Prepare Cucumber Snap Pea Salad

Cucumber Snap Pea Salad recipe

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For the most part, lettuce is a vegetable I consume because I feel like I should, not because I want to. It’s not that there’s anything wrong with the vegetable, it’s just that it’s so often used as a filler in salads when all you really want is all the other stuff that goes into it. “Green salads” are probably the biggest offender and I’d rather skip a meal than subject myself to the tedium of eating a flavorless bowl of leaves.

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Roasted Cauliflower, Feta, and Lemon Pasta

Roasted Cauliflower Feta and Lemon Pasta recipe

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I’m a sucker for a lemon pasta of any kind. I love the comfort that pasta always seems to provide, with a punch of brightness. It’s a winning combination. The lemon always seems to add a bit of lightness that pasta sometimes needs; especially when the weather is getting slightly warmer and eating outside seems like it’s only a few more weeks away.

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Grilled Brussels Sprouts with Mustard Dressing

Grilled Brussels Sprouts recipe

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Brussels sprouts are one of those contentious vegetables that people either love or hate. I haven’t always been fond of them myself, but they’ve grown from being merely tolerable to a vegetable I’d actually seek out on a restaurant menu.

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Springtime Calls for Roasted Radish Salad

Roasted Radish Salad recipe

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If you ever want to feel French and chic, I suggest putting on a Breton shirt, grabbing a French baguette, some breakfast radishes and eating them with a pat of butter and some flaky sea salt. This type of snack is at the top of my favorite to-snack-on list. I’m not sure there’s anything more delightful and simple. It’s the type of snack you imagine you’d eat if you lived in a French New Wave film.

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Serve Spaghetti with Soy Sauce Butter Scallops

Spaghetti with Soy Sauce Butter Scallops recipe

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When it comes to my culinary ideology, one of my most valued beliefs is that food doesn’t have to be complicated to be good. Pasta is the perfect example of this tenet. Whether it’s Pasta Carbonara, Spaghetti with Meat Sauce or Pasta Primavera, these meals come together in less time than it would take have a pizza delivered, and at a fraction of the cost.

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Make Cabbage Coconut Shrimp Rolls

Cabbage Coconut Shrimp Rolls recipe

I’ve been on a bit of a healthy-food kick and I’m loving it, mainly because I can visit dishes I’ve loved in the past and sort of give them a makeover. Case in point: coconut shrimp. When I was a kid, there was nothing I loved more than coconut shrimp. And not the healthy kind, but the coconut shrimp that is gloriously coated in sugary shredded coconut and deep fried in terrible oil. And then, when it’s all piping hot, you get to drop it in that awesome sweet and spicy sauce. Oh how amazing!¬†Even now, I’d love a plate of deep fried coconut shrimp. I’d inhale it in a heartbeat.

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Loubieh Bi Ziet (Green Beans in Oil)

Loubieh Bi Zeit recipe

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I tend to prefer my vegetables crunchy and bordering on raw, but Loubieh Bi Zeit is one dish I make an exception for. A Levantine dish, Loubieh Bi Zeit literally means “green beans in oil”. It’s an accurate description and yet it doesn’t do the dish any justice.

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Hasselback Potatoes with Spinach Pesto

Hasselbeck Potatoes with Spinach Pesto recipe

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There are nights when I love nothing more than to prepare a meal that takes a variety of ingredients and a few hours to prepare. I do, after all, love the process of cooking. It’s possibly one of my greatest pleasures. But, like the rest of human kind, there are nights when all I want is something to eat that takes little effort. I want the actions to be swift, the ingredient list to be manageable and if something is going to take a bit of time, I’d prefer that time to not require constant babysitting, actions and/or work.

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