Cornflake Chicken & Cabbage with Miso Gravy
I stumbled onto the idea of this recipe when I wanted something crispy and comforting but didn’t have enough panko in the pantry. I spotted some cornflakes and thought, Why not? Mixed with what panko I had, the crushed cereal added this incredible crunch and subtle sweetness that made each bite even more satisfying than katsu, the Japanese breaded and fried cutlet. The real magic is the miso gravy— I wanted something lighter than the usual curry sauce but just as craveworthy. It’s unexpected, and when you drizzle it over the golden chicken, it settles into every crevice and around the roasted cabbage wedges underneath. (I almost always have cabbage in the fridge, and roasting it until the edges caramelize makes it buttery and tender— perfect for soaking up that gravy.) You’ll start making extra gravy to keep in the fridge for drizzling over roasted vegetables or even for dipping toasted bread. And please don’t skip the scallions and sesame seeds at the end— they add a little sharpness and texture that pulls the whole dish together.
Coconut Cassava Waffles
After my autoimmune disease diagnosis, I spent hours researching ways to adjust my diet and found myself in this rabbit hole of thinking I would never be able to eat anything I grew up enjoying. Coming up with this recipe for my beloved waffles helped me realize that I can adjust and find alternatives (when needed) that still satisfy my cravings. That’s how I discovered cassava flour, ground from a South American root. It has a slightly nutty flavor; is gluten-free, grain-free, and nut-free; and doesn’t have the gritty texture of some alternative flours. The coconut milk and collagen peptides create a waffle with a soft, chewy center like mochi and golden, crisp edges. Lucky loves his waffles with Buttermilk Syrup, but I top them with a few spoons of Blueberry Compote.
Spicy Butternut Squash Salad
I’ve learned that some mistakes lead to beautiful surprises. This salad came about after I bought too much squash for a soup, and after a quick “can I eat this raw?” search, I decided to turn the extra into a salad. Since raw butternut squash can be a bit tough, I ribbon it thinly— it looks pretty, softens more quickly, and holds the dressing well. You can prep all the elements the day before and combine right before serving.
Coconut Cassava Waffles
After my autoimmune disease diagnosis, I spent hours researching ways to adjust my diet and found myself in this rabbit hole of thinking I would never be able to eat anything I grew up enjoying. Coming up with this recipe for my beloved waffles helped me realize that I can adjust and find alternatives (when needed) that still satisfy my cravings. That’s how I discovered cassava flour, ground from a South American root. It has a slightly nutty flavor; is gluten- free, grain- free, and nut- free; and doesn’t have the gritty texture of some alternative flours. The coconut milk and collagen peptides create a waffle with a soft, chewy center like mochi and golden, crisp edges. Lucky loves his waffles with Buttermilk Syrup, but I top them with a few spoons of Blueberry Compote.
Saturday Night Alfredo
“My kids know Alfredo as ‘cheesy pasta,’ but it’s the same thing,” writes Carla Lalli. “I favor De Cecco fusilli, the same brand [my mother] Carole had in the pantry—the coils just feel right.”
Greek Protein Bowls
The perfect post-gym lunch, this bright salad has all the fiber, protein, and good fats you need to get you through the day. It's also one of those dishes that gets even better as it sits, making it ideal to pack for the office or a flight. Prepare the vegetable mixture up to several days ahead, then add the lettuce before you head out.
Garbanzo Not-Just-for-Breakfast Burritos
Burritos are a staple in the San Diego area, where Golden Door is located. How to serve one that has all the flavor and none of the fat? Our chorizo spice mix wakes up protein-rich garbanzo beans and sautéed vegetables, making this a delicious vegetarian (or vegan if you omit the cheese) option for breakfast—not to mention lunch or dinner.You can use any leftover vegetables you have in the fridge. Just make sure you have 3 cups total. The chorizo spice mix also makes delicious chicken or turkey sausage—even greens or scrambled eggs.
Dijon-Herb Chicken Breast
The star here is the marinade. It keeps the chicken juicy, which is why I love it for hosting a lunch or keeping in the fridge for a quick protein option. Slice it over a salad, tuck it into a sandwich, or pair it with whatever vegetables are in the fridge. This recipe can easily be adapted with any seasoning variation—create your own blend of spices to change it week to week or to match the rest of your menu.
Grilled Farro Salad with Broccolini, Corn, and Parsley Pesto
This is the kind of salad I come back to all summer. It's hearty enough to anchor a lunch, but just as happy sitting alongside grilled fish or chicken for dinner. The farro can be made a day or two ahead, and the vegetables are best when they've picked up a little char from the grill. It's a salad that only gets better as it sits, making it perfect for entertaining.
Conserva Niçoise Salad
This is one of those recipes that doesn't require much planning—just a well-stocked pantry and whatever vegetables happen to be in your refrigerator. The beauty of a Niçoise-inspired salad is its flexibility. It's the perfect way to clean out the crisper drawer while still feeling elegant enough for guests. That said, a few things are non-negotiable for me: basil, potatoes, and good olives. Everything else is up to you.
Spicy Saucy Tofu with Quick Slaw and Sesame Rice
Tofu haters often cite “blandness” as an excuse to steer clear of the plant-based protein. But its blandness is actually its biggest strength! It so wonderfully absorbs whatever sauce you add to it—like this utterly craveable Korean-inspired gochujang sauce. The sauce does the heavy lifting here; all you do is add some preprepped vegetables and a grain, and you’ll have a home-run dinner in minutes.
Hot Honey Roasted Broccoli and Chickpeas with Couscous
Whenever I return home from any trip, I have one blanket craving: vegetables. I’ll grab whatever veg is on the brink of expiring in my fridge (it’s almost always a bag of broccoli florets) and roast it to crisp perfection along with a can of chickpeas, which my pantry is never without. Add a nice dressing and an easy grain, and this simple, delicious veggie bowl becomes a full welcome-home feast.