Allie À La Carte

Happy first day of Fall! 🍂 🍁 🍂 Snacking on some rosemary and sea salt marcona almonds this afternoon. Super easy to make, and so very addicting!
Rosemary & Sea Salt Marcona Almonds
1 cup Marcona Almonds
1 tbsp Olive Oil
Fresh Rosemary
Maldon Sea Salt

1. Warm olive oil on medium heat in a pan, and add marcona almonds and rosemary.
2. Saute until lightly toasted (about 5-10 minutes).
3. Set aside and let them cool for a few minutes.
4. Sprinkle with Maldon sea salt and more rosemary. Enjoy!

Savoring these final flavors of summer! Bringing together eggplant, squash, tomatoes and basil for a tasty Ratatouille recipe.

This recipe takes some prep time, but it’s well worth the wait. Serve it on its own, over pasta or couscous!
Ratatouille
2 Italian Eggplants
2 Zucchini
2 Yellow Squash
3 Roma Tomatoes
1 Can Tomato Sauce (15 oz)
½ Red Bell Pepper
½ Yellow Bell Pepper
½ Onion
3 Garlic Cloves
1 Cup Fresh Parsley
1 Cup Fresh Basil
3 Tbsp Olive Oil (divided)
Salt & Pepper to taste
Sauce:
1. Minced two garlic cloves and dice onion and bell peppers.
2. Add one and a half tablespoons of olive oil to a pan, and sauté garlic and onions until fragrant on medium heat (about 2-3 minutes).
3. Add bell peppers to pan, and sauté until soft (about an additional 3-5 minutes).
4. Turn heat to low and add tomato sauce to the pan. Let simmer for about 20 minutes.
5. Add one tablespoon of fresh chopped basil and parsley to sauce, and simmer for an additional 5 minutes.
6. Transfer to baking dish.

Herb Mixture:
1. Mince one garlic clove.
2. Chop fresh basil and parsley.
3. Mix together with one and a half tablespoons of olive oil.

Recipe:
1. Preheat oven to 400 degrees.
2. Slice eggplant into 1/8 inch medallions (best to use a mandolin for even proportions). Place in bowl and sprinkle generously with salt to remove excess moisture. Let sit for about 15 minutes.
3. Slice zucchini, yellow squash and roma tomatoes into 1/8 inch medallions.
4. Add the sauce to the bottom of a baking dish.
5. Remove the eggplant from the bowl and pat dry with a kitchen towel, lightly removing any excess salt.
6. Arrange vegetables in the baking dish on top of the sauce alternating squash, zucchini, eggplant and tomato as desired.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 15-20 minutes until vegetables are tender.
9. Drizzle herb mixture on top and serve!

I’m not done with you yet, tomato season!

I do love this time of year at the market though, when summer and fall produce commingle for a brief period. I’m really going to miss fresh summer tomatoes though! What are you making with last tomatoes of the season? Try them fresh in a salad with some creamy avocado and basil dressing with my recipe below 😊
Creamy Avocado Basil Dressing
1 Avocado
1 Cup Fresh Basil Leaves
1 Tsp Lemon Zest
2 Tsp Honey
2 Tsp Red Wine Vinegar
¼ Cup Olive Oil
Juice of 1 Lemon
Salt & Pepper to Taste
1. Blend together ingredients in food processor until smooth.
2. Add more olive as needed for desired texture.

I love tomato season! There is nothing better than a fresh heirloom tomato in the summer.

Is a thing? 🍅 Topped this tomato salad with some avocado, sprinkle of sea salt and vegan pesto. Recipe below!

Vegan Pesto

2 Cups Fresh Basil Leaves (tightly packed)
¼ Cup Olive Oil
1 Tbsp Lemon Juice
2 Garlic Cloves
¼ Cup Pine Nuts
Salt & Pepper to taste
Pinch of Crushed Red Pepper (optional)
**Blend together ingredients in food processor until smooth.**

Sunday baking therapy! I love making galettes because they make you look like a fancy baker with very minimal effort. Using two of my favorite summer fruits for this tasty Peach & Cherry Galette!

Peach & Cherry Galette
2 Peaches
10 Cherries
Premade Pie Dough
1 Tbsp Flour
2 Tbsp Butter
1 tsp Orange Zest
1 tsp Powdered Ginger
2 tsp Granulated Sugar
2 tsp Honey
2 tsp Turbinado Sugar
Pinch of Salt
1. Preheat oven to 350 degrees. Unroll pie dough and let sit at room temperature for 15-20 minutes.
2. Slice peaches and place in a mixing bowl with flour, 1 tbsp melted butter, orange zest, ginger, sugar, honey and salt. Stir until evenly coated.
3. Pit and slice cherries in half.
4. Place dough on a baking sheet covered with parchment paper. Using a fork poke a few holes in the bottom of the dough.
5. Arrange peaches around the dough in a circle, leaving enough room around the edges for the crust (about 1 inch). Place cherries on top of the peaches.
6. Fold the edges of the crust over so that they overlap. Brush with the remaining teaspoon of melted butter and sprinkle with turbinado sugar.
7. Bake for 20-30 minutes or until golden brown. Enjoy!

Hummus bowl complete with all the veggies and my favorite turkey meatballs! What are you having for dinner tonight? Recipe below.

Mediterranean Turkey & Spinach Meatballs
1 lb Ground Turkey
2 cups Chopped Spinach Leaves
¼ cup Chopped White Onion
2 Garlic Cloves Minced
¼ cup Panko Bread Crumbs
2 tsps Cumin
1 tsp Paprika
¼ tsp Harissa
1-2 tbsp Avocado Oil
1. In large bowl mix together turkey, cumin, paprika, and harissa.
2. Pulse spinach, garlic and onion in a food processor and add to the turkey mixture along with panko.
3. Chill meat mixture in the fridge for 30 minutes. Once meat has chilled, form into small balls about an inch and a half thick.
4. Heat avocado oil in a cast iron skillet on the stove at medium heat.
5. Space meatballs evenly in cast iron pan to cook, turning them regularly to brown on all sides. (can cook in batches if they don’t all fit in the pan at once). Should take about 10-15 minutes to cook all the way through.
6. Add to your favorite pasta dish, gyro, grain bowl or salad!

Pineapple salsa is the perfect topping for grilled shrimp tacos! 😛
Grilled Shrimp Tacos
12 Shrimp
½ Lime (juice & zest)
1 Tbsp Cilantro
1 Tsp Chili Powder
1 Garlic Clove
Flour Tortillas
1. Rinse and remove tails from shrimp.
2. Toss with cilantro, chili powder, minced garlic, lime juice and lime zest. Marinate for 30 minutes to 1 hour.
3. Using a grill basket, grill over medium heat for 2-3 minutes each side.
4. Serve in soft tortillas with your choice of toppings – lettuce, avocado and homemade salsa are my favorites!

This Carolina heat has me wishing I could travel somewhere tropical 🏝 I’ll just have to make do with some tropical fruit instead! Recipe for Pineapple Mango Salsa below!

Pineapple Mango Salsa
½ Pineapple
½ Mango
1 Red Bell Pepper
½ cup Grape Tomatoes
1 Jalapeño
1 Lime
2 Tbsp Red Onion
2 Tbsp Cilantro
1. Chop pineapple, mango and red bell pepper into small cubes and mix together.
2. Dice grape tomatoes, jalapeno and red onion and add to mixture.
3. Finely chop cilantro and toss with salsa mixture.
4. Add the zest and juice from lime and toss. Enjoy!

Weekend brunch essentials 🥑🥑

Avocado Toast 3 Ways!
1. Maldon Sea Salt, Lemon Zest, Pepitas
2. Tomato, Balsamic, Basil
3. Sesame Oil, Togarashi, Sriracha

Spring might be officially over but you’ll still find me eating asparagus all summer long!

Asparagus Onion Galette
1 lb Asparagus
2 large Yellow Onions
1 Leek
¼ Cup Olive Oil
Vegan Pie Dough or Puff Pastry
Zest from 1 Lemon
Salt & Pepper
Goat Cheese (optional)
1. Start by caramelizing the onions. Warm olive oil in a large pan on medium heat. Add sliced onions and sauté until they begin to look translucent (about 10 minutes). Turn heat to medium low, spread out the onions evenly in the pan and continue to stir every few minutes for an additional 30 minutes to an hour. You want the onions to brown, not burn.
2. While the onions are cooking, chop the green tops off the leeks and set aside. Thinly slice the white bottom half of the leek and in a separate pan sauté on medium heat for 10-15 minutes or until brown and crispy.
3. Thaw the pie dough or puff pastry. Using a fork poke a few holes in the dough.
4. Preheat oven to 375 degrees (follow separate instructions on the box if using puff pastry) and line baking sheet with parchment paper.
5. When onions and leeks are finished caramelizing, spread them out evenly on top of the pie dough leaving room around the edges for the crust.
6. Trim the ends off the asparagus and lay on top of the onion and leek mixture.
7. Fold the edges of the crust over so that they overlap.
8. Brush asparagus and pie crust with olive oil and season with salt and pepper. Top with crumbled goat cheese if desired.
9. Place galette on baking sheet and bake for 12-15 minutes or until golden brown.
10. Sprinkle with lemon zest and enjoy!

Vegan or vegetarian? Made a little tofu scramble for me and some fried eggs for the hubs 🍳 .
Turmeric Tofu Scramble
1 Block Firm Tofu
2 tsp Turmeric Powder
1 tbsp Soy Sauce
1 tsp Avocado Oil
1 tsp Sriracha (optional)
1. Press and crumble tofu.
2. Stir fry in pan on medium heat with avocado oil, soy sauce and turmeric.
3. Top with sriracha and enjoy!

While I consider these lettuce wraps to be a filling dinner, my husband seems to think they are more of a light snack. But I’ll let you decide for yourself 😉
Vegan Thai Peanut Lettuce Wraps
1 Head of Bibb Lettuce
1 Sweet Potato
½ Head of Cauliflower
5 Large Shiitake Mushrooms
1 Red Bell Pepper
2 Green Onions
1 Cup Shredded Tofu
2 tbsp Avocado Oil
1 Garlic Clove (minced)
1 tbsp Red Curry Paste
1 tbsp Soy Sauce
1 tsp Sesame Oil
½ tsp Onion Powder
Sesame Seeds
Salt & Pepper
Peanut Sauce
2 tbsp Peanut Butter
3 tbsp Coconut Milk
1 tsp honey or maple syrup
1 tsp Red Curry Paste
½ Lime
1. Preheat oven to 400.
2. Peel and cut the sweet potatoes into small cubes. Cut the cauliflower into small florets.
3. Mix together the garlic, onion powder, curry paste, oil and salt and pepper. Pour over the sweet potatoes and cauliflower until coated. Spread on a baking sheet and roast for 30-40 minutes, tossing halfway through.
4. Add the chopped red pepper to the oven mixture for the last 15 minutes of roasting.
5. Meanwhile, heat pan on medium heat with sesame oil. Thinly slice mushrooms and add to the pan. Press tofu, and crumble in the pan. Drizzle with soy sauce and stir fry for 5-10 minutes until brown and crispy.
6. Make peanut sauce by whisking together peanut butter, coconut milk, honey, curry paste and lime juice.
7. When vegetables have finished roasting, combine with tofu and mushroom mixture and fill lettuce cups. Drizzle with peanut sauce, and garnish with green onion and sesame seeds. Enjoy!

Why does pineapple make fried rice taste so good?! 🍍 Recipe below.

Vegan Pineapple Fried Rice
2 cups Cooked Rice (day old rice works best)
1 Cup Broccoli Florets
¾ Cup Chopped Pineapple
½ Cup Peas
½ Cup Shredded Carrots
½ Cup Red Bell Pepper
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
½ Tbsp Fresh Ginger (minced)
1 Garlic Glove (minced)
1 tsp Sriracha
½ tsp Madras Curry Powder
Pinch of Fresh Ground Black Pepper
1. Heat sesame oil, minced garlic and ginger in a nonstick pan on medium heat.
2. Sauté broccoli, peas, carrots and bell pepper for about 5 minutes, seasoning with black pepper.
3. Add rice to the pan along with the soy sauce, sriracha and madras curry powder. Stir in with vegetables.
4. Add the pineapple and sauté for an additional 2-3 minutes. Enjoy!

Cinco de Mayo and Taco Tuesday on the same day?! This calls for all the guacamole and some tasty Hibiscus Ginger margaritas to go with our slow cooked chicken tacos for dinner tonight!
Simple Fresh Guacamole
2 Avocados
2 Tbsp Chopped Red Onion
1 Tbsp Chopped Cilantro
1 Lime
1 Diced Jalapeño (optional)
Lime Zest
1 tsp Sea Salt
1. Add avocados, chopped red onion, chopped cilantro, jalapeño, lime zest and sea salt to mortar.
2. Squeeze juice of 1 lime over the mixture.
3. Use pestle to mash ingredients together for the perfect guacamole!
Hibiscus Ginger Margaritas
2 oz Tequila
1 oz Lime Juice
¼ cup Hibiscus Tea
½ oz Triple Sec
½ Ginger Simple Syrup
Salt (for rim of glass)
Garnish with Lime
Prep:
1. Hibiscus Tea: Boil 3 cups of water and add ¼ cup of hibiscus petals. Remove from heat and let steep 10-15 minutes. Add 1-2 tbsp of honey (depending on sweetness preference) and stir to dissolve. Let cool. Store in fridge up to 1 week.
2. Ginger Simple Syrup: Bring 1 cup water and 1 cup sugar to a boil. Peal and slice a k**b of ginger (about 4 inches) into thin rounds and add to the mixture. Bring back up to a simmer, then turn off heat and let steep 30 minutes. Strain and cool. Store in fridge up to 1 month.
Margaritas:
1. Squeeze lime around the edge of your glass and salt the rim.
2. Combine tequila, lime juice, hibiscus tea, triple sec and ginger simple syrup in shaker with ice.
3. Pour in glass over ice and enjoy!

Sundays are meant for relaxing, so I usually pick something really simple to make for dinner. This soy glazed shrimp is the perfect lazy meal with minimal prep, and ready in less than 30 minutes! Green beans can easily be swapped for any veggies you have on hand.
Soy Glazed Shrimp & Green Beans
10 Shrimp
Handful of Green Beans
2 Tbsp Soy Sauce
1 Tbsp Hoison Sauce
1 Tbsp Honey
1 Tbsp Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Garlic Chili Sauce (optional)
Pinch of black pepper
1 tsp Sesame seeds
1 Green Onion
1. Whisk together soy sauce, hoison sauce, honey, rice wine vinegar and garlic chili sauce.
2. Rinse shrimp and remove tails. Marinate shrimp in half the sauce mixture for 15-30 minutes. Set aside the other half of the sauce for later.
3. Heat sesame oil in a stainless steel pan on medium heat. Sauté green beans until lightly charred (about 5 minutes) and then set beans aside.
4. In the same pan add the marinated shrimp - cooking about 2-3 minutes each side.
5. Return green beans to the pan and add the remaining half of the sauce. Toss beans and shrimp until coated. Sprinkle with black pepper and sesame seeds.
6. Serve on top of rice with green onion!

My go-to meal when I’m craving Chinese takeout but trying to save some money and some calories. I could literally put this peanut sauce on everything, but chicken and broccoli is by far my favorite!
Peanut Chicken & Broccoli
Chicken
2 Medium Sized Chicken Breasts
1 Tbsp Soy Sauce
1 tsp Avocado Oil
1 green onion
1 tsp sesame seeds
Broccoli
1 Head of Broccoli
1 tsp Avocado Oil
2 tsps Sesame Oil
1 Tbsp Minced Ginger
1 tsp Minced Garlic
Peanut Sauce
¼ cup Peanut Butter
1 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 tsp Sesame Oil
1 tsp Rice Wine Vinegar
1 tsp Powdered Ginger
2-3 tsps Chili Garlic Paste (optional - depending on spicy preference!)
¼ cup Water
1. Slice chicken breasts into 1 inch cubes and toss with soy sauce. Heat avocado oil in pan and sauté chicken until cooked through, stirring occasionally (about 10-15 minutes on medium heat).
2. Toss broccoli with avocado oil, sesame oil, garlic and ginger. Roast at 400 degrees for 20 minutes, flipping halfway through.
3. Prep peanut sauce by whisking together peanut butter, soy sauce, lime juice, rice wine vinegar, ginger and chili garlic paste. Slowly add warm water until desired consistency is reached. (I like a thicker sauce, so you may want to add more water).
4. Drizzle peanut sauce over chicken and broccoli, and sprinkle with sliced green onions and sesame seeds. Enjoy served over rice!

Lunch Report: Made this super simple white bean salad today. No cooking involved, just mix and marinate! Served with a side of avocado toast. 🥑 🥑
Marinated White Bean Salad
1 can white beans
5 artichoke hearts
5 grape tomatoes
½ roasted red pepper
¼ cup green olives
1 tbsp chopped red onion
3 tbsp olive oil
Squeeze of lemon juice
1 garlic clove (minced)
Dash of oregano
Dash of basil
Dash of harissa
Handful of fresh roughly chopped parlsey
Salt & Pepper to taste
1. Strain and rinse white beans.
2. Slice artichoke hearts, grape tomatoes, roasted red pepper, and olives, then mix with white beans.
3. Add chopped red onion, parsley and garlic. Sprinkle in oregano, basil, harissa, and salt and pepper.
4. Mix together with olive oil and lemon juice. Let marinate at least 1 hour before serving.

Why I’ll never be bored during quarantine 🤓 📚

Been trying to stock up on veggies that last a while in the fridge so I make less frequent trips to the grocery store. Made this tasty kale salad with crunchy peanut dressing for lunch today! 🥗

Peanut Dressing
¼ Cup Peanut Butter
1 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Sesame Oil
1 tsp Sriracha
1 Garlic Clove (minced)
1 tsp Powdered Ginger
¼ - ½ Cup Coconut Milk

Whisk together ingredients, slowly adding in coconut milk at the end until desired consistency is reached!

Been taking a break from social media these past couple weeks. Trying to keep up with work, adjust to a new schedule and take in everything going on in the world right now. Focusing strongly on mental health and wellness this week, keeping things simple and not pushing myself too hard – which means taking it really easy in the kitchen too. Working of course on pantry staples, but also on simple ingredients that I can use for multiple meals like the Falafel Recipe below!
Easy Falafel Recipe
1 can of Chickpeas
½ large White Onion
1 cup of packed Fresh Parsley
1 cup of packed Fresh Cilantro
3 Garlic Cloves
2 tsp Cumin
¼ tsp Chili Powder
2 tsp Baking Powder
½ cup Flour
Vegetable Oil, for frying
1. Roughly chop white onion and garlic cloves and add to food processor. Pulse until finely minced, then remove and set aside.
2. Strain and rinse chickpeas. Add the chickpeas, parsley, cilantro, cumin, chili powder and salt to the food processor. Pulse until roughly blended.
3. Return your minced onion and garlic to the food processor, along with the baking powder and about half of your flour. Slowly continue adding flour as you pulse your mixture, until you begin to form a smooth ball. (You can add more flour if your mixture is too sticky).
4. Transfer falafel to a bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
5. Once sufficiently chilled, you can begin to form small balls or slightly flatten for patties.
6. Set a large pan over medium heat and fill with about an inch of vegetable oil. Once the oil is hot, add the falafel patties, browning on each side for about 2-3 minutes. Transfer to a paper-towel lined cooling rack.
7. Enjoy in a pita, salad, grain bowl, or whatever you come up with!

So glad I got to head up to New Jersey last weekend for some much needed family time before traveling got so difficult! Celebrated a 1st birthday, 25th birthday AND 90th birthday all in one weekend! Brunch at Battello, Jersey City was definitely one of our favorite stops!

Ok, first recipe! I love delicata squash because it is one of the easiest winter squashes to work with. It’s small enough that it is simple to cut, and you can eat the skin, so no peeling required. They can be difficult to find outside of the Fall season, so I usually grab a few and freeze them to use throughout the winter. Try out my recipe below for an easy weeknight dinner (leave out the chicken for a vegan meal that is just as delicious)!

Chicken w/ Roasted Delicata Squash and Wild Rice

Chicken
2 Chicken Breasts
1 Tsp Lemon Pepper Seasoning
1 Tsp Olive Oil
Squash & Wild Rice
1 Delicata Squash
4 Cups Chopped Kale
1 Cup Uncooked Wild Rice
1 Cup Vegetable Stock
¾ Cup Water
2 Tbsp Olive Oil
1 Garlic Clove
Handful of Sliced Almond
Sea Salt & Fresh Ground Pepper to Taste
1. Add rice, vegetable stock, water and 1 tbsp of olive to a pot and bring to a boil. Cover and reduce to a simmer for 45 minutes to 1 hour. Stir occasionally (2-3 times). When all the water has been absorbed and rice is fully cooked, set aside for an additional 10-15 minutes.
2. Preheat oven to 400 degrees. Toss chicken with 1 tsp olive oil and lemon pepper seasoning. Bake for 30-35 minutes.
3. Chop and remove stems from kale. Massage chopped kale with 1 tbsp of olive oil and set aside for 30-40 minutes.
4. Prep the delicata squash by slicing in half longways and de-seeding. Once the seeds have been removed, slice into half moons (about ¼ inch thick).
5. Toss squash lightly with olive oil, sea salt and fresh ground pepper. Arrange onto a baking sheet and bake at 400 degrees for 30 minutes, flipping once halfway through.
6. Take marinated kale and arrange on a baking sheet. Sprinkled with sea salt and fresh ground pepper. Bake for 3-4 minutes at 400 degrees. Toss kale and return to the oven for an additional 3-4 minutes, or until lightly crisped.
7. Take your rice, kale and a minced clove of garlic and combine.
8. Top rice mixture with delicata squash, sliced chicken and a handful of almonds. Enjoy!

Quick overnight in Asheville and stayed at the cutest Airbnb ever! My first solo trip in a long time feels both liberating and a little daunting at the same time. Visited some old favorites and tried some new spots, then went to sleep early in the coziest Urban Forest in West Asheville.

Hi, my name is Allie and you can most often find me dining a la carte! My love of food did not start at an early age. I was known to my family as the pickiest eater of all time – all I would eat is bread and cheese. Well, years later it finally caught up to me and now I’m lactose intolerant and carbs are my biggest weakness!

Over the past few years I’ve started to more closely track my eating habits and find out what makes my body feel good. In doing so, I’ve greatly expanded my pallet trying more adventurous foods, found a passion for wine and started experimenting with my own recipes. 👩🏻‍🍳

I’ve created Allie A La Carte to start cataloging some of my favorite recipes, things to drink, and places to eat and travel. You’ll find a lot of my meals to be vegan or dairy-free, but ya girl cannot resist a good slice of pizza from time to time 😉

I work as the Operations Manager for Honeygirl Meadery in downtown Durham, NC. I love working in the wine and beer industry with it’s fun perks and all the talented people I get to meet and learn from. Curating content for Honeygirl’s social media is one of my favorite parts of my job. I love styling a shoot, and coming up with food pairings and cocktail recipes. It’s definitely inspired me to start my own page to practice and hone some of these skills. I hope you enjoy!