Curried Deviled Eggs with Lime Relish

This recipe was originally developed for my cookbook, Anna Getty’s Easy Green Organic. I was a long-time fan of deviled eggs and adding curry powder was my special touch. Now I have revamped the recipe to include crispy Basmati Rice and Indian lime relish which is at once spicy and tangy. I love this new version. It is a vibrantly flavorful dish which can be a perfect passable appetizer or a beautiful addition to a brunch table, decorated with sliced garlic chives and edible flower petals. Eggs are packed with choline for the brain and protein for muscle building. My husband had a great idea to maybe add a small dollop of something sweet, like a mango chutney. I love this dish and hope you do too.

Roasted Asparagus with Crispy Capers and Egg

Asparagus tall and honorable embodies the crisp and bright days of Spring. Asparagus is rich in fiber, folic acid, Vitamin K, chromium, and amino acids. It is at the top of the list of my favorite spring veggies. In this dish, the asparagus is tossed with olive oil, salt, and pepper and cooked on high heat. They then are served room temperature with a bed of crispy capers and diced hard-boiled egg on top of them. The capers lend a salty crunch. I love this dish, it is at once sophisticated and simple. The whole dish is drizzled with a citrusy shallot vinaigrette to round out the flavors.

Broccoli, Goat Cheese, and Caramelized Shallot Frittata

I like making this easy frittata ahead and having it as a grab-and-go lunch option when I am between meetings, school pick up, recipe testing, and holiday shopping, and may sometimes forget to eat. This is filling and super tasty with a side salad, drizzled with olive oil and lemon juice. The caramelized shallots give it a little bit of sweetness, which I just love. A no-brainer, packed with protein and broccoli goodness.

Butter Leaf Lettuce Salad with Fresh Herbs

This salad was inspired by my favorite salad at the now closed, Campanile, created by renowned chef Nancy Silverton (of Osteria Mozza), Mark Peel, and Manfred Frankl. It has actually been closed since 2012. Sniff, sniff. The restaurant was beautifully housed in one of Charlie Chaplin’s former offices on La Brea Boulevard in Los Angeles and the food was uncomplicated yet inventive and impeccable. I still dream about their Caesar Salad and their Butter Leaf Salad with Herbs, the mild and tender lettuce leaves were stacked in a small tower with a perfect simple vinaigrette with a bountiful array of fresh chopped herbs. I offer you my take on their iconic salad.

Raspberry Muffins

These muffins are my latest obsession. Made with my favorite grain-free flour by King Arthur, using lemon zest, fresh raspberries, a couple of eggs, vanilla, coconut sugar, and monk fruit. This recipe is easy and quick and makes a mean, moist, not too sweet but packed-with-flavor muffin which we are eating for breakfast, as a treat and a snack in these parts. It can be your go-to muffin everyone loves.

Pistachio Date Any Time Tea Cookies

I will be honest, I have always had a sweet tooth, especially around the holidays. I love baking, especially around the holidays. And, I, of course, will bake up the classic sugar and gingerbread cookies with my four kids sometimes multiple times but sometimes I need something sweet around the holidays that is holiday-like but not the usual suspect, something I can keep around the kitchen and not get tired of. Something perfect for afternoon tea, which I have been doing a lot of as of late.

Ginger Tahini Carrot Dip

Dips that can meet my snacking needs as well my joy of sharing easy and delicious appetizers for my small gatherings as of late. This ginger tahini carrot dip does the job, it is easy and relatively quick. The tahini gives the dip the creaminess that I love in a good dip. And the middle eastern and mediterranean spices coupled with the ginger give it such a rounded and rich flavor. This dip not only tastes amazing, it is full of nutrition too.

Millet Cakes with Fresh Herb Yogurt Sauce

These millet cakes have been a favorite for a very long time. They are great as an appetizer with the Fresh Herb Yogurt sauce drizzled on top and garnished with some sprouts or as a heartier main dish served with a big salad and roasted broccoli and a lovely bowl of soup. The fresh herb yogurt sauce lends a robust herby tang to the delicate cakes. These are a must.