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Grilled Apricots with Balsamic Blueberries & Goat Cheese

What is more SUMMERTIME than grilling out?

Drawing a blank? Yeah me too.

Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.

Now add apricots to that list.

That’s right.

Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.

Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.

The perfect summer appetizer in like 5 minutes!

Start this delicious journey by slicing your apricots in half and removing the pits.

Next, set them on a hot grill (or grill pan) for about 3 minutes.

Carefully remove and let cool.

Now let’s talk about the garnishes!

I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.

Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!

All that’s left is assembly!

First the goat cheese.

Then the balsamic blueberries.

And that’s all she wrote folks!

Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!

Alright, so who’s coming over to snack on these with me??

Grilled Apricots with Balsamic Blueberries & Goat Cheese

The perfect summer appetizer! Four ingredients and five minutes away from being the star of your cookout.


  • 12 apricots
  • 1/2 cup frozen wild blueberries
  • 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
  • 2 oz soft goat cheese


  • Slice the apricots in half and remove the pits.
  • Place apricots face down on the grill for 2-3 minutes.
  • In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
  • Add goat cheese and blueberries into the apricot crevices.
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Vegan Hempe Bolognese


What does that mean?

A bed of lettuce?

Herbivores? Vegan?

It gets confusing…but with 43 million Americans choosing “plant-based” protein options, shouldn’t we know what it means?

To understand the definition, let’s understand the motive.

86% of the plant-based choosers aren’t even vegan.

So why?

Rather than a foundation in animal rights, these consumers are conscious of the negative environmental impact of meat production, nutritional benefits of veggies, and availability of more delish options!

They are sliding away from the meat-at-every-meal tradition towards plant-based foods.

Sounds like a positive trend right?

As long as you’re aware of what’s in the plant-based options you choose.

Historically, meat-free alternatives were loaded with soy, wheat gluten, and fake fillers.

Ew gross no thank you.

But now there are lots of amazing options that are both DELISH and GOOD FOR YOU! And that’s the goal.

One of my favs?

A new take on tempeh from @hempeplantprotein

It’s made with chickpeas, hemp and chia seeds.

All fab sources of plant protein!

How do I like it best?
In this vegan bolognese!

Chopping the hempe into chunks mimics the texture of ground beef in traditional bolognese. But surprise! it’s deliciously plant-based.

To augment the hempe, I added onions, mushrooms, garlic and lots spices.

These get toasted over medium-high heat to develop the flavors.

Then a combo of diced tomatoes and tomato sauce gets tossed in the pot.

I loved the added texture from diced tomatoes, but feel free to sub with just sauce if you prefer.

Stir to combine, then cover and simmer on low heat for 20 minutes.

Next up, add yo greens!

I’m a huge fan of sneaking leafy spinach into dishes. And since we’re already on the plant-based train for this recipe, why not add more veggies to the party!

As you stir the spinach, it will wilt down and incorporate into the sauce.

Then you’re done! Time to serve it up.

I enjoyed mine on top of spaghetti squash, but normal pasta would be delish too!

Enjoy my plant-forward friends!

Vegan Hempe Bolognese

The perfect plant-based version of your classic bolognese! Made with hempe, this dish packs a solid plant protein punch.
Servings: 6 servings
Calories: 145kcal


  • 12 oz Hempe
  • 10 oz mushrooms
  • 1/2 onion
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1/2 cup water
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 3 cups fresh spinach


  • Chop the hempe into small pieces.
  • Saute the hempe and onions over medium-high heat for five minutes.
  • Add the garlic and spices. Cook for another 3 minutes.
  • Stir in the mushrooms and saute for 2 additional minutes.
  • Dump in the tomatoes and water. Stir to combine.
  • Reduce the heat to low, cover, and simmer for 20 minutes.
  • Stir in the spinach until it wilts.
  • Serve it up with spaghetti squash or other noodles.
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Jalapeno-Crusted Broiled Cod with Mango Salsa

Crispy broiled fish with creamy jalapeno undertones topped with zesty homemade salsa.

Does it get any better than that?

What if I told you it took all of 15 minutes to put together…

Winnner winner fish dinner!

Fish can be one of those “I don’t cook it cause I know I would fail” foods.

Stop that.

It’s easier than chicken in my opinion…

And this simple recipe in particular couldn’t be more fool proof.

First of all, it only requires 3 ingredients: a fish fillet (I get mine from Thrive Market), Zubiate’s Cocina Creama, and Beanfields Jalapeno Chips.

Smear the creama over the fish fillet. It’s going to act like glue for those crispy crushed tortilla chips. But unlike glue – it’s the most deliciously spicy vegan creama you’ll ever get your hands on!

How do I make tortilla bread crumbs Katie?

Very scientifically.

Crush them.

Then press onto your fillet.

Then all you’ve gotta do it pop it in the oven!

I usually broil fish when I cook it in the oven. Why? It will quickly crisp the outside without over-cooking the flesh of the fish.

And it only takes about 10 minutes!

Now let’s talk about what’s goin on on top of the fish.

Fresh mango salsa!

Again, so simple and delicious and you’ll probably be eating it straight up with a spoon…

At least I did.

Can you believe all of this produce was from Misfits Market?!

Talk about gorgeous!

The “secret sauce” of this pico combines salsa, cumin, garlic, fresh cilantro, and lime juice.

Mix the sauce. Add the veggies and mango.

And dig in!

Just make sure to save some for your fish…

Jalapeno-Crusted Broiled Cod with Mango Salsa

Nothing better than a fresh, flavor-packed 15-minute meal! Perfect for weeknights, summertime, really all the time!


  • 1 fish fillet *I used Cod
  • 2 tbsp Zubiates Cocina Vegan Crema
  • 1/3 cup crushed Beanfield’s Jalapeno Chips
  • 1 mango
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 5 green oinions
  • 2 garlic cloves
  • 1/2 tsp cumin
  • 1/3 cup salsa
  • fresh lime juice
  • fresh cilantro


  • Coat the fish fillet with the creama.
  • Press the tortilla crumbs onto the fillet.
  • Broil for about 10 minutes.
  • Mix the salsa ingredients together.
  • Serve it up!


*fish best eaten right after cooking
*salsa will keep for a week in the fridge
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Harissa Roasted Carrots & Quinoa

‘Twas the day before Friday, when all through the city the people were chipper, one could even say zippy!

They say at their desks, productivity abounding, in hopes that weekend joy would soon be surrounding. 

Their lunches were nestled snug in tubberware, while at visions of pinterest meal prep they did stare. 

When out of the blew there arose such a clatter!

Katie’s here to announce that sauces matter!

When you need a quick meal to be ready in a flash, pop open some Haven’s sauce and cook with a dash!

When you use up all your mental energy writing a random food poem, what’s actually left for the body of a blog post?

How about some pretty pictures while I tell you how fabulously delish and easy this recipe is.

Let’s start with the quinoa base.

The number one thing I want you all to remember when making quinoa: TOAST IT!

This will turn a bland, blah grain into a nutty delicious goodness.

Especially when you add garlic? Woot woot yay.

So cook up some quinoa, add some Haven’s Kitchen Zippy Harissa, and some spinach as well.

Cause greens are always good.

Hold up.

Before we move on to the carrots, let’s spend a second on the sauce I’m obsessed with for this: Haven Kitchen’s Zippy Chili Harissa.

Not only does it check all the boxes: vegan. gf, non-gmo, local…

It’s freaking delicious!

I love my spice cabinet, and seasoning things is super fun.

But an easy button I can count on?

Yes please.

So for this recipe, I rely on the zip zip tang from Haven’s Kitchen.

Just toss the carrots in the sauce and roast.

Boom. Done.

Add them to your quinoa and you’re ready to go.

Simple. Easy. Win.


Harissa Roasted Carrots & Quinoa

Toasted gralicy quinoa and roasted carrots kicked up a notch with Haven’s Kitchen Zippy Chili Harissa sauce! Perfect for an easy side dish and meal prep.


  • 1 lb carrots
  • 1/4 cup Harissa Sauce
  • 1/2 tbsp olive oil
  • 4 garlic cloves
  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 3 cups spinach
  • salt & pepper to taste


  • Preheat the oven to 425 degrees.
  • Slice the carrots, then coat 1/4 cup of the sauce.
  • Roast for 20 minutes.
  • Heat the oil over medium high heat.
  • Add the quinoa and garlic. Toast for 5 minutes.
  • Pour the water into the quinoa pan, bring to a boil, then reduce the heat.
  • Cook the quinoa (covered) for about 15 minutes).
  • Remove from the heat and stir in the spinach, salt, pepper, and some extra sauce.
  • Serve the carrots on top of the quinoa with an extra drizzle of harissa.
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Citrus Kale Salad with Orange Maple Salmon

Last Friday, I had the opportunity to cater a corporate event in partnership with Misfits Market.

The lunch-and-learn focused on how to reduce food waste through purchase and utilization of the “ugly ducklings” in the produce world.

So I created an entire menu based on two large boxes of produce that Misfits sent my way! I used everything from carrots to mangoes to green beans to potatoes.

But the star of the show in my option?

This salad.

I added salmon to mine after the fact, but it is delish as a plant-based option as well!

Now it’s no secret that kale can be straight-up rabbit food.

Tough, fibrous, tasteless…who wants to eat that?

So how do we transform cardboard of the greens world into a tender nutrient-dense salad base?


Specifically this Orange Maple Vinaigrette.

The acidity of the fresh orange juice breaks down the rough kale, producing a deliciously marinated result.

To get all of the dressing goodness to work it;s magic, a nice plant massage is required.

Pour in the dressing and massage for about 5 minutes.

And the cool thing about this? The longer the marinade time, the more tender the kale. So you can prepare in advance!

Now, let’s talk about the other goodies on this salad.

These are watermelon radishes.

Slicing through the seemingly drab exterior reveals a gorgeous hot pink center.

They can be eaten raw, but I was going for a tangy, crunchy salad topping.

So it was time to slice and pickle.

I pickled these like I would any other veggie.

(And if you’ve never pickled anything…jump on the train!)

Bring apple cider vinegar and water to a boil on the stove. Dissolve some salt. Pour boiling mixture over the radishes.

Then let it cool down and transform into this masterpiece.

Then they can be stored in the fridge for quite a while.

The Misfits boxes came packed with shishito peppers as well.

Not a huge fan of plain hot peppers, and I wanted to add a backyard-bbq-char element to my salad. So I blistered them in a hot cast iron skillet.

See them on the left there? All black and scrumptious.

To top it all off, I sliced the Misfits grapefruits into segments and poured a bit more dressing over the top.

Now if you wanted to add salmon (recommended IMO), you can use the leftover vinaigrette as a marinade!

Just pour some over the top of a fillet and add an orange slice.

Stick in the oven for 10 minutes, and you have yourself a flavorful protein topper!

That’s it folks!

Super simple dressing that can be made in advance.

Pickled radishes to last a lifetime.

Flaky sweet salmon.

Now that’s a winner in my book!

Citrus Kale Salad with Orange Maple Salmon

A delish harmony of fresh spring flavors! Perfect for a spring get-together or weeknight meal.


Orange Maple Vinaigrette

  • 1/2 cup fresh orange juice
  • 2 tbsp pomagraate vinegar
  • 1/4 cup olive oil
  • 3 tbsp whole grain mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Pickled Radishes

  • 2 watermelon radishes
  • 1 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt


  • kale
  • shishito peppers
  • grapefruit
  • salmon


  • Combine all vinaigrette ingredients in a mason jar and shake until homogeneous.
  • Remove kale from the stems and rip into pieces.
  • Add kale and 1/2 cup of vinaigrette to a large bowl and massage for about 5 minutes.
  • Pour a bit of the vinaigrette on the salmon. Add a slice of orange over the top.
  • Bake the Salmon at 350 degrees for 10 minutes,
  • Blister the shishito peppers in a hot cast iron skillet.
  • Segment the grapefruit (removing all skin).
  • Plate it up, and drizzle an extra bit of vinaigrette over the top.