A few weeks ago, I purchased a pound of cocktail tomatoes at the College of San Mateo Farmers’ Market. When I got home, I immediately cut up some to put in a salad. Lucky for me, the vendor saw a photo of my creation, reached out and offered to send over more of their gorgeous produce. Of course I said yes!…
Vegan Chocolate Chunk Cookies
I never thought egg-free, dairy-free desserts could look and taste amazing … and then I baked a batch of Kate Wood’s vegan chocolate chunk cookies. They’re incredible – soft, chewy and irresistible. In fact, I initially made them for two kids with food allergies but ended up eating three. 😳…
Roasted Bell Pepper and Carrot Soup
I first flipped through The Love & Lemons Cookbook when I was staying at an Airbnb in Amsterdam last July. (Shh … don’t tell the homeowners.) The recipes were right up my alley. So you can imagine how happy I was when my parents gifted me a copy two weeks ago….
Chocolate Cinnamon Scones
What do you get when you combine two of my favorite baking ingredients? These show-stopping chocolate cinnamon scones, of course. They’re flaky, moist and melt-in-your-mouth good….
Matcha Mochi Waffles
On a recent trip to Los Angeles, my friend and I stopped by MJ Cafe & Teahouse for a late-night snack. We ended up ordering one “King Farqua Going Green” – aka matcha mochi waffle – to go, and inhaled it as soon as we hopped in the car….
Creamy Pasta with Bacon, Leeks and Roasted Parsnips
Despite suffering a cold and minor loss of appetite, I’ve been craving pasta. So I whipped up a dish to satisfy my hunger and utilize some ingredients in the kitchen, including whole durum wheat campanelle and produce from a recent Cal-Organic Farms delivery….
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