Grilled Asparagus with Gribiche & Crispy Prosciutto.

I just had a realization that these little Paleo/Plant-based meals could be tapas! And this one for sure. This little dish is way too elegant for a 1pm snack on a Wednesday, but I’m not complaining. Here’s how it’s done: There are three easy-to-make components of this dish ~ all of which you can make and store in your fridge until it’s all used up. … Continue reading Grilled Asparagus with Gribiche & Crispy Prosciutto.

summer salad platter.

these summer flavors seem to always lift my spirits and make me feel like it’s not a dang monday. can you even see the watermelon in there?  i got a little carried away with the toppings. i bought that gorgeous orange and yellow-fleshed watermelon, and, although i miss the classic watermelon red color, this one is mild and absolutely lovely. the cucumber came from the … Continue reading summer salad platter.

gluten-free fried zucchini flowers.

are you ready for some mouth-watering pictures? here we go! i don’t even know what to say, except this is ONE SEXY MEAL.  and i’m almost embarrassed to report that it was breakfast, too.  fried food for breakfast?  TERREEEEBEEELAY! (italian for terrible) in this one, you can see the poached egg hiding under the mound of fried zucchini flowers… and even closer… and then, at … Continue reading gluten-free fried zucchini flowers.

spanish tapas 101: blue cheese stuffed figs w/caramel sauce.

yum yum yummmm. this recipe is called higos rellenos in spanish ~ such a beautiful language with such beautiful culinary delights. and there’s a caramel sauce too.  WOAH.  heaven. directions use fresh or dried figs (i prefer dried) ~ cut figs in half and press a little blue cheese into each half.  press a pecan half on top of the cheese.  wrap each fig with a thin slice … Continue reading spanish tapas 101: blue cheese stuffed figs w/caramel sauce.