Heirloom Tomato Salad & Herbs de Provence Vinaigrette


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A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.




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Miso-Glazed Mixed Vegetables


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Pan-cooked vegetables drizzled with a sweet, savory, umami miso glaze. All kinds of satisfying.

I recently purchased my first-ever container of miso. I know. I waited so long. I looked at it longingly every time I went to the store, day dreamed of the recipes and soups and complex flavors I would achieve… and it took me so long to take the plunge. I don’t know why, but I’m super glad I did. I ate miso soup every day for almost a week, and then decided I would branch out into the unknown and see what miso pairs well with.

Miso Glazed Mixed Vegetables Recipe

Turns out it pairs amazingly well with mustard and maple syrup. Sounds so weird but trust. It is oddly addictive and you can make a small enough batch that, if you don’t like it, you can just toss it. That’s what I did at first but then I made a quadruple batch just to have some extra in the fridge because it’s just too good!

The veggies don’t need much; a little coconut oil in the pan will do, and the sauce does the rest.

Miso - Maple - Mustard Dressing

This was a quick dinner for me, and it made about 3 servings as such. It could also be a great side dish for any meal, and would serve about 4 people as a generous side.

Miso Glazed Mixed Vegetables


1 sweet potato, cubed
4 leaves bok choy, sliced
2 cloves garlic, chopped
1/2 yellow onion, sliced
1 cup broccoli florets
2/3 cup cauliflower florets
1 tsp minced jalapeno
1/2 tbsp coconut oil

2 tbsp miso paste
2 tbsp seasoned rice wine vinegar
2 tbsp maple syrup
1.5 tbsp fresh orange juice
1 tsp whole grain mustard
1/8 tsp jalapeno, minced
1/8 tsp sumac


Chop all of your vegetables and set aside. Heat a skillet or a wok over medium heat. Add the coconut oil. Once the coconut oil is hot, add the sweet potatoes. Cook on medium for about 10 minutes, or until they are about half way done (not soft or fork tender yet, but getting there).

Meanwhile, prepare the sauce: Whisk all of the sauce ingredients together. Taste for sweetness and spice, and adjust as you see fit. You don’t need to add any salt; miso is salty enough.

Next, add the onion, broccoli and cauliflower to the pan with the sweet potatoes. Stir fry for about 4 minutes or so. Add the rest of the vegetables and stir fry until the sweet potatoes are fork-tender. Transfer to a bowl and drizzle the sauce on top (or douse the vegetables in the sauce, however saucy you’re feeling that day is up to you).

Miso Dressing Recipe: Miso Glazed Vegetables



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Bourbon Vanilla Cake


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Sweet vanilla cake with a hint of bourbon. Vanilla Bourbon Cake via Tsiporah Blog

You all – this cake. It is dangerously good. It is pure delicious madness and danger and unicorns all in one pan. I developed it with the sole purpose to create a cake that was the perfect accompaniment to lemon curd, but what resulted is a cake that shines all by itself (although I won’t judge you if you still want to use it as a vessel for your lemon curd).

Since I have a new blog, Nourishing Wild, I transferred the recipe to that website. CLICK HERE TO GET THE FULL RECIPE!

Some comments that I’ve received about this cake include the texture is velvet; it tastes like sugar cookies, only better; and that it reminds my Dad of something my Granny used to make when he was a kid. One friend said it couldn’t be better and that I’d outdone myself. I’ll let you decide.

Velvety Bourbon Vanilla Cake with Lemon Curd - Garden Party Recipe via Tsiporah Blog

This cake would be great to bring to a party or brunch, but it is so easy that you could make multiple batches in one weekend  because you accidentally ate the first all by yourself because it is too good not to share. Enjoy one mini cake and gift the other to a friend. Kindness!


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Spring Market Chopped Salad


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Clean and satisfying tomato and cucumber salad inspired by the farmers market, with fresh basil, lemon juice, olives and sea salt.

Spring Farmers Market-Inspired Chopped Salad via Tsiporah Blog

Spring is here! I love simple chopped salads like this when the weather starts to warm up and my body craves cool, clean foods. This is my favorite type of meal to make when I get home from the farmers market and I have a bag full of fresh, crisp produce just begging to be eaten. This little salad is light, nourishing and clean.

This past week a sweet woman at the farmers market gave me two whole bunches of these gorgeous orange and yellow flowers with edible petals. What a luxury! I added them to this salad for a pop of beauty – if those tomatoes weren’t beautiful enough.

Farmers Market Tomato Salad via Tsiporah Blog

Lately I’ve especially appreciated simple, healthy meals to nourish my body and my mind. I value my quiet moments in the kitchen when I get to prepare beautiful foods, or when I have the honor of creating a meal for someone I love. Cooking is my meditation. My joy. I’ve been bursting with creative energy and I’m grateful for easy and fresh salads like this one.

Market Inspired Spring Tomato Salad

One of my favorite parts about Spring is the energy of renewal. If you don’t feel it inside, you can certainly feel it in the air, see it in the greenery, and witness it in the abundance that’s overflowing at the farmers market. I’m excited because I have a thriving mini container garden this year! I’m growing sweet bell peppers, mint, yams, potatoes, onions, thai basil, thyme, rosemary and a few pretty flowers. I’m excited to see what, if any, produce I get this year! I’ll keep you all updated 🙂

For now, enjoy this Spring Market Chopped Salad.

Spring Market Chopped Salad


1 cup quartered cherry tomatoes
2 chopped persian cucumbers
1 tbsp chopped red onion
1/4 cup quartered castelvetrano olives
4 slivered fresh basil or thai basil leaves
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: pinch of dried chili flakes or minced fresh chilies, to taste


Combine quartered cherry tomatoes, persian cucumber, red onion, castelvetrano olives and basil in a bowl. Toss to combine. Squeeze lemon juice over the salad, add olive oil and sprinkle with salt and pepper. Taste for seasoning and enjoy! You can eat this salad as is, spoon it atop crisp-tender butter lettuce (my favorite!), or have it as a side along with fresh grilled fish.

Spring Chopped Salad

What’s your favorite Spring recipe? Share in the comments, I’d love to know!


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