I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites. It took testing at least 150 concepts to narrow down to 100 worthy of print. I photographed each one, agonized over the instructions and provided as many tips and tricks as I possibly could.
I pulled a few all-nighters to meet my deadlines, but your feedback on the book so far has made all the hard work totally worth it. The book has nearly 250 five-star reviews! Thank you. The book also got a starred review in the Library Journal, it landed on Amazon’s best cookbooks of 2017 list, and it’s available in Whole Foods stores as of this month.
If it has seemed quiet around here lately, it’s because I’ve been on a family vacation and I’m gearing up to co-host this awesome event in NYC (you should come). I have some exciting new projects and recipes in the pipeline and can’t wait to share. In the meantime, I rounded up fifteen recipes that are perfect for cooler temperatures and game days this fall. Tell me, what’s your favorite recipe from the book so far?
1) Apple Crisp Breakfast Parfaits (page 7)
Creamy yogurt, chunky homemade applesauce and homemade granola make this a healthy breakfast that tastes like a treat.
2) Spicy Breakfast Fajitas with Fried Eggs and Guacamole (page 32)
My riff on all those delicious breakfast tacos in Austin, Texas.
3) Kale, Sweet Potato and Feta Scramble (page 42)
Better than any $12 scramble I’ve ever had.
4) Roasted Cauliflower, Farro and Arugula Salad with Lemony Tahini Dressing (page 76)
This big, fresh salad was inspired by a falafel and cauliflower pita sandwich. I’m obsessed with the dressing.
5) Avocado, Spinach and Artichoke Dip with Toasted Pita Wedges (page 124)
I served this at Ali’s bachelorette party and everyone raved about it.
6) Pitcher of Margaritas (page 131)
A very necessary recipe for fresh-squeezed margaritas, lots of them.
7) Everyday Red Salsa (page 101)
Meet my all-time favorite red salsa. It’s super easy to make and has tons of flavor (fire-roasted tomatoes are key).
8) Roasted Cherry Tomato and Brown Rice Risotto (page 172)
Ho-ly smokes. This might not look or sound like much, but it is incredible.
9) Chickpea Tikka Masala with Green Rice (page 157)
People have been going crazy for this one! Hearty tikka masala made with chickpeas, on a flavorful spinach-based green rice.
10) Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce (page 175)
If the photo and recipe title didn’t sell you on this recipe already, I don’t know what will. The peanut sauce makes it!
11) Black Bean Tortilla Soup with Sweet Potatoes (page 80)
I just practiced yoga in class next to Dani (recipe tester for the cookbook and the most lovely person) and she adores this soup.
12) Roasted Eggplant Lasagna (page 163)
Eggplant Parmesan meets lasagna. Yes.
13) Quinoa-Stuffed Sweet Potatoes (page 144)
Serve these hearty stuffed sweet potatoes as a side or the main dish.
14) Easy Carrot Cake with Cream Cheese Frosting (page 208)
I couldn’t help but top this whole grain, maple-sweetened carrot cake with cream cheese frosting. I’m not sorry.
15) Peanut Butter Chocolate Chip Cookies (page 203)
Like mini peanut butter cups, in cookie form.