The most delicious dip to kick off your Cinco de Mayo feast: chorizo queso with homemade tortilla chips! It’s a little spicy, extra cheesy, and full of smoky chorizo sausage. Top it with fresh cilantro, radishes, and jalapeños for an extra kick. Such an easy appetizer that everyone will love.
Something to make your mornings much, much better: the ultimate scrambled egg breakfast. This is the perfect complete morning meal made of soft scrambled eggs, crispy bacon, roasted potatoes & caramelized onions, jammy toast, and a flavorful herb sauce. It’s a simple meal, but definitely the kind of breakfast that will make you feel like you’re indulging.
Spring toast three different ways, each one involving a really delicious combination of flavors. The bread is toasted in olive oil until golden brown, then loaded with simple toppings. We’ve got a jam & prosciutto ricotta toast, avocado toast with browned butter sesame seeds, and burrata toast with radishes and arugula pesto! Continue reading “Spring Toast Three Ways”
A spring root vegetable salad so delicious you’ll be making it over and over again! It’s a mix of root vegetables roasted until caramelized, tossed with arugula, spinach, and a pistachio vinaigrette, then drizzled with tangy yogurt. It’s such a great combination of flavors and makes for an easy, flavorful side dish at any spring dinner! Continue reading “Spring Root Vegetable Salad with Pistachio Vinaigrette”
The simplest spring breakfast: skillet croissant bread pudding with strawberry syrup & fresh whipped cream. It’s easy to make and perfectly indulgent…rich and buttery, yet still light and fresh. Croissants are cut and tossed in a quick vanilla egg and milk mixture, then poured into a skillet and baked until golden with brown sugar sprinkled over top. Serve it with jammy strawberries cooked down in a brown sugar and lemon syrup, plus a large dollop of freshly whipped cream! Continue reading “Skillet Croissant Bread Pudding with Strawberry Syrup”
My dad’s classic chicken vesuvio, an Italian dish that’s rich in flavor and beautifully simple. Pan-roasted chicken, golden potatoes wedges, and a garlic wine pan sauce that gets soaked into the chicken and potatoes as it all bakes. Top it off with a generous amount of fresh parsley and pecorino romano cheese. And then add on a side of sauteed vegetables and you’ve got a hearty, satisfying, delicious meal for any night of the week! Continue reading “Family Classics: Dad’s Chicken Vesuvio”
A cold soba noodle salad with salmon & tahini sauce for your next weeknight dinner! The noodles are combined with crunchy spring vegetables and pan-roasted mushrooms, then tossed in a really flavorful tahini sauce full of lime and toasted sesame seeds, and served with a simple piece of seared salmon. It’s a meal that comes together quickly, tastes crisp and refreshing, and packs in lots of healthy ingredients. Definitely a great one to make all season long! Continue reading “Soba Noodle Salad with Salmon & Tahini Sauce”
Simple sweet potato cakes to kick off the weekend! Grated sweet potatoes mixed with eggs, scallions, and smoked paprika…pan-fried until crisp and served with a lemony dill yogurt sauce. These are such a great springtime appetizer, snack, or side dish made with very minimal ingredients! Continue reading “Sweet Potato Cakes with Dill Yogurt Sauce”
A fun weeknight dinner to keep things exciting: carnitas burrito bowl. A base of rice with homemade pork carnitas & black beans mounded over top, plus plenty of fresh toppings like a simple guacamole, cilantro-packed charred pepper salsa, cheese, radishes, and crisp lettuce. Just like ordering a burrito bowl out, you can customize this bowl however you’d like! Continue reading “Carnitas Burrito Bowl with Red Pepper Salsa”
A simple recipe for homemade carnitas, hopefully one you can make over and over again. Bone-in pork shoulder (or “boston butt”) is slowly cooked in a flavorful broth, then pulled apart and pan-fried in hot oil until crisp. Use these carnitas on tacos, in burritos, on a salad, or any which way you’d like! Continue reading “Homemade Carnitas”