Lemon Cabbage Slaw
A simple slaw that adds texture, acidity, and freshness to whatever you’re eating. Works with tacos, bowls, grilled proteins, or on its own.
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Cooking Unscripted
Mahi Mahi Tacos
Mahi mahi fillets seasoned simply and baked at 375°F. Add avocado, jalapeño, cilantro, and lime. Keep it as tacos or build a bowl with greens or grains.
Savory Quinoa Bowl
This is the bowl that started it all. Esalen serves a version of this at breakfast — warm quinoa, lightly sautéed greens, a lemony Bragg’s dressing, and whatever you want on top. It’s simple in a way that takes a minute to appreciate. Make a big batch and eat it all week.
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Crispy Baked Chicken Thigh
Chicken thighs are the most forgiving cut on the bone — hard to overcook, easy to get right. A quick spice rub, a drizzle of avocado oil, and 425°F does the rest. No marinade, no mess.
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Cilantro Dressing
Cilantro, avocado, Greek yogurt, and lime blended smooth. Use it as a dressing, a dip, or a drizzle. Make a jar and keep it in the refrigerator all week.
Bok Choy (Sautéed or Baked)
Bok choy adds crunch, color, and balance without much effort. Cook it quickly on the stove or slide it into the oven alongside whatever else you’re making.
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Baked Salmon
Salmon is one of the most reliable things you can put in the oven. Season it, bake it, squeeze lemon over the top. That’s the whole recipe.
Dry-Rubbed Ribs
One rack, a simple spice rub, and a low oven for a few hours. That’s it. BBQ sauce is optional — these don’t need it.
Mashed Yellow Potatoes
A soft, creamy mash made with yellow potatoes, butter (or dairy-free), and a splash of warm broth. Rich enough to feel like comfort food, simple enough to make anytime.
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Stir-Fried Rice
The trick to good fried rice is cold rice and high heat. Fresh rice steams instead of fries — plan ahead or use leftovers. Everything else is flexible.