Shout out to Green Chef who inspired this recipe. Of all the meals I made during my Green Chef trial, the creamy paprika shrimp was easily the best. Of course, I had to make it my own, which means faster, easier and dairy-free. Ingredients Raw shrimp (enough for however many people you are – for […]
Creamy Paprika Shrimp Read More »
For the next recipe in the Betty Crocker Project, the Instagram community voted, and smoked salmon took a very close second place in the canapés round. (My friend Bari Newman, or @thegratefullplate on IG, is handling the winner: quick pizza canapés.) My take on smoked salmon canapés turned out feeling fancy and fussy, yet required
Smoked Salmon Canapés (Gluten-Free, Dairy-Free, Vegan Option) Read More »
We are loving the scallops from Butcher Box! To make this, sear the scallops in a cast iron pan with melted Miyokos Creamery vegan butter. Cook on both sides until nicely browned and fully cooked. Coat broccoli with olive oil and sea salt, then roast at 425 for 45 minutes if you like them crispy like we do.
Seared Scallops + Broccoli Read More »
This is a classic summer dinner at home. We grilled the cod after marinating it with olive oil, sea salt and pepper – and by “we”, I mean my husband, master of the grill. Then I topped it with a fresh corn salsa that’s really just leftovers from my rainbow salad, roasted broccoli and a
Grilled Cod With Corn Salsa + Broccoli Read More »
This dinner reminds me of that saying “you miss 100% of the shots you don’t take” because some nights, I’m so not motivated to cook. But I powered through and from the second I took the first bite, I was so happy I did! Sear the scallops (full disclosure: my husband handles this). Cook for
Scallops, Squash, Edamame, Cauliflower + Greens Read More »
