Things that are bitter: arugula & the brokenhearted

Do you listen to Lorde? Have you heard her new album yet? I’ve been listening to it on repeat. It was especially helpful when I was stuck in traffic on the way back to Long Beach from San Diego over the weekend.

What I love about her album is how raw and honest she is about life in her early 20s. The whole album is about heartache and using a night out on the town as escapism. She beautifully captures the excitement and disappointment that dart in and out of our youthful hearts, especially when it comes to romantic encounters.

Her album inspired me to make a video that captures this by incorporating something bitter into something that’s actually quite delicious. So, I decided to show you all how to make one of my creations, Arugula Almond Pesto Hummus.

Click photo to watch the video

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I actually created this recipe a few years back. Click here if you want to make it: Arugula Almond Pesto Hummus. There’s a bonus recipe on that post, too!

I hope you enjoyed this video and recipe! It was a lot of fun to film and show you around one of my favorite places in Long Beach to unwind and reflect. As always, you’re welcome to contact me if you want to talk!


With love,

Tiffany R.


Festively Green

My friends know that I am a big fan of organized fun and very adamant about enforcing themes for get-togethers! From food to requisite attire, it makes everyone feel extra festive!

Here are two, quick St. Patrick’s Day inspired dips that I made this weekend. How could I not?! I would’ve deserved a pinch if I didn’t serve green snacks!

Arugula Almond Hummus
I make arugula almond pesto pretty often because I often get these items in my weekly CSA produce box from my local farmers market. This tastes great over pasta, fish, or chicken. I added garbanzo beans to my recipe to turn it into a tasty hummus for parties!

– 1 cup of fresh, rinsed arugula
– 1/4 cup almonds
– 1/4 cup Parmesan or Romano cheese
– 1 can of garbanzo beans, reserve water
– 1/4 cup olive oil
– 3 cloves garlic
– 3 tbsp lemon

1. In a blender or food processor, chop the almonds finely. Transfer to a pan on medium heat and toast for 5-7 minutes until golden brown, stirring occasionally. (be sure not to burn them. You’ll be able to smell when they’re about ready).
2. Blend together garlic and arugula. Stream in half of olive oil.
3. Alternate adding toasted almonds, cheese, and remaining olive oil. (oh look, you just made a pesto!!)
4. Blend garbanzo beans, and use the liquid as needed if mixture is too dry.
5. Blend in lemon juice. Add salt and pepper to taste.

Enjoy with pita bread, French bread cubes, or even fresh veggies!

Avocado Tomatillo Dip
This is a great zesty recipe to change things up from your standard chips and salsa.

– 2 lbs of tomatillos
– 1/4 cup cilantro
– 3 small avocados or 2 large ones
– 1 habenero or jalapeño, seeds and veins removed
– 3 cloves of garlic
– 1 lime

1. Boil tomatillos for about 7-10 minutes, until the color changes and they become softer.
2. Combine all ingredients in a blender until smooth and creamy. (Note: I always use the stems of cilantro, they actually have more flavor than the leaves!). Add salt and pepper to taste

Enjoy with tortilla chips and garnish with cilantro. We ran out of chips during the party, so I cut up fresh radishes as a substitute.

Happy St. Patricks Day!!

With love,
Tiffany R.
Dining at Tiffany’s