June 13, 2025
June 12, 2025
Gochujang Air Fryer Carrots
Sweet & spicy roasted carrots made simple with the air fryer.
gluten-free, vegetarian, vegan
Gochujang Air Fryer Carrots
4 large carrots
2 Tbsp Gochujang (check your labels!)
2 tsp maple syrup (can sub, but I thought it was worth it to break out the liquid gold)
1 Tbsp olive oil
1 Tbsp sushi rice vinegar
1 Tbsp garlic powder
Salt & pepper
Sesame seeds
Scallions
To a large bowl, add the gochujang, maple syrup, olive oil, vinegar, garlic powder, salt & pepper. Stir to combine.
Chop the carrots into large coins and toss with the sauce.
Air fry on 15-ish mins at 400 or u til browned and cooked through but not burnt burnt.
Top with thinly sliced scallions & sesame seeds.
Serves 2-3
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June 6, 2025
Pickled Dill Cucumber Salad
A smart little salad perfect for serving with all of Summers’ goodness – or alone.
gluten-free, vegetarian, vegan, Whole30, paleo, keto
Pickled Dill Cucumber Salad
2-3 medium cucumbers, sliced fairly thinly
1 Tbsp capers
1 Tbsp coconut vinegar (ACV with a sprinkle of red chili flakes will do in a pinch)
2 Tbsp fresh dill, chopped
3 cloves garlic, minced
Salt & pepper
3 Tbsp mayo (my current fav is Dutch Zaanse, but Japanese Kewpie is a close second) – swap for vegan if desired
2 Tbsp shallots, thinly sliced into half moons
Drizzle honey or pinch sugar
2 tsp stone ground mustard (Maille FTW – if you’ve been around long enough for my lament against whomever stopped importing my favorite mustard, I’m happy to report that it’s back on shelves – at least for now – hold please: I need to stock up)
Thinly slice the cucumbers and let dry on paper towels.
Thinly slice the shallots, run a knife through the capers, mince the garlic, and chop the dill; adding to a large bowl as you go.
Add the vinegar, honey, salt & pepper, mustard and mayo. Stir to combine.
Add the cucumbers and toss really well to incorporate fully.
Let sit for an hour or so to marinate and serve.
Serves 2 – 4 as a side, depending on how large your cucumbers are
Gastography 