Spicy Apple Chutney (Thokku)

dsc_0046It’s thanksgiving week!  I went apple picking a few weeks ago and I felt this apple chutney dish would be a perfect vegetarian side dish for thanksgiving. Plus, it helped me use up the pounds and pounds of apples I picked! I bought both fuji and pink lady apples that were slightly tart. I made this chutney South Indian style, it’s actually called thokku in Tamil. It turned out great! I brought it to my office pot-luck and it was a success! Serve it with bread, on sandwiches or a relish to spice up any meal!

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Nectarine and Roasted Corn Salsa

This salsa is so perfect! I had a farm basket delivered a few weeks ago with random produce and decided to pair corn with nectarines. I love both of these things! Nectarines are so sweet and delicious, and corn has a lovely sweetness too. This salsa tastes amazing plain, with chips, or on tacos, salads or anything really! If you are entertaining, this dish is sure to amaze.


DSC_0728You will Need

  •  1 ear of roasted corn
  • 2 nectarines
  • 2 tomatoes
  • 1 jalapeno
  • red onion
  • cilantro
  • lime

Step 1: Roast the Corn

  1. Preheat the oven  to 425°
  2. Remove corn from husks and lay on a baking sheet
  3. Spray evenly with cooking spray, butter or whatever oil you prefer
  4. Bake for 20 minutes, turning once half-way
  5. End result is this beautifully sweet, roasted corn.


DSC_0711Step 2: Prepare the salsa

  1. Remove corn from cob by holding upright on a cutting board, and cutting downward.
  2. Remove pits from 2 nectarines and chop into fine pieces
  3. Chop half a red onion
  4. Finely chop half a jalapeño, seeded if you prefer less heat
  5. Finely chop cilantro
  6. Chop 2 small tomatoes, or 1 large tomato
  7. Combine all the ingredients
  8. Toss with the juice of 1 lime and salt.
  9. Serve!


Make Your Own Pesto! Spinach-Basil Almond Pesto (Vegan & GF)


I am sold! For the past few weeks I’ve been making more and more vegan choices and cooking fully vegan at home. This pesto was so creamy, flavorful and delicious that I don’t think I’ll need the parmesan in my pesto again! I made it right in my magic bullet cup. Spinach is one of the world’s most nutrient-rich foods, packed with anti-oxidant and anti-inflammatory properties and rich in Vitamin K, which helps with bone health. Since pesto is usually served raw, you’ll be getting the full benefits of these nutrients.  And for this recipe I used a whole bag of spinach. I also added an entire bunch of fresh basil from the farmers market, a handful of whole unsalted almonds, garlic and extra virgin olive oil. Somehow, adding the spinach takes a bit of the edge off the basil and makes it nice and creamy. The pesto takes just a couple minutes to prepare and makes about 8 servings. Use it on pasta, zucchini noodles, sandwiches, or whatever suits your fancy!  Hope you try it out!


You will Need:

  • 1 bag or 1 bunch of fresh spinach
  • 1 large bunch of basil
  • 1-2 garlic cloves depending on how strong you’d like it (I used 1 and a half)
  • Two handfuls of almonds (probably around half a cup), toasted  for a few minutes gently over a med-low flame
  • Extra Virgin Olive Oil
  • Salt n peppa!

To Prepare:

  1. I made this dish right in my magic bullet cup, but use the blender of your choice Just add in the spinach, garlic, basil and a couple drizzles of olive oil. About 2 tbsp of olive oil should be enough.
  2. Now I like to add a little bit of water to cut down on the amount of oil I use and start pulsing with a flat blade.
  3. As the pesto breaks down, add the rest of the spinach and basil. Add a drizzle of olive oil and some water if necessary.
  4. It should be smooth enough to coat pasta, but not too much that it becomes fully a puree
  5. Taste the mixture, and season with salt and pepper. Mix well.
  6. This should take you no more than 5 minutes to make! Enjoy with a pasta of your choice!

*Tip: Try not to cook  the pesto, as it wilts very quickly and the color darkens. Toss with pasta right before serving!