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This post is in partnership with Lundberg Family Farms. Happy Friday! Is anyone else SO excited that it’s finally spring? Here in Chicago, the temperatures are gradually getting warmer, and I’m in the mood for all things fresh and bright. I’m making smoothies for breakfast, salads for lunch, and these veggie-topped puffed grain cakes for an afternoon snack. In case you’re looking for some new spring snack ideas, I’m sharing the recipe for these yummy puffed grain cakes below....

This garlic yogurt sauce is the simplest sauce you’ll ever make. In fact, it’s so simple that I wondered if I should even share it. Does a 5-ingredient, 5-minute recipe really deserve its own blog post? But here’s the thing: I’ve been making this garlic yogurt sauce for years. It’s the perfect “emergency sauce.” When you’re putting together a meal—tacos, wraps, quinoa bowls—and you realize you need something creamy and tangy to drizzle on top, this garlic yogurt sauce is there for you....

This recipe is from the hilarious new book Gluten is my Bitch: Rants, Recipes and Ridiculousness for the Gluten Free, by April Peveteaux. If you’ve been recently diagnosed with Celiac disease and are feeling sorry for yourself, this is a must-read. If you’re like me and you deal with other food sensitivity issues, you’ll have a good laugh reading April’s stories because you totally “get it.” And because she is just so freaking funny....

The thing that no one talks about in food blogging is that you develop some really weird eating patterns. The question of the day isn’t “what am I having for breakfast or lunch,” it’s “what are we working on and can it be considered a meal?” In December, testing cookie recipes every day was a bit of a sugar rush. After that, balance was restored while testing/creating this healthy nourishing veggie noodle miso soup recipe....

Mor Kozhambu Recipe Serves 2-4 Ingredients: 2 cups buttermilk + 1 cup water Salt to taste Grind Together: 1/2 cup grated coconut 1/2 tsp jeera A pinch of turmeric powder 1/2 cup coriander leaves, loosely packed For Tempering: 2 tsp oil 1/4 tsp mustard seeds 5-6 fenugreek seeds 1″ piece of ginger, crushed 1 dry red chilli, halved A few curry leaves How to Make Mor Kuzhambu: Heat oil for tempering....

I love charred bread, but I haven’t always. When I was younger, my dad ate all the family reject burnt food. Overdone toast, accidentally burnt pancakes, cookies we left in the oven too long… my sister and I had a preference toward underdone and doughy food, so whatever we messed up and overcooked, we’d pile on a plate for my dad. And he’d always say “this is the best kind....

Have you ever grilled watermelon? This summer, I’ve been grilling just about everything that enters my kitchen, and I finally got around to giving grilled watermelon a try. I have to say, I’m hooked! See, I love summer fruit like berries, cherries, peaches, and watermelon, but unlike Jack, who’s happy to eat an entire pint of blueberries in a single sitting, I rarely eat fruit on its own. More often, I use it as a sweet accent in savory dishes, like these summer rolls or this strawberry salad....

I love pico and I love mango salsa, so I’m not sure why it took so long to come up with the delicious idea to combine the two. This is probably the prettiest salsa I’ve ever made, but I also love the flavor and texture variety that each tomato brings to the table bowl. Cherry tomatoes are sweet, green tomatoes are more tart and firm. I always find myself adding a pinch of sugar to my tomato salsa for balance, but that’s not necessary this time because of the sweet juicy mango....

Simple Feel Good Food comes out in 2 days!!! Quick reminder: if you haven’t pre-ordered yet, we have an awesome Vitamix giveaway going on AND we’re sending a free bonus e-book to those who pre-order. Head to our cookbook page to get the details and to pre-order while you still can! Ok, logistics aside, I want to tell you about a really cool feature in Simple Feel Good Food: the 3-in-1 meal plans!...

Pin In Kerala, sambar isn’t multi-faceted like in Tamil Nadu. Growing up, there was only one kind and Amma added whatever vegetables we had handy that day. It was never a conscious decision to make it kathirikai sambar or drumstick sambar, etc. My dad loves his sambar with potatoes so that’s the most common version I had while growing up. My mom’s sambar is amazing and it doesn’t matter where the sambar power is from – homemade, store-bought, from a relative, etc – it always tasted consistently good when she made it....

While in Kottayam we call banana chips upperi, in northern Kerala, upperi refers to thoran (check out Cabbage Thoran Recipe here), a Kerala dish made with vegetables and a ground coconut mixture. Call it what you want, these crunchy, delicious snacks are addictive and moreish. Oh, and you can also make banana chips in the microwave. The banana chips or upperi served at Kerala sadya is usually not cut into circles but further quartered into smaller pieces and they tend to be thicker....

This recipe post has been edited to reflect some tips and techniques, the ingredients are still the same so if you came in search of the recipe you have tried and loved, don’t worry! I hope you try some of the tips and updates here. Table of Contents What is Kerala Egg Roast? Tips to make Kerala Egg Roast? Recipe Card Step by Step Images for Kerala Egg Roast...

I make this lentil soup recipe all year round. It’s so good! I love the combination of spices and lemon in this simple soup. It’s so comforting. I don’t blend my soup like other lentil soup recipes, and I love the brothy texture of whole lentils and veggies. If you prefer blended soups, feel free to blend this one. It will be super creamy. Key Ingredients Lentils: I use brown or French lentils (a type of green lentil) for this soup....

This lentil soup recipe might surprise you. Sure, it’s simple. But that doesn’t mean it’s bland or boring. This lentil soup is packed with hearty greens, tender vegetables, and fiber- and protein-rich lentils. Fresh herbs and spices fill it with complex flavor, and a splash of vinegar adds a delicious tangy kick. It’s not just my best lentil soup recipe—it’s one of my best recipes, period. It’s been a staple in my rotation for years....

What is chorizo? Chorizo is a pork sausage that’s highly seasoned. It’s also one of my favorite ingredients. You can find it as fresh, uncooked (what we call for in our recipe below) or as smoked sausage. It’s usually flavored with spices like smoked paprika or chili peppers. Depending on who made it, chorizo can be pretty spicy. I like that, especially when it comes to these mini tarts. Thanks to the chorizo, we get to pack a whopping amount of flavor into the tarts even though they are miniature in size....

Anyway, I hope you are making memories for your own Navaratri celebrations at home. Here are some recipes I have on Edible Garden that could help with it. NAVARATRI SUNDAL RECIPES Kadalai Sundal Kadalai Paruppu Sundal Green Peas Sundal Pattani Mangai Sundal Green Gram Sundal Mochai Sundal NAVARATRI SNACKS Medu Vada Mysore Bonda Paruppu Vadai Keerai Vadai Aval Vadai Tamarind Rice NAVARATRI SWEETS Sakkarai Pongal Paal Vadai Maladu Paal Payasam Semiya Payasam

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A few weekends back, we were invited to a BBQ that we knew would host many kids. Not having any of our own and not concerned about the sugar high that would liking hit, we decided to bring these Oreo-stuffed cupcakes with Nutella frosting. They were a hit. Since this was just for fun, we went for a boxed cake mix topped with Italian Buttercream. The buttercream is a bit of extra work, but so incredibly delicious, creamy and not-too-sweet....

It’s official: I’m never buying pickle relish at the store again. This homemade version is tangier, crunchier, and more savory and complex. The recipe also makes a very reasonable amount – right around a cup – so it’s actually possible to polish it off within a couple of weeks. (Looking at you, every massive jar of store-bought relish I’ve never managed to finish.) The next time you want to jazz up a veggie burger, hot dog, or whatever you’re grilling, I highly recommend you give it a try!...

Ok, so why are Pure Komachi Knives great? A few reasons why I love Pure Komachi Knives: – They are super light and very sharp. The weightlessness particularly appeals to me because I don’t always use a chopping board. And well, I am guessing we all like our knives sharp. I’ve been using the pink one for over a year now and the green one for about 6 months now and both are as good as new....