Avocado Toast with Poached Egg, Harissa, and Yogurt
Raise your hand if you love avocado toast. You are my people. There’s nothing better, am I right? If you love your avocado toast with a kick, you’re going to love this recipe. It was inspired by an epic brunch I had with Estelle in London at Lowry & Baker, a cute little café in North Kensington. I haven’t been able to stop thinking about it since!
Curry Chicken Waldorf Salad
When we were little, my sister and I would always accompany my mother to the grocery store. Despite the fact that we didn’t have a choice, our weekly trip to the supermarket was one of my favorite rituals. I loved going to Graul’s. A local family-owned grocery store in Maryland, Graul’s was the backdrop for many of my childhood memories.
Thai Red Curry Quinoa
When I get home late from work and have to cook dinner, I try to pick recipes that require zero food prep. It’s not that I don’t want to cook. Quite the opposite, in fact—I actually crave the meditative practice of cooking after a long day of teaching. It’s just that I don’t like to eat a big dinner right before I go to bed. The more time I spend in the kitchen, the later I eat. If Billy’s home, he’ll get a head start on the food prep so that we can hit the ground running as soon as I walk in the door, but when he travels, I have to fend for myself.
Roasted Butternut Squash Soup
Butternut Squash Soup is one of my all-time favorite Fall recipes. Nothing screams warm and cozy like a bowl of this liquid gold. Roasting the squash caramelizes the sugars and intensifies the flavors, giving you a rich sweetness that will literally take your breath away. It will also make your home smell like a butternut wonderland. And as if roasting squash couldn’t get any better, it will save you from the tortuous task of peeling the skin, which, if you’ve ever wrestled a butternut squash, should make you want to get up right now and go preheat your oven.
Yogurt Fruit Popsicles
Happy Fourth of July! What are your plans today? I’m teaching a little yoga and then heading over to my parents’ boat for a small family barbecue. Every year we sit on the back of the boat and watch the Liberty State Park fireworks; if we’re lucky, we also get a glimpse of the fireworks over the New York City city skyline. It’s always a relaxing afternoon full of good food and quality time with the people I love. I’m especially looking forward to our annual tradition this year because I’m in hardcore recovery mode from teaching the 200hr June Intensive — this holiday barbecue is exactly what the doctor ordered!
Strawberry Balsamic Shortbread Parfait
There is one place in my home where I can go and feel better. No matter what’s going on in my life, no matter how thick the clouds in my mind, I can step into my kitchen and the fog lifts. It’s such a simple recipe: when I apply myself fully, I find myself in the process.
Warm Chèvre Frisée Salad with Poached Egg
One of the things I love most about a Saturday with nothing to do is making lunch my big meal of the day. It feels especially fitting this time of year, when it stays light until late in the evening, because I can eat a big meal around three o’clock and then spend the rest of my day outside; I’ll go for a long walk/run on the boardwalk overlooking the city, and then come back and nibble on something light for dinner. So today, as I find myself at home for the first time in a long time (with my picky eater off doing his own thing), I decided to pour my creative juices into a special lunch for one.
I had no idea that ramps were a thing until I moved to New York and started frequenting the Union Square Farmer’s Market. Every Spring I would watch what I could only assume were savvy New Yorkers descending upon the one or two tables selling ramps with what appeared to be a mix of excitement and desperation. It was the kind of NYC behavior I had come to know as a reliable indicator of something good. One day I decided to jockey my way through the throngs of devoted ramp enthusiasts to try and see what all of the fuss was about only to feel slightly disappointed when I got to the table and saw what looked like a pile of unassuming spring onions. Despite the anticlimactic introduction, I knew better than to walk away. I bought a bunch and the rest is history.
Kale Avocado Salad with Yogurt Mustard Dressing
This salad has everything going for it—crispy Tuscan kale, creamy avocados, sharp red onions, and nutty Parmesan cheese. But let’s talk about the dressing, because the dressing is really the star of the show. I elevated a simple mustard vinaigrette by adding Greek yogurt, which gives it a thick, rich consistency. It tastes so good, you’ll be convinced it must be really bad for you, which makes for a genuinely satisfying salad.