Prepare Southwest Tofu Scramble for Breakfast

Southwest Tofu Scramble recipe

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This southwestern tofu scramble is one of those dishes with an incredible effort to reward ratio. It takes about ten minutes from start to finish and with a robust flavor and plenty of vegetables, it’s a simple complete meal that’s as delicious as it is simple to make. For those of you that started tuning out at the mention of the word “tofu,” hold your horses.

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Prepare Peach Toasts for a Simple Summer Appetizer

Peach Toasts recipe

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A few years ago, my boyfriend mixed feta cheese with a bit of milk in a food processor and the texture that it made was incredible. It was pourable, fluffy and tasted like heaven. I extended that very, very simple idea and applied it to goat cheese. The added cream cheese gives a bit more tartness to it, and the heavy cream really makes it fluffy and silky. This is the most basic of basic ideas, and really it isn’t that much of a recipe at all.

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Fry Up a Plate of Flavorful Orange Shrimp

Orange Shrimp recipe

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While orange chicken is a perennial favorite in Chinese-American restaurants, the sauce works for other proteins as well. This orange shrimp is made with marinated shrimp that’s flash fried and then glazed in a sweet and sour sauce that’s redolent of fresh oranges.

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Serve Grilled Asparagus with Raclette

Grilled Asparagus with Raclette recipe

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Asparagus! Again! I know, I know. I can’t help it. I bought a lot at the store and I needed to make good use of it.

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When Kimchi Met Comté: Kimchi Grilled Cheese

Kimchi Grilled Cheese recipe

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I know, cheese and kimchi sound a world apart, but if an app existed to match up ingredients, kimchi would surely swipe right on comté. Despite their geographic separation, both are products of lacto-fermentation and share an intense umami with a mature flavor profile thanks to their age. But just because they share a lot in common doesn’t mean they’re a boring old pairing either. With plenty of complimentary characteristics that interplay as if pieces of a jigsaw puzzle, the two together have a synergistic relationship.

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Toss Pasta in Asparagus Pesto

Asparagus Pesto recipe

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Pesto is my favorite thing in the entire world. I can eat varying iterations depending on the season and I do. In fall, I make kale pesto; in winter, I love beet-green pesto; and during spring it’s all about asparagus pesto. It may seem a bit strange to pulse up a beautiful vegetable like asparagus and coat it with pasta but I promise you it’s delicious. I like to include a bit of spinach to balance out the asparagus—it adds a nice freshness to it. In this pesto, you’ll see many of the usual suspects: Parmesan, olive oil, garlic and salt and lemon. For this recipe in particular, I favor pistachios (green on green!) but feel free to swap it in with pine nuts or almonds.

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Fry Up a Flavorful Masala Omelette

Masala Omelet recipe

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If you’re bored with plain old scrambled eggs for breakfast, this masala omelette is for you. Somewhere between a frittata and an omelet, this comes together in about 5 minutes, with all the flavors of a savory Indian curry.

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Make Cherry Spinach Salad for a Bright Meal

Cherry Spinach Salad recipe

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At this time last year, I was knee-deep in recipe testing for my upcoming book, which meant there was no way a summer vacation was going to happen. I wasn’t all that grumpy about it; in fact, I was actually just super excited to cook every day and work through ideas that I had been holding onto for such a long time. But this year is different! My workload is considerably lighter which means I’m currently thinking about what to do, where to go and what to eat.

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