Spaghetti Squash Sesame Noodles

I am seriously obsessed with the flavor of sesame. I ADORE the Pioneer Woman's sesame noodles, but they call for a completely whackadoodle amount of oil. Like, 7 TABLESPOONS. So, I searched for a lightened up version, and found this recipe from Shrinking Kitchen. But I was pretty sure I could go one step further to make this delightful side dish even healthier, as I had a bright yellow spaghetti squash sitting on the counter, a ripe red pepper in the fridge, and some crispy sugar snap peas just waiting to be tossed into something.

Green Herb Risotto with Savory Mushrooms

Spring is finally here, and with it, an abundance of fresh green veggies and herbs. Living in Southern California means there isn't exactly a dearth of fresh produce in the winter, but with spring comes those tender green morsels that potatoes and squash just can't compete with. 

Freshly shelled sweet green peas!

When I saw this recipe for Green Risotto on Serious Eats, I knew I had to make it. Fresh herbs and spinach are pureed and added to creamy rice, then topped with savory sauteed mushrooms.

Spicy Thai Curry Soup with Chicken and Sweet Potato

I am obsessed with Thai food. I love the rich tapestry of flavors in each dish - the combination of sweet, salty, sour, and savory. I love the textures - juicy lime, crunchy peanuts, silky noodles. So, when I saw this recipe for Spicy Thai Curry Soup with Chicken and Sweet Potato in Bon Appetit, I knew I had to make it!

I changed a few things from the original recipe - namely that I made my own curry paste (because I do a lot of Thai-inspired cooking anyway) and that I used chicken breast instead of thighs, since that's what I had on hand.

Baked Sweet Potato Fries with Cilantro Sauce

Sweet potatoes are one of my favorite vegetables, and sweet potato fries are one of my favorite foods. But who wants to deal with all of that deep frying? What if you could harness the deliciousness and nutritiousness of the sweet potato in a healthier, BAKED sweet potato fry?!?! Well my friends, no more "what ifs." The baked sweet potato fry is here to stay.

Easy Pink Lemonade

My favorite time of year in Southern California is Winter. The days are warm enough for lemonade, and the nights are cool enough for a hot cup of tea. 

And....CITRUS IS IN SEASON. I am so, so lucky to live somewhere where local, seasonal produce is readily available. Even better - the local seasonal produce is so varied that even when heirloom tomatoes and peaches and the bounties of summer can't be found, I can replace them with succulent grapes, more kinds of kale then I've ever seen, squashes galore - and, of course, LEMONS!

Homemade Slice-and-Bake Cranberry-Nut Christmas Cookies

These homemade slice-and-bake refrigerator Christmas cookies are the perfect addition to any holiday goodie bag. 

A Week of Vegan Eating

After the indulgence of Thanksgiving (I went to three different dinners!) I decided it would be fun to eat vegan for a week. As someone who loves to cook, deciding to eliminate meat and dairy from my diet was an exciting creative exercise. I got to try out some new ingredients (miso, tahini), and discovered some new flavor combinations that I absolutely loved (butternut squash and lemon!). If you've ever thought about trying out veganism, or cooking some vegan meals, I highly recommend the recipes below. Each is ranked out of 5 stars, based on my personal tastes.