Spring pasta salad: Asparagus, basil pesto, and chive flowers

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I put together this recipe one night while trying to use up the asparagus and cherry tomatoes in the fridge. The basil pesto adds healthy fat and protein from the olive oil and nuts, making it more filling than sugar-laden salad dressings. If using store-bought pesto, aim for a high-quality brand that contains pine nuts and olive oil (rather than […]

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Fettuccine with Spicy raw Tomato, Herb, and Caper Sauce

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I’ve had this cookbook for years called The Mediterranean Vegan Kitchen by Donna Klein. It has really fantastic looking recipes that use fresh herbs and vegetables. Being a student at the time this book was given to me, I felt taunted by the pages of delicious homemade pasta sauces (calling for 3 cups worth of fresh herbs) and side dishes that […]

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