On the Table highlights a few hit recipes that I’ve made this month.

Zucchini Noodle Pad Thai
Yum! I’ve been looking for a good recipe to use my spirilizer, and these noodles were delicious. I found the 1T coconut flour to be way too much though; I had to thin the sauce out with water. Next time I’ll use less and disolve in water before adding to the sauce. Also: make sure your pan isn’t too hot when adding the sauce! The sugar in the honey will make it burn quickly.

Cauliflower Couscous with Peas, Mint & Feta
Um, so I might have a new favourite salad. The toasted walnuts and pumpkin seeds add a delicious depth, the mint and lemon juice brighten the dish, and the feta just makes the whole thing scream EAT ME! A make-again for sure.

Cauliflower Salad with Sweet Potato Hummus
The Nut Dukkah in this recipe is awesome. I’m not big into sweet potato hummus; the starchiness of the potatoes really thicken it up. It’s pretty hard to assemble this recipe and not have it look photo-ready, though!

Roasted Asparagus and Cashew Ricotta Tartine
Aha! Another use for my newly-purchased food processor. I originally bought it for pesto; my immersion blender is endlessly useful, but it whips basil and olive oil into an unappealing green smoothie pretty quick. The processor works great; I can drizzle in the oil while it chops the basil into little pesto-y bits. Yum. I’ve made the mistake of trying cashew dips in the blender and have been pretty put off by the results; but, armed with the processor, I decided to give it another go.

Lo and behold, this ricotta turned out great! The texture is true to its name and was super tasty on some grilled bread with roasted asparagus.