Sweet Potato Thyme Gnocchi in a Fried Sage Browned Butter Sauce

Although pâté might not be up your alley (it's made from chicken liver), I highly recommend trying it at least once in your life, because it's delicious. Pair it with some cheese and a baguette, and you've got yourself a match made in heaven. 

I've been eating and loving pâté since I was a kid. (I wasn't your average kid though... I was the kind who would have opted for blue cheese and pâté over a King sized Kit-Kat any day of the week.) Moral of the story- if a kid can eat pâté, so can you! 

Let's make this, shall we? 

What you'll need:

• 1 Shallot, Finely Chopped

• 2 1/2 tsp Porcini Mushroom Powder

• 1 Tbs Extra Virgin Olive Oil

  ...

Happy 4th of July y'all! 

In my opinion, corn is the quintessential summer vegetable/fruit/grain/whatever you want to call it. You can throw it on the BBQ, eat it straight off the cob, or make the kernels into a dish of their own. It's so versatile!

As you probably know, corn is naturally high in sugar (think corn syrup), so it takes on a really great dimension of flavor when caramelized. That's why one of my favorite ways of cooking corn is to take it off the cob and toss the kernels in a hot cast iron pan. It's also a quick and simple way to prepare it. 

(Note: this is not a sponsored post, I just honestly loved this next tool so much that I wanted to share..)...

Everyone loves a good salad dressing, right? Well this one isn't only good, it's REALLY good. This Mustard Balsamic Vinaigrette is tangy, a little salty, and super easy to make. With this recipe, you'll never have to buy dressing from the market again!

What you'll need: 

• 3/4 tsp Kosher Salt

• 2 Large Cloves of Garlic

• 1/4 cup Lemon Juice (sour)

• 1 Tbs Balsamic Vinegar

• 2 Tbs Olive or Canola Oil

• 1 tsp Dried Mustard Powder

Chop the garlic and place it in a mortar with the salt. With the pestle, mash the garlic and salt together until it becomes a paste. 

Add the lemon juice, oil, vinegar, and garlic mixture, and mustard powder to a m...

This quiche "came to me" while I was at the farmer's market last week. As I strolled down the aisles, I kept seeing beautiful rainbow carrots and speckled brown eggs at different booths, so I decided I had to make something from them!

As many of you already know from previous posts, Asher is allergic to dairy. Because of this, I often adapt recipes and use dairy-free substitutions (like almond milk and dairy free Daiya cheese). This recipe, however, is completely adjustable for those of us who can eat dairy (though it tastes pretty darn good as-is, and it doesn't taste dairy free). So, if you want to use real dairy in this recipe, you can switch out the almond...

Hummus is a lovely, healthy, and versatile dip, but I'm sure you already knew that. What you might not know though, is just how easy it is to make at home! With this Three-Minute Hummus recipe you'll be on your way to dip-ville in no time.

What you'll need:

• 1 cup Canned Garbanzos (Note: this is less than the contents of a can)

• 1 Tbs Tahini

• 2 Tbs Lemon Juice

• 1 Tbs Syrup (from the garbanzo can)

• 1/4 tsp Turmeric Powder

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 1/4 tsp Kosher Salt

• 2 Garlic Cloves, Crushed

• 2 Tbs Extra Virgin Olive Oil (plus extra for a drizzle on top)

Place all ingredients into a food processor. I use and h...

In my opinion, wild rice is a highly underrated and underutilized ingredient. If you've never had it, the texture and taste varies greatly from your average white rice, as it's made up of four different grains (the most recognizable are the long black grains). Wild rice is also VERY high in protein and dietary fiber- it has about 6x as much protein as white rice and 9x as much dietary fiber! 

Personally, I love wild rice because of its al dente texture and how versatile it is. You can cook it on its own, add veggies to it, add sausage to it, you can serve it hot, or even as a cold salad. Many people also make wild rice stuffing for Thanksgiving (it's deli...

Salmon Patties / Salmon Cakes  are easy, delicious, and make a great alternative to crab cakes. They're also fantastic as an appetizer, atop a salad, or between a couple buns!

I've been making these salmon patties for a few years now. Asher and I created this recipe on a whim while trying to diversify how we prepare fish, and it's been a favorite ever since. 

Though I keep my salmon patties fairly consistent, the beauty of this recipe is that you can easily add in additional ingredients*. For instance, you could add in chopped spinach, fresh garlic, lemon zest, or dare I say.... bacon!

*Make sure to adjust the breadcrumbs or egg so the mixture will hol...

Shopping at the local farmers market is a great way to venture outside and pick up some fresh ingredients you don't always see at your local supermarket. 

At this week's farmers market, I lucked out and snagged some broccolini from my favorite vendor. (Why are they my favorite vendor, you ask? Because they always have an awesome and inexpensive selection of unique asian greens like chrysanthemum leaves and mizuna... but I digress...)

Though broccolini is great simply roasted with some salt, pepper, and olive oil, I wanted to try something different. I just recently picked up some Coconut Aminos from Whole Foods and thought that this would...

If you've never had carnitas before, let me help- Carnitas are a salty, shred-y, crispy, porky treat that graces your tacos and burritos with its presence. It's the kind of meat that guys want to be and girls want to be with. It's what any good and honest human would do with a 5 lb pork shoulder. You catch my drift.

Even if you are lucky enough to already know all of this, what you may not know is that Carnitas are also deceptively easy to make. It pretty much involves throwing meat, onion, garlic, and a few other ingredients in a dutch oven for an afternoon and trying not to pass out from how delicious it smells.

So, if this sounds l...