Cauliflower Carrot Salad

This is a simple but delicious salad that’s perfect for the warm days of Spring and Summer.

The cauliflower and carrot are a wonderful base, but the real star of this salad is the dressing. When Maggie and I were on vacation recently we stopped by an artisan oil and vinegar shop and found a delicious lemongrass mint white balsamic vinegar. It’s tangy and herbal, sweet and acidic – and it makes the perfect base for dressing! Pairing it with refreshing parsley makes for a wonderful little salad.

If you can’t find a lemongrass mint white balsamic vinegar – a very real possibility – then you could certainly make your own. Allowing some pulverized mint and lemongrass to sit in white wine or white balsamic vinegar will give you a perfectly serviceable home substitute.

Whip this up for a picnic or a big barbecue party and enjoy!

Stuffed Pasilla Pepper

If you live in the Pacific Northwest, all you need to do is look outside your window to know that Spring has sprung. The sun is out, the air is crispy, and the cherry blossoms have blossomed.

There is are plenty of things to love about Spring, but a top contender is the return of deliciously seasonal Mexican cuisine – which is exactly what inspired these full-flavored but light-bodied stuffed bell peppers.

These peppers are perfect because 1) they aren’t terribly complicated 2) you can make several components ahead of time, and 3) it only requires a couple spices, despite being totally delicious. Between the spicy pickled veggies, the creamy guacamole, the salty cotija cheese and the crispy black beans it’s impossible to settle on the best part of this dish. And it’s healthy to boot!

Carnivore or vegetarian, you want this on your plate. Stay tuned for the Avocado Margarita recipe pictured below!