Simple Herb Dressing


-1 large egg, room temperature

-1 cup light olive oil

-1/2 full fat coconut milk

-1/2 cup packed fresh herbs: cilantro, parsley, and/or other herbs

-3/4 t garlic powder

-1/2 t black pepper

-2 Tbs, red wine vinegar

-1 Tb fresh lemon juice

-1 t salt

-3/4 tsp onion powder


In a wide mouth quart jar blend all ingredients with a blender. Store in fridge up to 1 week

Blistered Snap Peas with Mint and Feta


-1/2 lb snap peas

-2 tbs olive oil

-3 sprigs fresh mint

-1/4 cup Feta Cheese


In a large skillet heat up 2 Tbs olive oil. Remove the ends and strings from the peas. Quickly stir fry the peas in the hot oil, stirring until the skin blisters and turns light brown. The coloration is from the caramelization of the sugars in the peas, and takes about 1-2 minutes. Top with chopped up mint leaves and Feta. Serve while hot or as a cold, picnic dish.

Cauliflower Rice with Cumin and Sumac






-Avocado oil


-Shelling peas


Halve the cauliflower. Remove and discard the core. Cut the remainder of the head into bite-sized florets. Pulse in a food processor to form small curds. Without a processor, you could use a knife or grater to cut into small rice size pieces. This treatment of cauliflower is called cauliflower rice. Next, toast cumin, sumac, and paprika in avocado oil and then add the curds as well as pocket shelling peas and some salt. Cook until cauliflower is tender.

Sorrel Pesto



-Garlic scapes

-Spinach, or any other mellow tasting green besides lettuce or parsley


-Parmesan cheese

-Olive oil, other oils work too

The general ratio used for pesto is 1:2:2:8. 1 part walnuts, 2 parts oil, 2 parts Parmesan, and 8 parts greens. For this one I did mostly sorrel, with a few scapes, and a few spinach leaves.


With a food processor, blend the walnuts and cheese until crumbled. Add in oil and blend again. Add sorrel, scapes, and spinach until a thick paste is formed. Add oil or cheese if necessary for desired consistency.