A seasonal, vegetarian flatbread with sauteed broccoli rabe, caramelized onions, balsamic, ricotta, and Parmesan cheese.
Continue Reading: Broccoli Rabe, Caramelized Onion, and Balsamic Flatbread →
A riff on my childhood favorite B.R.C. (bean, rice, and cheese) burritos, this bean, quinoa, and cheese taco is a simple recipe that you could pull together for a last minute meal.
Continue Reading: Pretty. Easy. B.Q.C. Tacos →
Apparently I’m emotionally attached to my grey scarf. I say apparently because this was totally unbeknownst to me until I couldn’t find it the other day. If you’ve ever been around me when the weather’s chilly, you’ve likely seen that scarf around my neck. I wear it so much that it makes an appearance in nearly every other photo of me during cold weather.
Well, I didn’t realize how much it meant to me until it went missing last week, which I guess is the reality of life. We don’t appreciate things until they’re gone. Lucky for me, I left the scarf in a sleepy cafe at one of the ferry stop towns on Puget Sound, so it was easy to retrieve. That might be a bit of an understatement, since I forced my younger brother to drive an hour out of the way just to pick it up. I then arrived at the cafe and they were convinced I was retrieveing a credit card because, in their defense, who would really be crazy enough to drive that far for a boring grey scarf, right?
Continue Reading: Smoked Paprika and Oregano Roast Chicken Recipe →
A fall slant on the classic Italian bread salad, panzanella, made with apples, squash, and fall greens.
Continue Reading: Butternut Squash and Apple Bread Salad →
While poking around the other day, I realized I’ve shared a good amount of pastas with you, but have all but failed you in the other noodle categories. I mean, yes, I’m Italian-American so cooking pasta comes as naturally to me as being dramatic, but it’s a total misrepresentation of the noodles that grace my kitchen. There’s a whole shelf filled with various pastas as well as rice sticks, pad thai noodles, udon, and, my favorite, soba.
Continue Reading: Pretty. Easy. Chilled Soba Noodles →
This kale salad with garbanzo beans, tomatoes, diced cucumbers, quiona, and feta is hearty enough to make a meal but healthy enough to feel good about eating.
Continue Reading: Kale, Chicken, and Quinoa Salad with Mint-Yogurt Dressing →
My key to eating well while flying is bringing foods that only taste better as they sit, like this recipe for Roasted Red Pepper Pesto Pasta.
Continue Reading: Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese →
A light summer pasta recipe made with corn, zucchinis, zucchini blossoms and a ton of fresh herbs.
Continue Reading: Mismatched Pasta with Summer Vegetables →
Using a quick-roasting technique and a good cast iron pan, this recipe for sumac, thyme, and lemon-roasted chicken comes out with crisp skin and super moist meat.
Continue Reading: Sumac and Thyme Roast Chicken →
A substantial yet light vegetarian chopped salad that makes a satisfying light meal.
Continue Reading: Chopped Salad with Buttermilk-Peppercorn Dressing →