My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Entries in peppers (19)


mini spinach + mushroom stuffed peppers

I’ve been on a pepper kick lately.  This is mostly due to the fact that they’ve been on sale.  I can’t pass up a sale on organic peppers.  Especially when they’re the mini variety. 

So cute.

So sweet.

So crunchy.



Do you know what else I can’t pass up?

A 50% off sale on this goat mozzarella.  I wasn’t sure what to expect.  I like goat cheese but have never tried a mozzarella or cheddar variety.

It was very soft but not quite as soft as fresh mozzarella.  The flavor was much more mild than typical crumbly goat cheese. 

It’s now my new favorite cheese.  I will be stocking up.

The decision making process about what to put in the peppers took far too long.  Spinach + cheese?  Thyme?  Topped with basil?  Would the flavors compete?  What about mushrooms?  Would it be too wet?  Would they work with the sweet pepper flavor?  This is what goes on in my head at the grocery store and why I would benefit from recipe planning.

Despite all of my concerns they came together. 

Addicting to say the least.

Mini Spinach + Mushroom Stuffed Peppers

  • 1 pint mini sweet peppers
  • 1.5c portabella or button mushrooms, finely chopped
  • 2c spinach, finely chopped
  • 3/4c goat milk mozzarella, shredded
  • 2t garlic, minced
  • 1T fresh thyme, chopped
  • 1/2T safflower oil
  • 1/4t salt
  • pepper
  • basil to top, chiffonade
  1. Wash peppers, slice lengthwise, and de-seed. 
  2. Set your oven to broil.
  3. Place a sauté pan over medium heat with the oil.
  4. Place the peppers cut side up on a baking sheet, and broil for 2-4min until slightly softened.  Remove from the oven.
  5. Add the mushrooms, spinach, garlic, salt, and pepper to the pan and sauté for 3min, stirring frequently. 
  6. Add the fresh thyme in for the last 1-2min and stir.  The spinach should be just wilted and the mushrooms starting to soften.  Take off the heat.
  7. In a bowl, toss the mushroom mixture with the shredded cheese and then press the stuffing into each pepper, until just coming out over the tops.
  8. Broil 2-4min, until bubbly and lightly browned.
  9. Top with basil, a few grinds of pepper, and serve immediately.

notes:  Cow’s milk mozzarella or sharp cheddar cheese would work great in place of goat’s milk mozzarella.  If you don’t like mushrooms double the spinach instead [I did this for Chris].

Don’t let their messy look deceive you.  These little peppers are packed with flavor.

For dinner, I served them over buttered + salted quinoa topped with avocado.

We ate the entire batch.

We’ve been in a bit of a dinner rut over here, so this was a nice change of pace.  Appetizer or appetizer turned dinner.  Take your pick.  Either way you won’t be sorry.



Cold Noodle Sesame Veggie Bowl

Mondays always get a bad rap.

But if one thing can change the lameness of a Monday, it’s food.  There’s not much food can’t fix.

And if there is one thing you should make this week, it’s this noodle salad.

Specifically, the sesame dressing.

Today was a little crazy.

Moving a blog + redesigning the entire thing by yourself is quite the challenge.  I’m changing hosts + platforms.  Bye bye Wordpress.

At about 2 o’clock today, I realized the majority of our fridge was taken up by beer and leftover pizza.  While that doesn’t sound all that bad, it’s not going to get us through the week.

Off to the store to stock up and try to create a recipe + photograph it before sunset.  I haven’t been to the grocery store on a Sunday in….I don’t even remember how long.  And now I remember why. 


I was completely unprepared with no list or meal plan, and shockingly, not one single coupon.

I came out with food for at least 3 recipes ideas, plus the weekly essentials.  Not bad, not bad.

For today, my goal was to create a meal in less than 30 minutes, packed with flavor, and eaten from a single bowl.  The sun was trailing off, and work was calling my name.  No time to waste!

I was thinking Asian-style, but didn’t know where it was going to lead.  I’ve done a few fried rice recipes lately, wasn’t feeling stir fry, and wanted to try making something new.

Enter, the cold noodle salad. 

This recipe makes quite a few servings, which is another Monday bonus.  You can eat it for dinner, pack it up for lunch and then some.

While I absolutely adore these thin brown rice noodles and love the crisp veggies, the dressing is where it’s at.’ve.ever.made. ever. 

It has a silky smooth texture, is savory but slightly sweet, and finishes with a bit of a tang.

Pour it on a cold noodle salad, a leafy green salad, sautéed veggies, baked tofu, or anything else you can imagine.  Except maybe your oatmeal.

Cold Noodle Sesame Veggie Bowl [serves ~6]

  • 8oz package angel hair Asian brown rice noodles
  • 1 large red pepper, thinly sliced
  • 3 large carrots, thinly sliced
  • 2c snow peas
  • 1c bean sprouts
  • 1/2c green onion, thinly sliced
  • peanuts + black sesame seeds [garnish]
  1. Prepare a pot of water to steam the snow peas + carrots.
  2. Slice the red pepper, carrots + green onion.
  3. Add only the snap peas + carrots to your steamer basket, with already boiling water, and cover for 3-6 minutes, until slightly tender.
  4. Rinse until cold and drain well.
  5. Prepare the brown rice noodles according to package directions, then rinse with cold water until fully chilled and drain well. [Mine only take 1-2min of cook time.]
  6. Place noodles in a large bowl, and pull apart using a fork.
  7. Toss in the steamed veggies, red pepper, bean sprouts + green onion [or plate them on top of the noodles…whichever you prefer].
  8. Plate and top with sesame seeds, peanuts, and/or more green onion if desired, then pour the dressing on each serving. [It was hard to toss the dressing with all of the noodles and vegetables, and was easier to pour on individually.]

Sesame Oil Dressing

  • 1/2c unrefined toasted sesame oil
  • 2t honey
  • 4t tamari/soy sauce
  • 2T rice vinegar
  • 1.5T tahini
  • 2 cloves garlic, minced
  • 2t brown mustard
  1. In a blender, magic bullet, or with an immersion blender, combine all ingredients and blend until smooth.
  2. Store in a sealed container, in the fridge, for up to 1 week.

notes:  Toasted sesame oil is crucial to the flavor of the dressing.  Do not sub out for another oil.  If you can’t find tahini, use a natural [the drippy kind] cashew or peanut butter.  Customize with any veggies or noodles you like.  Sub maple syrup instead of honey to make vegan.

Any delicious Monday plans?

I plan on diving into a bowl of this around noon.