with basil, brown butter + sweet little pops of corn

This is one of those dinners that tastes way fancier than the effort it takes. Sweet summer corn gets blended into the silkiest sauce — no cream needed — and tossed with pasta, fresh basil, browned butter, and plenty of Parmesan. Cozy, fresh, and exactly the kind of meal you make when the farmers market corn is calling your name.

Serves 3–4

You’ll Need

• 12 oz orecchiette or farfalle
• Fine sea salt
• 1 tbsp olive oil, plus extra for finishing
• 1 bunch scallions, thinly sliced
  (keep the whites and greens separate)
• 2 ears fresh corn, kernels removed
• ½ tsp black pepper, plus more to finish
• 3 tbsp unsalted butter
• ½ cup grated Parmesan, plus more if you love it cheesy
• ⅓ cup torn basil, mint, dill or combination
• ¼ tsp red pepper flakes
• Fresh lemon juice

---

Let’s Cook

1. Boil the pasta

Bring a big pot of salted water to a boil — it should taste like the sea. Cook the pasta until just shy of al dente. Before draining, save about ½ cup of the pasta water. That starchy water is what makes the sauce glossy and clingy instead of heavy.

---

2. Make the creamy corn sauce

While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the scallion whites with a pinch of salt and cook until soft and sweet, about 3 minutes.

Add all but ¼ cup of the corn kernels along with ¼ cup water. Let everything simmer for a few minutes until the corn is bright and tender.

Transfer the mixture to a blender with ¼ tsp salt and ¼ tsp pepper. Blend until smooth and creamy. If needed, add a splash more water to loosen it — you want a sauce that pours but still feels velvety.

---

3. Brown the butter + build flavor

Using the same skillet, melt the butter over medium-high heat. Add the reserved corn and cook for 1–2 minutes until tender and a little golden.

If the butter browns slightly, even better. It adds this nutty, cozy flavor that makes the whole dish taste restaurant-level.

Pour the corn purée back into the pan and stir for about 30 seconds just to bring everything together.

---

4. Toss it all together

Add the pasta to the skillet along with half the reserved pasta water. Toss well so every piece gets coated. If it feels too thick, add another splash of pasta water until glossy and silky.

Stir in:

• Parmesan
• scallion greens
• basil or mint
• red pepper flakes
• remaining salt + pepper

Finish with a squeeze of fresh lemon juice to wake everything up.

---

To Serve

Spoon into warm bowls and top with:

• extra herbs
• more scallions
• cracked black pepper
• Parmesan
• a drizzle of good olive oil

And that’s it. Simple ingredients, peak summer flavor, and the kind of pasta you’ll crave again before you’ve even finished the bowl.

If you’re looking for tender, tasty chicken the whole family will love then you’re in the right place. And NO air fryer is needed thank goodness.

The trick to this tender chicken is an old Chinese trick. You use a slurry of cornstarch and egg white to coat the chicken before frying it. This creates a barrier and prevents the chicken from drying out. It also helps to thicken the sauce. And might I add, it adds protein too since we’re all about protein now. You can skip the step but I highly recommend it.

The rest is pretty simple- just add all the sauce ingredients and boil them a little bit until it thickens. Then add your chicken back to the pan and that’s it.

It’s super tasty and makes for a great meal prep recipe since it heats up so well.

I’ve been a personal chef for over 10 years now and I always get requests for a healthier orange chicken probably thanks to Panda lol. This one is so much healthier and feels good eating it. Hope you and your family enjoy it as much as I do!

Why you’ll love it:

• The sauce keeps the chicken tender

• All clean ingredients

• No deep-frying and no air-fryer needed

• One pan meal

Healthier Orange Chicken

Ingredients
Chicken:
• 2 lbs boneless, skinless chicken breasts cut in 1 inch cubes
• 1 tablespoon avocado oil

• 2 Tbsp butter

• 3 Tbsp. corn starch

• 2 egg whites

Sauce:

• 2 cups orange juice
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 1 teaspoon garlic powder
• Pinch of red pepper flakes
• 1/2 teaspoon ground ginger
• 1/2 teaspoon orange zest

For serving:
• 4 cups steamed broccoli or green beans
• 2 cups cooked rice

Instructions
Cook green beans and rice according to package directions.

1. Combine the corn starch and egg whites with a fork to make a slurry. Then chop chicken in small pieces and place into bowl with slurry.

2. In a large sauté pan, heat half the avocado oil and half the butter over medium high heat. Add chicken to the pan and cook for 7-10 minutes until the edges are brown and slightly crispy. Don’t crowd the pan. You may need to do this in two batches.

3. While the chicken cooks, stir together all ingredients for the sauce in a bowl.
Once the chicken is thoroughly cooked remove it from the pan and set aside in a clean bowl.

4. Pour the sauce mixture into the same pan you cooked the chicken in.
Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. You will know the sauce has thickened when you scrape the pan with a spatula and the sauce pulls away from the pan. The sauce should be bubbling the entire time.

5. Once the sauce has thickened, add the cooked chicken back to the pot. Stir to coat the chicken in the sauce.

Serve over steamed vegetables and rice.

I found this recipe online and adapted it but need to credit her :Nagi@RecipeTin Eats

I’ve made this for a couple of clients and it has gotten rave reviews. So here it is.

Make it to feel better becasue its super nourishing.

Servings: 6

Calories: 311cal

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, yellow)
• 2 garlic cloves, minced
• 1 large carrot , chopped (about 1 1/4 cups)
• 2 celery ribs , chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils , green or brown, rinsed
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
• 1/2 tsp each cumin and coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest + juice)
• 1/4 tsp salt and pepper, each

To Serve

• Chopped fresh parsley, for garnish
• Warm bread, to serve

Instructions

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir. 
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
• Remove bay leaves.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread.

Warmly,
Joanna

IG: @chefjoannas

So. . . I’m embarrassed to admit I didn’t know this trick before, as a chef. If you bake gnocchi they are incredible! I always thought you had to boil them. But, turns out they bake up perfectly. And they are so addicting!

I tried it for the first time for a client and have made it 3 times since.

I also took it to a football party and the kids there absolutely loved it. So, it’s kid-approved, too.

If you buy already-made gnocchi and pesto this is an extremely short recipe. But if you are extra ambitious and want to make them from scratch, you can try my recipe here: Homemade Gnocchi

I’d recommend with pesto, so you can make that recipe here: Pesto recipe

Baked Gnocchi

1 package refrigerated gnocchi

Olive oil

Pesto

Directions:

1. Line a baking tray with parchment. Place gnocchi on tray and drizzle with a little olive oil. Toss well with your hands.
2. Bake at 375-400 F turning once until golden brown.
3. After they’re done toss in a bowl with pesto.
4. Keeps well couple days in fridge.

Hey friend, can we just take a breath? That first little chill is finally in the LA air (or, you know, as chill as it gets), and my mind is buzzing with all things cozy.

So let’s talk pumpkin. And no, I’m not talking about the sugar-bomb-in-a-cup (no judgement PSL folks, just facts). I’m talking about real, whole food magic that honors the season and makes your body feel as good as your taste buds. This is about cooking from a place of joy.

I’ve rounded up four of my absolute favorite pumpkin recipes from the blog that are perfect for a hearty breakfast, a show-stopping dinner, or the most incredible leftovers. Think of this as your curated guide to a nourishing fall.

(Recipe 1: The Sweet Start)

Gluten-Free Pumpkin Pancakes 
Is there anything more comforting than a slow weekend morning with a stack of pancakes? These gluten-free beauties are my go-to. They’re fluffy, spiced just right, and they won’t leave you in a total food coma. Pro tip from my kitchen: whip up a big batch and freeze them for a quick, high-quality breakfast during the week. They reheat perfectly in the toaster—a little hack for making wellness actually work with a busy life.

(Recipe 2: The Cozy Classic)

Creamy Pumpkin Risotto 
If you want to feel like you’re getting a hug from the inside out, this is it. Risotto is one of those dishes that feels incredibly fancy but is really just about patience and good ingredients. The pumpkin puree makes it luxuriously creamy and gives it that gorgeous sunset color. It’s the ultimate comfort food that’s also kind of elegant? Perfect for a quiet night in or for impressing a date.

(Recipe 3: The Showstopper)

Homemade Pumpkin Ravioli 
Making pasta from scratch is a ritual. It’s tactile, it’s a little bit magic, and the result is so deeply satisfying. Filling these little pockets with a savory-sweet pumpkin filling is my idea of a perfect fall afternoon. IT’s not your 30-minute meal, but is perfect to make for those days the sun goes down super early. Pair these with a simple sage and brown butter sauce, and you have a restaurant-quality meal that’s made with your own two hands.

(Recipe 4: The Genius Leftover Hack)

Crispy Pumpkin Arancini (GF)
This is where my chef brain really gets excited. Did you make the risotto? Please tell me you have leftovers. Arancini are essentially Italian fried risotto balls, and they are quite possibly the best thing ever to happen to day-old rice. Transforming one beautiful meal into a completely new, crispy, delicious appetizer or snack is the peak of kitchen creativity. It’s about respecting the food and having a little fun with it.

So there you have it. My little curated list of fall inspiration. This season, I hope you find ways to nourish yourself that feel truly joyful and aligned. It’s not about restriction; it’s about savoring the good stuff. 😊

And hey, if the thought of all this cooking makes you crave a professionally-stocked fridge or a custom wellness bevvy for your own fall gatherings, you know where to find me. I’d love to help you create something beautiful.

Warmly,
Joanna

IG: @chefjoannas

This is one of the healthiest dishes I can make and it only takes 30 minutes. But really… only 30 with all the prep. The rice may take more or less depending what kind you make. But I love how the fish is so tasty and the broil method makes it cook perfectly in 5 minutes.

Miso glazed Halibut with black forbidden rice and steamed bok choy.. 🌱🐟
.
Halibut

• 2 halibut filet (6oz each)

Marinade

• 1 Tbsp white miso
• ½ tsp agave
• 1-2 Tbsp. Water
  .
  Mix marinade ingredients and marinate fish for 15 minutes. Then broil on a greased pan with aluminum foil. Broil Hi for 5-7 minutes or it starts getting golden brown. (Don’t use parchment- it will burn).
  .
  To steam bok choy (I used 2 small baby bok choy) set in steamer basket for 5 minutes until bright green then remove and drizzle with olive oil and salt. .
  .