Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

Ranch Dressing Recipe

This homemade ranch dressing is delicious and has a clean ingredients list. If you’ve ever looked at the ingredients list of a typical commercial ranch dressing, you were probably horrified.

The ingredients list for Kraft ranch dressing, for example: Soybean Oil, Water, Vinegar, Sugar, Egg Yolks, Sodium Lactate, Whey, Salt, Garlic Juice, Buttermilk, Xanthan Gum, Phosphoric Acid, Polysorbate 60, Lemon Juice Concentrate, Dried Parsley, Spice, Disodium Inosinate, Disodium Guanylate, Natural Flavor, Vitamin E, Artificial Flavor, Natamycin.

Kraft’s junkiness may not come as a huge surprise, but even Annie’s organic ranch dressing contains unhealthy seed oils, added sugar and a thickener. The ingredients list: Expeller pressed vegetable oil, water, white vinegar, apple cider vinegar, buttermilk, cane sugar, sea salt, whole egg, onion, garlic, chives, xanthan gum, parsley.

It’s so easy to make your own ranch dressing using wholesome, clean ingredients, there’s truly no excuse not to. Here’s my basic recipe for homemade ranch dressing. Click for the recipe

Roasted Cabbage

Cabbage is always delicious, even when very simply prepared with butter and garlic. But roasting cabbage certainly elevates it into a whole new level, turning the humble cabbage into a crisp, tasty, salty-spicy snack. Click for the recipe

Jicama Fries

Jicama fries make a tasty alternative to regular fries. In this version, the fries are coated in olive oil and yummy seasonings, then baked until tender. Microwaving the fries prior to baking them is optional, but keep in mind that if you don’t microwave them first, jicama fries retain some of their crunch even when baked for a long time. I tried both versions, and we all liked the microwaved fries better. Click for the recipe

Pesto Eggplant

Eggplant slices are topped with pesto sauce, then baked in the oven until tender. The result is deeply flavorful, and very easy to make! Click for the recipe


My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature. Click for the recipe

spinach scrambled eggs

This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic! Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out. Click for the recipe

cauliflower pancakes

The idea for cauliflowerr pancakes occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the cauliflower crust coming together and suddenly thought that I could use the same recipe to make cauliflower pancakes that do not require pre-cooking the cauliflower.

I loved the result – golden, delicious, delicate cauliflower pancakes. Making them does require patience and a gentle hand, so if you lack patience, and don’t mind grains/gluten, you could try adding 1/4 cup flour to the mixture to make it sturdier. Click for the recipe