Basil Cashew Ricotta


Guys, cashews are magical. Seriously, they can morph into just about anything. Want a vegan cheesecake? Use cashews. How about a cheesy sauce for your mac and cheese? Use cashews. How do you make a soup creamy? Use cashews. They can do just about everything. So today, we’re transforming them into a basil “ricotta.”


This ricotta is creamy, decadent, and has an undertone of basil that goes deliciously with pasta or on a pizza. You don’t need a fancy vitamix to blend this up – in fact, I like using my little food processor because it leaves the texture of the blended cashews just a touch grainy, which weirdly feels more authentically ricotta-esque.


This is one of those easy recipes where you just throw everything together, blend it, and it’s ready to go. Basically, go make this now, you have no excuse not to.


What magical things do you do with cashews?


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The Recipe ReDux: Homemade Marinara Sauce


Happy summer, everyone! Are you gorging yourself on all the fresh fruits, veggies, and herbs you can stand? I know I am. Summer produce is the best produce, by far.

The Recipe ReDux agrees! This month’s theme is Get your fruits and veggies in shape! While the theme encourages spiralizing and cookie cutters, I went with a slightly less defined shape for my veggies. I took my favorite marinara sauce recipe and adapted it to the bounty of fresh tomatoes popping up in local farmers markets.


My marinara sauce recipe, which I have definitely used on the site before, features a key surprise ingredient; cinnamon. It’s one of those flavors that just elevates the whole sauce to something completely different and delicious.

To account for fresh tomatoes (rather than my usual canned), I addes the extra step of first roasting the tomatoes then preceding with the recipe as usual. Roasting for 2 hours helps heighten the flavor of the tomatoes while allowing the extra liquid to cookoff. I should note that I did not bother seeding or peeling my tomatoes. I put the sauce through a quick run in the food processor to break it down a little, but overall I kept my sauce fairly chunky. If you want a smoother sauce, I recommend either blending it down or using a food mill to both puree the tomatoes and to remove any skin and seeds. Either way, I do recommend roasting them with every part of the tomato involved so that you don’t lose any of the delicious flavor.


What fruits and veggies are you eating this summer?

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The Recipe ReDux: Mushroom Lentil Salad


The weather might have only cooperated for a few days so far, but summer is definitely on its way! In honor of the (very slowly) changing weather, this month’s Recipe ReDux theme Small Plates for Sunny Days. This immediately made me think of light food, perfect for eating outside on the patio or in the park for a picnic.

I’ve been playing around with the idea of a lentil mushroom salad for a while now, and for some reason it always makes me think of picnics. This salad is a breeze to throw together, tastes great either cold or room temperature, and travels well to the park. The lemony dressing makes it bright while the red pepper flakes give it just a hint of a spice. This is a great starter to a meal, or if you want to make it a little heartier, serve it to fewer people, add some avocado, and call it the main dish.

What small plates are you making for your sunny days?

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Recipe ReDux: Kale Chips

This month’s Recipe ReDux is all about simple recipes. In fact, we’re limited to just 7 ingredients (or less)! I have to admit, when I first read that, my mind drew a complete blank. My simple recipes tend to be simple in the sense that you don’t transform the ingredients much, but I usually up the flavor profile by loading up on the herbs and spices. Unfortunately, that usually means my ingredient list is longer than 7 things.


I was walking around in Reading Terminal Market the other day when I spotted a particularly stunning bunch of kale, and inspiration struck. Obviously I should make kale chips for Recipe ReDux! Kale chips are one of my favorite healthy snacks. I can eat about a pound of kale in this form. This chips are baked in the oven to crispy deliciousness and can be flavored however you want. At their simplest, kale chips require only 3 ingredients; kale, olive oil, and salt. I usually dress is up a bit with at least some garlic powder, or you can go all out with whatever spice mix you prefer.


This chips are the delicate kind of crispy that almost melts in your mouth but still has the most delightful texture. The kale turns into a mechanism for whatever flavor you topped it with, meaning that even kale haters will love these bad boys with the right spicing. The only trick is not to eat all of the chips before you finish.


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Asparagus Soup


Welcome to the new site! Do you like it? Not going to lie, it took me waaaaaaay too long to put it together. It’s all a bit of an experiment, so please let me know if you find any quirks. I’m sure there are many.

In addition to a new site, I’m also in a new kitchen and have a new place to shoot photos. I (finally) moved back into Philly and have a beautiful kitchen at my disposal now (including a Viking range!!!!). Between the moving and the unpacking, life has been a little crazy. Throw in getting the floors redone and the insane amount of dust that creates, and you can see why it’s been a little while since I’ve posted. But now I’m back, baby, and possibly even better than ever.


Spring has definitely sprung this week, and to celebrate, I made a springy recipe! My roommate (and BFF, and the best Philly realtor, in case you need one) inspired me to look into asparagus soup recipes, which I honestly never knew existed. I took a little bit of this and a little bit of that from different recipes and ended up with something that is bright, creamy, and a beautiful spring green color. It definitely tastes like spring in a bowl.

This soup is great either hot or cold, as a snack or an appetizer, and as with all soups, I highly recommend a nice, crusty piece of bread with it. What spring recipes are you cooking?


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