:
“Light clarity avocado salad in the morning”
I immediately fell in love with the verse and then started dreaming of avocado salads. There are so many possibilities. For this salad, the juicy watermelon is a nice compliment to creamy avocado slices, and the fresh lemon, mint, and basil add a brightness that is perfect for the morning.
Here are some of my other “avocado salad in the morning” ideas. Perhaps I’ll be making more avocado salads soon…
- Avocado + Strawberry + Basil + Lemon
- Avocado + Roasted Garlic + Cherry Tomato + Olive Oil
- Avocado + Arugula + Lemon + Walnuts + Olive Oil
- Avocado + Mango + Sticky Coconut Rice + Black Sesame
- Avocado + Grapefruit + Ginger + Macadamia Nuts
- Avocado + Watermelon + Heirloom Tomato
- Avocado + Braised Kale + Croutons
- Avocado + Grilled Pineapple + Mint
I could go on and on…
Read on for the Watermelon, Avocado and Fresh Herb Salad recipe.
As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!
I love homemade cranberry sauce around the holidays. This one is perfect for Thanksgiving, and should pair with any other dishes you’ll be making. The next day, put it on a roll with the rest of your leftovers! I like to get a little creative with the traditional flavors just to make it a bit more complex. You can enjoy this warm or make it a day or two in advance, because it’s great cold too.
*Side note: I also use this cranberry sauce to make my Cranberry Coconut Cream Pie, so make a double batch ahead of time and you will have both a side dish with dinner and you can make a fantastic creamy and healthy dessert!
I spent the past weekend in San Francisco celebrating my boyfriend, Tyler’s 30th birthday. We ate tons of awesome food, for example, the vegan pizza at Pizza Orgasmica, and breakfast at Greens Restaurant, but my favorite meal (other than the double vegan cheeseburger and chili cheese fries at Amy’s Drive Thru on the way home) was the Wasabi Burger at The Plant Cafe, it was seriously delicious! I could make a whole post about just the food in SF but just follow me on Instagram if you want to see some pictures. We also got to taste some really fabulous cocktails at a little bar called The Interval, I don’t usually like going to bars but I LOVED this place! They had a little history of each drink written on the menu, every one of them obviously thought out and perfectly crafted, and art from Brain Eno. When we drove home I had to go straight to work at the restaurant, but when I got there I was greeted with a gift from some of my favorite customers! A jar of fresh, homegrown heirloom cherry tomatoes and sweet peppers from their garden! What a treat! So for Tyler’s actual birthday meal I roasted some of the cherry tomatoes in the oven for about 15 minutes at 400 degrees while I boiled the noodles and made this sauce in the blender. I tossed it all together and we had a quick, easy and delicious birthday dinner! The sauce is super creamy with a nice bright flavor from all that lemon juice so it doesn’t feel too heavy. You can make it ahead of time and just heat it up with a little bit of water added if it’s too thick. Here’s the recipe.
I have been searching for dairy-free boxed macaroni and cheese for a long time that is actually rich and flavorful. My search ended when I made this! And this recipe is infinitely better than anything you will find prepackaged and just as easy to make, as long as you have a high powered blender. Make sure to soak your cashews ahead of time and you’re on the way to super creamy vegan macaroni. It’s infinitely better than anything you’ll ever find frozen or in a box.
This recipe for focaccia bread is actually really simple, easy, and requires minimal kneading, the hardest part of the whole process is waiting around for a few hours while it rises. Fresh Tomato and Herb Focaccia Bread is great just dipped in olive oil and a nice balsamic vinegar, along with Italian food or sliced open for sandwiches like a fried eggplant sandwich is so good on this bread.