Monthly Archives: August 2015

Summer Pea Soup {vegan}

Pea Soup 1-1400x1400

This light and refreshing soup is the perfect thing to make when you want to eat healthy, but still want something flavorful and satisfying. Bright summer peas and basil marry perfectly in this summery soup.

This recipe takes just 15 minutes and is made from mostly freezer and pantry ingredients, so you can have this in your cooking repertoire for those days when eating healthy seems like a stretch. Whether you serve it hot or cold, this dish is sure to become a fast favorite.

For the recipe, visit MindBodyGreen.

Asian Salmon Burgers with Wasabi Aioli and Grilled Avocado


This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and these Asian Salmon Burgers are a delicious and lighter alternative to basic beef burgers. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.

Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.

  • Total Time: 45 minutes
  • Makes about 6 burgers
  • Tools: Food Processor, Grill or Grill Pan


  • 2 ½ pounds salmon fillet, skin and pin bones removed, cut into chunks
  • ½ red onion
  • 2 cloves garlic
  • 1 teaspoon fresh ginger
  • 2 tablespoons fresh cilantro
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha (optional)
  • ½ cup low-fat mayo or Vegenaise
  • ½ teaspoon wasabi paste, or to taste
  • 6 burger buns
  • 2 avocados, halved and pitted
  • Lettuce leaves and tomatoes to serve (optional)


  1. In the bowl of your food processor fitted with the “s” blade, blitz the salmon carefully, pulsing until just finely chopped but not a paste. Remove to a large bowl and set aside in the fridge.
  2. In the same food processor, blitz together the onion, garlic, ginger, and cilantro until finely minced. Transfer to the bowl with the salmon and stir to combine.
  3. To the salmon mixture, add the panko, egg, soy sauce, sesame oil, and sriracha. Form the mixture into 6 burger patties, and place on a baking sheet to refrigerate for 15 minutes.
  4. In the meantime, whisk together the mayo and wasabi paste and set aside.
  5. Fire up your grill over medium flame, and grill the burgers for 4-6 minutes on each side, depending on the done-ness you prefer.
  6. Grill the avocado halves for 2-3 minutes, until slightly charred. Remove the peel and slice into thin slices. Grill your burger buns if desired.
  7. To assemble the burgers, spread a dollop of the wasabi aioli on each bun half, top with the salmon burger and avocado, and lettuce and tomato if using. Enjoy!

Photos by Jodee Debes.


Vegan Strawberry Fig Cheesecake


Twenty minutes of effort, a freezer, and some humble ingredients, and you’ll have this show-stopping dessert that’ll have everyone asking for seconds. Not only is this cheesecake gluten-free, but it’s also vegan, and dairy free. But don’t worry; the look and taste of this cheesecake belie none of these healthy attributes. It tastes creamy, nutty, subtly sweet, and all around dreamy. The figs and strawberries are delicious and the perfect way to celebrate summer, but any bright, seasonal fruit will do.

To view the recipe, visit Robyn Moreno’s site. 

Heirloom Tomato Gazpacho


In the heat of the summer, this chilled gazpacho hits the spot. Serve this super flavorful dish for an elegant start to a summer meal, or as a refreshing light bite to cool you down. If you want to make this a more substantial dish, just add some grilled corn, grilled shrimp, and minced cucumbers to the finished recipe for a meal everyone will love.

To view the recipe, visit Robyn Moreno’s site. 

Heirloom Corn & Tomato Salad w/Quick Pesto

Greek Salad 3

This heirloom corn & tomato salad celebrates the flavors of summer, and includes lots of healthy produce with a wide variety of health benefits.  Ripe produce drizzled in a peppery basil pesto are a match made in heaven. Tomatoes are packed with lycopene, which helps protect your skin, and can also help lower bad cholesterol. Red onions, especially when eaten raw, are a rich source of antioxidants, and help boost your immune system and combat inflammation in the body. Serve this salad as a vegetarian entrée, or as part of a summer picnic alongside some grilled fish or shrimp.

View the recipe on GeoBlue’s website Travel Well World Wide. 

Classic Summer Lobster Rolls


It wouldn’t be summer without lobster. And with August being National Lobster Month, there’s no better time to enjoy them. While they have a reputation for their upscale price tag, you can enjoy lobster rolls at home for a fraction of the cost. Making lobster rolls actually stretches the lobster meat quite a bit, so instead of buying six lobsters for six people, you can get away with only three lobsters for the same group. Rather than buying the lobster meat pre-cooked and shelled, buy a few lobsters and cook them up yourself. Once you’ve got your lobster meet cooked, shelled, and broken into bite sized pieces, just mix it with a few simple ingredients, toast up a split top roll with lots of butter, and you’re in business.

To view the recipe, visit Robyn Moreno’s site.