A Simple Avocado Salad

Hello! The weekend is finally here and I’m excited to share this simple but satisfying avocado salad with you along with some tips on how to create a more sustainable kitchen. I’ve been thinking a lot recently about the little things I do to make my kitchen more sustainable and I wanted to share a few tips and resources with you. Continue reading for all the details…

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Mango Lassi Pops

Popsicle Week is here and I’ve got a special Mango Lassi Pop recipe for you! These frozen treats are made with luscious coconut milk yogurt, fresh, ripe mango, a bit of lime, vanilla, a pinch of cardamom and some mint and turmeric for good measure. Continue reading for the recipe…

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Beet and Strawberry Gazpacho

Hello from sunny Los Angeles! We’re here for a few days and I’m looking forward to eating all the amazing food, visiting museums, and working on some fun collaborative projects (be sure to follow along on Instagram stories). In the meantime, I’ve got the recipe for this Beet and Strawberry Gazpacho for you as well as all the details on my morning routine…

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Quinoa Salad with Ramps, Peas and Herbs

Hello from Joseph, OR. We’re here for a few days celebrating my mom’s birthday and exploring the Wallowa Mountains. It’s beautiful here and we’re already dreaming up another visit and a backpacking trip in the Eagle Cap Wilderness. Today we hiked along Hurricane Creek, marveling at the imposing mountains, the rushing water, the distant waterfalls and the myriad wildflowers. After our hike we picnicked by the creek and soaked our tired feet in the ice cold water. The picnic was the perfect way to end our hike.

Speaking of picnics (’tis the season) a few weeks ago I met up with a wonderful group of bloggers for a picnic featuring Lundberg Farms products. Lundberg grows organic, sustainable rice and other grains in California and is doing a lot of great work to ensure that their products have a minimal impact on the environment including soil regeneration, crop rotation, habitat preservation, and water conservation. You can learn more here. We had so much fun visiting and cooking together and the open fields and rolling hills of my parent’s property made the perfect backdrop for our feast. And what a feast it was: Shelly made crostini with stone fruit salsa, Eva made black pearl rice stir fry with miso, mushrooms and crispy tofu, Holly and Natalie made morel mushroom risotto, Trisha made rice pudding with strawberry rhubarb compote and I made this spring quinoa salad with ramps, peas and herbs. This salad is packed with spring alliums and herbs plus fresh snap peas, shaved fennel and pumpkin seeds for crunch. It is bright, tangy  and satisfying.

Be sure to keep an eye out for all of the other posts and recipes later this summer. Enjoy!

*This post was sponsored by Lundberg Farms. Thank you for supporting my work by supporting my sponsors.

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Carrot Ginger Soup

Today I’m sharing the recipe for this super satisfying five ingredient carrot ginger soup. This is the soup I make any time we need a quick meal or when the fridge is bare. It’s simple, fast and so nourishing. Continue reading for the recipe and some Ayurvedic tips to improve digestion. Continue reading

Almond Coconut Cookies

These are my go to cookies. I’ve been meaning to share the recipe with you for years and now it’s finally happening. I love them because they’re simple and pretty darn healthy as far as cookies go, with no gluten or obscure gluten free flours and no refined sugar. We always have extra dough in the  fridge or freezer in case the cookie craving strikes.

I’m settling back in after a few weeks away and am looking forward to sharing some fun spring recipes with you soon. What are you all making these days?

*Be sure to follow me on Instagram and tag photos of my recipes  with #tendingthetable. 

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