Weekday Tahini Rice Noodle Bowl

Weekday Tahini Rice Noodle Bowl

When it’s hot outside, the last thing that I want to do is to turn on the oven. I try to minimize any cooking that involves heat, but I don’t want to skimp on flavors either. And, that’s how this delicious, but easy-to-assemble rice noodles bowl is my new favorite summer dish.

It’s quick to assemble, highly customizable, and just overall feel-good clean lunch. You can use leftover protein, such as rotisserie chicken or grilled salmon or shrimp, to make this meal more wholesome.

Total Time: 30 minutes
Makes: 4 servings


  • 8oz rice vermicelli noodles

  • 1.5 lb flank steak

  • 1/2 English cucumber, sliced in half moon

  • 1 cup edamame

  • 1 tsp sumac

  • 1/4 cup pickled red cabbage

  • 1 bunch cilantro, hand-torn for serving

  • 1 bunch mint, hand-torn for serving

  • 1 cup of cilantro tahini dressing

  • white and black sesame for garnish


  1. Bring a medium pot of water to boil. Cook the noodles based on the package. Transfer the cooked noodles to ice-cold water bath from being overcooked. Reserve them on the side.

  2. Meanwhile, season the steak with salt and pepper and grill it over high heat for 2 minutes each side. Let the meat rest for 5-7 minutes.

  3. Toss edamame with sumac. Put it on the side.

  4. After resting the meat, slice the flank steak against the grain.

  5. Drain the rice noodles and transfer them to a big, shallow serving platter. Top the noodles with sliced cucumber, sumac-tossed cucumber, pickled red cabbage, hand-torn min, and cilantro.

  6. Drizzle the cilantro tahini dressing and toss everything together. Garnish with sesame seeds.

Crunchy Salty Nutty Brittle

Crunchy Salty Nutty Brittle

I know some people aren't into brittle but this one is different believe me! Not only is it a lighter recipe but it's also crunchy salty nutty and delicious. With each crunch you can taste the sweetness, nuts, and salt. It is the perfect holiday present for any coworkers, or friends with a sweet tooth on your list.

Photos by Jessica Marx

Total Time: 20 minutes


  • 2 cups granulated sugar

  • 1 cup water

  • 2 tsp light agave nectar

  • 3 cups mixed unsalted nuts (pumpkin seeds, walnuts, peanuts)

  • 2 tsp kosher salt


1.    Line a sheet tray with parchment paper. Set aside. 

2.   In a small pot over medium-high heat, combine sugar, water and agave! Stir until well combined, then let the sugar mixture cook for 15-17 minutes without stirring, until the mixture starts to brown. Then swirl the pan until the mixture is a deep amber color, another minute or two. 

3.   Immediately remove the pot from the heat, and stir the nuts, and salt into the mixture. Pour onto parchment paper, spreading out the mixture to make sure that it is an even layer. 

4.   Let it cool and harden. When ready break it up into small pieces and enjoy! 

This makes a great gift for coworkers, and friends!