This has always been one of my favorite vegan dishes to make for potlucks as it’s a great plant-based dish everyone will like. Being from Southern California ceviche is a dish that makes me think of sitting outside in the heat and enjoying a nice cooling dish. Hearts of palm is a very sustainable product and has a great salinity like fish. Enjoy this dish with crispy tortilla chips, sliced cucumber, sliced jicama, or just by itself! Feel free to add other veggies or spice up with your favorite hot sauce. This is a very versatile dish, and many items can be substituted.

I love fall. Who doesn't appreciate a new season and even in southern California, where the change may be subtle, I notice a slight coolness and a inimitable fragrance in the air at night. Maybe it's the eucalyptus blowing in the warm Santa Ana winds that get me. In regards to all things culinary, it's exciting to welcome the beautiful fruits of the fall. Winter squash can be so versatile from utilizing in lasagnas to tacos, it's perfect for a vegetarian/vegan palate, and can even satisfy the carnivore with some varieties having a meaty texture.

Shakshuka is the breakfast your day is missing! It's dairy-free, grain-free and fully customizable to your tastes. Here's the perfect started recipe and then let your culinary intuition take over.

Are you afraid to cook fish?  I hear people say that a lot.  It's not that difficult.  When purchasing fish, make sure it's fresh and I suggest cooking it the same day as you purchase. This dish is a favorite of mine. Halibut is an easy fish to cook, it can get pricey so any firm white fish will do.  I sear the filet in a hot pan to obtain a nice crust and finish it off in the oven. The sauce is a staple in my kitchen as it is very versatile. The tomatoes cook down to a saucey almost melted consistency and the more garlic the better. It's great for pasta and you can add anything to it, herbs, olives, capers are great too. I've even used it as a spread for sandwiches!!  So, Don't let cooking fish intimidate you. Give it a try and impress your friends. 

Here are my quick easy and healthy recipes I’m making today:
I love the aromatics that come off of the herbs I chop on my board!
I’m a little weird..as much as I love the smell of fresh basil, I don’t like the taste of it.. ☹

As summer is now in full swing and we can start to gather with friends and family again, it is time for lighter meals that are bright, vibrant, flavorful and pair with a nice white wine. This dish is one of my favorites because it is so easy to  prepare even for a large group of 6 or 8, because it has essentially 3 components and it also allows you to feature great summer produce like squash. In this recipe I used bone in skin on chicken breast because the hard seard, crackling skin on chicken gives such a nice roasted flavor and leaves them meat tender and unctuous without adding a lot of unneeded butter or oil. For the Pesto I love to use Pine nuts or Pingole’s because they are so buttery and smooth when roasted and then pureed, which makes for a great texture to the sauce.

Thai cuisine has always been a go to of mine when it comes to explosions of flavor, from the shear depth and overwhelming umami flavors of Shrimp paste paired with the uplifting floral notes of lemon grass or the insane saltiness and incredibly pungent aroma of fish sauce paired with Thai basil and coconut. These flavors represent just a handful of the incredible array of spices and herbs Thai cuisine has to offer.

As is true with all good paella, the place to start is with a good sofrito. Sofrito; is the spanish name for the of the slowly cooked combination of chopped garlic onion and tomato which is reduced  slowly until the onions and garlic have lightly caramelized and turned translucent and the liquid from the tomatoes has almost completely evaporated leaving you with a flavor packed paste to start your paella off in the right direction. This serves as an important first step in the process and allows your paella to have a deeper more complex flavor profile which is especially important for our low carb variation because the cauliflower rice takes much less time to cook than a traditional rice paella would. Since the cauliflower rice cooks quite quickly it is important to coax as much flavor from your ingredients as you can before adding your cauliflower.