Is it just me or are people pretty divisive when it comes to crab versus lobster? I feel like they’re usually in one camp or the other, with few who like them equally. It may be the more pedestrian choice but I’ve always been team lobster since I was a child. My husband, on the other hand, is all about the crab. My lobster bias is due in no small part to sheer laziness and my desire to get large juicy morsels of seafood into my mouth with a minimal amount of work. Large lobster tails = chunks of seafood in my mouth with minimal work. There is no equivalent body part on a crab! Eating crab requires patience and finesse to extract the meat from the claws, legs and body. But ahhhhh…enter: LUMP CRAP MEAT. Fresh picked and already cooked, juicy crab meat can be purchased from any seafood monger or the seafood counter of a well-stocked grocery store. This magical food item is ready to be tossed with a shortlist of simple ingredients to create this decadent yet totally approachable recipe, Crab Cakes with Peach Salsa and Tarragon Aioli. Imagine the warm and juicy crab cakes together with the cool creaminess of tarragon aioli and zippy freshness of the peach salsa! This meal will awaken your taste buds, guaranteed.
Read moreSugar Snap Pea Salad with Green Goddess Dressing, from No Crumbs Left Cookbook { gluten-free, dairy-free, Whole30, pescatarian }
To say the recent arrival of Teri Turner’s wonderful new cookbook No Crumbs Left, Recipes for Everyday Food Made Marvelous was highly anticipated by her legion of loyal fans (she calls her “crumbles”) would be a massive understatement. I have been following Teri’s instagram for years. She approaches cooking with the ease and confidence that inspires so many of us. “Don’t be afraid to fail; it’s just food” is what Teri frequently says. Don’t those words alone empower you to tackle almost anything in your kitchen?
Read moreVegetarian Bulgogi Sandwich with Kimchi Mayo in GF Choux Baguette { gf, vegetarian, easy vegan option }
I made a lip-smacking, finger-licking, killer sandwich! I borrowed the flavors of Korean bulgogi to create this meatless version featuring that quintessential combo of soy sauce, garlic, sesame oil and ginger. Instead of marinaded meat, I've used the bulgogi sauce on tofu and loads of mushrooms, two ingredients that soak up all that tastiness.
Read moreTwo Tasty Sauces to put on EVERYTHING: (1) Honey Miso SAUCE & (2) Maple Tahini SAUCE { gluten-free, dairy-free, refined sugar free, vegan, vegetarian }
Even though these sauces are simple in their ingredients as well as their preparation, they really elevate a grain or noodle bowl or salad or seared tofu or roasted veggies (or all of these things together in one meal haha!) to another level. I find that when eating clean and simple foods, it's kinda all about the sauce to take it from ho-hum to super extra extra yummy. I very much do believe the sauce is king. That's why I really wanted to share these two go-to sauces with you. Plus, I've gotten enough DMs on Instagram whenever I make it on stories that I think it's finally time I deliver!
Read moreNYC Chicken & Rice with 'Secret white sauce' { inspired by 'The Halal Guy's' food cart ! }
If you've been the New York City, then you've seen the plethora of street food carts selling pretzels or nuts or bagels that fill the streets with their amazing aromas. But I don't waste my money there.
Read moreRoasted Sockeye Salmon + Pineapple Basil Sauce { made in 20 minutes! }
Here's a tasty and healthy option for a quick weeknight meal. Did I hit all the right words...tasty...healthy...quick?! Not lying, this meal can be made in 20 minutes flat. We all need more of those in our busy lives.
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