I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.


Photography by Elizabeth Cecil



How to Build an Entire Meal on a Humble Sheet Pan by me is up on Food52 and because it’s Monday morning I’m hoping this article will provide some dinner direction for the week.

Whether you are searching for a way to cook an unusual CSA vegetable, prepare fish for a crowd, or assemble a meal ahead of time, sheet pan dinners are your answer. And once you start crafting your own combinations of protein, vegetable, herbs, and sauce, you will be hooked on this foolproof technique.

Here, I’ll share 12 tips for getting started, some basic time and temperature guidelines to abide by, a few time-saving ideas, and two simple roast chicken sheet pan recipes. (If a roast chicken dinner two-ways isn’t a good place to start, then I don’t know what is.)…click here to read the whole story.


Photos by Elizabeth Cecil.



I can’t tell you all the odd combinations of things I have thrown in the blender. Parsley, whole lemons, nuts, coconut meat – really anything that will fit has taken a whirl. Now that I am on day 12 of a cleanse, I am starting to feel the common cleanse bloat creep in. This is one of the most annoying and ironic parts of a whole foods cleanse for me. Why the heck do I feel like a balloon when I’m eating close to a perfect diet? Some say cleanse bloat is brought on by fiber and others think it is the increased amount of fruits and vegetables your body is dealing with (hello 4 cups of squash). In any case, a friend recommended eating a beet a day to combat the feeling. So far, so good! Praise the magic of those bloody beets.


So here is my favorite beet smoothie – so incredibly vibrant in color and packed with goodness. The whole milk yogurt adds some creaminess to the drink while the berries sweeten it up ever so slightly. I love tossing whole citrus into the blender (in this case, a lime) but if you are less impressed with a tart drink then skip the lime or add in some raw honey to lessen the bite.



Neon Pink Beet & Blackberry Smoothie

makes 1 glass

1 small beet, peeled and finely chopped or grated

1/2 cup blackberries

1/2 cup plain whole milk yogurt (substitute with nut or plant milk for dairy free)

1/2 a lime, skin removed

1/2 cup water or ice

1 tablespoon honey (optional)

Toppings: Sprinkle of chia seeds, sprinkle of toasted unsweetened coconut.


Simply blend all the ingredients together until smooth. A powerful blender can handle the dense beet but if your blender has trouble with hard vegetables you may want to strain the smoothie through a sieve before serving. This is a tart, lip puckering drink (which I like) but add in a bit of honey if you want a more balanced blend.



May your technicolor drink bring you through the darkest of days, those that start at 4:30 pm and stretch until the next morning. Cheers friends!



The other day Gray and I were running errands and spontaneously decided to stop by Green Island Farm to pick up some fresh veggies from the farm stand for dinner. We grabbed carrots, sweet potatoes, and eggs but the real highlight was farmer Roy holding little Gray and walking him all over the farm to visit the hundreds of noisy chickens. A sweet baby-holding farmer that allows mama to pick and pack veggies with two hands – total score. 
Later that day, I couldn’t stop thinking about this soup (wow, I really made that 5 years ago!?) which is topped with “sweet potato croutons”. I decided to experiment with a mix of root vegetable croutons on top of caesar salad. I made this big bowl for lunch (using two heads of romaine) and ate it all myself.  My only regret is not frying up an egg to slide on top.

Caesar Salad with Root Vegetable Croutons 
serves 2

2 heads romaine lettuce
1 garlic clove
1 anchovies fillet
1 teaspoon dijon mustard
1/2 a lemon, juiced
Extra virgin olive oil
Parmesan cheese
1 1/2 cups peeled and finely diced root vegetables (I used a mix of carrots, sweet potatoes, red beets and golden beets)
Kosher salt and black pepper

First, heat a large skillet over medium heat. Add 2 tablespoons of olive oil and toss in the root vegetable cubes. Sprinkle with salt and pepper and arrange them in a single layer. Let the veggies sit and get crisp, toss and allow to sit again. Repeat this process until they are tender and browned all over, about 15 minutes. 

To make the salad dressing, smash the garlic clove and rub it around the inside of a large salad bowl. Put an anchovies fillet in the bottom of the bowl, top with mustard, and mash with a fork to form a paste. Squirt in lemon juice, add whisk while you stream in olive oil (add enough olive oil to make a consistency you like).
Finely shred the lettuce and toss it into the bowl – sprinkle over Parmesan cheese and mix well. Taste for salt and pepper. Lastly, layer on root vegetable croutons.

It’s spring break from pre-school this week which means our mornings are relaxed and slow. Without the rush to pack lunches, get clothes on, and hit the road we’ve found ourselves…juicing. I pick out produce from the counter and Dylan excitedly tosses the pieces into the machine and pushes down the plunger. Who doesn’t love a loud high speed blade? The juice is always vibrant and slightly sweet. This combination we call Sunny Juice because of its beautiful orange glow and, thankfully, the name reflects the sky this week.

Ps. I like our juicer.

My sister is visiting from China this week as well. Such an amazing special treat. The trip was spontaneous which makes it all the more fun. It’s still hard to believe she lives all the way around the world and cooks with just a toaster oven! When she’s here it feels like she’s never left and when she’s gone I find myself picking up the phone to call her and still being surprised that I can’t do that so easily.

Sunny Juice  
makes 2 glasses

5 oranges
1 lemon
3 medium golden beets
3 large carrots


To make the juice, first wash and prepare the produce. Cut away the peel and slice the citrus fruit into large chunks. Peel and chop the carrots and beets into quarters.

First juice the softest produce, in this case oranges and lemon, then the harder carrots and beets. Pour into two glasses and enjoy.