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Roasted Summer Potluck Veggies with White Beans

Roasted Summer Potluck Veggies with White Beans

If you’ve ever been to a steakhouse and aren’t a steak person, you’ve probably noticed that the veggies are an afterthought. Under/over-seasoned, under/overcooked, generally unattended to and unloved. I don’t know if this is because they assume nobody eats them anyway, but if you’re only really eating the veggies, it’s not that cool. And even if you’re there for the steak, why should the guys it’s sharing a plate with be overlooked, especially with all of the menu brags that the steak quality gets?

Roasted Summer Potluck Veggies with White Beans

I think about food too much, but I do still think this is a strange oversight. And I’m definitely not telling you to go to a steakhouse; I’m actually hoping to show you how to show up to a friendly, omnivorous bbq without being the guy who brought the hummus.

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Zucchini Noodle Aglio e Olio

Zucchini Noodle Aglio e Olio

This recipe is for when you aren’t in the mood to make dinner and you’re hoping that one more spoonful of almond butter will nudge you into the ‘not hungry anymore anyway’ zone. Except that almond butter for dinner might be the saddest meal fate of all time (I’ve done it, it was sad).

Zucchini Noodle Aglio e Olio

It is easy to make just for yourself, but it’s also very easy to make for two of you, or even a group. It is the simplest classic Italian pasta, ‘Aglio e Olio’ (‘Garlic and Oil’), only instead of feeling the almost entirely vegetable-free guilt and making a salad to go with it, we make it with zucchini noodles, therefore turning the whole thing into a salad.

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Plant-based ‘Escargot’ with Butter Lettuce Salad and Chickpea Pancakes

Plant-based 'Escargot' with Butter Lettuce Salad and Chickpea Pancakes

I’m so excited, I’ve wanted to do a post for Bastille Day (July 14th) since starting this blog but have never gotten it together until this year.

Plant-based 'Escargot' with Butter Lettuce Salad and Chickpea Pancakes

It’s sort of ironic considering this is the first year I’ve had a little Sous Chef with serious FOMO and no desire to sleep unless she is in a moving stroller or is being carried by someone who is acting like a moving stroller (I therefore have an 80s suntan and a sore back, neither of which I want to talk about).

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Crunchy Vietnamese Jicama & Cabbage Salad with Grapefruit and Fresh Herbs

Crunchy Vietnamese Jicama & Cabbage Salad with Grapefruit and Fresh Herbs

You will not really find this salad in Vietnam. This is the salad I wished was in Vietnam after I ate a bad grilled banana dessert and decided I would probably never eat (or travel) again. SOmething fresh and living and low on the food poisoning possibility scale.

Crunchy Vietnamese Jicama & Cabbage Salad with Grapefruit and Fresh Herbs

I love Vietnamese food (and Vietnam! And the Vietnamese! So much!). I love the large amounts of greens and herbs and general freshness. I love how light and clean it all tastes. There would likely be ground pork and lots of fish sauce in this if it was more authentically Vietnamese, but this salad is just inspired by what I love about Vietnamese food.

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