When I am craving a green juice, but I don’t want to pull out my juicer, I make this Green Blender Juice. It is easy to make and requires less clean up than my juicer.
There is nothing more comforting on a cold winter day than a cozy bowl of chili. In this recipe, I skip the ground beef and use lentils instead. The texture and flavor is similar to a traditional chili and is just as satisfying.
This restaurant-style blender salsa couldn’t be easier to make. I typically have all of the ingredients on hand and it only takes 5 minutes to throw together.
Nothing says fall like pumpkin spice, and enjoying these flavors in a warm drink is a great way to embrace the cooler temperatures of the season. This pumpkin spice chai latte is easy to make and has healthier ingredients than one you would buy at your local coffee shop. It is made with real pumpkin and sweetened with pure maple syrup.
One of my favorite places in New York City to grab a quick bite is Miznon in the Chelsea Market. They have wonderful pita sandwiches and incredible vegetable side dishes. Whenever I go there, I order the whole roasted baby cauliflower. They are famous for it, and it is absolutely delicious.
When I’m entertaining, I like having something ready for guests to nibble on when they arrive. These Rosemary Cashews are easy to throw together and are guaranteed to elevate a cocktail hour or afternoon snack. They are sweet and salty with a subtle kick of heat.
Sweet potato fries are on my list of all time favorite foods. When I order them at a restaurant it takes a tremendous amount of restraint for me to not finish the whole plate. I know that many restaurants add extra ingredients and use cooking methods that are not necessary for delicious sweet potato fries.
When my daughters came home from college during quarantine, I made a lot of treats. I think it was my way of trying to make their newfound circumstances more fun. Each week I put together a batch of peanut butter bars, experimenting with different ingredients.
This simple salad is as delicious as it is gorgeous. The bright grapefruit and creamy avocado complement each other impeccably well. To preserve the individual flavors of each fruit, I keep the dressing simple using only olive oil and Maldon sea salt.
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
