Reminiscent of our favorite spicy salmon rolls, these portable sushi burrito wraps are one of my new summertime staples. A ginger- and sriracha-spiked salmon salad gets wrapped in nori with sushi rice, cucumber and avocado. They’re portable, delicious, and surprisingly easy to make—no sushi mat required! (Watch how to roll them in the video below.)
“Ice cream sandwiches.” Are there three better words in the lexicon of summer? I think not. Several years ago we had a Fourth of July party at our house. I don’t remember much about what we had for dinner, except that Ella, who was three at the time, ate an entire watermelon by herself. But I’ll never forget dessert.
School is out as of this week, and that means summer is officially here! For me, no food represents the sweet freedom of summer as ice cream. In honor of Ella graduating Kindergarten (oh geez, I’m getting teary), I developed a strawberry frozen yogurt just for her. It’s sweet, creamy, bright and a tad sassy (just like her), and it gets whipped up without an ice cream maker. It’s made with frozen strawberries, honey and Greek yogurt (so it’s even nutritious!) with a soft serve texture that rivals anything you can buy at the store (check out the how-to video below). Not that I have an issue with the store-bought stuff. In fact, I have to get something off my chest.
Picture this: an individual chocolate cake with a rich, dense center and a feather-light crackly crust. Envision a cross between a brownie, a cupcake and a flourless chocolate cake with a delicate, light crumb. Introducing chocolate crackle cakes. I named the cakes after their crackly crust, which might just be my favorite part. Or maybe it’s the fudgy center…. Hmm… I leave that for you to decide.
These baked oatmeal bars are like a mix between a bowl of oatmeal, a muffin and one of these banana oatcakes. They’re portable, golden on the outside, soft in the center and irresistibly sweet. You won’t believe they’re made without any refined sugars, eggs or dairy! (Check out how I make them in the video below.)
This week I’m featuring the Pumpkin Almond Muffins from my cookbook! These might just be my favorite muffins ever. They’re lightly sweet, supremely tender and they make my house smell incredible. Plus, they get made right in the food processor! You might have noticed that I’m on a mission to streamline my baked goods (see these Blueberry Blender Muffins as a prime example). Since summer has unofficially started, all I want to do is get the hell outside, and that means I’m all about ways to cut back on my time spent prepping and cooking. The food processor can be an awesome ally on this front—check out my tips for making the most of your processor in my new article for Parents.com!
I could call this a salad, but it’s so much more. Slices of caramelized pork tenderloin, still warm off the grill, get nestled into a cool and crunchy mix of butter lettuce, sugar snap peas, radishes, herbs and peanuts then drizzled with a rich, rust-hued dressing. The dressing does double duty as the marinade for the meat and is spicy, sweet, salty and ever so addicting. If you’re looking for a dish to wow your people on Memorial Day (or whenever), this is it. (Check out how I make it in the VIDEO below.)
My family is waffle obsessed. James is the breakfast maker in our house, and for the past nine months or so, Ella has asked for waffles every single Sunday. Not just any waffles, but the waffles from the Joy of Cooking, which, I’m told, are perfectly buttery and crispy. How would I know? The suckers are gluten-filled, and even though we’ve tried to make them gluten-free, Ella can taste the difference and begs (i.e. whines like hell) for the original. We usually give in, and I’m left pulling something out of the freezer if I’m lucky, or resorting to a bowl of porridge or granola. I will give them breakfast, but there’s no way they’re getting dinner too—I’ve reclaimed my waffle prerogative at supper with these delicious chickpea waffles.
For all of you who are cooking for your moms and/or wives this Mother’s Day, I’ve got your dessert covered! This strawberry crisp tastes like a burst of sunshine and yet is easy enough for anybody to master (I’ve even included a video at the bottom of this page showing you exactly how to make it!). It comes together in under an hour using mostly pantry staples, and I promise it will earn you mega brownie points with the important ladies in your life.