Roasted Delicata Squash with Fennel


Fall is my absolute favorite. Why?

Because FOOD.

Who else wants to eat ALL THE THINGS? Well, so do I, friend.  So do I.

A few years ago, we discovered this gem of a gourd. It’s name is Delicata and it lives up to all the whimsy and subtlety that the name would suggest. It’s light, slightly sweet, and so crazy delicious that YOU WILL WANT TO EAT ALL OF IT IMMEDIATELY.

I’ve tried it a few different ways, and the easiest and tastiest way to prep it is in the oven.  A simple roast with coconut oil and pink salt elevates the squash to another level.  It’s a level you want to be at, trust me. It’s also simple and quick to prepare and the squash doesnt’ require peeling, unlike some other squash cousins.  Yep, I’m looking at you, Butternut.  You’re too much work! But delicata takes all the work out of it.

This super simple dish is great as a side, but honestly, I eat it on it’s own all the time. Because it takes no work to prepare, it’s comforting, and very filling.



  • 2 delicata squash, de-seeded and sliced (no need to peel!)
  • 1 large fennel bulb, cut in half and sliced
  • 1/4 cup coconut oil, melted
  • 1 tsp pink himalayn salt
  • 2 tsp rosemary, chopped
  • 1 tbsp fennel fronds (the soft, feathery green things that sprout out of the the fennel bulb)
  • 1 tsp red pepper flakes (more for spicy)


  1. In a large mixing bowl, place fennel, delicata squash, and rosemary.
  2. Add coconut oil, and stir quickly.  Add salt and red pepper flakes and mix again.
  3. Spread squash and fennel out on a large baking sheet, and try to get as many pieces to lay as flat as possible.
  4. Bake at 400 degrees for 30 minutes, stirring once.
  5. Remove from oven and garnish with a little more salt and fresh fennel fronds,
  6. Eat immediately and enjoy! Or save for later and mix up a salad with some quinoa, spinach, and dried cranberries.

Enjoy the season!


Aioli Grilled Asparagus {Dairy Free}


Summer is almost over in the Pacific Northwest.  The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain.  Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.

As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors.  I like the rain.  I like the cooler temps and deep greens and blues of the rainy season.  But I miss my grill.

I attempted many new recipes this summer, with many new ingredients.  Because cooking with fire is FUN.  Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.

Don’t let a fancy words like “asparagus” and “aioli” fool you.  Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile.  For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses.  I am sure this will work in the oven, as well.  But, you know. Summer.


  • 1 lb of asparagus, trimmed
  • 1/2 cup mayonnaise
  • 2 Tbsp dijon or stone ground mustard
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp cracked pepper
  • 1 tsp sea salt


  1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
  2. Coat asparagus in aioli mixture.
  3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
  4. Sprinkle a little sea salt on top, and serve immediately.

If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend.  Or at the very least, give them stinky pee.

I hope your Labor Day is filled with love,

Grilled Summer Salad

I’m all about inventive grilling.  I often slather a little oil on whatever food I have on hand and then throw it on the barbeque.  Mango, bananas, bacon, whatever.

So, why not salad?

Romaine lettuce provides lots of crunch, and holds up well over the flames.  The charred green onion is a throwback to one of my favorite traditional Guatemalan dishes, and adds depth, sweetness, and a little spice.  Top with tomatoes and Goddess dressing, and you have one of the best salads ever.  Of all time.

Also, if you’re looking to impress folks at a cook out or win over a friend or family member to Team Salad, this is The dish. It’s simple, surprising and full of flavor.

Don’t have a grill?  No problem!  Use a stove-top grill pan instead.


  • 2 hearts of romaine, sliced length-wise
  • 4 campari tomatoes, chopped (trust me, they’re worth the money!)
  • 1 bunch green onions
  • olive oil spray
  • dried Italian herbs
  • dressing of your choice, though I prefer something creamy like organic Goddess dressing with extra white wine vinegar for some pucker


  1. Mist romaine halves and whole green onions with olive oil.
  2. Place romaine halves flat side down on the grill, and allow to char a bit.  Flip over and allow the rounded sides of the romaine to wilt and brown up.
  3. While lettuce is grilling and wilting, char green onions on the grill.
  4. When lettuce is charred and wilted, remove from grill and sprinkle with herbs, salt, pepper, dressing. Top with green onions and tomatoes.

Prepare to have a new favorite summertime dish!  You’ll need a fork and knife for this salad and it is well worth it.  Even veggie-hating littles will love this.

What lights your fire?

Black Currant Dijon Brussels Sprouts


It took a while for me to come around to the joys of brussels sprouts. Once I started experimenting, though, a whole new veggie world opened up to me.

A few months ago, I received a jar of fancy stone ground Dijon mustard infused with black currants. I opened it up, took a sniff and immediately started dreaming up a new brussels sprout recipe.  I tried it out, tweaked it, changed my method a few times, deconstructed it,  and recreated it without the fancy mustard.

Heres the final product  hope you love it as much as I do!


  • 1 pound brussels sprouts
  • 3 Tbsp pine nuts
  • 2 Tbsp olive oil
  • 2 Tbsp stone ground Dijon mustard
  • 1 Tbsp all-natural fruit preserves
  • salt and pepper



  1. Cut sprouts in half lengthwise, and toss with salt, pepper, and olive oil.
  2. Place flat side down on an olive oil greased baking sheet and bake for 10 minutes at 375 degrees.
  3. Remove from oven, put into a bowl and mix with pine nuts, mustard and fruit preserves. mix thoroughly.
  4. Return sprouts to baking sheet, sprinkle with a small dark of salt, and bake for another 10 minutes.

Serve and eat immediately.

What’s your favorite way to eat these great veggies?