I’m a big fan of egg salad, especially during the summertime, when egg salad sandwiches make a great protein-rich hiking snack and there are plenty of fresh vegetables in season that you can add to it that lend interesting flavors and lots of crunch. However, I’m not a big fan of mayonnaise, so I set out to make a rich, delicious egg salad without the help of that go-to sandwich standby. Instead, I found my egg salad paradise South-of-the-border, by turning to avocados, smoky grilled corn, and the refreshing bite of Mexican ingredients. -- Louisa Shafiatags: salads brunch lunch "sammies," wraps and subs eggs vegetables barbecue or grill more
I usually advise people not to compare carob to chocolate because their tastes are quite distinct. But in this rich pudding you may find that you like carob even better than chocolate. Originally from the Mediterranean, carob was brought to the United States by Spanish missionaries. It now grows in the drier parts of the west, including Arizona and California.
-Louisa Shafiatags: desserts fruit no-cook food processor or blender more
This cobbler is made with a combination of rolled oats and flour and is not overly sweet. Use locally grown blueberries, or better yet, go for a hike and pick your own! Serve the cobbler with good-quality vanilla ice cream. – Louisa Shafia
Choose your favorite fall fruit to adorn this sweet focaccia. I recommend throwing 3 tablespoons of water into the lower part of the oven three times during the first 10 minutes of baking. The steam created results in a crispier crust. Try it, but be careful not to extinguish the pilot light or soak the focaccia! – Louisa Shafia
This recipe appears in Louisa's book, Lucid Food.