I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.

I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamed about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.

This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.

Better than the original? Well, I don’t know. But this is definitely a winner.






Red Cabbage Caesar Salad with Nori
  • ½ head red cabbage, roughly chopped
  • 1 piece nori (dried seaweed)
  • 1 Tbsp miso, any kind
  • 1 tin anchovies, in oil
  • Juice of 1 lemon
  • 1 tsp. red-wine vinegar
  • 1 tsp. rice vinegar
  • 2 Tbsp tahini
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp vegetable oil
  • ½ cup farro
  • Cherry tomatoes, sliced, and/or a soft-boiled egg, optional
  1. Boil farro in salted water until al dente.
  2. Pulse nori in the Magic Bullet to roughly chop and set aside.
  3. In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
  4. Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.



Express Egg Salad

Sometimes, lunch has to be quick, easy to make, and easy to grab-and-go. Luckily, you don’t have to sacrifice flavor to make something that’ll satisfy your craving for convenience!

This delicious egg salad requires no slicing or dicing and is made of ingredients you already have in your fridge and pantry. Customize it to make it spicy, add your favorite veggies for a more filling meal, or lighten up the recipe by replacing the mayo with more natural, less processed options. Enjoy in a tortilla as a wrap, over toast for a sandwich, or on top of your favorite salad. Yes, the options truly are endless – and it’s a meal your whole family can enjoy!

Express Egg Salad
  • 2 hard-boiled eggs
  • 1 stalk celery
  • 1 slice of onion
  • 1-2 Tbsp mayonnaise
  • Pinch of mustard powder (optional)
  1. Break the celery stalks in half and pull to remove as much of the celery string as possible.
  2. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
  3. Pulse in the Magic Bullet. Press down on the cup and release the pressure immediately. Pause and let the ingredients settle. Then, quickly pulse again until you’ve reached your desired consistency.


  • Spice things up by adding a little sweet pickle relish, or add a dab of Dijon mustard to your ingredients before you blend. Sprinkle a little paprika over the top and serve on toast or add a scoop on top of a mixed green salad.
  • For a no-mayo option, replace the mayonnaise and oil in the recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an eggless mayo, like Veganaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.



Looking for an easy weeknight dinner? These lasagna rolls are an easy dish that you can even prepare ahead of time and just pop in the oven when ready to bake and serve. This recipe is vegetarian, but feel free to modify it by adding meat; ground beef, turkey or chopped sausage are great additions to these lasagna rolls. If you want to stick with the vegetarian version, you can also add other veggies, like artichoke hearts, bell peppers or chopped tomatoes.

This lasagna roll dish is also great for entertaining, since you can modify the recipe to make more or less depending on your party size. They are always a hit!

Don’t forget to cook the noodles al dente (slightly cooked, but firm) because you will bake them in the oven later and you don’t want them to get soggy.




Mushroom and Spinach Lasagna Rolls
  • 10 lasagna noodles
  • 4 cups marinara sauce
  • 2 eggs, beaten
  • 2 1/4 cups ricotta cheese
  • 2 1/4 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • 6 oz chopped raw spinach
  • 2 cups chopped white mushrooms
  • ¼ tsp. ground nutmeg
  • Pinch of salt
  • ¼ tsp. pepper
  1. Preheat the oven to 375 degrees F.
  2. Bring a pot of water to boil and cook the noodles al dente, about 5 minutes. Drain and set aside.
  3. Add 1 Tbsp water and spinach to a skillet and cook on medium heat until wilted, stirring occasionally. Remove and set aside to cool.
  4. Heat 1 Tbsp olive oil and mushrooms in a skillet and sauté the mushrooms until browned, about 7 minutes.
  5. Add the eggs, cheeses, nutmeg, salt and pepper to a Magic Bullet cup and blend well. Add the spinach and mushrooms and pulse a few times just to mix in.
  6. Pour 3 cups of marinara sauce into a 9×13-inch baking dish.
  7. Spread about ⅓ cup of the filling onto each noodle and roll up. Place into the baking dish and drizzle with the remaining sauce and sprinkle mozzarella cheese on top.
  8. Bake for 25 minutes.

Makes 10 rolls.


They tried to make me go to rehab, I said no, no no… !

Okay, what’s the connection? This pasta involves two ingredients that historically have not gotten a lot of respect, but that, in my humble opinion, have been rehabilitated over the past ten years. Cha-ching!

Broccoli and anchovies: turns out that if you treat them correctly, they’re delicious. Actually, anchovies are delicious no matter how you treat them, so I don’t know what that’s about, but I suspect that the George H.W. Bush’s of the world just haven’t have had the right broccoli.

Anyway, this recipe is adapted from the NY Times, and the trick is to really cook the broccoli so that it breaks down into a pasta sauce. Anchovies provide richness and umami and salt and deliciousness and break down, so there’s no fish flavor (and what’s so bad about fish flavor?) And the whole thing is incredibly convenient, as the broccoli is cooked in the same water as the pasta.

The Bullet takes an assist blending up garlic and the little fish into a delicious base for the sauce.





Pasta with Broccoli and Anchovy Sauce
  • 2 small bunches broccoli
  • 1 pound short pasta, any kind
  • 3 Tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 tin anchovies
  • ½ tsp. red pepper flakes
  • parmesan cheese, for serving
  • soft-boiled egg, optional, for serving
  1. Bring heavily salted water to boil, add broccoli, and cook for six minutes.
  2. Using a slotted spoon, remove all broccoli and add pasta. Cook until al dente.
  3. Meanwhile, blend garlic and anchovies in the Magic Bullet. Add to a pan with the red pepper flakes and cook over medium heat until flavors mellow, just a minute.
  4. Chop broccoli and mix pasta, broccoli, and garlic-anchovy mixture. Serve, passing parmesan and topped with the egg.


The last time we went out to eat, we went to a Mediterranean restaurant with a unique pomegranate chicken listed on the menu. Needless to say, it piqued my interest, and it was actually really delicious. Of course, any good chef will never share their secrets or recipes, so it took a few times ordering this chicken and testing some at home before I came really close to developing the recipe.

This pomegranate chicken is marinated in a reduced pomegranate juice mixture that is blended together nicely using the Magic Bullet. The skewers are grilled on a grill pan. They taste best served over couscous and topped with shredded fresh mint leaves for impeccable flavor.





Pomegranate Chicken Skewers
  • 2 chicken breast cutlets
  • 8 oz pomegranate juice
  • 1 Tbsp honey
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/4 cup chopped mint leaves
  1. Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
  2. Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
  3. Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
  4. Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
  5. Preheat a grill pan or indoor grill.
  6. Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
  7. Sprinkle with salt and chopped mint.

Makes 4 skewers.


This healthy mixed baby greens salad includes pecans, chopped apples, and crumbled goat cheese. It’s tossed together with a maple balsamic dressing that is quickly made in the Magic Bullet. Nuts are a tasty and healthy ingredient to add to fresh salads, and they make a great protein source when your salad is your meal. The slightly sweetened maple balsamic dressing goes perfectly with the pecans, and perfectly compliments the sweet chopped apples.

Enjoy this Fall-inspired salad as a main dish, or serve it as a side to your favorite meal!





Apple Pecan Salad with Maple Balsamic Dressing
  • 1 shallot, finely diced
  • 1 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1 Tbsp maple syrup
  • Pinch of salt
  • Pinch of pepper
  • 5 oz baby lettuce mix
  • 1 gala apple, cored and chopped
  • 1/3 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  1. Add the shallot, vinegar, olive oil, maple syrup, salt and pepper to a Magic Bullet cup and blend until well mixed. Set aside.
  2. Add the lettuce, apple, and pecans to a mixing bowl.
  3. Pour the dressing over the salad and toss well.
  4. Top the salad with crumbled goat cheese.

Makes 4 cups


Spinach Phyllo Cups


Happy Easter!

Miniature quiche cups are the perfect party appetizer because they make great finger food – and with all those eggs lying around, you’ll get points for deliciousness and ingenuity!

Whip up these mini spinach quiche cups in minutes using your Magic Bullet blender and pre-baked phyllo cups that you can find in the freezer section of most grocery stores. Pre-baked phyllo cups are the perfect quiche crust because you don’t have to worry about it getting soggy! You can use fresh spinach or thawed frozen chopped cooked spinach if you want to skip a step in the recipe below.

A general rule for serving these mini phyllo quiche cups is to make enough to have four quiche cups per person. They are really addicting and will be gone within seconds of putting them out on the appetizer table!




Spinach Phyllo Cups
  • 1/2 Tbsp olive oil
  • 1 Tbsp water
  • 2 cups baby spinach
  • 1 shallot, chopped
  • 4 eggs
  • 2 Tbsp milk
  • 1/4 cup feta cheese
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt
  • Pinch ground black pepper
  • 12 pre-baked phyllo cups
  • Cheddar cheese for topping
  1. Preheat oven to 375 degrees F.
  2. In a small skillet, heat the olive oil over medium heat and add the chopped shallot. Cook for 5 minutes, then add the water and baby spinach and bring to a boil. Reduce to low heat and cook until spinach is wilted, about 5 minutes.
  3. Add the eggs, milk, cheese, nutmeg, salt and pepper to a Magic Bullet cup and blend.
  4. Add a little spinach to each phyllo cup and set on a baking sheet. Pour the egg batter over the top and sprinkle with cheddar cheese if desired.
  5. Bake for 20 minutes, or until set.

Makes 12 mini quiche cups.

You know, salads with balsamic vinaigrette are pretty great, but sometimes the same old routine gets a little boring. Here’s a neat little salad, adapted from Serious Eats, that takes things in a different direction with some Japanese ingredients. The primary component is “shoyu-dashi,” which is basically a mixture of soy sauce and dashi, which is, in turn, a brewed broth of kombu and bonito (a type of seaweed and smoked fish flakes, respectively). Got all that?

To make things less confusing, let me simplify and describe the dressing this way: a blend of soy sauce, oil, and seaweed broth that gets some extra umami from fish stock. I had trouble finding bonito, so I used anchovies instead (yum), a classic trick from Caesar salad. Long story short, this dressing is truly delicious, unusually full of umami for something so light, and quite easy to prepare so long as you can find kombu (try Whole Foods).

The salad itself is composed of arugula, sweet potatoes, and walnuts. Making things extra easy, the sweet potatoes are “steamed” in the microwave; ditto with the toasting of the walnuts. The dressing would be good on any number of things, though. I added chopped red onions to the original recipe, for sweetness, and a soft-boiled egg, because, well, that goes without saying.



Sweet Potato and Walnut Salad


  • 1 pound sweet potatoes, poked all over with a fork
  • 1 cup walnuts
  • 1 Tbsp olive oil, plus more for drizzling
  • 1 cup water
  • 1/4 ounce dried kombu
  • 1 tin anchovies
  • ¼ red onion, chopped
  • 2 Tbsp soy sauce
  • 4 cups arugula
  • 1 soft-boiled egg, optional


  1. Microwave sweet potatoes until tender and easily pierced with a fork, about ten minutes. Set aside to cool. Cut into cubes.
  2. Meanwhile, on a microwave-safe plate, drizzle walnuts with olive oil and shake them up. Microwave in 1-minute intervals at high power, tossing between intervals, until toasted and fragrant, about two minutes.
  3. In a medium pot, combine water with kombu and bring to a boil, then lower heat to a simmer and cook for ten minutes. Remove and discard kombu.
  4. Add oil from anchovy tin to Magic Bullet with one or two anchovies. Blend. Add about ¼ cup of the kombu broth (discarding the rest), along with the soy sauce, and blend. Add the olive oil and pulse a few times.
  5. In a salad bowl, combine sweet potato, walnuts, red onion and arugula. Toss with dressing and serve with anchovies and egg.



Blender Muffins

Muffins are always my go-to after school snack, especially when there are ripe bananas on the counter needing to be used! I love the idea of blender muffins because throwing everything into one container and having a machine do all the work for me sounds like the best idea. You never really know how crazy things might get when those kids walk through the door from school. One thing you can guarantee is that they are always hungry!







Blender Muffins
  • 1 cup old fashioned oats
  • 1 ½ bananas, ripe
  • 2 Tbsp plain Greek yogurt
  • 3 Tbsp coconut sugar, or brown sugar
  • 1 egg
  • 1 Tbsp honey
  • 1 tsp. vanilla
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • dash of salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½-3/4 cup chocolate chips or raw cacao nibs
  1. Preheat oven to 350 degrees.
  2. Throw all of the ingredients into the Magic Bullet Blender, except chocolate chips, and blend until the bananas are pureed and the mixture is creamy.
  3. Grease a mini muffin tin.
  4. Add chocolate chips to Magic Bullet cup, stir in the chips with a spoon, then pour the batter into the muffin tin.
  5. Bake at 350 degrees for 13-15 minutes, or until cooked all the way through.
  6. Top with a smear of peanut butter and honey, and enjoy!

Tuna Salad Sammie

Light on mayo but full of flavor, this classic tuna salad recipe is sure to please. Give it a try next lunchtime or make ahead of time, store in the fridge, and spread over a slice of bread for a quick and easy meal.

Tuna Salad Sammie
  • 1/2 can tuna, drained
  • 1 scallion, diced
  • 1/8 red onion
  • 1 tsp. sweet relish (may also use 3-4 pitted green olives)
  • 1/4 celery stalk
  • 1 tsp. fresh lemon juice
  • 1/2 clove garlic
  • 1 tsp. extra-virgin olive oil
  • 2 Tbsp mayonnaise*
  • 1 tsp. mustard (yellow, Dijon, coarse grain, honey)
  • dash of salt
  • pepper to taste
  • 2 slices whole grain bread of choice (ciabatta is quite tasty!)
  • optional toppings: sliced tomato, lettuce
  1. Place all ingredients in the Tall Cup, twist on the Cross Blade and pulse to combine.
  2. Spread tuna salad on one slice of bread (or toast), add your favorite toppings and sandwich with the other slice of bread.
  3. Enjoy!

*For a no-mayo option, replace the mayonnaise and oil with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an egg-less mayo like Vegenaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.