Peach Upside Down Cake

Peach Upside Down Cake

I love pineapple upside down cake and it’s my usual sweet treat craving but I don’t always want to use canned pineapple when I can use more flavorful, in-season and local fruit. I had a bunch of leftover peaches from a farmer’s market excursion and decided to try using them instead of my usual pineapple for a peach upside down cake. The results were far better than I could have imagined, I didn’t mind having to make it a few times. It’s like a peach caramel coffee cake. So good.

While testing the cake a few times, I also updated the cake part of this recipe. The original recipe that I’ve used for years calls for buttermilk but I found that annoying. I hate buying specialty ingredients that I only need a little bit of. What are you supposed to do with the rest?! I end up throwing it away, hence why I find it annoying. One of my favorite kitchen hacks is combining whole milk with lemon juice, letting sit for five minutes and you have a great buttermilk substitution. I don’t find that the overall taste changes, the lemon isn’t detectable.

Peach Upside Down Cake

As we were testing this recipe, we decided that an upside down cake is the perfect cross between a pie and cake, especially this peach variety. We also found that it’s super tasty the next morning with a cup of coffee and have a couple of other seasonal varieties that we are working on in the test kitchen and will publish in the coming months.
Peach Upside Down Cake

Peach Upside Down Cake

8 servings


  • 3 Tbsp unsalted butter
  • 1/2 cup light brown sugar
  • 1 medium peaches, thinly sliced
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 tsp cinnamon
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg, at room temperature
  • 1/2 cup 2% or whole milk, at room temperature
  • 1 Tablespoon lemon juice
  • 1/2 cup plain Greek yogurt and/or sour cream, at room temperature
  • 5 Tbsp butter, melted and slightly cooled (I use Kerrygold)
  • 2 tsp vanilla extract


  • Preheat oven to 350°F. Combine butter and brown sugar in a well seasoned 10-inch cast iron or heavy bottomed skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and top with peaches and set the skillet aside.
  • Combine milk and lemon juice together and let sit for 5 minutes while you gather the rest of the ingredients for the cake. The original recipe called for buttermilk but I generally don’t have buttermilk or like to purchase a container of buttermilk that I’m only going to use ½ cup of so I make my own by combining lemon juice and regular milk.
  • For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together egg, lemon and milk mixture, yogurt (or sour cream), melted butter, and vanilla in a small bowl; add to flour mixture and stir just until combined.
  • Pour batter evenly over peach topping and smooth with an offset spatula or butter knife. Bake for 35 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean. Remove from oven and let the cake rest for 5 minutes. Use a thin spatula to loosen cake from sides of skillet and carefully invert onto a cake stand or serving plate. Serve on it’s own or with whipped cream. This cake gets better, in my opinion, as it sits overnight so make sure you save a little piece to have with your coffee the next morning.


The original recipe called for buttermilk but I generally don’t have buttermilk or like to purchase a container of buttermilk that I’m only going to use ½ cup of so I make my own by combining lemon juice and regular milk.


Watermelon Fresca

I’m hanging on to the last bits of summer tightly. I feel the crispness of fall in the air when I wake up but the days are still warm and summer like. I’ve been buying up as much summer produce that I can at the farmer’s markets while I can. Watermelon is one of the things I’ve been doubling down on but sometimes my eyes are bigger than my stomach and I end up with more than I can eat. A couple of weeks ago needed to use up a big bowl of chilled, cubed watermelon that was sitting in my refrigerator. I had hit my watermelon eating threshold so I decided to throw it in a blender with the juice of a lime for a refreshing lil’ drink.

When I buy a watermelon, I cut it up and put in a big bowl in my refrigerator when I get home from the market. It makes it easy for me to snack on when I get hangry and am desperate for something to eat. For this drink I feel like chilled watermelon is the key. If you didn’t have cold watermelon, you can add a few ice cubes to the blender when you add the watermelon.

Throw your cubed watermelon in a blender, blend until smooth and add the juice of one to two limes and you’re done. Super easy and refreshing! You can also add a splash of sparkling water or vodka at the very end of blending if you want it to have an extra little kick.


Watermelon Auga Fresca

4 Servings


  • 6 cups chopped, chilled watermelon
  • juice of 1-1/2 limes (plus wedges for garnish)


  • Add cold watermelon and lime juice to a blender then blend until smooth. Serve with fresh lime wedges for garnish.

Midtown’s Cantina Alley

One of the best parts of being self employed is that you can call it a day at 3:15pm and head to a local watering hole for a very premature happy hour when it’s been “one of those days”. That’s exactly what I did earlier this week. Midtown’s Cantina Alley opened a few months ago and in usual form, I’m just now jumping on the bandwagon. It’s located in a fun little space down an alleyway, as the name suggests, between 23rd and 24th Streets and J and K Streets.

The food and drinks are delicious, affordable and refreshing but the best part of the experience is that you feel transported into a different country. It not only looks like Mexico but feels like Mexico. It has such an authentic feel to it from the rich wall colors, wrought iron work, rustic wood work. All the details have been thought of and executed all the way down to the broken bottles used along the roof line to deter pigeons from landing there. 

They also had a great happy hour menu with $5 margaritas and you can order street tacos individually so you can order as many as you want and try all the different varieties that they offer.

NOTE: I’ve heard that later in the night it can be hard to get a table and there can be a long wait. I went at 3:15 right when they opened and was seated quickly, stayed for a couple of hours without a problem but it was definitely filling up as I was leaving at 5ish.

Easy Homemade Ricotta Cheese

Ricotta cheese is one of those things that you buy at the grocery store that is expensive and often tasteless. The store bought version is what usually leads people to the conclusion that they don’t like it and then they avoid it like the plague. I was this person as well until I needed ricotta for baking a few years ago. I obviously didn’t have any in my refrigerator and in a fit of laziness didn’t want to go to the grocery store for it so I Googled if you could make it at home and sure enough you can and I did. The result was something that I hadn’t expected. It was creamy, flavorful and satisfying. I’ve since converted many people with this recipe including my dad who I found one night after a dinner party in the kitchen eating the leftover ricotta with a spoon directly from the container.

The recipe calls for only four ingredients and takes about 30 minutes from start to finish with only about 5 minutes of active participation.

Start by combining whole milk, heavy cream and salt in a heavy bottomed pan like a Le Cruset or something similar.*  Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

While the milk mixture is coming to a boil, set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth (or a thin dishtowel) with water and line the sieve with the cheesecloth.

Pour the mixture into the cloth lined sieve and allow it to drain into the bowl at room temperature for 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth (or wash out the dishtowel) and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Ricotta is so versatile, I use it in savory dishes like lasagna but also I use it like cream cheese on toast with different topping. My favorite is topped with sliced peaches, drizzled with honey and toasted pistachios and as fall settles in, I swap the peaches out for sliced pears and chopped pecans.

Easy Homemade Ricotta Cheese

2 cups


  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons white wine vinegar


  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth (or a thin dishtowel) with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined (or a thin dish towel) sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth (or wash out the dishtowel) and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

*(The pot I used is from the Martha Stewart collection at Macy’s and is such a great affordable solution for an enameled pot if Le Cruset is out of your budget.)

Sacramento Area Farmers Markets

If you talk to a Sacramentan for more than a few minutes, one of the things that you’ll discover very quickly is our obsession with our famer’s markets. We are beyond lucky to have so many to choose from, all over the city and surrounding areas, with many of them being year round. Positioned between two rivers, the Sacramento has always been a rich agricultural region.

Eating field to table has become a way of life here because of the close proximity to fresh, inexpensive, seasonal produce but beyond our dinner tables, farming has also sustained many of our families financially. My own grandmother used to travel from Placerville, via Folsom Blvd before Highway 50 existed, when she was a teenager and pick pears in the along the river during the summers.

Although access to local produce is abundant, it also can be overwhelming because there are so many options. I’ve rounded up quite a few (though not all) local farmer’s markets and and a couple of neighborhood farm stands – mostly inside the city but I included a few in the surrounding, more suburban, areas – and listed them below. I’ve even marked the markets that are my personal favorite with an asterisk. These are the markets you can find me at most weeks, especially during the summer when I forgo the grocery store and rely heavily on shopping outdoor markets.


Roosevelt Park

10:00 AM – 1:30 PM

9th and P Streets

Open May through September


Fremont Park*

10:00 AM – 1:30 PM

16th and P Streets

Open May through September and Accepts EBT


Roseville Farmer’s Market at the Fountains

8:30 AM – 1 PM

Parking Lot Near West Elm and Whole Foods at The Fountains

Galleria Blvd and Roseville Pkwy

Open All Year



Chavez Park

10:00 AM – 1:30 PM

10th and J Streets

Open May through October and Accepts EBT



Capitol Mall

10:00 AM – 1:30 PM

6th and Capitol Mall (between 5th and 6th Streets)

Open May through September


Florin Sears Store

8:00 AM – Noon

Florin Road & 65th Street – South Sacramento

Open All Year and Accepts EBT



Oak Park Farmers Market*

9 AM – 1:00 PM

McClatchy Park, 35th Street and 5th Avenue

May through October and Accepts EBT


Midtown Farmers Market*

8:00 AM – 1:00 PM

20th Street between J and L Streets

Open Year Round and Accepts EBT


Davis Farmers Market

8:00 AM – 1:00 PM

Central Park

(Davis, CA)

Open Year Round


North Natomas Regional Park – NEW MARKET!

8:00 AM- Noon

2501 New Market Drive

Open June 3 – September 16


Country Club Plaza

8:00 AM – Noon

Watt and El Camino

(Butano Drive Parking Lot)

Open All Year and Accepts EBT


Sunrise Light Rail Station

8:00 AM – Noon

Folsom and Sunrise Blvd.

(Light Rail Parking Lot)

Open All Year and Accepts EBT


Laguna Gateway Center

8:00 AM – Noon

Laguna and Big Horn Blvd

(Elk Grove, CA – Front of Dick’s Sporting Goods)

Open All Year and Accepts EBT



“Under the Freeway” Market aka The Big One*

8:00 AM – Noon

8th and W Streets, State Parking Lots

Open All Year and Accepts EBT


With the farmer’s markets and urban gardening becoming popular, urban farm stands have started popping up, adding to the famer’s market landscape in the Sacramento area. The idea is to simply share the bounty of your garden with neighbors instead of it going to waste.

We’ve all planted zucchini thinking it was all fun and games until harvest and you have bags and bags of squash that you are just begging for people to take. The idea behind urban farm stands is to spread that wealth and encourage community. The city restricts the ability for these stands to charge for their produce but bring something to trade and/or make a monetary donation (that gets reinvested back into the gardens) to the farm stand is highly encouraged.

Below are a few of the local urban farm stands that I know of in our area. Check their social media feeds for more information about when they’re open and what produce they offer seasonally. When they’re open; stop by say hello and support these local urban farmers.

East Sac Farms

56th Street between J and M, Sacramento

Farm Stand Open Tuesdays

Instagram: Kyle @urbanfarmstead and Morgan @dailyflourish


Purdy Urban Farm

63rd and Tahoe Way, Sacramento

Farm Stand Open Wednesday



The Yisrael Family Urban Farm

4625 44th Street, Suite 38, Sacramento

Instagram: @yisraelfamilyfarm


ps. If you live in the Sacramento area and know of more neighborhood farm stands that are popping up, let me know in the comments and I’ll add them to the list.

A guide to find a Farmers Market any day of the week in and around Sacramento.




Local Guide to Blueberry Picking

One of my favorite Field Trips from Sacramento is to head to Apple Hill on a beautiful day. And if you’ve only made the trip in the fall, you’re missing out! June and July are prime blueberry picking season and, once you’ve turned your fingers blue from picking (and snacking), there’s plenty more to see and do in the area.

WHAT: Blueberry Picking

WHERE: Pine ‘o Mine in Apple Hill

There are a few farms to choose from in Apple Hill for blueberry picking but my favorite by far is Pine ‘O Mine. I love visiting with Dennis, the farmer, and he is great with kids too – so be sure to bring the whole family.

Pine ‘O Mine located at 2620 Carson Rd, Placerville, CA 95667.
Phone No. (530) 344-0288 – I recommend calling before you head up there just to make sure the farm is open and it’s a good day for visiting.

update: I’ve heard from a few people that the above number for Pine O’ Mine isn’t a working number. I would stop by there when you’re in the area and if they aren’t open, I suggest checking out the Apple Hill Growers website for additional berry picking farms.



Rainbow Camino Ridge Blueberry Patch located at 2010 Snows Road, Camino, CA 95709. Phone No. (530) 644-1594

Bolster’s Hilltop Ranch Farm located at 2000 Larsen Dr, Camino, CA 95709. Phone No. (530) 644-2230


WHEN: June and July


You don’t need much. Most farms have buckets available for you to put your picked blueberries in and have containers for you to bring home your picked berries. If you’re coming up from the valley, it’s generally a little cooler in the foothills so you may want to bring a light sweater. Wear jeans, tennis shoes and clothes that you don’t mind getting a little dirty. I also pack a basket along with mesh produce bags so I don’t have to take home disposable containers but it isn’t necessary.

If you’re making a day of blueberry picking and want to explore the area a little, here are my local favorites:


Just down the road from Pine ‘O Mine is Boeger Winery that has an amazing tasting room, along with space to walk around and explore the winery, grass for the kids to play on and picnic benches to have a snack and take a breather on.

Boeger Winery is located at 1709 Carson Rd, Placerville, CA 95667 


Boa Vista is a few minutes drive from Pine O’ Mine and Boeger Winery and it’s a great stop for local, seasonal produce and pantry staples like dried beans, jams, salad dressings, honey, marinades and unique sauces. I personally like to stop at Boa Vista for warm apple donuts that they offer in their bakery year round.

Boa Vista Orchards is located at 2952 Carson Road, Placerville, CA 95667


One of my favorite and easy places to stop for lunch or an early dinner after blueberry picking is Z Pie serving gourmet pot pies and artisan salads. They have a casual dinning room to eat there or you can also get the pies to go – either heated up or frozen. I usually buy a couple frozen pies to throw in my freezer for a rainy day.

Z Pie is located at 3182 Center St., Placerville CA, 95667 


One of my favorite little stops in Apple Hill WAS Smokey Ridge Charcuterie and Farm Stand. Smokey Ridge offered the best locally produced specialty meats, sausages, preserves, had amazing apples in the fall and delicious picnic style lunches from their farm stand.

I was so sad to go by last fall and see that they only offering apples at the time and had discontinued their other products. However, I was told they the charcuterie chef had gone on to open The Farm Table and – friends – it does not disappoint. You can take a peek at their menu here.

Also, while researching for this guide, I found out that The Farm Table offers a CSA like membership box called Our Gourmet Club that is offered 4-6 times a year and includes sausages, pates, specialty meats, preserves, wine, and other seasonal goodies and a separate Seasonal Sausage Club package offers several different types of hand made sausages (4 times per year). I think I know what I’m asking for, for Christmas 😉

The Farm Table is located at 311 Main St, Placerville, CA 95667

When you’re done eating and drinking your way through the area, you can stretch your legs walking and stopping into the little locally owned shops along Main Street in Placerville. My favorite stop is Placerville Hardware, which is the oldest hardware store in Northern California and the oldest general store west of the Mississippi.

It is packed from floor to ceiling with anything and everything you can think of. From clothes lines, oil cloth, cast iron pots and pans, to any and every hardware thing you would ever need. Honestly, you can spend hours poking around in there. I’ve done it a time or two!

Placerville Hardware is located at 441 Main Street, Placerville, CA 95667 

Arugula and Basil Pesto

Spring has officially hit Northern California which means it’s spring dress, sipping rose and grilling outside weather. Last night I was at a loss for dinner. I had just done a Costco run which meant I had the basics but I was tired and wasn’t sure what to make out of what I had. So I started with the spiralizing the zucchini that I needed to use up. I decided to make a quick pesto for the zoodles out of the basil I had in the backyard but after heading out to gather it, I realized I didn’t have as much as I needed so after doing a quick vegetable drawer raid, I decided to substitute the rest of what I needed with arugula. A few whirls in the Vitamix later, I had a easy pesto for my zoodles. I didn’t need all the pesto for the zoodles so I used the rest of it as a  quick marinade for chicken thighs that I had in the fridge and grilled up after letting them marinade for about an hour. I diced up a container of cherry tomatoes and had a perfect colorful spring dinner that came together quickly and easily.

When I make a batch of pesto, I always have extra. Here are a few ways I like to use it up:

My favorite sandwich from a hole in the wall bakery in San Francisco is a grilled fresh mozzarella, tomato and pesto sandwich so that’s always first on my list to make with leftover pesto. You can also swirl a few tablespoons into your ranch dressing (I love this yogurt ranch) for salads and mayonnaise for sandwiches. I also fold it into meatballs and use as a sauce for noodles, diced vegetables, as well as marinade for chicken and fish. Pesto freezes well so I sometimes spoon into ice cube trays and freeze for future use. Note: I have ice cube trays that I use just for savory things like broth, pesto and minced garlic.

Arugula and Basil Pesto


  • 2 cups basil - washed and spun dry in a salad spinner
  • 2 cups arugula - washed (I buy the bag of preached organic arugula)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 cup olive oil or avocado oil
  • 2 tablespoons pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 lemon
  • salt and freshly ground pepper


  • Toss arugula and basil in a blender (or food processor) along with garlic, salt and pepper to taste, olive oil and pine nuts. Blend for about 30 seconds, then with the blender going slowly drizzle in oil until smooth. You may need to stop and scrape down the sides of your machine a couple of times until you get the consistency you want. Add the cheese and lemon juice and pulse a few times to incorporate.


You can substitute walnuts for pine nuts if you don't like pine nuts or don't have them at home. You can also leave out the cheese if you are dairy free.

Lemon isn't a traditional ingredient for pesto but I like to add it for a brightness of flavor and to also to keep the pesto from oxidizing and turning brown.

Arugula & Basil Pesto Recipe

Valentine’s Day + Naturally Colored Blush Pink Icing

Naturally Colored Blush Pink Valentine's Day Icing

I’m personally not super into Valentine’s Day. It always feels like such a forced day to me. Every year I declare that I’m not going to participate and inevitably the day or two before, I have a flash of inspiration for little gift ideas and give in. This year was no exception. This morning I woke up thinking that I should decorate some cookies for a busy day of meetings tomorrow. Which lead me to remember seeing plain heart sugar cookies being sold at my local bakery, which then lead me to think that I could make a quick icing for them, package them up and hand them out tomorrow.

I stopped off at my local bakery during my morning errands, picked up the cookies, came home and rummaged through my cupboard only to find out that I was out of my vegetable based food coloring and I had no interest in running to the store. Crap. Now what? I’d been seeing a big trend on Instagram lately to naturally color baked goods with beet juice. It’s a creative idea but I don’t like the taste of beets and because I don’t eat them, didn’t have them in the house. I started going through my pantry for another creative idea and found a bottle of tart cherry juice. Eureka! The deep red color of the juice lead me to believe it could work so I started experimenting. To one cup powdered sugar, I wisked in the cherry juice one tablespoon at a time until I got to the desired thickness of icing. For me I liked the ratio of 1 cup powdered sugar to 3 tablespoons of tart cherry juice. The color came out less intense than the beet juice icing but I actually like how the tart cherry juice creates more of a blush pink and the juice adds a slight cherry flavor as well.

Naturally Colored Blush Pink Valentine's Day Icing

The process:

I laid the pre bought sugar cookies out on a cooling rack with a cookie sheet underneath and drizzled the icing using my whisk that I used to mix the icing with (you can also use a fork dipped into the icing) over the cookies in a free form, Jackson Pollack way. You could be more precise if you wanted and pipe the icing on with a pastry bag but I didn’t have the patience or time for that today. I also experimented with dipping the cookies in the icing, laying on the cooling rack to let the excess drip off and that worked as well.

Let the icing set for a few hours before packaging up, I find the longer the better. I made these this morning and will package up tonight when I make dinner.

A few notes:

The next time I do this, I will reduce the cherry juice to get a more deeply colored syrup to color the icing.

If you are out of powdered sugar, you can blend 1 cup granulated sugar with 1 tablespoon cornstarch in a food processor or Vitamix until the sugar is the same consistency of powdered sugar.

If you don’t have beet or tart cherry juice around, don’t run to the store. See what you have. If I had been out of juice, I would have used frozen raspberries by boiling them in a sauce pan with a splash of water until cooked, quickly blended in my Vitamix and pressed through a sieve to make a raspberry sauce that I would have added a tablespoon at a time instead. Be creative!

Naturally Colored Blush Pink Icing

one cup


  • 1 cup powdered sugar
  • 3 tablespoons tart cherry juice


  • Measure powdered sugar into a small mixing bowl. Using a small whisk, add tart cherry juice (or another naturally red colored juice of your choice) one tablespoon at a time to powdered sugar until you get the consistency that you need for your project.


If you are out of powdered sugar, you can blend 1 cup granulated sugar with 1 tablespoon cornstarch in a food processor or Vitamix until the mixture is the same consistency of powdered sugar.

If you don't have beet or tart cherry juice around, don't run to the store. See what you have. If I had been out of juice, I would have used frozen raspberries by boiling them in a sauce pan with a splash of water until cooked, quickly blended in my Vitamix and pressed through a sieve to make a raspberry sauce that I would have added a tablespoon at a time instead. Be creative!

How to make naturally colored blush pink icing



Summer Thai Chicken Chopped Salad

Summer Thai Chicken Chopped Salad

2 Servings

Summer Thai Chicken Chopped Salad

This past week it's been hot here. I haven't wanted to cook at all and have been craving a good chicken salad with lots of crisp vegetables. I came up with this recipe and have become a little obsessed with it and have had it for lunch and dinner the past three days. I'm even snacking on it as I type this's that good.

Here is the recipe so you can make it yourself and become just as addicted to it as I am.


  • 2 boneless skinless chicken breasts – I used a rotisserie chicken to make my life easier
  • ½ small head green cabbage, shredded
  • 1 large carrot, shredded
  • ½ cup fresh cilantro, roughly chopped
  • ½ cup green onions, roughly chopped
  • ½ cup chopped salted peanuts
  • 2 cloves garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • ¼ cup peanut butter
  • ¼ cup water


  • Shred chicken breasts with two forks and put aside.
  • Slice the cabbage into very thin strips, like it would be for coleslaw. Peel and grate the carrots. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  • Place garlic, soy sauce, rice wine vinegar, sugar, lime juice, sesame oil and peanut butter in a blender. Blend until smooth.
  • Toss the salad with the dressing or serve dressing on side. Add the crushed peanuts to the top of salad. Serve chilled. For best results, keep the leftover salad and dressing separate until ready to serve.

Summer Thai Chicken Chop Salad Recipe

Thai Beef with Basil

Thai Beef with Basil

4 Servings

Thai Beef with Basil

This recipe serves 3-4 but is easily scalable. You can add more beef to serve more or cut recipe in half for one or two people. If you can’t find Thai chilies you can substitute jalapeño peppers, omit all together or even add thinly sliced Shishito peppers for more crunch and less heat. This dish comes together quick, about 15 minutes, so have your ingredients prepped and ready to go to make it easier.


  • 2 tablespoons avocado or coconut oil
  • 6 garlic cloves, minced
  • 2 red Thai chilies, thinly sliced, seeded for less heat
  • 1 pound ground beef
  • Kosher salt and freshly ground pepper
  • 3 cups fresh basil, divided
  • 2 medium carrots, julienned or shredded (I buy shredded carrots in the produce department)
  • 4 scallions, thinly sliced
  • 2 limes, juiced, divided
  • 2 tablespoons soy sauce or soy sauce alternative
  • Steamed rice or cauliflower rice and lime wedges for serving


  • Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until cooked through, 8–10 minutes. Deglaze pan with juice of one lime and add 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes, stir in soy sauce and pull off heat.
  • While beef if cooking toss carrots, scallions, juice of one lime juice, and remaining chili, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl and set aside.
  • Top rice (or cauliflower rice) with beef and slaw. Serve lime wedges alongside for squeezing over.

Thai Beef with Basil Recipe