sauces and condiments

Vietnamese Dressing and Dipping Sauce (Nuoc Mam Cham)

Nuoc mam cham is a simple Vietnamese dipping sauce made with rice vinegar, fish sauce, and sweetened with sugar that does double duty as a tasty salad dressing.

Just as Italy is known for it’s olive oil with balsamic vinegar, and Greece for it’s tzatziki, every culture has a dipping sauce that makes it’s signature mark. Vietnam is no exception.

This easy recipe for nuoc cham Vietnamese dressing and dipping sauce turns a bowl of rice noodles with raw veggies into a spectacularly slurpable flavor bomb and it’s the last touch of zest when Vietnamese spring rolls pass your lips.

It may take a minute to figure out nuoc cham’s pronunciation when ordering at a restaurant, but once you make it at home, you’ll see this sauce is easy to master.continue to the recipe… about Vietnamese Dressing and Dipping Sauce (Nuoc Mam Cham)

Easy 3-Minute Blender Hollandaise

Homemade blender hollandaise is a quick and easy classic sauce any French cook would declare très bien.

Classic hollandaise sauce is one of those lush additions to a dish that immediately elevates the stature of whatever it drizzles or lathers. I mean, an Egg Benedict is really just an Egg McMuffin until it gets the hollandaise treatment.

However, from scratch hollandaise can be a tricky recipe to master and feel like one of those recipes only a trained chef can carry off.

Not the case monsieur!

Unlike traditional hollandaise that requires whisking and tempering over a water bath and a fair amount of practice to master, this blender hollandaise is incredibly easy and fast with no cooking involved, and can literally take just about 3 minutes to whip up.continue to the recipe… about Easy 3-Minute Blender Hollandaise

Greek Salad Dressing

This easy Greek salad dressing with olive oil, red wine vinegar, garlic, and dried herbs is one of my favorites to dress any salad and tastes so much better than store-bought.

Home cooks are too often conditioned to grabbing a bottle of store-bought dressing off the supermarket shelf. Where in reality, making a homemade vinaigrette truly couldn’t be easier, takes hardly any skill, and is more economical too.

This traditional Greek salad dressing is a multi-functioning super hero. It’s amazingly good on simple greens and sliced onions for an every day dinner salad. Or soaked into crisped veggies and tossed with feta in a Greek pasta salad. And it works wonders as a marinade for garbanzo beans, chicken, pork, or to drizzle on grilled vegetables or shrimp.

Honestly my husband’s favorite is simply drizzling it on slices of crisp cucumbers and I’m partial to marinating blocks of feta in it. Yum.

This is the salad dressing that’s about to become a secret weapon to always keep on hand.continue to the recipe… about Greek Salad Dressing

Easy Chicken Piccata

This easy chicken piccata recipe with a lemon-caper sauce is a classic you’ll find on the menu of nearly every Italian restaurant, and because it can be made in just 20 minutes, it’s one of my favorite at-home recipes too.

“I have too many easy chicken dinner recipes” said nobody ever. And you guys agree, the more healthy the flavor, the more better. Not grammatically correct, but dang it tastes good.

When it seems there’s nothing to cook for dinner, this chicken recipe is one I can always pull out of my magic hat and wow my family with dinner on the table in under 20 minutes.

Because nobody ever said they didn’t want more fast dinners, too.continue to the recipe… about Easy Chicken Piccata

French Onion Dip

This homemade French Onion Dip mixes sweet caramelized onion with Greek yogurt to make a healthy dip that’s the hit of the party.

This recipe is brought to you by Stonyfield

You see it at every party as the host tries to steer guests out of the kitchen and into the actual party. But people linger, dipping into the appetizer nibbles, and always congregating around the food.

And what’s the favorite at every party? It’s always the chips and dip. Everyone loves a dip. Because what’s not to love?

And pretty much there’s no dip more lovable than an easy, savory, French Onion Dip. It’s the gateway drug for anyone who claims they don’t like onions. It’s caramelized and sweet, and sturdy enough to take on any veggie or chip.

The only thing better? The fact that this homemade French Onion Dip tastes better because it’s made healthier with organic Greek yogurt.

continue to the recipe… about French Onion Dip

Easy Quick Roasted Tomatoes

While there’s nothing quite like biting into a garden-fresh tomato, quick roasted tomatoes in the oven create a savory sweetness that’s delicious made into a simple roasted tomato sauce on pasta, made into soup, or served as appetizers, no matter what time of year.

You could say I’m obsessed with roasting tomatoes.

Even when they’re at their most flavorful, summertime prime, it’s highly likely that sweet cherry tomatoes, Italian plum roma tomatoes, and just about every other variety I pick up (minus the big beefsteaks) typically find their way into the oven at some point for a quick roast to pull out their most jammy-sweet flavor.

But the real appeal of roasting is when we’re eating those dead-of-winter tomatoes. You know the ones. The tomatoes who left their taste at the door.

I love long, slow-roasted tomatoes at a low temp in the oven, but sometimes there’s no time to wait. When it comes to quick and easy, no-fuss roasted tomatoes, the big return on the little time invested is totally worth it, because a roast in the oven for less than an hour is all that’s needed to release the super sweet powers of any noble tomato. continue to the recipe… about Easy Quick Roasted Tomatoes

Baked Salmon with Creme Fraiche

Salmon recipes can be cooked many ways, but in my book, there’s nothing as easy as baked salmon in white wine and lemon for a healthy dinner, or to make and use for meal prep all week long.

Whether it’s baked salmon, poached, grilled salmon, pan-seared, whole salmon, or cut into filets, the benefits of cooking and eating salmon are not only fast and easy enough for any level of cook to make, but so incredibly good for your health, too.

While visiting my mom earlier this year, my Aunt Jane cooked us this simple salmon dinner baked in wine and topped with lemon, then topped with an easy, and totally flavorful creme fraiche sauce.

Jane is one of those cooks where everything seems effortless. But she confided that while she loves to entertain, she doesn’t always feel so confident in the kitchen, especially when cooking for others. That’s why when she does, she zeroes in on a recipe that’s tried and true. It leaves less margin for error, and more time for enjoying guests rather than time in the kitchen worrying over the stove.

Being from Seattle, this baked salmon with a creamy creme fraiche sauce has pretty much become Jane’s signature dish, and now it can become yours, too.continue to the recipe… about Baked Salmon with Creme Fraiche

The Best Dry Rub for Ribs

The best seasoning to put on ribs to achieve flavorful, fall-off-the-bone tender bites isn’t a liquid sauce or a marinade. It’s all in the rub baby, a homemade dry rub made from spices and herbs you probably have sitting in your pantry right now.

When I was a novice rib cooker, I thought you cooked ribs just like a steak or a hamburger—you simply put the uncooked ribs in the oven or on the grill, then slathered them with bbq sauce to cook until they were just cooked through. What resulted from that bonehead technique was ribs that were flavorlesss, tough, and in the end were scorched to a burnt crisp thanks to the sugars in the barbecue sauce.

What I didn’t know is ribs need time…low and slow cooking time in the oven or in the smoker to break down those tough fibers and tenderize. I also learned (and as any award winning rib pit master knows) the key to great ribs is a generous rub of seasonings that soak into and permeate the meat, drawing out the moisture to tenderize and add flavor over several hours—or even days—of refrigerated marinating time.

Dry rub recipes created by those pit masters are more closely guarded than their social security numbers. My husband came up with this dry rub combination years ago and dubbed it his “magic dust”. While he’s no pit master, it is his secret to the best barbecue baby back ribs and seasoning chicken, pork chops, steaks or other cuts of beef.

He’s never been good at keeping secrets, so now his magic dust recipe is about to become your secret ingredient, too.

continue to the recipe… about The Best Dry Rub for Ribs

The Best Greek Chicken Marinade

This easy chicken marinade infuses chicken of any cut with the classic Greek flavors of lemon, garlic and oregano plus Greek yogurt for a more tender bite.

Hey, ho, whaddya know?!!! You ready for the best? Because I’m giving you the best!

It may be a bold statement to make, but unlike fake politicians, sorcerers, and that guy in Nigeria who says he’ll double your money if you’ll just wire it to him, I’m standing behind my claim that this super easy, extremely delicious Greek Chicken marinade very well could be:

the ying to your yang.

the butter to your nutter.

the pop to your lock.

Which would make this little diddy of a recipe the best lemony, best garlicky, best Greek-y oregano-ish chicken marinade you just might ever make.

continue to the recipe… about The Best Greek Chicken Marinade

Easy 3-Ingredient Chocolate Sauce for Ice Cream

Homemade chocolate sauce is so much easier to make than you might think, and with just three ingredients (plus a pinch of salt) your ice cream, cheesecake, fruit fondue, or even chocolate cake will be dripping in chocolatey goodness in no time.

This recipe is brought to you by Kroger and Tillamook, which is heading East ya’ll!

My husband is an ice cream lover through and through. He’s just like my dad who nearly every night has a scoop or two while we binge watch our favorite TV shows. But when I was a kid, my dad never ate the ice cream naked on its own, and neither does my husband. These boys always have their ice cream drizzled with chocolate sauce — or as my husband calls it in his best British accent that sends our daughter into a reels of laughter “a bit of CHOCK-OH-lut taaaahhh-ping.”

“Really dad? Chocolate TOPPING??,” she fights to dispute. “It’s called chocolate SAUCE, dad!”

Personally, I’d rather have chocolate sauce or hot fudge rather than a mysteriously labeled “topping” on my ice cream because what the heck is in “topping” anyway? That’s why this super easy, 3-ingredient sauce is now a standard at our house.

continue to the recipe… about Easy 3-Ingredient Chocolate Sauce for Ice Cream

Asian Marinade Master Sauce

Whether it’s used as an Asian marinade for beef, chicken, pork, tofu or fish, or as a dressing for vegetables, salads, or pastas, or even as a flavoring for rice, quinoa, or any number of grains, this is the ultimate Asian master sauce and is the secret to making meal prep easier than ever before.

Healthy and delicious food doesn’t have to be complex. In fact, when your cooking method centers around meal prep and batch cooking, the most basic of ingredients can easily be transformed into craveable dishes everyone will want and come back asking for more.

The secret is in the master sauce, and it’s the whole idea behind batch cooking.

This strategy is the centerpiece of our Nourished Planner Batch Cooking Basics meal prep guide, where we share the strategy and recipes for preparing five basic master recipes as the interchangeable base to build just one meal, or even a whole week’s worth.

This Asian master sauce recipe is a multi-layer tool that isn’t limited to just being a seasoning added to a dish at the end. With a simple shake of a mason jar, this master sauce can become a marinade, a salad dressing, added to the cooking water for a more flavorful grain or sautéed or tossed with vegetables for even more infused flavor within reach of your garlic-scented fingertips.

continue to the recipe… about Asian Marinade Master Sauce

The 20 Most Popular FoodieCrush Recipes of 2017

I published many recipes on FoodieCrush this year, and while I thought they were all good, this is YOUR list of readers’ top 20 favorites.

The best recipes are the ones we come back to time and time again — the ones that are the heart of of our ever-expanding repertoire and the ones that keep them asking for seconds.

This last year I tinkered and tested, made a lot of messes, and whipped up tons of winners along with a fair share of losers that you never even got to see. Hopefully I’ve inspired you to make memories in the kitchen and to make something good, because honestly, what’s better than enjoying a stellar meal with the ones you love?

I’m happy to bring you YOUR list of the 20 most popular recipes chosen by readers as your favorites. These are the recipes that were most clicked on/bookmarked/and hopefully cooked with by FoodieCrush readers in 2017. Some are new, some are favorites you obviously keep coming back to for more, but all of them were FoodieCrush favorites.

Happy eating, friends. :)
continue to the recipe… about The 20 Most Popular FoodieCrush Recipes of 2017

How to Make the Best Chicken Stock

This post has everything you-didn’t-even-know-that-you-need-to-know to make homemade chicken stock or broth on the stove, in the slow cooker, or in the Instant Pot pressure cooker. Follow the same guidelines and steps for making turkey stock, too.

Just about every cook knows to keep at least one can or carton of chicken stock on hand. It’s a reliable pantry staple that many of us use on a weekly basis in everything from soups to gravies and stir-frys too.

While store-bought chicken stock work just fine in recipes that don’t call for much of it (or bouillon cubes when you’re in a real pinch), no one can deny there’s nothing like homemade chicken stock for adding the ultimate flavor.

It’s pure liquid gold.

Homemade chicken stocks and broths (and turkey too) lend a richness and complexity to dishes—particularly risottos, soups, stews—that the store-bought stuff simply can’t match. So if you find yourself with some leftover chicken bones from last night’s dinner and a little hands-off cooking time on your side, make a vat of rich, savory stock to stick in the fridge or freeze for later. Pinky swear, you won’t regret it.

Never made chicken stock before? Fret not, it’s actually incredibly easy. In fact, it’s really hard to mess up.

continue to the recipe… about How to Make the Best Chicken Stock

How to Make Caramelized Onions

Caramelized onions add a whole lot of flavor with very few ingredients and even less effort, so long as you know the secrets. Here’s how to do it.

Chopped onion is the foundation to oh-so many recipes. But as everyone knows, raw and sometimes even sautéed onions can be intense or overpowering.

But when sliced onions are cooked low and slow in a bit of butter and oil, they become savory bites of sweet candy that are nearly jam-like, transforming everything from burgers to pizza to pastas, and definitely chips in dips, with their deep, rich, and nutty sweetness.

Don’t even get me started on soup. French Onion Soup without caramelized onions would simply be tepid broth, and who’s craving that?

continue to the recipe… about How to Make Caramelized Onions

My Mom’s Homemade Spaghetti and Meat Sauce

This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

This post is brought to you by Kroger

Before I even started writing this post I was wrestling with the title.

My Sister’s Favorite Spaghetti Dinner. Because as a kid it was #1 on her request list. And to do this day, all these years later and after eating meals from all over the world, it still is.

My Mom’s Best Spaghetti Recipe Ever! Because it is. And, who doesn’t trust mom to make the best?

The Best Spaghetti and Meat Sauce You’ll Ever Make But Never Guess the Secret Ingredient. Intrigued????

The Dinner to Make When You Want to Perfume Your House With All the Glorious Smells and Then Feed an Army. Perhaps a little lengthy for a title, but still totally appropriate.

Spaghetti and Meat Sauce So Good You’ll Eat the Cold Leftovers Still in the Container Straight from the Fridge. Uh-oh, did I just give myself away????? Busted!

continue to the recipe… about My Mom’s Homemade Spaghetti and Meat Sauce

Easy Homemade Pesto Pasta Recipe

Busy weeknights call for simple recipes that can be pulled together in a flash, and nothing’s simpler than a basic, homemade basil pesto pasta recipe that even a kid can make and clean up after too.

There are definite skills one should pass along to the younger generation, the secrets to succeed in life. At our house, one of those skills is keeping up with the daily family chores (I LOVE what the former Dean of Freshman at Stanford has to say about why!!!) and whether Smudge likes it or not, she’s getting a good education in this area. She used to think “getting” to do the dishes was fun — she got to wear an apron and play with bubbles as she twirled about to whichever song is on replay over and over in her head — but these days, that shine has certainly worn off.

With summer’s laziness giving way to back-to-school’s busier nights of homework, two soccer teams to practice with, basketball practice and her other basic daily chores, Smudge’s dish washing time has gotten the squeeze right along with the time I have in my schedule to create time-intensive dinners, if I remember to get anything ready for dinner at all!

That’s why keeping super simple, basic recipes like this one in my back pocket are always weeknight saviors, for days when the basics are really all that’s needed. And craved. Like my basic pesto pasta just yearning for a twirl around the silver twines.

continue to the recipe… about Easy Homemade Pesto Pasta Recipe

How to Make Easy Homemade Basil Pesto

Homemade pesto is one of the quickest ways to brighten any dish from caprese chicken to pizza and even to macaroni and cheese. This is my tried and true method to make the perfect basil pesto recipe every single time.

I’ve made homemade pesto many times and totally loved it. And just as many times I’ve totally screwed it up. Why? There are likely several reasons but mainly because I veered away from my perfected proportions and added too much garlic or not enough olive oil or didn’t season nearly enough.

I’m a big fan of the fact that pesto is one of those recipes you can sub in different ingredients for and get a distinct but familiar flavor, but where the secret sauce comes in is the proportions of those ingredients. Otherwise, things can quickly go afoul. Trust me on this.

Here’s what I’ve learned to make the best, easy, homemade pesto sauce you’ll be loving all year long.

continue to the recipe… about How to Make Easy Homemade Basil Pesto

Marinated Flank Steak with Asian Chimichurri Sauce

Thanks to a simple soy sauce, orange, and garlic-spiked marinade, this easy flank steak recipe can be ready to grill in 30 minutes, or left in the fridge over night for a deeper flavor that’s topped with a fresh, garlicky chimichurri sauce with an Asian spin.

It’s Wednesday night at 5:00 p.m., and while you’d much prefer to be cheers-ing friends at happy hour and announcing, “It’s 5:00 somewhere!”, instead, you’re face-palming your forehead and exclaiming, “Oh crap! I forgot to get dinner started!”

Yep, this is the picture of the food blogger (me) and any other meal-maker with the best of intentions to make meal planning goals stick (you?), who has lost track of time and been foiled by the ticking clock.

Are you feeling it too?

Luckily, having a few simple, time-saving recipes like this quick-to-marinate, Asian-flavored grilled steak recipe in our back pockets can always be dinner-prep’s saving grace.

I’ve been making one version or another of this Asian-flavored marinated flank steak for years. In fact, it’s likely one of the first recipes my man and I ever cooked together, proving that it’s a recipe that’s perfect for beginning cooks to jump right into.continue to the recipe… about Marinated Flank Steak with Asian Chimichurri Sauce

5 Favorite Recipes for Flavored Compound Butters

Herbs, citrus, and even cheese flavor these 5 recipes for easy-to-make homemade compound butters to use on everything from hot veggies (roasted corn is a favorite!) to chicken, fish, pasta, and steaks, and it’s one of my secrets for jazzing up a gooey grilled cheese sandwich.

More butter, more better. And when it’s of the infused-flavored variety, there’s always room for even more better butter.

Compound butters are something I like to keep on hand to effortlessly boost the flavor of meats, chicken, and burgers, or slither into pasta with a little cheese, or mix into scrambled eggs and omelets. And of course, it’s absolutely the best slathered on sweet summer corn.

While it would be easy to mix these flavor combinations together and set out in a bowl to serve from there, I like rolling them into logs and then cutting into slices to melt on just about anything for added flavor.

And because these buttery flavor bursts freeze well, it’s simple to pull them out on a whim and use to suit the tastes of everyone at the table. continue to the recipe… about 5 Favorite Recipes for Flavored Compound Butters

Chunky Citrus Guacamole

Chunky with a citrus-ey accent or both lime and orange juice plus a hit of spice and just enough girth to make any chip happy, it’s the perfect combo to welcome some spring weather with a few salty corn chips and a nice cold beverage.

If it weren’t for guacamole serving as my avocado gateway, the jury is out on whether I would ever have become an avocado fan. Now, they’re one of my favorite things to eat, so how could it be there was a time I didn’t like them?

Just like artichokes, it wasn’t until I was in my late teens that I finally gave in to even trying avocados. I have no idea where my aversion stemmed from. Maybe I just had an aversion to fruits and veggies that started with the letter A?

There are as many guacamole recipes out there in the world as there are stars in the sky and we all have our favorite, and this chunky homemade version is mine.

My husband came up with this guacamole recipe years ago and it was one of the first recipes I published here on the blog when I announced the first issue of FoodieCrush magazine along with some of my favorite things. But after making this guacamole time and time again, my photos and this post were in need of an update.continue to the recipe… about Chunky Citrus Guacamole

Creamy Avocado Salsa Verde

Avocado makes this simple, no-cook salsa extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.

I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.

Well, this one is truly special, and while it is not necessarily a sauce per se, it is indeed an incredible topping and chip dipper but also makes everything it touches just that much better.

I should know. It’s made an appearance on everything from my favorite taquitos to turkey sandwiches.

And now, it’s high time you found out too.continue to the recipe… about Creamy Avocado Salsa Verde

Greek Turkey Burgers with Tzatziki Sauce

These light and juicy turkey burgers cooked on the grill are going Greek, with the addition of sun-dried tomatoes, oregano, feta cheese, and a creamy homemade tzatziki sauce, for a healthy lunch or dinner recipe!

This post is in partnership with Kroger

January is all about making easy swaps in the kitchen to prepare dinners that are a bit more healthful—but still cure your cravings.

I mean, I love, love, love a great quinoa salad, and I’m totally down with eating my favorite egg white fritatta nearly every day of the week. And a 10-minute salmon dinner? There’s absolutely nothing wrong with that.

But when the burger cravings strike during my New Year-mindful-mode, and I’m somehow able to harness the willpower not to make my favorite garlic burgers, I turn to this burger recipe instead.

continue to the recipe… about Greek Turkey Burgers with Tzatziki Sauce

How to Make Authentic Enchilada Sauce

A mix of dried New Mexico and guajillo chiles plus Mexican spices create an authentic but easy homemade red enchilada sauce that’s perfect for enchiladas, chilaquiles and more.

I’m right there with you when it comes to that last minute rush to get dinner on the table. Those time when it seems its all you can muster to pull a can of enchilada sauce from the pantry, toss some cheese in the middle of a few tortillas, break out the can opener, pour, and bake, and a pretty okay dinner is served.

But then there are the times when you want more flavor than an aluminum can can deliver. When you want more Mexican authenticity to create a from scratch meal, and that’s when you plan ahead and are STILL able to fix a fast dinner because you were a kitchen smartie-pants and food prepped ahead with tips from my weekly meal plan.

This authentic red enchilada sauce makes all the difference in homemade enchiladas. I’ve seen quite a few recipes that use flour and oil to create a roux for the base and then add tomato paste that then ends up tasting more like a spicy tomato sauce rather than a vivid enchilada sauce.

Mine however calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.

Prepped ahead this sauce is just as fast to use when you have it on hand. And it’s just as easy to prepare. And even better, it’s muy auténtico!continue to the recipe… about How to Make Authentic Enchilada Sauce

Sausage Stuffed Mushrooms With Hollandaise

These baby portobello mushrooms stuffed with cream cheese and Italian sausage and drizzled with a rich and creamy hollandaise are the perfect appetizer for your next party.

When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.

You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.

And you are definitely one of them.

Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.

But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.continue to the recipe… about Sausage Stuffed Mushrooms With Hollandaise

Pesto and Garlic Shrimp Bruschetta Recipe

Garlicky poached shrimp, sun-dried tomatoes, capers and feta cheese top a simple bruschetta with balsamic glaze to make this easy but elegant appetizer recipe.

This post is in partnership with DeLallo Foods

Elegant but easy. Isn’t that what entertaining food should be all about?

Oh right. And delicious too. Okay you got it. This one ticks all the check boxes off the list. continue to the recipe… about Pesto and Garlic Shrimp Bruschetta Recipe

Grilled Teriyaki Cauliflower Steaks with Asian Gremolata

Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled and topped with a sweet herby sauce for a healthy vegetarian dinner even carnivores will love!

I’m happy to share a little twist on the traditional BBQ fare with this recipe, sponsored by McCormick, because who knows better how to spice up summer than them?

At this stage of the cooking game we’re all familiar with the 4th of July grilling drill. Burgers, chicken, and beefy steaks are all summertime standards. So when McCormick asked me to create a recipe that breaks my grilling habits out of the summer grilling slump I was all for it.

Wait. Steak? Did someone say steak? That’s a great idea. Let’s make it veggie!

In just the past year or two my cauliflower game has come into full bloom. Prior to that, my taste for cauliflower ended with the last serving of cheesy draped cauliflower florets that my mom served us for dinner as a kid. Since then, I’ve been on a cauliflower sabbatical. There were so many more interesting things to eat.

But a few years ago I dove back into the cauli game with this Thai coconut-infused cauliflower side dish that was so good I wanted more. Roasted cauliflower pasta, quinoa and cauliflower chowder and cauliflower mashed potatoes and even eating (and enjoying) raw cauli florets soon followed suit.

Here, we’re moving our cauli to the main meal with this Grilled Teriyaki Cauliflower topped with a sweet and savory herby Asian drizzle.

continue to the recipe… about Grilled Teriyaki Cauliflower Steaks with Asian Gremolata

Superfood Salad with Lightened-Up Poppy Seed Dressing

Kale, brussels sprouts, broccoli, quinoa, and salmon are just a few of the superfoods in this powerhouse salad that packs a nutritious punch in just one bowl.

Again this year I’m happy to share that I’m partnering with Blue Diamond AlmondBreeze to share healthful recipes made with almond milk. Today we’re adding Almond Breeze’s new Almondmilk Cashewmilk Blend to the recipe mix for a creamy, healthy dressing to one of my standard lunchtime salads.

This however, is no normal salad. It is simply packed, and I mean PACKED with a bounty of superfoods that should make any normal human being feel, well, superhuman.

In a previous version of my professional life I designed natural health magazines. Each month I designed the pages of those magazines where the article’s authors explained the merits of things from shark liver oil to CLA, from GLA to SAM-e, from whey protein to spirulina and all the vitamins, minerals and healthy alternatives to what is standardly subscribed, or ignored, by mainstream medicine.

We talked a LOT about eating well for good health. It’s a philosophy I’ve adopted in my own life And in my family’s. And it’s a philosophy I’m happy to share here on FoodieCrush, too.

continue to the recipe… about Superfood Salad with Lightened-Up Poppy Seed Dressing

Killer Spicy Garlic Dill Pickles

A healthy dose of fresh, peeled garlic cloves, a homemade pickling spice recipe and hot peppers give these dill pickles a seriously delicious kick.

Let’s be clear about one thing. I am a lot of things, but a mathematician I am not.

Instead of adding up numbers or figuring out right quadrangles, I’ve always been more of a visual kind of gal.

I can tell with one sideways glance when a picture frame is slightly askew. Let’s just hop over and fix that. There. Much better. I notice when the grocery store clerk gets a haircut. “Looks great!” “Oh, why thank you.” And it’s second nature for me to pick out the subtle variations of Periwinkle from Azure. Periwinkle for the win.

Therein lies the reason I was an art major.

I suck at math.

So when figuring out exactly how many cucumbers are in a bushel to share for this crazy good dill pickle recipe…well guys…you’re just going to have to join me and go with the flow on this one. Even though I did indeed get out my pencil, my calculator and conferred deeply with Google, my calculations may not be exact science.

But, then, except for baking, when ever IS cooking a science?

continue to the recipe… about Killer Spicy Garlic Dill Pickles

Homemade Ranch Dressing Recipe

There’s no need to buy it from the shelves, homemade buttermilk ranch dressing is one of the easiest, and tastiest, dressings to make from scratch.

I have a go-to salad dressing that I have to admit, I’m rather famous in the family for.

It’s a vinaigrette with tarragon and is made in our house on a rotation of at least once a week. Why haven’t I posted it on the blog yet? I’m asking myself that same question. I need to remedy that stat.

This homemade buttermilk ranch dressing isn’t one I make too often, but when I do, it is pretty much drizzled, dipped and guzzled down so there’s never much left over. I’m sharing it today as a preview of what’s coming your way tomorrow, where it is going to lace not a salad, but a sandwich that will leave you wishing for one more handful of potato chips, and just one more drizzle and dip of ranch dressing, because as Smudge declares, “Mom. This. Is. So. Good.”

She’s right you know.

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Grilled Flatbread with Peaches and Arugula Pesto Plus 10 Flatbread Recipes to Make Now

Store bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal.

Once in a while this gal’s gotta let her man take over the reigns in the kitchen. Actually, I ask and I plead. He is usually more than happy to abide.

Earlier in the day we’d gone to lunch and he’d helped me with some brainstorming for new recipes for a project I’m working on. More on that soon (it’s gonna be good!). Once we got home, his creative juices were still going strong so I put his creative foodie cravings to task.

“What should we make with this arugula pesto?” I asked.

Apparently, like me, he’s been feeling the gravitational pull toward eating seasonal, and he went straight for the peaches.

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