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Summer Squash Slaw with Feta and Toasted Buckwheat

Summer Squash Slaw with Feta and Toasted Buckwheat

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Cooked summer squash can be mushy. If you can’t find buckwheat groats, use chopped toasted almonds instead.


  • 1½ pounds yellow summer squash, julienned on a mandoline or with a knife
  • 2 scallions, thinly sliced
  • ¼ cup coarsely chopped fresh mint
  • 1 teaspoon coarsely chopped fresh marjoram or oregano
  • Kosher salt, freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 4 ounces feta, thinly sliced

Recipe Preparation

  • Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.

  • Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.

  • DO AHEAD: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 219 Fat (g) 15 Saturated Fat (g) 5 Cholesterol (mg) 10 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 357Reviews Section

Summer Squash Slaw with Feta and Toasted Buckwheat - Recipes

If you haven't tried jicama give it a try. I tasted my first jicama over ten years ago and I just love it. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip. It's the root of a plant that produces beans similar to lima beans. Has a globe-shape to it with papery, golden-brown skin and interior flesh that is juicy yet crunchy, with a slightly sweet and nutty flavor. It tastes like a cross between a potato and a pear/apple. Originally grown in Mexico, jicama eventually spread to the Philippines and Asia. It requires a long growing season with no frost, so it thrives in locations that are warm year-round.

The nutrient profile of the jicama is very impressive:
Most of its calories come from carbohydrates. The rest are from very small amounts of protein and fat, with a significant amount of fiber.

One cup (130 grams) contains the following nutrients:
Calories: 49
Carbs: 12 grams
Protein: 1 gram
Fat: 0.1 gram
Fiber: 6.4 grams
Vitamin C: 44% of the RDI
Folate: 4% of the RDI
Iron: 4% of the RDI
Magnesium: 4% of the RDI
Potassium: 6% of the RDI
Manganese: 4% of the RDI

Jicama also contains small amounts of vitamin E, thiamine, riboflavin, vitamin B6, pantothenic acid, calcium, phosphorus, zinc and copper.
Definitely a weight loss-friendly food as its low in calories and high in fiber and water. Just one cup (130 grams) contains 17% of the RDI for fiber for men and 23% of the RDI for women.

Jicama is also an excellent source of vitamin C, an essential water-soluble vitamin that acts as an antioxidant in your body and is necessary for many enzyme reactions.

Jicama Slaw with Toasted Buckwheat and Crumbled Feta Cheese

Serves 4
¼ cup buckwheat groats
6 cups Jicama, peeled and cut into thin strips by a hand or better still on a mandoline
¼ cup red onions, thinly sliced
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped cilantro
3 tablespoons extra virgin olive oil
1 lime, juice and zest of
Sea salt
Freshly ground pepper
½ cup feta cheese, crumbled

How to make:
Place a dry skillet over a medium heat on the stove, add the buckwheat and lightly toast, stirring often, until fragrant, about 4 minutes. Transfer the toasted buckwheat to a plate lined with a paper towel and allow to cool.
Place the jicama, red onions, mint, cilantro, oil, lime juice and zest in a large salad bowl season with sea salt, black pepper and toss gently to combine. Scatter over the crumbled feta cheese and cold toasted buckwheat, serve.

Recipe Summary

  • 1 tablespoon chipotle hot sauce (such as Cholula®)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons minced ginger
  • 1 teaspoon agave syrup
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground turkey
  • ½ teaspoon salt
  • ½ tablespoon ground black pepper
  • 1 (8 ounce) package coleslaw mix
  • ½ red bell pepper, diced
  • 2 green onions, chopped, or more to taste
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds

Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.

Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.

Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.

Recipe Index

Super refreshing blog! Colorful, light, and healthy…..and your photography is out-of-this-world. Thank you for what you do here, we’ll be sharing your blog with our CSA customers for unique veggie recipes. Reply Cancel

Hi Laura! I have been a long-time reader and am super inspired by your stunning recipes and photography. I just started my own food blog this past december (Chocolate + Chard) and aspire to create such beautiful and wholesome recipes as you :o). Also: I am SO excited that you now have a recipe index. Like whoa. Thanks so much for sharing your passion and skills with us! <3 Reply Cancel

Love the pictures and the healthy foods. too bad the receipes are not easy to print out. Unless I am a real dummy. I see no printer user button Reply Cancel

Hi Marcia, I keep meaning to set up a “print recipe” kind of thing, but so far haven’t found a solution that I’m happy with in terms of look and something that fits in with the site. There’s always the old copy + paste onto a word processor maneuver until I get it all figured out. Thanks for your feedback! :)
-L Reply Cancel

WOW !! What a discovery your website is! Thanks Pinterest :)
Your photography is outstanding and I can’t wait to make up some of your recipes. Maybe I should try all and take it as a challenge for the year (as in Julie and Julia) :0)
Wonderful! Reply Cancel

I am headed to Colorado for the rest of the week for a good time of hiking and cooking. Just wanted you to know I am using all of your recipes for the trip. Very influenced by your blog and view of food. I think my man and I will thoroughly enjoy the meals you have created. Thank you so much! Reply Cancel

So much delicious food, I can’t believe it. I too would like to easily be able to print this out. And you should definitely consider publishing a book. I would definitely buy it. Yum. Reply Cancel

Your spelt pie crust is amazing! Easy, healthy and perfect for tarts and pies.

I’ve been following you for a while but for some reason only today did I take the time to have a proper look through your recipes and I’m loving it! Such inventive veggie recipes, thanks for all the hard work! :) Reply Cancel

Impressive list of recipe and nice picture! I just discover you blog and will “dig in” for inspiration tonight! Reply Cancel

I am a photographer who loves to cook, and you have such a beautiful blend of those two worlds here. Thank you! Reply Cancel

I’m so happy to have come across your beautiful website of vegan AND gluten free recipes! Whoohooo! Time to get cooking/baking :D Reply Cancel

Happy new year to me as I found your blog (searching for brussels sprouts..) and have now spent hours plotting 2014 menus. Thank you! Reply Cancel

All of these recipes look so good! I can’t wait to try them all. I love how you dislike blogging! Thank you for all the amazing recipes! Reply Cancel

This website is so great!! It is hard to find recipes that are both vegan, gluten free and delicious!! I can’t wait to try them all!

This recipe collection is incredible, as is your photography! I have small CSA farm and I cannot wait to share your beautiful, creative cooking ideas with my CSA members– thank you! Reply Cancel

I <3 your website! Such great recipes and your photos are beautiful. I am so excited to start cooking! Reply Cancel

Hi! I just wanted to tell you that I love your website! It’s amazing and the recipes are very good!

I have been cooking for my vegan boyfriend for two years now, and it makes me so excited to come across a blog like yours. You cook with all of my favorite ingredients, avocado, mushrooms, beets, squash, and toast! Thanks for recipes and inspiration. :) Reply Cancel

WOW! I am so excited to have just discovered your site, everything looks so delicious and healthy and nourishing and I love your writing. Can’t wait to get stuck in and claw my way out of my current recipe rut Reply Cancel

This is my first time visiting your site and OMG I have never been so pleasantly overwhelmed with such goodness! Thanks so much for your compilation of awesome recipes, I am so excited to test and taste so many of them! Reply Cancel

Bravo et félicitations pour ces belles recettes si joliment illustrées par de très belles photos. Je m’inscrit à la newsletter car je ne veux rater aucuns de ces billets.
Merci pour ce beau partage, au plaisir de te lire. Reply Cancel

Looking forward with great excitement to your wonderful cooking/recipes Reply Cancel

I am starting to make your Spaghetti Squash noodle bowl right now. I checked out the rest of your site and just want to compliment you. It is very nicely laid out and the recipes seem unique. I just pinned like half your site so I can try many recipes out later!
Brigitte Reply Cancel

For the past year or so I have been avidly reading your posts and using your recipes! I love your ethos, your recipes, your photos and your writing. But I have to finally comment that I DON’T love your new website. It takes SO much longer to load, has random adverts and this morning a film trailer covered most of the screen and kept popping up even though I had closed it several times. I understand you need some funding, but is there any way you could review this whole ad situation, it is totally distracting and undermines the great quality of what you are doing here? Reply Cancel

Hi Sophie,
Thanks for your comment and feedback. The decision to bring ads onto this site was a heavy one for me, and I’m still in the trial period of displaying them. Running a site like this with the level of work I put into it isn’t financially viable (to say the least) without ads/sponsored content. I am still very serious and passionate about the content that I present here. While I’m trying to figure it all out, I’ll see what I can do about slow-loading times. I get quite annoyed by those pop-up style ads that you mentioned, so I will look into this and see if it’s something I can put a stop to. I really am trying to meet in the middle on this and it’s all a work in progress.
Thanks again,
Laura Reply Cancel

Wow! What I beautiful site to stumble upon!! Cannot wait to have some time to sit and weave through this site! Thanks!! Reply Cancel

Now that you’ve won the So Delicious “Shake-Off,” perhaps you’d consider “veganizing” the remaining non-vegan recipes on your site? Hopefully participating in that competition helped you recognize that animal products never need to be a part of what we put in our bodies you can make delicious, nutritious, beautiful-looking food without harming other animals.

Thank you for this wonderful resource and all the great recipes! Reply Cancel

Hi! You have such a great and inspiring blog! I love it! I already pinned so many things here! :) Reply Cancel

Your blog is seriously revolutionizing my life and making me cook more – and love both cooking and the food I’m eating. Thank you!! Now…can you please make something with my favorite new ingredient: freekeh. Reply Cancel

I can’t describe how happy I am to find this site – we started with the happy hour shake (yummy with kale instead of spinach) for breakfast and will no longer be struggling for inspiration, my daughters and I are all gluten intolerant and even though I can’t tolerate cow’s milk I’ve been struggling with converting to veganism… I don’t think it’ll be a problem now… thanks so much for sharing :) Reply Cancel

Which shake is that? I can’t find it! Reply Cancel

Hey Laura!
Is it just me or is the search bar gone?
Please bring it back if you decided to take it away! Reply Cancel

Hi! I’m so glad that I stumbled upon your lovely website. You see I just made 17 last week and I’ve been a vegetarian since I was 6 years old (by choice) i’m also lactose intolerant. Since i’m the only one in my very large family, so you can only imagine how difficult it is. I’m an extremely picky eater and I eat the same basic things, of pizza, pasta, rice, bread, and salad. I haven’t had much of an appetite from what i’m assuming i suppose i’m sick of eating the same things every single day and my doctor said I was on the verge of becoming an anorexic, so this helps alot. So thank you so much for this you’ve helped me out a great deal ^_^ Reply Cancel

Bree, I totally identify with your story and current predicament, and just stumbled across this website.. hoping that it helps us both and others, too :)
-Keep doing what you’re doing, Laura!! Reply Cancel

I’m so glad to find your blog. All of this is enchanting, such beautiful photos, website, and recipes. thanks for sharing of us! Reply Cancel

I JUST found your recipe index and OMG! I think I’m in LOVE with you! LOL – THANK YOU so much for having this – and sharing it with the rest of us! LOVE!! Reply Cancel

Fabulous! Next cookbook please organize it by season with fruit or vegetables in that season. Early spring to late fall.
Thankyou. Reply Cancel

Beautiful website and great recipes! Thank you. Reply Cancel

Hi, I was wondering if you’d be able to categorize your recipes by season? Reply Cancel

Hi Asher,
If you scroll to the bottom of any of my recipes (just before the comments section), you’ll see a heading that says “Filed in:” and there will be a list of categories. Within those categories, you’ll find the relevant seasons that the recipe applies to. From there, you can click on the season and you’ll get a page dedicated to all relevant seasonal recipes. Hope this helps!
-L Reply Cancel

Wow you are AMAZING. Thank you so much for all these beautiful recipes that you so clearly spent so much time developing! Just ordered the cookbook!! Can’t wait to cook some of these. I wish I came across this website sooner! Reply Cancel

Where can I find all of your happy hour recipes? Reply Cancel

They are all under the “WELLNESS LATTES, SMOOTHIES & TONICS” section of this page. You can also get them all here: (scroll down once the page loads to see and navigate through the pages)
-L Reply Cancel

Hi Laura!
I usually don’t buy cookbooks but honestly I absolutely want to make every recipe in your book. I love that you focus on cooking seasonally and simple recipes. The intro was enjoyable to read about your story and the necessities in the kitchen such as the ingredients and appliances. Bravo for the non stop work and in sharing your passion and love with us.

Laura! I am so happy that I found your recipes because I feel like you get exactly what kind of flavor combinations I love. I have come across several that I really wanted to try but when I click on them, it says the page cannot be found. Is this because you removed the link? Or is this just a technical error happening? Please let me know because I’m dying to make more of your dishes! Reply Cancel

Hi Whitney,
Thanks so much for this. I’m not sure what’s happening here! Can you let me know which recipes specifically you were looking at that were leading you to 404’s? I’ll try to fix this up for you.
-L Reply Cancel

Are most of these recipes in the book?
Everthing looks fantastic! Reply Cancel

Hi there,
All of these recipes are available on my site! All recipe titles are links that you can click on to get to the recipe.
-L Reply Cancel

Spelt is NOT gluten free.
You have spelt recipes coded as GF. Reply Cancel

Hi Kamila,
If I’ve tagged a spelt recipe as GF, it’s because I’ve included GF substitution options in the recipe headnotes.
-L Reply Cancel

I love your food! Had made the tofu for the crispy squares then lost the recipe for the sauce. Can’t wait to make this. Your food just ISN’T the typical type of vegetarian that I remember from the 70s. This is seriously good food for anyone’s taste! Thank you, I’m dairy free, not by choice! 40 yrs. Am pretty much wheat free, but I found some Italian wheat that I can tolerate. Meat is just loosing its charm! I’ve been on the fench and this is pushing me to the good side! Reply Cancel

I don’t know how I found your website but I’m sure it was a blessing! Thank you so much for sharing your recipes with the world! Reply Cancel

Laura, I made a kale gazpacho yesterday that I thought was terrific. I went to your recipe index to see what you had in the way of chilled soups—but couldn’t spot any. I was surprised since your recipe offerings are so extensive. Not a fan of chilled soups? If that’s not the case I’d sure like to see one or two of your favourites.

Thanks so much for all your ideas, hard work, photos, etc. I love your food! Reply Cancel


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Summer Squash Slaw with Feta and Toasted Buckwheat - Recipes

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All recipes must be original (i.e., not from published cookbooks, magazines, or websites). CWS cannot legally post recipes from commercial entities. Recipes from the above sources may be accepted if they have been significantly altered (e.g., a much healthier version of a classic cookbook recipe or a gluten free version of a recipe from a magazine).


The purpose of the CWS Recipe Box is to promote and support healthy eating. CWS prefers recipes that follow the USDA Dietary Guidelines for Americans. CWS will consider the following when deciding whether to post a recipe:

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  • Does the recipe focus on fresh fruits and vegetables, whole grains, lean meats and proteins, and low fat dairy products?
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CWS may wish to modify some recipes to enhance their healthfulness. In these cases, CWS will contact the person who submitted the recipe and ask for permission to post the adapted recipe.


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14 chayote slaw Recipes

Chipotle Puree and Chayote Slaw (Ming Tsai)

Chipotle Puree and Chayote Slaw (Ming Tsai)

Chayote Squash and Jicama Slaw

Chayote Squash and Jicama Slaw


Fresh Fruit and Tortilla Slaw with Chayote and Jicama

Fresh Fruit and Tortilla Slaw with Chayote and Jicama

Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw

Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw

Tamarind Glazed Ribs with Chayote and Mango Slaw (Aaron Sanchez)

Tamarind Glazed Ribs with Chayote and Mango Slaw (Aaron Sanchez)

Jicama Chayote Slaw

Jicama Chayote Slaw

Tejas Blue Cheese Slaw

Tejas Blue Cheese Slaw

Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Coconut Cream

Megan King

These look really yummy Kate. Do you think they would work with frozen and thawed shredded yellow zucchini squash? Just press out the excess water? I froze mine down from the summer and only have 1 chocolate cake recipe I make with it so this would be a good switch up!


Hi Megan, I think they would if you really squeezed out the extra water in the frozen squash! Enjoy!

Hi Kate,
What a fantastic array of low-fodmap recipes all in one place, and here’s me scurrying all over the internet trying to find recipes for my diet. Not anymore! Your site will be my go to place from now on.
Thanks for the hard work.


Lovisa Karlsson

All recipes are very easy to prepare. I am searching for the low food map recipe then I come across your blog. Thanks for this blog.

Therese Kramer

I made these Potato Zucchini little pancakes and them were yummy!
I used fresh shredded potato, shredded zucchini, chives, salt, olive oil, 1 egg, little brown rice bread crumbs and fresh shredded Parmesan. I made little patties and baked them at 350 degrees on a sprayed cookie sheet for 30 minutes turning them over after 15 minutes.


Theresa, that sounds perfect! Thanks for sharing your good success!

Roby Liebbe

My name is Roby Liebbe. I am working on a website(Eating with Crohn’s). I was hoping to get your permission to use some of your information and to link your site from my own. If you are interested in helping the cause, please respond as soon as possible or call me at 214 906 1893. We can discuss specifics then. Thank you and have a good day.


Roby you can link back to my site on pertinent topics, I am sure you readers could benefit from some of the info….but my the information on my blog needs to remain here…so no pictures or handouts can be posted elsewhere. Thanks for understanding!

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This is a complete list of The Naked Bite’s cooking class menus. Private classes are available for individuals or for your own group of friends. Visit the Classes & Services page for more information. We are committed to sourcing as locally as possible. To maintain this standard we will sometimes substitute certain veggie for options that are seasonal and farm fresh, the only way to cook!

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We will take the same ingredients and make different dishes to minimize your shopping and weekday work load!

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Roasted Potato Broccoli Salad with Mustard & Herbs

Ode to the Mango

Let’s celebrate the local mango with a variety of brand new recipes.

Spicy Tart Mango with Chili & Lime

Kale Salad with Mango, Goat Cheese & Toasted Pumpkin Seeds

Black Bean Corn Salad with Mango & Cilantro

Blackened Local Fish with Mango Salsa

Creamy Coconut Mango Lassie

Inspirations From Costa Rica

Come enjoy the inspirations from the vegetarian yoga retreat I completed in Costa Rica!

Creamy Chilled Vegetable Bisque

Baked Yucca Chips with Mango Avocado Salsa

Jungle Salad with Green Goddess Dressing

Spicy Black Beans & Veggies with Brown Rice (my version of gallo pinto)

Detoxing Green Banana Shake

Flavors of Fall

The beginning of October is reason enough to get ready for those delicious fall flavors!

Pecan Sage Dip with Crisp Pears

Shaved Butternut Squash & Kelp Noodles with Spicy Peanut Sauce

Curry Acorn Squash & Apple Bisque with Rosemary

Broken Lasagna with Marsala Mushrooms, Fennel, Parsley & Sage (GF)

Grain-free Pumpkin Cranberry Muffins (with coconut flour)

The Perfect Meal #1

The perfect menu, well rounded and simple!

Rosemary Roasted Chickpeas

Super Greens Green Salad with Herb Dressing

Garlic Baked Cauliflower with Parmesan

Roasted Chicken with Potatoes, Olives & Dijon

Gluten-Free Peanut Butter Coconut Cookies

The Perfect Meal #2

A great meal for family or for entertaining!

Kalamata & Dried Fig Tapenade

Citrus & Avocado Salad with Toasted Pine Nuts

Whole Roasted Fish with Cauliflower, Raisins & Herbs

Chocolate Almond Olive Oil Cake

Spring Has Sprung!

Although the South Florida bounty is winding down the rest of the country is ramping up with some amazing Spring produce!

Shaved Beet and Carrot Summer Rolls with Tahini Sauce

Roasted Asparagus with Cilantro Pumpkin Seed Pesto

Herb & Garlic Artichokes with Lemon

Cashew Cheese Ravioli with Minted Spring Pea Puree

Mango Cobbler with Coconut Whipped Cream

Raw Revolution #1

Fun and delicious ways to retain more vital nutrients in your diet!

Vegetable Nori rolls with avocado and coconut ginger dipping sauce

Kale Salad with sweet potato, and creamy miso dressing

AAAHHHHmazing raw pasta with sun dried tomato sauce

Make those fun crunchy sprouts that WF sells for $4 a pint!

Chocolate Coconut Bliss Balls

Raw Revolution #2

More delicious recipes to maximum the nutrients in your food!

Spiced Creamy Corn Chowder

Veggie Hand Rolls with Sesame Root Rice

Sprouted Lentils with Coconut Curry Sauce

Mamey Pudding with Orange Cashew Cream

Rev Up Your VitaMix #1 (most recipes work in classic blenders as well)

You do not need a VitaMix to use and LOVE these recipes!

Spicy Artichoke Hummus with Herbs

Watermelon Gaspacho with Avocado Salsa

Lentil & Brown Rice Polenta with Seasonal Veggies

Quick & Creamy Cashew Alfredo Pasta (vegan & gluten free)

Oatmeal Chocolate Chip Cookies (gluten-free & sugar-free)

Rev Up Your VitaMix #2 (most recipes work in classic blenders as well)

LOVE this amazing machine even more!

Apple Coconut Ginger Green Smoothie

Knock You Sockes Off Chipotle Queso Dip

Fennel & Apple Bisque with Turmeric

Falafel with Spicy Lemon Coconut Sauce

Pumpkin Oatmeal Pancakes with Cranberry Compote

Rev Up Your VitaMix #3 (most recipes work in classic blenders as well)

The LOVE affair just goes on and on!

Mediterranean Chickpea “Tuna” Salad

Kale Sage Pesto With Quinoa Linguine

Sweet Potato Feta Bake with Dill

To Die for Chocolate Hazelnut Spread (aka Nutella!)

Rev Up Your VitaMix #4 (most recipes work in classic blenders as well)

Even more recipes – You do not need a VitaMix to use and LOVE these recipes!

Romaine Salad with OFS (out “freaking” standing) Dressing

Zucchini Fettucini “Alfredo”

Carrot Chickpea Mash (a great stand-in for mashed potatoes)

Gluten-Free Almond Pancakes

Thai Food Demystified #1

So easy, you can make it in your home! *Please note that this class uses fish sauce in most recipes.

Bo Pia Pak- vegetable summer rolls with mint, naam pla dipping sauce

Som Tum- green papaya salad with peanuts

Tawu Yang Pak Thai- cilantro and turmeric grilled chicken or tofu

Kang Pak- Red curry fried vegetables with kaffir lime leaves

Thai Food Demystified #2

Learn to make this unique and easy cuisine at home! *Please note that this class uses fish sauce in most recipes.

Thai Cucumber Mango Salad with Herbs

rice noodles with vegetables & egg

Coconut Caramelized Bananas with sesame

Thai Food Demystified #3

The third installment of one of our most popular classes. These recipes and techniques are simple and easy to use!

Tom Yum Pak- Hot and Sour Vegetable Soup

Yam Kai Dow- Spicy Salad with Fried Eggs

Pad Ga Prow Tawu- Tofu with Thai Basil & Chili

Cow Mapraw- Ginger Coconut Rice

Cha Dam Yen- Thai Iced Tea

Asian Inspired

Parts of Japan have some of the healthiest and longest living people, come learn why!

Edamame Dumplings with Soy Ginger Broth

Miso Soup with Shiitake Mushrooms

Cucumber Seaweed Salad with Sesame

Chilled Buckwheat Soba Noodles & Vegetables

Green Tea Banana Ice Cream

Paleo, Gluten & Refined Sugar-Free Treats

Enjoy hearty salads and tame the sugar cravings with fun and easy alternative treats!

Fudgy Brownies with a twist

Paleo Blueberry Banana Muffins

Paleo Almond Cranberry Bars

Almond Cranberry Granola Bars with Coconut

Chocolate Banana Chia Seed Pudding

Vanilla Chia Seed Pudding

Salads in a Snap

Fresh and simple ideas to beat the summer heat!

Asian Edamame Slaw with Ginger Peanut Dressing

Rainbow Salad with Sesame Garlic Dressing & Toasted Cashews

Quick Broccoli Pesto Pasta Salad with Feta

Arugula & Shaved Fennel Salad, Brown Butter Dressing & Summer Peaches

Super Green Greens with Green Goddess Dressing

Tuscan Kale with Mango, Tahini Dressing & Sunflower Seeds

Roasted Beet & Quinoa Chopped Salad with Tahini Dressing

Roasted Root Vegetable Salad with Chick Peas & Sesame

Shaved Carrot Salad with Raisins & Smoked Paprika Miso Dressing

That’s Amore: Italian Night!

Learn some tips from my family heritage and a truly passionate cuisine!

Shaved Fennel & Ricotta Bruschetta with Grilled Bread (we will make the cheese!)

Handmade Wholewheat Fettuccine with Arugula Pesto

Green Beans Braised in Tomato Sauce

Shaved Zucchini Ribbon Salad

Locatelli, Toasted pinenuts, Lemon Oil

Zabagilone, Summer Peaches & Mint

Breakfast for Champions

Inspire the most important meal of the day.

Almond Sunflower Coconut Granola parfait

Miso Toast with Avocado Mash

Green Eggs & Seasonal Veggies

Creamy Millet Breakfast Pudding with Seasonal Fruit

Grain Free Almond Scones with Local Fruit Jam

Knife Skills

Ready to sharpen those knives and hone your chopping skills? You cannot quantify how much easier cooking is when you polish these skills. Don’t worry we will eat what we chop!

Bring a chef’s knife, paring knife, and a cutting board and we will get choppin’!

Balsamic Caramelized Onions with Crostini

Chopp Chopp Chopped Salad

Mixed Vegetable Soup with Curry

Unique and Easy Party Apps

Planning to entertain? Don’t let old and tired recipes be the fall back.

Spicy Salmon/Tuna Poke, Avocado & Furikake

D’Anjou Pear & Gorgonzola Salad Rolls with Toasted Walnuts

Deviled Farm Egg with Thai Curry & Scallions

Savory Butternut Squash flatbread, Sage & Goat Cheese

Chocolate & Banana Wontons with Raspberry Dipping Sauce

Thanksgiving Reinvented

Spice it up a bit this year with some new ideas that will lift you up not weigh you down!

Shaved Brussels Sprout Salad, Pomegranate & Hazelnut Brown Butter Dressing (or made with olive oil)

Gluten Free Quinoa & Wild Mushroom Dressing with Sage

Spiced Cranberry & Starfruit Chutney

Cauliflower Parsnip Puree

Walnut Sage Patties with Mushroom Gravy

Private Class Protein Selections

Are you choosing a menu for a private event? Here are more non-vegetarian protein options.

Smoked Paprika Seared Fish or Shrimp with Citrus Balsamic Glaze

Pesto Grilled Fish or Shrimp

Blackened Fish or Shrimp with Romesco Sauce or Mango Salsa

Orange Ginger Fish (similar to teriyaki)

Roasted Shrimp with Garlic, Tomatoes & Herbs

Spice & Yogurt Seared Shrimp

Za’taar Grilled Fish or Shrimp

Tawu Yang Pak Thai- cilantro and turmeric grilled chicken or tofu

Rosemary Garlic Roasted Whole Chicken

Smoked Paprika Seared Chicken or Steak with Citrus Balsamic Glaze

Roasted Chicken Thighs with Olives & Potatoes

Latin Spiced Chicken with Lime, Cilantro, Sweet Potatoes & Peppers

Spicy Miso Baked Chicken Thighs (can also be mild)

Quick Moroccan Spiced Chicken with Green Olives

Herb Pesto Grilled Chicken

Blackened Chicken or Beef with Romesco Sauce or Mango Salsa

Spice & Yogurt Roasted Chicken & Onions (can be spicy or not)


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