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Spring

Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Herb Socca Pizza with Kale Pesto

Herb Socca Pizza with Kale Pesto

I’ve been cooking quite a bit lately. And blogging…not so much.

Sometimes a girl just needs to let loose in the kitchen, you feel me?

More-so, professional photo work is keeping me busy, and on that note I can’t complain.

Herb Socca Pizza with Kale Pesto

But alas, my creative kitchen-meets-camera-meets-recipe-curation desires have led me back to the blog. Readers, I hope you’ve stuck with me because this one’s a good one. And by that, I mean its made up of a whole lot of tasty and seasonal ingredients to make one heck of a good-for-you pizza.

For the base, we’re working with socca, a long time favorite on the blog. Why? Because it takes fewer than 15 minutes to create, no kneeding, rolling, whipping or anything else complicated required. Plus, it’s packed full of protein from all the chickpeas that go into the flour behind it. Win.

The pesto is derived from kale. It’s prime season for baby greens, which lend themselves so well to raw usages, like in this flavorful, nutrient-dense spread. I mean, look at the color on that pesto. Also a win.

Herb Socca Pizza with Kale Pesto

Feel free to play around with this. Add extra chickpeas on top, straight from the can or crisped up in the oven. You could sprinkle a few nuts around or experiment with cheeses, have some fun with a hot sauce of your choice or switch out the herbs for ones available in your own garden or farmer’s market. Get creative. And get hungry. Your appetite never fails in helping you to lead the way. Cheers!

Herb Socca Pizza with Kale Pesto

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Kale and Banana Muffins

Kale Banana Muffins

When I first saw the title of this recipe over on Prevention RD, I was immediately intrigued. Kale…in muffins? Genius. But could it actually taste good?

One look at the batter creation that ended up in my bowl, and I was feeling rather doubtful.

Kale Banana Muffins

It was beautiful nonetheless, so I decided to give it a go in the oven and see where the baked version would take me.

Somehow my final result ended up looking like those dyed green bagels on St. Patrick’s Day but in muffin form. Luckily, in my case, I could boast of this color being au naturel.

Kale Banana Muffins

I’m not sure if I packed my cups of kale tighter than Prevention RD, but the vibrancy was unexpected.

I would only be pleased with this verdant color if the muffins were edible though, so let’s get to the first taste. How were they?

Well, I wouldn’t be posting about them if they weren’t going on my repeat list.

These were surprisingly good. I’m talking eaten-in-two-days good by my surrounding friends and family. In fact, I’m already ready to make them again.

Kale Banana Muffins

My initial reaction was that these tasted like a Green Smoothie in muffin form. If that sounds strange, well, these are a tad on the unique side. They’re not going to resemble your average blueberry muffin…but who wants average? And who wants a muffin loaded with sugar and empty calories? Not me.

Despite the absence of a bunch of sugar, these are rather sweet, and given how healthy their makeup is, I’m declaring them a real winner on the muffin scale. Add some peanut butter to your first bite, and you’ll feel like a champion holding a golden green medal. Delish.

I love these as a nourishing option for breakfast or as a midday snack, and I love that these provide a muffin choice that you can finally feel good about, one that will make you feel good, too! If you already enjoy green smoothies, banana muffins, or simply beautiful bites to awaken you in the morning, then I 100% recommend giving these a try. Let me know what you think in the comments below.

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Tatsoi Saag Paneer

Tatsoi Saag Paneer

Saag Paneer has always been one of my favorite Indian dishes. It’s super savory, has that slight hint of both sweet and rich components going on from a touch of cream, and has a smoothness that feels divine on top of Naan, or even rice.

It’s also incredibly easy to create at home, which isn’t always the case when it comes to Indian food.

Tatsoi

Technically, this dish would require whipping up your own mild, fresh cheese, known as the paneer, which in itself isn’t actually all that complicated. However, this version of Saag Paneer swaps the cheese for tofu, making it even more convenient and quick to whip up. Perhaps I should rename it to Saag Tofu, but I think the Tatsoi in the title is enough of a curveball in itself.

What’s tatsoi, and what’s it doing in this recipe? Typically, at least in the states, Saag Paneer is made with spinach. You could certainly use that in my version too, and I’ve included instructions to do so. However, I chose to use tatsoi instead, because, well, I have a garden full of it. If you’re wondering what to do with your own tatsoi, I would highly recommend you put it to use in this.

Tatsoi Saag Paneer

Like spinach, tatsoi is a tender green, although with just slightly more of a bite…especially when you let it reach its flowering point in the garden. (Pick it before this if you can.)

In comparison to most other greens though, the flavor is subtle, and the texture is creamy. This makes it so adaptable for this dish, where the dominance of flavors should remain in its collection of spices.

Tatsoi

If you’re not familiar with tatsoi, try it out if you can and get your adventure thriving in the kitchen. It grows abundantly during the spring months, and can also be found for pretty cheap in most Asian markets. Again though, spinach is a guaranteed go-to, and will also work wonders here, so have no fear if tatsoi can’t be found.

Philadelphia Community Garden

Serve the Saag alongside basmati rice, preferably of the fiber-rich, brown variety, and a warm piece of naan. This dish will also goes well with a wide range of other Indian dishes, from curries to masalas, and more. So if you feel inspired, make a feast.

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Pickled Radishes

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My coworkers think I’m turning into a radish.

I slice them daily. Put them on everything. And am now photographing them as if they were a bouquet.

Radishes > peonies, wouldn’t you agree?

Pickled Radishes

Anyway, thanks to a garden plot full of them, I currently have what feels like an endless supply of radishes. And after this recipe, I finally have a more-than-exciting way to enjoy them.

These pickles are awesome. Awesome, awesome, awesome.

Radishes

I could eat these by the fork. Crisp, slightly tangy, and with a hint of spice, this is one flavorful and addicting pickle, worthy of being served all on its own. Although, add it to a cheese plate, or atop a fresh salad, and I would never argue against that. I could also easily see these chopped up and tossed into a spring egg or potato salad. Or on top a slightly fancier version of Avocado Radish Toast. Yum.

Pickled Radishes

Easy-to-make, this is a quick, non-canning version of pickles that comes together within just a handful of minutes. Feel free to play around with the spices, and let me know how you end up using these!

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