Scallop and Veggie Pasta

Makes 4 servings


This weekend is supposed to be rather chilly. Try out this simple, delicious, and comforting pasta dinner packed full of spring vegetables. The creamy sauce helps warm your soul and the vegetables and scallops nourish your body for a healthy yet comforting and filling pasta dish perfect for a chilly spring weekend evening.


1 1/2 cup 1-inch pieces asparagus, about 1 bunch

1 pint cherry tomatoes

3/4 teaspoon sea salt, divided

3/4 teaspoon ground black pepper, divided

2 cups dried torcetti or casarecce pasta

3/4 cup frozen sweet peas

1 tablespoon avocado oil

12 (u-10) scallops, muscle removed and blotted dry

1 1/2 tablespoons grass-fed unsalted butter

1 large lemon zested and juiced

1 cup heavy whipping cream

3 tablespoons chopped fresh dill



Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper. Spread the asparagus and the tomatoes evenly over the pan. Spray with avocado oil and sprinkle evenly with 1/4 teaspoon each salt and pepper. Roast for 8-10 minutes or until the tomatoes have softened and the asparagus is tender. Remove from oven and set aside.


Meanwhile, bring a medium saucepan filled 3/4 the way up with salted water to a boil. Add the pasta and cook for about 6 minutes or until al dente. Add frozen peas, cook until the water comes to a boil again. Reserve ¼ cup of the pasta water. Drain the pasta and set aside.


Meanwhile, in a large skillet over medium-high heat. Add avocado oil to the pan. Once the oil is hot and swirling easily. Sprinkle the scalloped evenly with the remaining 1/2 teaspoon each salt and pepper. Gently place the scallops in the pan and add the butter.  Cook the scallops for about 3 minutes per side until golden brown. Remove the scallops from the pan.


Add the lemon juice to the pan, scrape the brown bits from the bottom of the pan and add the heavy cream and the reserved pasta water. Cook until the heavy cream has reduced by half and thickened. Add the lemon zest and the dill. Add the pasta and the vegetables, stirring to combine. Divide among four bowls and serve immediately with the scallops.

Roasted Parsnips and Turnips

Makes 4 servings

This comforting side is inexpensive and a great way to use up those seasonal root vegetables. As we approach Spring, these vegetables are still at the very end of their peak freshness. Roasting at a high temperature gives them a crispy outer layer and a creamy inside! The nutmeg and cheddar give it that comforting home-cooked feel!

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Shaved Beet & Apple Salad

Makes 4 servings


Fresh and crunchy with softness from the goat cheese, this classic-style salad feels comforting while also being light and nourishing. I love beets! Beets are a superpower for your body! It is super helpful to support your liver and gallbladder function! Beets are filled with antioxidants that reduce inflammation, which helps the enzymes in the liver to do their job! This is a great salad to have post-indulgences. It provides lots of natural water, protein, and the apples and beets help your liver to recover! So, since we’re now done with the Super Bowl, Valentine’s, and Mardi Gras; it’s time to focus on nourishing your body to enjoy the warmer weather coming up! Get ready for sunshine, long hikes, beach days, and water skiing!


4 large eggs

2 tablespoons distilled white vinegar

1 small Honey Crisp apple, sliced thinly

1 red beet, peeled and sliced thinly

2 heads Boston or Bibb lettuce, trimmed and torn

¼ cup crumbled goat cheese

¼ cup chopped toasted hazelnuts

2 tablespoons chopped fresh dill

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon raw honey

3 tablespoons extra-virgin olive oil

¼ teaspoon ground black pepper

¼ teaspoon sea salt


In a small saucepan, fill about 3 inches deep with water. Place over high heat and bring to a boil. Reduce heat to a simmer and add distilled white vinegar. Crack one egg into a small bowl and gently place the egg into the simmering water. Repeat with remaining eggs, cook for about 2 minutes or until desired doneness. Remove from water and place on a platter or platter lined with a paper towel.


In a large bowl toss together apple, beets, lettuce, goat cheese, hazelnuts, and dill. Place onto individual plates or onto a platter.


In a small bowl, whisk together apple cider vinegar, Dijon, and honey until combined. Gradually add the olive oil whisking until combined. Drizzle over salad. Sprinkle salad evenly with salt and pepper and serve immediately.