Today on the Lady Lair LIVE Podcast, my lady friend Ali Rosen and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life. 

I love spur-of-the-moment recipes. What's great about this is that it's a fast lunch or dinner that feels fancy... because, who ever makes eggplant on-the-fly (that's a restaurant term :)). You do, lady friend. 

I'm going to call this the LA version of Avocado Toast - a little more Asian inspired and without the carbs. This is the ideal lunch or dinner for #MeatlessMonday or a great way to fancify leftover takeout rice. 

This. Is. The. Easiest. Salad. EVER. When I just started freelancing I worked for an Israeli chef who taught me the easiest and most surefire way to make cous cous. There are a lot of theories out there on how to cook grains but here’s the tip on cous cous. Empty as much as you want into a bowl, boil water, season as you would pasta and pour 1” over the cous cous. I add frozen vegetables to the bowl (easy, peasy) and it’s a one bowl dish in less than 10 minutes.

Learn how to make my Toasted Barley Salad with Mushrooms & Crispy Kale tonight at 7PM LIVE on Instagram. 

The poster child of summer snacking? Yep, that’d be watermelon.

Hating the post holiday grind? Your desk lunch doesn't have to mimic your current mood. Promise. 

I'm not a huge fan of Thanksgiving - shocker. I know. But, this recipe for cranberry sauce (recently created for Domino Magazine, for full article stay tuned) is beyond the can, literally. 

Could there be a better thing? Liven up your weekend (or weekday, I don't judge) breakfast. 

One of my favorite “Ah-ha!” moments to see students have is when they realize “salad” doesn’t have to mean, “greens” and “dressing.” Pasta can be an excellent vehicle for veggies, by bumping up the greens. Take copious amount of herbs from your garden (or let’s be real, the grocery store/farmer’s market) and toss with thin asparagus, just barely steaming them in hot pasta water. Breadcrumbs add an unexpected and delightful crunch. Toss with cheese and serve family style with wine.

I have to share this recipe from Lemon & Salt ASAP. It's not only beautiful but it's a forgiving bread ... so if you're looking to "step up your game" try it, you won't be disappointed. Then Instagram it and tag #lemonandsalt #culinaryrevelry. Cheers!