Stone fruit cobbler with cornbread crust

The best part of summer is the fruit, amirite? Nothing against apples, bananas, or oranges, but they’re kind of basic. I live for summer trips to the farmer’s market or even the grocery store. Aisles are brimming with treasures: juicy nectarines and peaches, sweet cherries, tart plums and apricots, and so much more. One of…

Red, blue, and white Greek yogurt parfaits

As a lacto-vegetarian (i.e., one who doesn’t eat eggs), it can be hard to find breakfast options with protein. But between the Greek yogurt (11.5 grams per serving), walnuts (3 grams per serving), and the high protein granola (6 grams per serving), these parfaits pack a protein punch. This is my “breakfast of champions” before…

Strawberry avocado bhel puri

I’ve started to hear more and more instances of people using fruit in savory dishes and veggies in sweet dishes. I have to say, I’m intrigued. I’ve come across recipes for plum ketchup, pineapple tacos, and strawberry guac…all of which blow my mind but sound like they’re worth trying…at least once. The other day, one…

Smashed pea and ricotta tartines

I used to hate peas growing up. I’d always pick them out of my pav bhaji, my samosas, amd my mattar paneer. Turns out I judged them prematurely. They can be incredibly sweet and creamy, which makes them great for soup or toasts like this. The lemon, garlic, and mint really brighten up the peas…

Mexican pasta with cilantro pepita pesto

I’m a sucker for fusion food. This dish combines two of my favorite cuisines: Italian and Mexican food. Pesto is probably my favorite pasta sauce and I usually buy it in bulk at Costco. But when my friend gifted me some adorable sombrero shaped pasta, I had to mix it up. The recipe is super…

Goat cheese nachos with smoky black beans

Goat cheese = “Greatest of all time” cheese. Yeah I know it’s ironic because my blog has another incredible cheese literally in the name. But goat cheese is the first fancy cheese I was introduced to, and now I’m inexplicably loyal to it. It’s creamy, tangy, and goes surprisingly well with these nachos. The texture…

Pineapple jalapeno cilantro margaritas

I love blended margaritas. There aren’t too many SF restaurants that serve them, but luckily they’re super easy to make at home. I especially love margaritas with real fruit. I’ve had plenty of strawberry and mango margs, but with Cinco de Mayo around the corner, I really wanted to try one with pineapple. This one…

Roasted cauliflower with chimmichuri, tahini, ponegranate, and pine nuts

This barely counts as a recipe. It’s THAT easy. It’s a re-creation of a dish my sister and I had at Sesamo in Barcelona. It’s insanely flavorul: crunchy, creamy, and tangy all at the same time. The tahini and chimmichuri play perfectly off each other. The tahini brings richness, the chimmichuri brings tartness and heat,…

Spring panzanella with lemon-pesto dressing

Confession: I’m a vegetarian and I don’t love salads. It’s all those pesky greens getting in the way: spinach, arugula, romaine…they just get soggy and sad. But not this salad. This salad features bread as the superstar. Instead of the traditional tomato-basil pairing in panzanella, this version has crispy spring veggies and a zesty lemon-pesto…

Carrot cake bars with cream cheese swirl

A carrot cake and a cheesecake walk into a bar… Okay silly jokes aside, that’s exactly what this bar is. If you like carrot cake and you like cheesecake and you really like handheld desserts that let you eat and walk at the same time, you’ll enjoy this recipe. It’s basically a blondie recipe with…

Vegan chai spice gingerbread stout cake

Today is St. Patrick’s Day. In my early 20s, I would have spent the morning bar hopping on Polk St with my friends. Now, at the end of my 20s, I’d rather spend the day baking, reading, and enjoying this rainy weather. Is this what it means to be an adult? I was looking for…

Fresh berry pop tarts

I used to love pop tarts as a kid. Ah those innocent days where we consumed high fructose corn syrup and food coloring on the regular. The funny thing is, I had a pop tart a few years ago and I thought it tasted like cardboard. Very sugary cardboard. But then I had brunch at…