My name is Mary. I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo
All in Food & Libations
Here’s a simple salad that you can throw together for a quick lunch or dinner, or bring as a side at a gathering with friends and family. It was so hot in London last week that I made this heirloom tomato salad practically every night for dinner, refusing to turn on the oven or stove without A/C in our apartment! If you do eat dairy, burrata or buffalo mozzarella are a welcome addition. The salad has minimal ingredients, so make sure to shop for top quality produce.
I should probably be posting something for the 4th of July, but it’s really hard to be festive when we’re across seas, and the holiday falls mid-week. The mere thought of The 4th makes me miss home instantly—barbecuing, hanging out bare-legged in summer attire, the scent of sunscreen…Alas, there’s always Labor Day! But, if you are re in The States, just pop a few blueberries and red berries on top and and voila!
Happy June! Here’ another 5-day meal plan for this week or next. You can pick and choose which day you want to cook each recipe. For example, if you’re avocados are ripe, you may want to move up the avocado toast to earlier in the week. All the recipes outlined in this meal plan are quick—most take about 20 mintues, some 30 (including inactive cooking time) to get on the table. Enjoy!
This rhubarb crisp takes less than ten minutes to throw together—an easy but seriously scrumptious dessert. The tanginess from the rhubarb mixed with the vanilla and orange zest, is the perfect complement. Finish it all off with a scoop, or two, of vanilla ice-cream. I’ve always been slightly intimidated by rhubarb, wondering how those giant celery-like stalks could be appetizing. It seemed to go out of vogue for a while, but now it’s having a moment…sort of like brussel sprouts a few years ago and now cauliflower.
I'm not someone who does an entire day of meal prep at the start of the week. I usually don't even plan out my meals. Of course, I do have a few repeat offenders that I cook from week to week that guide my shopping. But other than that, I just buy produce that looks good at the market, or whatever I’m craving at the moment, then look up a recipe later at home. It’s likely that all these items are showing up at your farmers’ market or local grocery store. If not, I have made options for substitutions in the downloadable grocery list included in the post. Once you get your groceries, you can pick and choose what days you want to cook, leaving room for flexibility.
Charcuterie boards are perfect for a light meal when you’ve had a big lunch, or something to nosh on pre-dinner when entertaining. Traditional charcuterie boards are easy—you buy an array of meats and cheeses, some soft, some medium, some hard…throw in crackers, olives and perhaps seasonal fruit. Vegan charcuterie boards can be a little tricky—I tend to lean toward Mediterranean fare when preparing them.
One pan dishes are my FAVORITE…especially ones you can prep ahead of time and then just pop in the oven whenever you’re ready to eat. This vegan and gluten-free lasagna is healthy and satisfying dish, layered with a lentil-mushroom sauce, herbed tofu ricotta and dolloped with walnut pesto.
These mediterranean stuffed sweet potatoes make the perfect healthy weeknight dinner. The sweet potatoes are cut in half and roasted face down, slightly caramelizing the flesh. The mediterranean salad is basically a lentil-based tabbouleh with refreshing mint and parsley, lemon, tomatoes, spring onions, dates and spices. All topped off with roasted walnuts, to add some crunch, and a drizzle of runny tahini.
This vegan and gluten-free sheet cake is pure decadence. Sweetened with dates and topped with a rich chocolate frosting made up of more dates, coconut yogurt, oat milk, cocoa powder, vanilla and coconut oil.
This winter citrus salad is made up of vibrant grapefruit, tangerines, navel and blood oranges. A refreshing dish bursting with a medley of flavors—perfect to brighten up a gloomy day or embrace the approaching spring season. The avocado cuts the acidity from the citrus while the dates add a touch of sweetness; the walnuts give it a nice crunch. If you want to be decadent (and you should) I recommend topping it all off with a drizzle of good honey.
I was scouring the interwebs for a simple gluten and dairy-free chocolate chip cookie recipe…however, although the chocolate chip cookie is by far the most popular cookie, there aren’t many recipes out there in this category. With good reason I’m sure, as it took me a few tries to get the concoction just right. I used chunks of bittersweet chocolate rather than chips for a more dramatic effect. I wanted the chocolate to ooze out of the cookie rather than nestle neatly in its place . It’s also easier to find high-quality baking chocolate in bar form.
I’ve been making this avocado smash as an accoutrements to most meals I cook as of late. It’s tasty piled on top of toast or a plate of veggies, sandwiched between two pieces of [gluten-free] bread or scooped on top of a salad. It takes less than five minutes to whip up and keeps you satisfied.
We had our friend Jack over for dinner the other night, and this cake was such a hit, we all had seconds (excluding the pieces we had earlier that day when recipe testing). This blood orange upside down cake is one of my favorite recipes of the year—yes it’s only February, but still, I’m really excited about it. You can throw it all together in about 15 minutes, plus baking and cooling time. The color of the blood oranges is festive enough to make for your sweetie on Valentine’s Day (perhaps a romantic date night in to beat the restaurant crowd)…but you never really need a reason to bake a cake, do yah?
This curried chickpea salad has been my go-to lunch as of late. I like to spoon it on top of an avocado half or eat it with sliced cherry tomatoes (they still have great tomatoes at the market here in London). It would also be delicious in a sandwich with some micro-greens, or stuffed inside pita bread (I just haven’t found any gluten-free versions yet). It takes no longer than five minutes to throw together and is a healthy alternative to the traditional mayo-laden comfort food. For at least 20 years I’ve abstained from any sort of creamy, chilled salad—I dislike mayonnaise with a passion. However, time and distance has allowed me to revisit the concept of a cold-salad sandwich, and create a modern take on it.
It’s been so cold here in Los Angeles the past couple weeks, although nothing compared to most places experiencing winter, I’m sure. Alas, we are wimps in southern California and anything below 60 F is pretty much considered FREEZING. This easy homemade tomato soup will warm you up wherever you are, takes less than 10 minutes to prepare and is packed with bright, refreshing flavors from the vibrant tomatoes and sherry vinegar. For those of us trying to detox from the holidays, it’s a healthy and satisfying dinner or lunch option too.
These grain-free tahini cookies are the perfect holiday treat, spiced with cinnamon, nutmeg and cardamon and topped with sea salt, crushed pistachios and dried rose petals. The cookies are delicately sweetened with maple syrup and have a savory note from the tahini and sea salt flakes. They take about ten minutes to throw together and you can swap out the toppings for anything you like—sesame seeds, pecans or dried cranberries.
This cozy, vibrant dish is easy to put together and packed with layers of flavor from the rich tomato sauce to the zesty parsley oil. I stumbled across this recipe for Greek baked beans in tomato sauce a couple months ago from one of my favorite food blogs, Bojon Gourmet. Since then, I’ve been making them every week. This dish is perfect for a dinner party as you can prepare everything ahead of time. Serve the Greek baked beans alongside a light salad and crusty sourdough.
I’ve been making a variation of this recipe, from one of my favorite food blogs, Feasting at Home, for a couple years now as a meat-free alternative for Thanksgiving. I finally got around to writing the down recipe as a few people have asked me for it. This time, I made a gluten-free and vegan skillet cornbread rather than a store-bought GF baguette and it was sooo delicious! It does add an extra step to this recipe, but I enjoy spending time in the kitchen with family and friends especially on a day practically devoted to cooking and feasting.
This cornbread is fluffy and moist, with crispy edges and a warm and savory taste. It takes about five minutes to prepare and the rest of the magic happens in the oven. I made it for a vegetarian stuffing and figured I just had to share the recipe. It’s the perfect gluten-free and vegan accompaniment to a holiday feast, warm soup, a hearty salad, chili—or a flavorful alternative to bread for your holiday stuffing.
