Make Any Salad Taste Great With This Lemon Zest Inspired Dressing


This dressing is yummy on any kind of salad but it's especially delicious on a greek inspired salad! I love cooking with lemon zest (well all lemons in general)! With this dressing you get a hint of lemon without the citrus which works well with the red wine vinegar and olive oil base. 

1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic, crushed
Pinch of salt & pepper

Mix and pour over salad! 

If you need some salad inspiration try this dressing on my the amazing Butter Bean Salad! 

Let's Get Saucy! Healthy Alternatives for Flavoring Your Favorite Vegetables.

Consider these options next time you're stuck on how to season a simple side dish or vegetables! You'll never need to buy another store bought pre-made stir fry sauce again! 

1 tsp Olive Oil
1/2 tsp Lemon
pinch of Sea Salt

Cooking Instructions: 
Simply cook in olive oil. Once al dente add sea salt and a squeeze of fresh lemon juice and violà! Amazingly flavorful! 

Shiitake Mushrooms - I first saw this recipe on Chef's Table on Netflix and have quickly adapted it into my own cooking on the regular.

1 tsp Sesame Seed Oil
1 tsp Tamari

Cooking Instructions: 
Add sesame seed oil to the pan and cook shiitake mushrooms until softened. Add tamari and you're done! 

Halibut Ceviche

My mother introduced me to this recipe and I have officially fallen in love. Perfect dish to bring to a party!

Party Size
Prep Time: 1 day for marinating fish and 30 minutes for preparing ceviche

2 avocados
1lb halibut
1.5 cup cilantro
1 large champagne mango
4 limes, juiced
1.5 cup tomatoes
Salt and pepper to taste
1 bag of corn chips

Marinate halibut in 3 juiced limes overnight. Chop all ingredients and throw into bowl and serve with chips! 


Buffalo Cauliflower Bites

If you're a fan of buffalo sauce you can't go wrong with this dish. Makes as a great side or just as a snack!

1/2 cup Franks hot sauce
1 Tbsp melted butter
3 garlic cloves
1lb cauliflower

Mix hot sauce, butter and garlic cloves in a bowl. Add cauliflower to wet ingredients and place on baking sheet. Bake for 20-25 minutes at 425 degrees. 



Tuna & Butter Bean Summer Salad

1 can of good imported tuna
2-3 cans of butter beans, carefully drained and washed
1 small red onion
1 pint of cherry tomatoes
1/2-1 cup coarsely chopped Italian parsley

zest of lemon
1 clove garlic, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper

Add butter beans, onion, tomatoes and parsley to bowl. Drain and chunk tuna but leave in large chunks. 
Combine all dressing ingredients and dress salad. Let sit for 30-60 minutes before serving, if possible. 

Easy Garlic Quinoa Salad

This recipe is adapted from Cynthia Lair's Feeding the Whole Family cookbook. I first made this recipe in Cynthia's Whole Foods Production class at Bastyr University. It is an easy recipe to make and works great for leftovers! Eat cold, hot or room temperature. 

Quinoa has an excellent nutritional profile with 10.5 grams of protein per cup. This unique whole grain, which was a staple food of the Incas, is also rich in calcium and iron.


1 cup dry quinoa
1 3⁄4 cup water
1⁄2 tsp sea salt
1⁄2 cup carrots, chopped
1⁄3 cup parsley, minced
1⁄4 cup sunflower seeds
4 clove garlic, minced
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup extra-virgin olive oil
2 tbsp tamari 


Rinse quinoa with warm water and drain through a fine strainer. Place quinoa, salt and water in a 2-quart pot. Bring water to boil, reduce heat to low, cover and let simmer 15 to 20 minutes, until all the water is absorbed. Tip pan to the side to make sure all the water has been absorbed. Let stand for 5 to 10 minutes uncovered, then fluff with a fork.

Place cooked quinoa in a large bowl. Add carrots, seeds and parsley to quinoa. Mix thoroughly. Combine garlic, lemon juice, olive oil and tamari; pour over quinoa and toss well. Serve at room temperature or chilled.