los angeles / las vegas / sacramento 424-249-9094
Bell pepper and corn slaw. (Noelle Carter)
Think of the word “slaw,” and many of us probably picture the classic shredded cabbage dish, or perhaps variations based on broccoli or carrots. But there’s so much more potential to the dish, particularly with all the great produce available during the hot summer months.
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Deviled egg salad sandwiches. (Noelle Carter)
Deviled egg fan? If you’re like me, you probably can’t get enough of them. This egg salad recipe combines the best elements of a deviled egg — creamy richness balanced with just the right amount of tang, along with a dash of paprika — and simplifies the process in an easy salad form. No piping or fancy assembly required.
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Grilled avocado with marinated tomato salad. (Noelle Carter)
It’s on days like these that I like to plan the whole meal around the grill, keeping it simple as the family and I enjoy the evening outdoors. This avocado and marinated tomato dish is a favorite fallback of mine — it’s easy to fix and comes together quickly, perfect for a weeknight meal but also dramatic enough when planning for company.
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Weeknight chicken stew. (Noelle Carter)
You can never have too many good recipes for chicken. This chicken stew is one of my favorites. It’s a relatively simple recipe: Sear chicken thighs in a Dutch oven or pot until they’re nicely browned, then sauté a blend of onions, mushrooms and garlic. Add canned tomatoes and a few other flavorings, and finish the stew in the oven until the chicken is tender and the flavors are all happy together. Voila. Dinner is ready.
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Shrimp skewers with charmoula. (Noelle Carter)
Ever heard of charmoula? The spice blend — actually, it’s more of a paste — is a North African blend of fresh herbs and spices which works well as everything from a marinade to a dipping sauce. Use it as a quick flavoring for fish — it’s especially good with shrimp and shellfish — or as a finishing sauce for grilled meats or vegetables. I’ve even served it alongside grilled or toasted bread as a dipping sauce. Best of all? It’s simple to make, coming together in minutes.
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Herb-roasted spatchcocked chicken. (Noelle Carter)
Looking for a fun alternative to a traditional roast chicken? This herb-roasted spatchcocked chicken is one of my favorite go-to methods, both because it saves time (cooking a spatchcocked chicken takes much less time than a traditional roast chicken), and it browns all pieces evenly.
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Grilled salmon with lemon and dill. (Noelle Carter)
It may only be April, but here in Southern California it sure feels like summer. So much so, I’ve been doing a lot of grilling — it’s just too nice outdoors to spend my time in a hot kitchen. I love grilling salmon, particularly on a weeknight, because it cooks in almost no time — I can have dinner ready in about the time it takes to set the table. Put together a simple salad to go with it, and the meal is ready to go. Boom.
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Chilled zucchini “pasta”. (Noelle Carter)
If you’ve never heard of it, a spiralizer quickly and easily turns your favorite vegetables and fruits into noodles and other spiral cuts. Whether you’re eating low-carb or gluten-free, or simply trying to keep your calories to a minimum (it seems my partner and I are always on some sort of diet), a spiralizer is a fun — and colorful — way to turn all sorts of produce into healthful “pasta" alternatives.
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Grilled cheese with marinated tomatoes. (Noelle Carter)
While I’m not normally one for making a big thing about food holidays, I have to make an exception when it comes to grilled cheese. I mean, who can resist something so gloriously rich and unapologetically messy? A great grilled cheese is comfort food perfected. One of my favorite grilled cheese sandwiches combines a great melting cheese with marinated tomatoes.
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