An easy summer appetizer made of herb-infused charred roasted cherry tomatoes served on a bed of cold yogurt. Perfect with with sourdough, pita, or focaccia for scooping.
Charred Roasted Cherry Tomatoes with Cold Yogurt

You know I love a good meal plan, but when it’s been ninety degrees for three days straight and the next meal on your list is a tomato galette with multiple components and a whole lot of oven time…sometimes you just need to abandon ship and dive into the simply delicious world of charred, roasted tomatoes served on a bed of cold, creamy yogurt. 

I’ll be right there with you, for moral support and cherry tomato scooping.

Read Full Article →

AAAH so much deliciousness this week!!!

I was feeling some serious cooking ennui last night so I took a break and we ordered in sushi. So good and now I feel raring to go. Let’s do this!

Here’s what we’re cooking:

  • We’re kicking off the week with my absolute favorite recent recipe creation – chipotle honey bbq cauliflower wings. OMG these are so good. Really really really spicy, but SO GOOD. Definitely be cautious how much chipotle you add if you’re not a spice queen because it sneaks up on you fast.
  • Moving onto total comfort food with Monday’s pasta with tomato-basil cream sauce. This sauce requires a long sit on the stove that’s mostly hands off, but it makes enough for multiple meals and is a great way to stock the freezer! Well worth the time, in my opinion.
  • Tuesday’s new potato and chickpea chaat is a fun version of an Indian street food dish and is filled with incredible flavor. I’ll be making this one on Instagram Stories, so keep an eye out for it!
  • Jumping into Wednesday with fresh summer flavor in the form of chimichurri and summer veg grain bowls. The chimichurri is the star here, so feel free to mix and match the veggies and whole grain that you use based on what’s in your pantry and refrigerator. 
  • Thursday burger night!! Veggie burger night, of course. We’re making falafel burgers, which are vegan at their core and super easy to prepare if you have canned chickpeas in the pantry. They’re topped with a tangy and slightly spicy pepperoncini salsa that really makes the meal.
  • Finally, for dessert we’re making one of my favorite creations of last year – rhubarb, rose, and almond cake. It’s seemingly simple, but just so toothsome and heartwarming.

Happy weekend and happy eating!

Read Full Article →

A super fruity summer peach and blueberry cobbler topped with homemade biscuits – perfect with dollops of vanilla ice cream or homemade whipped cream for dessert on a hot day.
Summer Peach and Blueberry Cobbler

Raise your hand if you went a leeettttttllleee overboard on the stone fruit in your grocery haul this week and now have rock hard, definitely not ripe at all peaches, nectarines, and apricots on your counter?

::Raises both hands, both feet, and her first born child::


Read Full Article →

Scrambled egg red shakshuka is a unique variation of this signature Middle Eastern breakfast. It is richly spiced and served with spicy marinated feta on top.
Scrambled Egg Red Shakshuka with Spicy Marinated Feta

We have a little bit of a West Side Story situation going on in my house when it comes to EGGS.

Yes, you read me right. EGGS!! The great divider. 

Read Full Article →

What To Cook This Week collage 6-5-21

Ohhhhhhhh boy am I excited about this week’s meals!

And just the week in general. We are having DOUBLE ninety degree days this weekend and I’m a little scared, but also pretty excited. Summer feels like it’s finally here! Tomorrow we’re heading to my mom’s house to celebrate hers and her husband’s birthdays (but really to greedily sop up as much pool time as possible). I’ll be making an insane cake (even for me) that I can’t wait to share with you guys! You can follow along on Instagram for a sneak peek.

Okay let’s dive into the meal plan. Here’s what we’re cooking this week!

  • Sunday is all about INDULGENCE. We’ll be cooking fettuccine with asparagus and parmesan fonduta, which is basically a fancier (but also easier) version of fettuccine alfredo. Bring you stretchy pants.
  • Life is all about balance so on Monday we’re eating dhal-baked eggs. It is full of protein and healthful ingredients, along with delicious spice and flavor.
  • Tuesday’s summer corn, monterey jack, and brown rice stuffed peppers are my favorite summery stuffed vegetable. I’ll be making these on Instagram stories this week, so be sure to keep an eye out for it!
  • Spinach and white bean veggie burgers are coming in hot on Wednesday and for all of our summer bbq needs. Highly recommend serving these with sweet potato fries and/or grilled veggies.
  • We’re closing out the week with a salad, but not just any salad – my zucchini, bell pepper, and HALLOUMI panzanella. This is filled with Middle Eastern flavors and it is just so good. You won’t feel like you’re eating rabbit food with this one.
  • For dessert, we’re making my double chocolate zucchini cake. It’s the perfect way to use up any zucchini excess you’re already starting to harbor (or that your greener-thumbed neighbors are already starting to foist on you).

Happy eating!

Read Full Article →