Our favorite easy lunch (and brunch) recipes using aphrodisiac ingredients.

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Bean & Barley Salad–a spicy, sexy spin on beans and rice

bean and barley salad

Beans and barley are both ingredients that will supercharge your body. You’d typically find them combine in soup but since we’re fans of texture, we’ve put them in a completely different context. This is sort of our version of beans and rice meets a spicy cabbage and cilantro salad. The result offers the creamy softness of cooked beans with the crunch of cabbage, the spice of Serrano and the tang of Balsamic all in one simple dish.  Read more

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Cranberry Persimmon Salsa Recipe

cranberry persimmon salsaWe tasted this recipe at the acclaimed Baja spa Rancho La Puerta and knew we had to share this sexy, seasonal twist on a Latin classic. It’s brilliant with tacos of every kind and works well as a healthy sauce or topping for grilled meats, grilled fish and shrimp. The recipe was sent to us with this comment and a couple key tips, “On Rancho La Puerta’s organic farm, they cultivate the squat persimmons known as fuyu, which are ready in the fall. Read more

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Shiitake-Noodle Salad with Nuoc Cham and Herbs

Shiitake Noodle Salad | Eat Something SexyThis recipe comes to us from Becky Selengut, from her latest cookbook, Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms. Here she shares her passion for mushroom, the aphrodisiac ingredient with one of the best folkloric histories. Inspired by Vietnamese noodle salad, the recipe combines the earthy flavor of shiitake mushrooms with the bite of chiles and a garnish of aphrodisiac herbs. Read more

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Grilled and Raw Corn Salad with Wild Arugula and Finger Lime

Corn Salad with Finger Lime and Wild Arugula | Eat Something SexyThis is a salad for the sensualist. It is layered with textures from the softness and char of grilled corn to the sweet crunch of the raw, the slippery leaves of wild arugula and, best of all, the burst of tiny finger lime pearls. (Finger lime is a type of citrus native to Australia. It’s named after its shape, which resembles a small, slender finger.) This bright and zesty corn salad is also layered with aphrodisiac ingredients and offers a sweet farewell to summer produce. Read more


Baby Spinach and Ricotta Pizza Recipe

spinach and ricotta pizza recipe | EatSomethingSexy.com This recipe comes to us from Chef Angela Dimino, Act Two Culinary Consultant

According to a study by the Smell and Taste Treatment & Research Foundation, that one-of-a-kind aroma of pizza increases blood flow. Perhaps it’s the fact that the smell of many cheeses resembles a female pheromone. Or maybe it’s the yeasty tang of freshly baked dough. Whatever it is, you’ll get your blood pumping with this easy Baby Spinach and Ricotta Pizza.

spinach pizza recipe

Baby Spinach and Ricotta Pizza Recipe

Course: Pizza
Created by: Angela Dimino


  • 1 lb fresh or frozen pizza dough*
  • 12 oz sautéed baby spinach in olive oil with salt and pepper to taste and then cooled
  • 15 oz ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated locatelli cheese
  • 1/2 cup shredded mozzarella
  • 1 tbsp fresh oregano chopped
  • 1 tsp red pepper flakes
  • 1 tbsp corn meal
  • salt and pepper to taste


  1. Place dough in an olive oil coated bowl covered in plastic. Allow to rise at room temperature for 1 hr.
  2. Preheat oven to 500 degrees.
  3. Take cornmeal and dust the bottom of an 8 inch round or 13” by 9” rectangle pizza pan.
  4. After dough has been allowed to rise, stretch out the dough to fit in the pizza pan that has been dusted with cornmeal on the bottom.
  5. Spread ricotta over the top of the dough evenly and then sprinkle the parmesan cheese over the ricotta.
  6. Take the spinach and evenly distribute it over the ricotta and then sprinkle the locatelli and mozzarella on top along with the chopped fresh oregano and red pepper flakes.
  7. Place pizza into the 500 degree preheated oven and cook for ten minutes and then lower oven temp to 350 degrees and cook until cheese is melted and crust is golden brown. About 10 to 15 minutes depending on your oven.