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Roasted cauliflower

5-Minute Roasted Cauliflower

This 5-minute roasting technique has really saved me time and hassle in the kitchen on those busy weeknights where I want to serve up a vegetable, but don’t have tons of time to heat up the oven and roast veggies for 15 to 20 minutes. I’m a full-time working mama now, as you all know, and it’s all about efficiency in Marin mama’s kitchen these days.

Easy roasted Brussels sprouts in a white bowl

Easy Roasted Brussels Sprouts

You know those crispy Brussels that you get at a restaurant that you wish you could make at home? Well, now you can make them at home, and they’re healthy to boot and take under 30 minutes to roast up to perfection. If you have Brussels haters in your house, then give this method a try and I bet you they will be converted to Brussels lovers!

Eli and Zoe with roasted broccoli

Roasted Broccoli

My kids are HUGE fans of roasted broccoli. Roasted broccoli is like candy in this house, seriously! When I make up a batch of roasted broccoli my kids literally eat it out of the pan, they just tell me to plop the pan on the counter and they dig in.

Carrot ginger dressing displayed on the table with vegetables

Carrot-Ginger Dressing

This dressing is a tiny bit sweet, but has a bit of a spicy kick to it from the ginger, and it’s vegan to boot! It’s a wonderful dressing to toss in with some mixed greens, but also works well as well as a dip for fresh-cut veggies like sliced avocado, carrots, cucumbers, peppers, broccoli, cauliflower or sliced heirloom tomatoes (yum!).

Vegan kale salad with citrus dressing in a bowl and fork

Vegan Kale Salad with Citrus Dressing

This is such a simple and fresh salad, and it’s so different from my other kale salads, as it doesn’t have any cheese in it. We all know how much I love cheese, but I don’t miss it in this salad at all because the nuts, fennel and oranges really give this salad some flavor.

Sweet potato and farro salad in a bowl on the table.

Roasted Sweet Potato and Farro Salad

This is to me a perfect winter salad because it’s savory, sweet and nutty all at once. Roasted sweet potatoes paired with the chewy nutty texture of farro and topped with fresh dill and arugula greens, it’s almost too pretty to eat.

Pasta with kale, lemon, and toasted walnuts

Pasta with Kale, Lemon and Toasted Walnuts

Jump to recipe Today I’m giving you all a tasty, healthy, easy, family approved and under 30 minute weeknight pasta (whew, that was a mouthful)!

Roasted red peppers on counter - How to roast red peppers

How to Roast Red Peppers

Today I thought I would share with you all a quick and practical post on how to roast red peppers, because I know they’re some of you out there that may not know how to. Roasting red peppers is super easy, and roasting them brings out their natural sweetness. The roasted red peppers that you buy at the market are good, but they really don’t hold a candle to red peppers that you roast at home in your oven. You can roast a few red peppers at a time for a particular recipe, or roast a bunch to use in various recipes throughout  the week.  I used roasted red peppers for soups, sandwiches, pizza sauces, in omelets or scrambled eggs and as a topping for pizza. There are truly so many uses for them.  Once you start roasting your own peppers you won’t go back to buying them.

Vegetarian banh mi with siracha mayo.

Vegetarian Banh Mi Sandwich with Sriracha Mayonnaise

I’m sure there are those of you that have never heard of a banh mi sandwich before, am I right?  You’re probably thinking what the heck is a banh mi sandwich.  Well, I didn’t know what one was either until this past spring when my friend Carolyn showed some photos on Instagram of her fixings for a banh mi sandwich.  Since then, I’ve seen these sandwiches popping up everywhere, it’s like my eyes were opened.  Banh mi is the perfect combination of french bread combined with Vietnamese ingredients like cilantro, pickled vegetables, and chilies.  Banh mi’s can be made with chicken, pork, beef, tofu, eggs and salmon and the sauces or spreads vary with each sandwich.  I chose to make a vegetarian version with roasted tofu from my miso kale salad recipe, and a sriracha mayonnaise sauce that our family loves.  This sriracha mayonnaise is also a great dip for fries, onion rings and as a topping for burgers.

Avocado-Tahini Dip

This is the tale of the salad dressing that transformed into a dip.  It sounds like the start of a fairy tale don’t you think?   Except turning from a salad dressing into a dip doesn’t sound like a great transformation, (kind of like a prince turning into a frog) but it is, so it’s a story with a happy ending.

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