Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta

I cannot BELIEVE that one week from today is Labor Day weekend. This summer absolutely flew by….. It seems like just yesterday I was in Greece, but it’s been almost a month since my trip. Let’s hold on for as long as we can and pack this week full of summery recipes.

To start? This light, basil-lemony zucchini pasta dish that screams Mediterranean. The simplicity of the seasonings (oregano, basil, lemon, garlic) really lets the taste of the squash come through. I could eat this all day long, cliffside in Santorini

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Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

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It’s been a while since I’ve posted any vegan recipes. Considering I was a vegan for 2 years of my life, that’s pretty shameful. Truth be told, I finally learned how to cook when I became vegan, in 2008. That’s right, I truly started cooking only five years ago….. luckily, I grew up reading food magazines, helping out here and there when my mom cooked, watching my grandparents master everything Italian, and admiring Martha Stewart’s briskets and DIY doilies on TV. Needless to say, I had a solid repertoire built up before I put spatula to skillet. Is that even an expression?

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