The first fresh, locally grown strawberry of the season is always an exciting time. I have many fond memories as a kid of red covered hands and knees and blue buckets brimming with berries, picking for hours under the morning sun with my mom. I still continue to look forward to these family outings every late spring and still continue to fill my belly fuller than my bucket as the first hour goes underway.

However, I often get a little antsy during the weeks that lead up to the juicy, sweet bonanza in the local scene. As my eyes scan over the plastic containers of bright, California-born strawberries at the store, I often end up with one of them in my basket as I head for the checkout line. They’re never as tasty as the in-season ones hanging out in the teal, cardboard quarts, but when those jumbo berries go on sale, I can never help myself.

Always a little less sweet and juicy, pre-local berries are best for recipes like this. Sure, they’re still tasty straight out of the carton, but cooked into oatmeal with a little maple syrup, and you could almost forget they weren’t self-picked straight from the vine. This is one of my favorite breakfasts once on-sale strawberries hit the stores, and of course, the recipe is still fantastic once those local berries do finally start ripening to perfection.

Strawberry Oatmeal Delight

(Per 1 serving bowl)

-1/2 cup old fashioned oats
-1 cup soy milk
-3 large strawberries, sliced
-Cinnamon, dash
-Salt, dash
-Almonds, handful, chopped
-1/2 – 1 Tbsp. maple syrup

Combine oats and milk in a pot, cover, and bring to a boil. Reduce heat to a simmer. After about a minute, add 2 of the sliced strawberries to the oatmeal, along with a dash of salt and cinnamon. Recover, and cook 8-10 minutes, or until oats are creamy and liquid is absorbed. Remove from heat and let sit 5 minutes.

Serve, topped with remaining sliced fresh strawberry, almonds and maple syrup.

I was never a pasta junkie in college. Sure, I loved smearing spaghetti sauce all over my face when I was five (and still do, to an extent). And I loved packing my 5th grade thermos with ramen noodles, despite the condemning looks my mom would give me. And I really loved boxed mac & cheese once I hit high school, a period where my friends lived off of the creamy convenience. But once I hit college, I really started getting into my cooking groove, and while pasta and sauce was cheap and quick, I began preferring a little more experimentation. (Hence, my blog was born!)

However, lately I’ve rediscovered a love for noodles, especially in the form of thin, whole wheat strands. You can read more of an explanation about this here, but basically, by keeping the noodles on the skinny side, that nutty taste of using whole wheat becomes pleasant, rather than overbearing. With the pungent components in this recipe, the slight nuttiness is actually ideal for balancing out of all the flavors.

I’ve kept this one simple because I do think that’s the best part about pasta. It’s an easy base that lends itself well to so many flavor combinations. With the notes of sun-dried tomatoes, shallots, and tuna, you really don’t need to add too much else. A few simple seasonings and a hit of freshness from diced spring onions, and this becomes a meal that comes together in no time. Filling and delicious…I.e., what makes pasta and sauce a college kid’s dream team, although this one’s just a tad bit spruced up. A perfect step up for what I forgot to mention… I graduated from college on Thursday!! Goodbye four years of j-school. Whew and woohoo!

Pasta with Sun-Dried Tomatoes and Tuna

(Serves 7-8)

-13.25 oz. thin whole wheat pasta
-2 shallots, diced
-1/2 cup oil cured sun-dried tomatoes, sliced
-4 Tbsp. of oil from sun-dried tomatoes
-2 Tbsp. extra virgin olive oil, divided
-10 oz. tuna packed in water, drained
-2 cups spinach
-1 tsp. Italian seasoning
-1 tsp. crushed red chili pepper flakes
-Salt and pepper, to taste
-4 spring onions, diced

Cook pasta according to directions.

Meanwhile, heat 1 Tbsp. olive oil in large saute pan. Add shallots and saute until translucent. Add sun-dried tomatoes, tuna, Italian seasoning, and crushed red pepper flakes. Cook another 2 minutes, stirring frequently. Add sun-dried tomato oil and spinach. Cook 30-60 seconds, until spinach is just wilted.

Once pasta is cooked, drain, and return to pan. Toss with sun-dried tomato and tuna mixture. Add remaining Tbsp. extra virgin olive oil. Season with salt and pepper, to taste.

Serve, topped with diced spring onions.

I nearly always have at least one can of beans in the cupboard.  There are often 10 for $10 deals at the grocery store, so frequently I’m lugging home a backpack full of different varieties of beans. (I’ve learned to love the balancing act on my bike that these trips ensue.) But even without the sales, I’d still be stocking up. Beans are cheap regardless. Invest in a pressure cooker (something I need to do), and you can get them even cheaper by purchasing them dried. Either form, they hold up super well, which for me is welcoming. For some reason, too much fresh food in the kitchen leaves me stressed. How am I going to use it all before it starts molding and wasting away!? I rarely have this much fresh food at a time, unless it’s summer and I’ve scooted by my parent’s garden. But when I do, I feel the demanding need to plan, and I’ve never been a huge fan of menu planning. My lack of planning is hence how this dish first came about.

By the time Sunday afternoon rolls around, I’m generally in dire need of groceries. This is great when the weather’s nice, but when it’s not, I generally resort to getting creative with the few ingredients I have left. (Living in a city has pretty much eliminated driving from my repertoire.) These days often yield some of the best results. This is one of my favorites, concocted on one of those Sundays when I didn’t counter rain into my plans for picking up groceries.  I’ve continued to make this dish whenever I’m looking for a quick and healthy meal. It’s super simple, and once you add liquid smoke to your list of household ingredients, it becomes a no-plan/anytime recipe.

This time around I decided to create a breakfast-like burrito, adding scrambled eggs and rice to the beans, and wrapping them up in a whole wheat wrap. Delish!

Simple Smoky Black Beans

(Serves 4)

-1 Tbsp. olive oil
-1 medium-large onion, chopped
-1 (15 oz.) can black beans
-1 Tbsp. soy sauce
-1/2 tsp. liquid smoke
-1 Tbsp. Frank’s Red Hot, or other hot sauce
-1 Tbsp. maple syrup
-1 Tbsp. cilantro, optional

Heat oil over medium-high. Add onions and saute until translucent, stirring occasionally. Stir in soy sauce and liquid smoke. Add entire can of beans, maple syrup and hot sauce. Bring to a simmer. Cook, uncovered, until beans become desired consistency, 8-12 minutes, stirring occasionally. Add cilantro, if using.

Serve over rice, or in a breakfast burrito with scrambled eggs, rice, and cilantro.

Come celebrate Cinco de Mayo with me! No, not with tacos, but with the red, white and green from this Golden Tempeh and Rice with Triple Green Avocado Sauce.

I am in love with how beautiful this sauce turned out, and while not spiced with Mexican seasoning, I couldn’t help but think of the country’s illustrious flag. I did contemplate making tacos with the ripe avocados I had, but then opted for something a little different. Although, now that I think about it, this would make a great burrito filling. Regardless, it’s still totally sombrero-worthy.

The sauce, jam packed with a triple dose of green — arugula, cilantro and avocado — is full of flavor and incredibly creamy, without one ounce of dairy or olive oil. The avocados, full of healthy, unsaturated fats, lend the smooth fiesta to this dish, while the arugula kicks in a lot of the flavor. The cilantro was added because it’s my favorite addition to fresh guacamole, and while it’s not a prominent part of this dish, it does add a subtle palate-cleansing freshness.

This year I’m partying with the red, white and green party on my fork. Take a bite with me?

Golden Tempeh and Rice with Triple Green Avocado Sauce
(Serves 4-6)

-1 1/2 cups short grain brown rice
-1 Tbsp. olive oil
-8 oz. tempeh, cubed
-1 1/2 Tbsp. soy sauce
-2 cloves garlic
-1/4 cup cilantro, packed
-2 cups arugula
-2 ripe avocados
-2 Tbsp. lemon
-1 scant tsp. salt
-1/2 tsp. pepper
-Sriracha, optional

In medium pot, combine rice with 3 cups of water. Cover, and bring to a boil. Reduce heat to a low simmer, and cook 45 minutes, or until rice is tender and liquid is absorbed.

Meanwhile, prepare the tempeh and sauce.

For the tempeh: In a nonstick saute pan, heat oil over medium high. Add tempeh and saute until golden brown on each side, about 10 minutes, stirring occasionally. Add soy sauce, and continue to saute for 30 seconds, or until soy sauce is absorbed

For the sauce: Place garlic in food processor and pulse. Add arugula, cilantro, salt and pepper, and process until smooth. Add avocado and lemon, and puree until creamy.

Once rice is cooked, transfer to large bowl and mix with sauce. Serve topped with golden tempeh, and a drizzle of Sriracha, if desired.

I’m a huge fan of Horizon’s Tofu Spice, which I make in large batches and store in my spice cabinet to use quite frequently. I recommend you do so too because it makes whipping up tofu an incredibly easy task. Within minutes, it can take a blocky blank canvas and turn it into a flavorful, steak-like centerpiece of a meal.

With this particular instance, I placed my tofu atop a simply seasoned plate of brown rice. Another ingredient I recommend adding to your kitchen is toasted sesame oil. It’s the one flavored oil I try to always keep on hand. It has an aromatic, rich, nutty flavor that’s exceptionally pungent, so a little goes a long way when seasoning food. It’s great for Asian stir-frys, but here I simply use it as is to flavor rice along with a touch of spicy Sriracha.

Once the spice mix is concocted, together, the tofu and rice make my kind of meal — easy, quick and healthy. Vegetarian protein from the tofu, fiber from the brown rice, and flavor from all of the wonderful seasonings makes this an easily satisfying meal for any night of the week. Serve alongside a light salad or your favorite veggie.

Pan-Seared Tofu atop Spicy Sesame Rice

(Serves 3)

-1-14 oz. block of firm tofu, drained
-Horizons’ Tofu Spice mix (recipe, here)
-Olive oil
-1 cup of rice
-Toasted sesame oil, to taste
-Sriracha, to taste
-Soy sauce, to taste (you won’t need a lot because the tofu spice is salty)
-Chives or spring onions, diced

Pat dry a tofu block and divide lengthwise into thirds. Liberally coat one side of each slice with Tofu Spice Mix.

Place a shallow layer of olive oil in a saute pan. Heat until very hot (you’ll see slight ripples, but don’t let it smoke.) Turn off heat and gently lay in the tofu, spice side down. Return to heat, spice the other side, and cook until the bottom side looks golden. Turn off heat and carefully flip tofu slices with a spatula. Turn the heat back on and cook the other side until golden brown.

Place rice on plate. Very lightly drizzle with sesame oil, soy sauce and Sriracha, to taste. Place tofu on top. Sprinkle with chives or spring onions and serve.

When eaten in moderation, eggs provide a great source of protein that can leave you satisfied all morning long. For vegetarians, they’re an important source of B12, a vitamin needed for proper functioning of the nervous system and blood formation and absent in all plant sources of food. (Although, vegans, rest assured, B12 is pumped into nearly all fortified cereals).

My favorite part about egg sandwiches? They can be made from start to finish in less than 10 minutes. Even fancy schmancy, gourmet-sounding ones like this require very minimal effort. With just 5 ingredients, this egg sandwich will have you feeling like you’re dining out at your favorite brunch place, but without the 60 minute waiting time. The key here is quality. Cage-free (local if you’re lucky!) eggs, fresh arugula, blue cheese with a flavor-depth tailored to your preference, and chewy, bakery-caliber bread. This is the kind of breakfast I want to eat all day long.

Arugula Blue Cheese Egg Sandwich

(Per sandwich)

• -Olive oil
• -1 sourdough roll
• -1 jumbo egg
• -Handful of arugula
• -1 Tbsp. mild blue cheese, crumbled
• -Salt and pepper, to taste

Split sourdough roll in half and toast. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

Meanwhile, heat small skillet over medium-high and lightly coat bottom with olive oil. Once oil is hot, crack egg into pan. Sprinkle with salt and pepper. Once bottom looks white, use a spatula and spoon to gently flip (so that yolk doesn’t crack).

Top one side of sourdough with handful of arugula and crumbled blue cheese. Place egg on top, and serve.

Just like with soup, I’ve found that there are endless combinations of ingredients that you can blend together to form a solid, irresistible dip. With soup, you’ve got your fundamental elements, which can vary to some degree, but will persistently be added for key flavor – i.e., garlic, onions, and celery. Same goes for spreads and dips.

I nearly always start out with a couple cloves of fresh garlic in the food processor (although not much more because raw garlic is pungent). Then I add a bean to create the bulk, making for a nice protein-centered base. Chickpeas, for a traditional hummus, black beans for a color-changer, white beans for a delicate or Italian spread, etc. etc.  Then I go for tahini, or olive oil, or sometimes even peanut butter to create the rich, much needed creamy element of the dip. From there, I’ll decide on the spices, and then add one or two herbs to freshen things up.

Then, I simply let the magic of the food processor take over and do the work. Creating a dip/spread is really a simple process that leaves a lot of room for creativity.

The one below is not too wild, drawing from many of the same spices used in hummus. Feel free to go out on a limb and add in some of your own spices…Maybe those ones hidden in the back of the cupboard that don’t get many opportunities to shine. If you want a safe route, or simply a recipe to follow so you can unwind, stick with the spices below that will guarantee a delicious spread. (Although, I will make you choose between using cilantro and parsley.) If you do decide to venture out onto your own route, trust me, you can’t go too wrong. Just start with a small dosage of whatever herb/spice you’re experimenting with and go from there.

Roasted Red Pepper and Black Bean Dip

-2 small-medium cloves garlic, about 1 tsp.
-1-15oz. can black beans, drained and rinsed
-1/2 cup jarred roasted red peppers, drained
-2 Tbsp. sesame tahini
-1/2 tsp. cumin
-1/4 tsp. cayenne (plus an extra pinch if you tend to like things on the spicier side)
-1/2 tsp. salt
-1/4 cup parsley or cilantro

-Sliced veggies, crackers, or pita

Process garlic in food processor. Add remaining ingredients, excluding parsley. Process until smooth. Add parsley, and pulse until combined. Serve with crudites, crackers, or pita.

There are certain dishes that wow you with their results. This was one of those outcomes. I expected this to be a tasty side dish, but little did I know, I’d end up wanting to eat more kale than the other offerings I made for this night’s dinner. I admit I’m genuinely a kale fanatic, but rarely does it fully outshine the other green-slackers on my plate.

That being said, if you have trouble convincing yourself to eat your greens, this one’s for you. The kale ends up a little saucy, so aside from being a flavorful side, I could see this utilized in all sorts of dishes – from topping burgers to pasta. It’s only a matter of weeks till this leafy green starts popping up in gardens nationwide, so it’s time to get yourself hooked on cooking it up in the kitchen.

Curried Kale with Portobello Mushrooms

(Serves 4)

-1 Tbsp. olive oil
-1 small onion
-3 large cloves garlic
-6 oz. sliced portobello mushrooms, cut into 1-inch pieces
-1 lb. kale, stems removed and cut into strips
-1/4 cup water
-1 Tbsp. brown sugar
-2 1/2 Tbsp. tomato paste
-2 1/2 Tbsp. curry powder
-1/2 tsp. plus pinch of salt

In a large skillet, heat oil over medium high. Add onions and garlic and saute for 2 minutes. Stir in portobellos and cook until onions are translucent.

Meanwhile, in small bowl, mix tomato paste, curry powder, brown sugar and salt. Add to skillet.

Reduce heat to medium, and toss in kale and water. Cook until kale is tender, 7-10 minutes, stirring occasionally. Adjust salt, to taste. Serve.

I’m not sure what I’m more excited about – the summer-like weather we’ve been having here in Philadelphia or the fact that I’ve discovered summer rolls can be successfully made at home. Unsurprisingly, the warm, dreamy weather had me laying outside, daydreaming of cool, fresh eats. My mind quickly wandered to summer rolls, one of my favorite Vietnamese-inspired eats, perfect for warm weather when you want something light.

After a trip to Whole Foods, I became a tad skeptical about how these would turn out. I knew all of the ingredients going inside wouldn’t let me down. But the WF man who directed me to the rice paper wrappers didn’t do much to boost my confidence about the item that would become their envelope. He told me that rice paper wrappers are tricky and wished me luck as I went my ways (flocking to the Kombucha aisle, of course). Luckily, the man was wrong. With a bowl of warm water and little finesse, rice paper wrappers really aren’t tricky at all. A little sticky, yes, and your results might not appear restaurant-perfect, but who cares. Eating at home is all about finding your own creativity anyways, which for me, included sautéed tofu in these summer rolls. Delish.

Tofu Vegetable Summer Rolls

(Makes 8 rolls)

-2 tsp. olive oil
-10 oz. extra-firm tofu, drained, pressed between towels, and cubed
-Soy sauce
-Toasted sesame oil
-Warm water
-8 sheets rice paper wrappers
-2 medium or 1 jumbo carrot, grated
-1/2 cucumber, cut into thin strips
-1-1/2 cups fresh cilantro leaves
-Sriracha sauce
-Hoisin sauce

Heat oil in skillet over medium-high. Add tofu and saute until outer edges are lightly browned, stirring occasionally. Drizzle soy sauce to lightly cook, and saute another 1-2 minutes. Drizzle sesame oil. Remove from heat and set aside.

Fill a wide bowl 1/3-full with warm water. Dip a rice paper wrapper into the water, and let it sit for a few seconds to soften. Meanwhile, place a clean kitchen towel on top of a cutting board. Remove rice wrapper from bowl of water and place flat on the towel.

On the rice paper, and arrange a row of cubed tofu end closest to you. Then arrange a row of shredded carrot, followed by cucumber strips, cilantro and a thin line of Sriracha. Be careful not to over-stuff roll. Fold sides of rice paper over filling, then fold the edge closest to you over the top and start rolling away from you, to form a roll. Repeat with the remaining ingredients.

Lightly wet a sharp knife and use to cut each roll in half. Serve with a side of hoisin sauce, for dipping.

So I probably could’ve come up with a catchier title than this. Like Vampire Killer Broccoli with a Bite pasta… wait, is that really any better? Hah. Probably not. While sometimes I miss witty catchphrases and HEDs/DEKs, other times I’m thankful for SEO, which makes my job of titling blog posts a whole lot easier.

But seriously, this pasta isn’t for the vampire lovers. Nope, it’s for the garlic lovers and those who aren’t afraid of a little zing when it comes to their broccoli.

Broccoli rabe has a mustardy, bitter taste that holds up well against the depth of whole grain pasta, making it the perfect flavor-heavy veggie to pair with all the garlic in this dish. Because of its natural bite, this recipe needn’t more than a handful of other ingredients to make it complete. Simplicity at its best, but a far cry away from a straightforward plate of pasta and jarred sauce.

Packed with a triple dose of A power (vitamin A from the rabe, antioxidant and anti-inflammatory inducing action from the garlic), this one’s loaded with health-thriving acceleration too. You know, just in case you need a little more than garlic breath up your sleeve to fight off all those fanged creatures in your life.

Broccoli Rabe Chickpea Pasta

(Serves 8)

• -1 lb. whole wheat spaghetti
• -1 large bunch broccoli rabe, chopped
• -10 cloves garlic, sliced or chopped
• -1 (15 oz.) can chickpeas, drained
• -1 tsp. red chili pepper flakes
• -1/2 – 1 lemon, depending on juiciness of your lemon
• -Salt, to taste
• -2 Tbsp. olive oil, plus more for tossing
• -Parmesan, grated, optional

Prepare pasta according to directions.

Meanwhile, heat oil in large saute pan over medium-high. Add garlic, and saute for 2 minutes. Stir in broccoli rabe. Season chili pepper and a few generous grinds of salt around the pan. Cook 8-10 minutes, or until rabe is tender, adding chickpeas halfway through. Finish with squeezed lemon.

Once pasta is finished cooking, drain, and toss with extra virgin olive oil to lightly coat. Add broccoli rabe/chickpea mixture. Serve, topped with grated Parmesan, if desired.