Spring Green Veggie & Herb Lettuce Cups

Super simple and fresh, this is essentially a handheld salad that celebrates the early bounties of spring.

I opted to stick with lemon and olive oil for the dressing to let the brightness of the vegetables shine through; if you’re keen to douse the lettuce cups in tahini or have a green goddess or other dressing that you like, definitely do!

Great as a side dish, these lettuce cups can easily become a full meal by mixing in some flaked salmon, chickpeas or other protein of choice. Happy spring!

Spring Green Veggie & Herb Lettuce Cups
Makes 4 lettuce cups

Ingredients
1/2 bunch asparagus
1/2 lb English peas (in their pod)
1 Meyer lemon
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/4 cup mixed herbs (mint, dill, chives, parsley, chervil are some nice options), roughly chopped
1 avocado, sliced
a few handfuls alfalfa sprouts
4 large butter lettuce leaves
salt & pepper

Directions
1. Cut off the bottom woody ends off the asparagus (1”-2” up from the bottom) and discard. Cut each asparagus stalk into 1/4” slivers at an angle and put into a medium sized bowl.
2. Zest the lemon and set zest aside. Squeeze the juice from the entire lemon over the asparagus. Add a couple pinches of salt, toss and set aside.
3. De-pod the English peas, adding the peas to the bowl with the asparagus as you go. Mix the two together.
4. In a small pan, toast the pine nuts over medium-low heat until golden brown, 5-7 minutes, stirring or tossing frequently. Once they’re golden, transfer immediately to a cutting board so they don’t burn. Roughly chop.
5. Add the olive oil, lemon zest, 3 Tbsp. of the chopped herbs and a few grinds of black pepper to the asparagus and peas. Stir to combine. Taste and adjust salt and pepper as needed.
6. Assemble the lettuce cups: In each butter lettuce leaf, place a layer of alfalfa sprouts, slices from 1/4 the avocado, and a couple spoonfuls of the asparagus and pea mixture (and its lemon-oil-herb dressing). Finish off with a few pinches of chopped pine nuts and the remaining fresh herbs.

Roasted Broccolini with Browned Butter Tahini Sauce & Za'atar

I have been SUPER into roasting broccolini lately, mostly because of how dang easy it is. You literally don’t have to do anything but cut off a bit of the bottoms, toss them in a high-heat oil (refined coconut or avocado oil), season with salt and pepper and BAM, into the oven they go! No peeling, no chopping, no salting and waiting to draw out the excess water…it literally could not be any easier. Add a sauce rich in healthy fats (like the one in this recipe), maybe some hemp seeds, nuts or beans for protein and voilà, you’ve got yourself a meal! Sometimes low maintenance is just what life requires.

For such a simple recipe, this roasted broccolini packs a flavor punch. It makes for a great side dish at special meals and can just as well be eaten for lunch on any given weekday.

Use whole sesame tahini if you’re able (this is my favorite brand). If you’re unfamiliar with tahini or that there are different types out there, you can read up on the amazing ingredient here!

Za’atar is a Middle Eastern spice blend made out of sumac, sesame seeds, thyme and salt. You can totally make your own, or purchase it from a Middle Eastern market or specialty spice shop. I get mine from this local cafe in Berkeley called Bartavelle because it’s the best za’atar I’ve ever had in my life, so. Thanks, Bartavelle! This recipe is also absolutely delicious using roasted Brussels sprouts instead of broccolini. I make both on a regular basis. Go with what your gut tells you :).

Roasted Broccolini with Browned Butter Tahini Sauce & Za’atar
Serves two hungry people or four as a side

Ingredients
1 bunch broccolini
1 Tbsp. avocado oil, coconut oil or ghee
2 Tbsp. butter (organic & pastured/grass-fed, if possible)
1/4 cup tahini
1/2 Tbsp. lemon juice, fresh squeezed
small clove of garlic, grated on a microplane
1/2 Tbsp. za’atar
sea salt & pepper

Directions
1. Preheat the oven to 400°F. Trim the bottom 1/4” of the stems off the broccolini. Toss in oil (you can rub it with your hands if it’s not melted) and season generously with salt and pepper. Lay on a baking sheet lined with parchment paper, spreading out the broccolini so that they aren’t overlapping.
2. Roast broccolini for 6-8 minutes, until browning on the bottom. Flip the stalks over on the tray and roast for another 4-6 minutes, until tender.
3. Meanwhile, make the sauce. Melt the butter in a small saucepan on medium-low heat. Swirl the pot consistently as the butter begins to bubble to prevent it from burning. As soon as the butter turns an amber color and brown flecks begin to develop on the bottom of the pot, remove it from the heat. Pour the butter into a heat-proof jar with a lid, using a spatula to scrape all the browned bits into it too.
4. Add the tahini, lemon juice, grated garlic and a hefty pinch of salt to the jar. Shake vigorously. Taste and adjust lemon and salt as needed.
5. Place roasted broccolini on a serving plate. Pour sauce over the broccolini in whatever way your heart desires. Sprinkle evenly with za’atar. Serve immediately.*

*Note: Because butter is solid when cold, this sauce will become very thick once it cools. If you have any sauce leftover, reheat it before using. Alternatively, add water (1 Tbsp. at a time, so as to not compromise the consistency) and shake vigorously until the sauce reaches the consistency of runny honey.

Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing

Yikes, September! I'm squeezing in this summery salad as the darkness is setting upon our days a little earlier and the evenings are marked with the beginnings of chill. Hopefully you still have peaches at your farmers market or local grocer! (In California, we're spoiled.)

This is a truly simple salad that presents itself as fancy AF. The sweet-tang of the pickled peaches plays well off the creaminess of the burrata, crunch of the pepitas and brightness of the sprouts and herb-y dressing.

The dressing, made creamy thanks to the small yet mighty hemp seeds, is packed with essential omega-3 and omega-6 fatty acids AND contributes complete protein to the dish! Hemp seeds are actually a nutritionally amazing food, y'all. Peaches can be pickled a couple days in advance. Enjoy!

Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing
Serves four

Ingredients
Pickled Peaches
1 large yellow peach, slightly firm, sliced into 12 wedges
1 cup apple cider vinegar
1/3 cup raw honey
1/2 Tbsp. Kosher salt
1 bay leaf
1 cinnamon stick
5 whole cloves
16oz Mason jar and lid, preferably with a wide mouth

Creamy Basil Hemp Dressing
1/2 cup hemp seeds
6 large basil leaves
2 Tbsp. lemon juice
1/2 Tbsp. cold-pressed olive oil
1/2 Tbsp. apple cider vinegar
1 giant pinch salt

Toasted Pepitas (Pumpkin Seeds)
1/4 cup raw pepitas

Salad
1 container pea shoots
2 burrata balls
12 slices pickled peaches (recipe above)
Creamy Basil Hemp Dressing (recipe above)
Salt & pepper, to serve

Directions
1. Make the pickled peaches: In a small pot, combine all the pickled peach ingredients except the peaches. Bring to a boil, reduce to a simmer and stir occasionally until the honey and salt are fully dissolved. Let cool 10 minutes. While the brine is cooling, squeeze the peach wedges in the Mason jar. Pour the brine over the peaches, cover, and let stand at least 20 minutes.*
2. Make the dressing: In a high speed blender, pour 1/2 cup of filtered water and add all the dressing ingredients. Start blending on low, increase to high and blend until all the ingredients have become emulsified and smooth. Taste; add salt if necessary.
3. Toast the pepitas: In a dry frying pan (i.e., without oil), toast the pepitas over medium heat for about 5 minutes, flipping occasionally via shaking the pan. Pull from the heat as soon as they become aromatic and start to make intermittent popping sounds. Transfer to a plate to cool.
3. Assemble the salad: Layer handfuls of pea shoots, torn bits of burrata and a few pickled peaches on each plate. Pour dressing over the salad. Top with toasted pepitas, a pinch of salt and freshly ground pepper.

*Store pickled peaches in refrigerator if you make them in advance or have leftovers.

Heirloom Tomato, Apricot & Cucumber Salad with Yogurt & Za'atar

OH HEY, IT'S SUMMER! This basically means you don't have to cook at all if you don't want to, because everything is luscious and ripe and can be sunk into off the vine with your teeth (no silverware necessary).

This salad is a celebration of the ease of summer eating and the inherent vibrant flavors that make the produce this time of year shine. It is a cooling salad with some Middle Eastern vibes because they're my favorite (full disclosure of cuisine bias here). The one ingredient with which you may be unfamiliar is za'atar, which is a Middle Eastern spice blend made of thyme, oregano, sesame seeds, sumac and salt. It's delicious! You can make your own or buy a jar at specialty spice shops or Middle Eastern markets.

I've also used unusual varieties of cucumbers and tomatoes here because they're fun and you can only get them during the summer! If you can't find them, don't sweat it; a normal, ripe, preferably relatively local cucumber or tomato will do the trick just as well. Enjoy!

Heirloom Tomato, Apricot & Cucumber Salad with Yogurt & Za'atar
Serves four as a starter or two as a main

Ingredients
3 medium heirloom tomatoes, cut into large wedges
4 apricots, pit removed and cut into quarters
1 avocado, cut into 1/2" cubes
2 lemon cucumbers or 1 painted serpent cucumber (or 2 Persian cucumbers, failing those), cut into 1" chunks
6 Tbsp. plain whole milk Greek yogurt
1 Tbsp. good quality cold-pressed olive oil, plus more for drizzling
2 Tbsp. mint, roughly chopped
2 Tbsp. dill fronds
1 lemon
1 Tbsp. za'atar
salt + pepper

Directions
1. In a small bowl, mix together the Greek yogurt, 1 Tbsp. olive oil and a pinch of salt.
2. Spread the yogurt mixture on the bottom of your serving platter.
3. Arrange the slices of tomato, avocado, apricot and cucumber together on top of the yogurt. Scatter herbs and za'atar on top.
4. Finish off with a generous drizzle of olive oil, the juice of half a lemon, salt and pepper. Adjust to taste.

Lemony Fava Bean Tartine

This is a super simple celebration of spring. As the bounties of the season begin to pour in, we are blessed with vibrant and delicious produce that often requires little to no cooking. I also love the revelations that come with tasting fresh foods straight from the pod or the cob that you might eat from frozen at other times during the year; there is no comparison! Fava beans are less common in the standard American diet than, say, peas, which is a shame because they are suuuuper delicious. They also happen to be crazy nutrient dense, containing an array of vitamins (folate, thiamine, vitamin K, vitamin B6) and minerals (iron, manganese, potassium, copper, zinc, magnesium) in addition to fiber and protein! 

I used dill and tarragon in this recipe because I seem to perpetually have leftovers of those herbs in my fridge as of late. This would also be delicious with mint, basil, chives, chervil, parsley, or some combination thereof. You can have it on toast or off; with an egg or without. The basic equation here is fava beans + herbs + lemon = yum. It's pretty much that simple.

Lemony Fava Bean Tartine
Makes two toasts

Ingredients
1 1/2 cup fava beans (from about 1 lb. favas-in-the-pod)
1 unwaxed, organic lemon, zested
1 1/2 Tbsp. fresh squeezed lemon juice
3 Tbsp. cold-pressed, good quality olive oil
1/8 tsp. pink or sea salt
2 handfuls pea shoots
1 Tbsp. dill fronds, fresh
1 Tbsp. tarragon leaves, fresh
Two slices whole grain or country sourdough
Soft boiled egg (or cooked to preference)
Fresh ground pepper, to finish

Directions
1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set aside. Cook fava beans in the boiling water for 1 minute, then strain and transfer to the ice water. Peel the waxy outer coating from the fava beans.
2. In a medium sized jar with a lid, shake together the lemon zest, lemon juice, olive oil and salt. Add the fava beans to the jar and gently shake to coat.
3. Toast your bread — a toaster is great but a grill pan with some olive oil would be extra delicious.
4. Place one big handful of pea shoots on each toast slice. Pour the favas and their oil on top of the greens (you may have a bit of oil leftover; it makes great salad dressing!). Sprinkle 1/2 Tbsp. of each herb onto each slice. Top with an egg if desired and a few twists of freshly cracked black pepper. Enjoy!

Rye Berry, Blood Orange, Pistachio & Herb Salad

Over time, as I became an increasingly adept cook and found myself eating a disproportionate amount of meals out of bowls, I began to develop an expanded definition of the word 'salad'. To me growing up—and to many still—a salad was a plate of greens that maybe had some other vegetables thrown in. To me now, a salad can be made of greens, grains, fruits, vegetables, protein, herbs, nuts and seeds. Basically, as long as whatever you're eating is mixed together, it's a salad. This is one such dish—reliant more on grains than greens and completely satisfying as a meal in and of itself.

The kernels of whole grains, for some reason, are called 'berries'. Wheat berries, rye berries, spelt berries...these are not bizarre gain-fruit hybrids, but the complete edible kernel of the unprocessed grain. You cook whole grains just as you would rice, but they won't absorb the water as much. Soaking your grains overnight in water with a splash of apple cider vinegar or lemon will help unlock their nutritional benefits and make them easier for you to digest after they are cooked. Whole grains are a fantastic source of fiber, often have significant amounts of protein and are quite chewy and satisfying to eat. Rye is particularly high in magnesium, a mineral that helps regulate the body's use of glucose (blood sugar) and insulin production. In helping control blood sugar, rye has been shown to help reduce the risk of type 2 diabetes. I chose rye berries for this recipe because that is what I had on hand, but feel free to sub them for wheat berries, spelt berries, or whatever whole grain you're curious to try out!

Drawing from winter citrus and aromatic Middle Eastern flavors, this is a bright salad for cold months. If you particularly like tart or biting flavors, feel free to throw in some olives, preserved lemon or thinly sliced red onion, too.

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Rye Berry, Blood Orange, Pistachio & Herb Salad
Serves four

Ingredients
Salad
1/2 cup rye berries, preferably soaked overnight
1/2 cup pistachios, de-shelled, lightly roasted if they're raw, and roughly chopped
3 blood oranges
1/2 bunch mint, roughly chopped
1/2 bunch chives, minced
1/4 cup sheep's feta, crumbled

Dressing
1/4 cup cold-pressed olive oil
2 Tbsp. lemon juice, fresh squeezed
1 tsp. coriander, ground
1/2 tsp. sea salt
1/4 tsp. black pepper
zest of 1 blood orange

Directions
1. Rinse the rye berries. If you soaked them, strain and rinse them. Put in a pot with fresh water. Bring to a boil, reduce to a simmer and cook until tender, 25-35 minutes.
2. Zest one orange and place zest in a jar with the remainder of the dressing ingredients. Shake vigorously to emulsify and set aside.
3. Peel and segment the oranges. Cut each segment into thirds and set aside.
4. When the rye berries are cooked, strain, pour into a large bowl and then immediately toss with half of the dressing. (Grains and legumes soak up flavors much better when they're warm.)
5. Add the herbs, half of the pistachios and oranges to the rye berries and gently mix. Sprinkle the remaining pistachios and feta on the top of the salad (or on top of the salad on each individual plate). 

Salad can be enjoyed warm or cooled. Keeps for 4-5 days, but I would keep the feta separate if you're able.

Roasted Sweet Potato, Black Bean & Pickled Persimmon Tacos

It feels a little ridiculous to post photos of food on Instagram right now, to share recipes, to have conversations that are about anything other than the political, social, economic and emotional state of America. But we need to eat. And we need to create. As people mobilize and artists of all kinds use their uniquely magical expressions to make sense of and shape our world, I am continuing to do what I do. Because the world keeps spinning and every act of generosity, thoughtfulness and nourishment counts. So here are some seasonal, mildly wacky, California style tacos. Beans from scratch that are infused with flavor by boiling them with spices and plant based aromatics. Sweet winter persimmons turned into tart pickled bursts of flavor. Food transformed through ingenuity, patience, care, attention, time. We will get there, America. There are too many of us with abundant love, compassion and power for it not to be so.

Full essay here.

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Roasted Sweet Potato, Black Bean & Pickled Persimmon Tacos
Serves 4
*Note: The black beans need to be soaked in water the night before and the pickled persimmon, while a quick pickle, takes 2 hours of soaking time in the brine before it's ready. Plan accordingly! :)

Ingredients
Pickled Persimmon
1 large or 2 small persimmons, diced into 1/4" cubes
1 cup unfiltered apple cider vinegar
1/4 cup + 2 Tbsp pure maple syrup or honey
1 Tbsp. sea salt
1 tsp. mustard seeds
a few peppercorns
1" knob ginger root, peeled and sliced thin

Black Beans
1 cup dried black beans, soaked overnight
1 large carrot, chopped in a few big chunks
1 large garlic clove, smashed
1/2 yellow onion, peeled
1 cinnamon stick
1/2 tsp. whole coriander
1/2 tsp. whole cumin

Roasted Sweet Potato
1 large sweet potato, diced into 1/4" cubes
1/2 Tbsp. coconut oil or ghee
salt & pepper

To Serve
8 corn tortillas (make sure the only ingredients are corn, water and lime, if possible)
avocado (I made an avocado creme by blending guacamole ingredients in a blender)
cilantro
lime

Directions
For the Pickled Persimmon
1. Combine all ingredients except the persimmon in a small saucepan and set over high heat. Bring to a boil, stirring occasionally.
2. Once it's boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally.
3. While the brine is cooking, put the diced persimmon in a clean glass jar with a lid.
4. After 10 minutes, pour the brine into the jar with the persimmon. Let cool.
5. Once cool, put on the lid and refrigerate. It will be ready in 2 hours.

For the Black Beans
1. Rinse the beans (which you have soaked overnight) and discard any split or broken ones.
2. In a small skillet over medium heat, toast the cumin and coriander, swishing in the pan frequently, for 3-5 minutes (you'll know they're ready when they darken a bit in color and become quite fragrant).
3. Put the spices in a loose tea holder or make a sachet for them out of a small bit of cheesecloth. You can also put them directly in the water, you just may have to fish them out later (or get a big bite of spice in your taco).
4. Combine all of the bean ingredients in a large pot and submerge in water, about 2" above the beans. Bring to a boil, reduce to a simmer and cook until tender, about 45 minutes. If foam collects on the surface of the water, skim it off.
5. When the beans taste almost soft, add a very generous few pinches of salt to the water.
6. Once the beans are cooked to the consistency you like, turn off the heat and let them cool in the water. 
7. When ready to eat, drain the water and discard the aromatics. Taste and add salt if needed.

For the Sweet Potato
1. Preheat oven to 400F.
2. Line a baking tray or roasting dish with parchment or aluminum foil. 
3. Toss sweet potato cubes in oil (melt it first if it is solid) and sprinkle generously with salt and pepper. Spread them on the baking sheet in an even layer, so every cube has a surface touching the metal.
4. Roast for 15 minutes. Carefully toss. Roast for 10 minutes more and check for doneness. Sweet potato should be soft with some browning on its outer edges.

Assembly
1. I like charring my tortillas over an open flame on the stove. Do this carefully if you choose to try it, please! 
2. Pile beans, sweet potato and persimmon onto tortillas. Avocado/guacamole, cilantro and a generous squeeze of lime are all nice finishing touches.

Summer Stone Fruit, Cherry Tomato & Chickpea Tabbouleh

Tabbouleh is a Middle Eastern salad composed of mostly parsley, speckled with bulgur, tomatoes, onion and a hefty zing of lemon. In less traditional versions, you may see mint and cucumber thrown in too. I put a very unorthodox spin on this tabbouleh, harnessing on the bounties of summer and tossing in some California flair. Peaches because they're fragrant and delicious; black chickpeas because, hello, BLACK CHICKPEAS!?! and because I'm a fan of fiber and plant protein; and quinoa instead of bulgur because it's gluten-free, so more bellies can enjoy it. It’s a total party in a bowl of bright, sweet, juicy, and fresh flavors and textures. Summer incarnate. Enjoy!

Summer Stone Fruit, Cherry Tomato & Chickpea Tabbouleh
Serves 4

Ingredients
1/2 cup quinoa
1/2 cup dried chickpeas, black or white (or a can of chickpeas if you don't want to cook your own)
2 ripe peaches or nectaries
2 Persian cucumbers
1 cup cherry tomatoes
1/2 cup minced mint
1/2 cup minced parsley
1/2 bunch chives, minced
1 lemon
high quality cold-pressed extra virgin olive oil

Directions
If you are cooking the chickpeas from dried:
1. The night before, put dried chickpeas in a very large jar and fill it with water and a splash of apple cider vinegar.
2. Once the chickpeas have soaked for 12 hours, drain and rinse them.
3. Place chickpeas in a large pot and cover 2" above with fresh water. You're welcome to throw in some smashed garlic, half an onion, a carrot or celery, a bay leaf, a cinnamon stick, or a sachet with any spices you like to enhance the flavor.
4. Bring the water to a boil, reduce to a simmer and let chickpeas cook until tender, 40-60 minutes. If the water level sinks to the surface of the chickpeas, add more water. If white foam collects on the surface of the water, skim it off with a spoon.
5. When the chickpeas are tender, strain and rinse them and remove any aromatics you added to the pot.
6. Congratulate yourself for cooking chickpeas from dried and marvel in how much better they taste than the canned ones! 

To assemble the salad:
1. Rinse quinoa and place in a small pot with 3/4 cup + 2 Tbsp water. Bring water to a boil, reduce to a simmer and cook, covered, for 15 minutes. When the time is up, turn off the heat and let the quinoa sit, covered, for 10 minutes.
2. While the quinoa is cooking, prep your produce. Chop your peaches or nectarines and cucumbers into 1/4" cubes. Quarter your cherry tomatoes, making an X with your knife from the top down. Mince your herbs, if you haven't already.
3.  When your quinoa and chickpeas are ready, add a generous drizzle of olive oil, squeeze of lemon and hefty pinch of salt to each. Toss to coat.
4. Combine all ingredients in a large bowl. Taste and add more olive oil, lemon and salt as needed.

White Peach, Fresh Corn & Shredded Kale Salad

Kale salads have become a bit ubiquitous these days, which is actually a great thing. Everyone knows that this dark leafy green is mega good for you, but do you actually know how good it is? 

A member of the cruciferous vegetable family (along with broccoli, Brussels sprouts and cabbage), kale is bursting with beneficial vitamins including vitamin K, vitamin A and even vitamin C! Vitamin K promotes bone health, prevents blood clotting, and crucially regulates our bodies' inflammation. Vitamin A supports healthy vision and skin. Vitamin C is a necessary nutrient to help maintain our immune system, hydration and metabolism.  Kale also contains high amounts of manganese, fiber, and calcium (more calcium than milk, calorie-for-calorie!). Of all the leafy greens, kale boasts the highest level of carotenoids, which are plant compounds that studies have shown help lower our bodies' risk of developing certain types of cancers (in the case of kale, this includes breast, colon, prostrate, ovary and bladder cancer).  On top of all this goodness, kale is super detoxifying, as its high amounts of fiber and sulfur help maintain healthy liver function.* Pretty amazing.

A quick note/advance warning that this recipe also asks you to massage your kale. Yes, you heard that right. Massage. Many of you may be familiar with this technique by now, but in case you aren't: vigorously rubbing raw kale leaves for 2-3 minutes with a drizzle of olive oil, lemon and/or vinaigrette is a wonderful method to use when serving it raw because breaks down the leaves' tough and fibrous structure, making it much easier to chew and digest. It also mellows out the bitter taste, which I think merits extra bonus points. So wash those hands and get ready to get intimate with your salad! 

I've been on a crazy raw corn kick this summer because raw corn is so sweet and delicious. Succulent, ripe white peaches work alongside the corn in this salad to bring an aromatic sweet note to offset the bitter undertones of the kale, while basil provides an herby punch and feta rounds out the plate with its salty creaminess. This salad screams of summer. Maybe not as much as a caprese, but pretty damn close. So what are you waiting for? Summer won't be around for much longer, better celebrate it while you can!

*Nutritional information from WHFoods, MindBodyGreen, & My New Roots

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White Peach, Fresh Corn & Shredded Kale Salad
Serves 4

Ingredients
1 bunch lacinato kale
2 ears of corn, shucked and kernels sliced off cob
2 ripe white peaches, sliced into 1/4"-1/2" wedges
12-15 basil leaves
3 oz. (generous 1/4 cup) feta cheese
1 lemon
2 Tbsp. cold-pressed olive oil
salt + pepper

Directions
1. Remove the stems from each kale leaf. Stack about 8 of the leaves on top of each other into a horizontal pile and roll them together into a long log. Using your fingers to keep the leaves rolled together, slice the log perpendicular to the roll into strips as thinly as you can (this technique is called chiffonade). Repeat this with the remaining kale.
2. In a large bowl, drizzle 1 Tbsp. olive oil onto the kale and massage with your hands by rubbing the strips vigorously between your fingers until the kale has softened and vastly diminished in volume, 1-2 minutes.
3. Add corn kernels to the kale. Squeeze in juice of half a lemon, season with a generous pinch of salt and a crack or two of black pepper and mix gently.
4. Stack the basil leaves as you did with the kale, roll into a log and cut into thin strips.
5. Add basil, peach wedges and crumbled feta to the salad. Toss gently.
6. Taste and adjust dressing and seasoning. If your palette is anything like mine, it may need more oil and will definitely need more lemon. Enjoy!

Marinated Asparagus, Red Onion & Goat Cheese Salad

If you read my first-of-the-season asparagus recipe post, you'll already know that this oft-coveted springtime vegetable was a reeeeeally hard sell for me. Like, 27 years of life hard sell. But eventually, as my taste buds and my psychological aversion to vegetables both evolved, I began to willingly eat these green stalks of goodness. The recipe that was the asparagus turning point for me is actually the one I'm sharing with you here. It was created by one of the chefs at my former place of employment (hey, Mike!), who made this for staff lunch one day. It blew me away, not only because it was delicious, but because it was RAW. Raw asparagus?! Who would ever think to eat such a thing?! As it turned out, I actually like the taste of raw asparagus better than cooked because I find its flavor to be more mild. It also retains more of its vitamins and minerals when consumed raw. Letting it marinate in some acid, like we do here, also helps break down its starches which makes it softer and easier to digest. Win-win!

Asparagus: All the Best Anti-'s

I'm sure it comes as no surprise that asparagus is crazy good for you. While it is not in the cruciferous vegetable family (think cauliflower and cabbage), it contains comparable levels of anti-oxidants and anti-inflammatory phytonutrients as these powerhouse vegetables. Its antioxidant profile includes beta-carotene, vitamin C, vitamin E, zinc, manganese and selenium. Eating a diet rich with anti-inflammatory and anti-oxidant foods is essential to ward off some of today's most prominent diseases—type 2 diabetes and heart disease—which develop out of chronic inflammation and oxidative stress in our bodies. Vegetables like asparagus help keep our bodies in balance and these diseases at bay. Food is medicine, y'all! 

Another health-supportive property of asparagus is its incredible B-vitamin content. One of the main responsibilities of B-vitamins is to convert the food we eat (carbohydrates, fats and proteins) into into fuel (glucose), which then gives us energy. Because they play a key role in this metabolization process, they are essential in maintaining healthy levels of blood sugar. Asparagus contains high levels of vitamins B1 B2 and B6, folic acid (B9), niacin (B3), choline and pantothenic acid.*

*Nutritional information from WHFoods and University of Maryland Medical Center.

Marinated Asparagus, Red Onion & Goat Cheese Salad
Serves two
Recipe adapted from Mike de la Torre

Ingredients
1 bunch asparagus
1/2 medium red onion
1 large Meyer lemon (regular is okay too if you can't find a Meyer), zest and juice
3 Tbsp. good quality cold-pressed olive oil
generous pinch of salt
1/4 cup raw almonds
goat cheese, to finish
soft boiled egg (optional)

Directions
1. Slice the onion into very thin half-moons. 
2. In a medium bowl, zest the lemon and then squeeze 1/4 cup's worth of juice into the bowl.
3. Add the onion slices, toss with the lemon juice, add a generous pinch of salt and set aside.
4. Cut off the woody bottom third of the asparagus stalks. Slice the remaining tender part of the stalks on a diagonal into 1/4" thick coins.
5. Add the asparagus to onions and toss to coat.
6. Heat toaster oven to 325°F. Toast the almonds until fragrant, about 10-12 minutes, tossing halfway through. Roughly chop.
7. Add the olive oil to the marinated asparagus and onions, gently mix, and transfer to your serving bowl. Add chopped almonds and your desired amount of goat cheese. Season with salt and pepper to taste. Finish with a soft boiled egg, if desired.