This zucchini filled spanakopita is a traditional Greek pie otherwise known as kolokithopita. Made with a flaky filo crust, it is filled with grated zucchini, feta cheese, and fresh herbs.
Zucchini Spanakopita (Kolokithopita)

Are you fed up with zucchini yet this season?

Ready to throw any remaining gourds at the wall just so you don’t have to figure out what to cook with them? 

Have I got a squash solution for you!

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Next-level rice crispy treats!! Made with double the marshmallows and a secret ingredient these make for the ultimate afterschool (or anytime) snacks.
Next-Level Rice Crispy Treats

When life gives you 90+ degree weather, whiny children, and a hankering for something sweet then it’s time to break out the rice crispy treats!

These are a crowd pleasing, family favorite that appeal to literally everyone – kids, grown ups, basically everyone will be lining up to snag a square.

Even Nico enjoyed watching me make them (though he did insist that I sing and dance and generally act a fool for every minute of it).

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What To Cook This Week - 7-24-22

Here’s what we’re cooking this week:

  • Starting off the week with a big plate of carbs in the form of pappardelle pasta with corn, cherry tomatoes, and a super parmesan cream sauce.
  • Next up – caprese salad but amped up with burrata, peaches, and a basil vinaigrette. 
  • On Tuesday we’re making soft tacos with sweet potatoes, poblano peppers, and corn.
  • Wednesday is all about my favorite veggie burger – a black bean burger made jalapeno popper-style.
  • Finally, we’re closing out the week with the ultimate pasta salad of summer – my mediterranean tortellini salad!
  • For dessert we’re making a totally snackable apricot, cherry, and almond cake.

Happy eating!

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Crispy fried gnocchi and summer tomato panzanella salad – so much fresh flavor packed into each bite!
Crispy Gnocchi and Tomato Panzanella Salad

Meet your new summer bestie.

The can’t get enough of it, summer essential, can be made in ten minutes with a baby sitting at your feet, OMG why didn’t I think of this sooner crispy gnocchi and tomato panzanella.

I’m in love, can you tell?

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What To Cook This Week - 7-17-22

Here’s what we’re cooking this week:

  • Starting off the week with an herbed tomato and gruyere pie. A bit of a project but worth it!
  • Next up – the easiest cucumber-tomato salad with halloumi and olive oil croutons – BEST SALAD OF SUMMER!
  • On Tuesday we’re making a Tuscan kale pasta salad loaded up with all the veggies.
  • Kale salad with peaches, corn, and basil-honey vinaigrette is keeping us going on Wednesday!
  • Finally, we’re closing out the week with vegetarian gyros (aka an excuse to put french fries in a sandwich).
  • For dessert we’re making rye chocolate brownies.

Happy eating!

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Chargrilled Peach and Green Bean Salad – a simple salad made of pan-charred green beans, super sweet ripe summer peaches, goat cheese, and a lemon honey dressing.
Chargrilled Peach and Green Bean Salad

We ate our first truly amazing summer peaches last week.

It was vaguely life-changing and a reminder of why I love summer eating so much! Who needs a formal dinner or dessert when you can eat seasonal fruits and vegetables in their simplest, unadulterated form.

Just hand me a platter of fruit, bread, and cheese and I’m good.

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