Roasted cauliflower and halloumi bowls served atop a freekeh pilaf and garnished with a pine nut-herb relish and tahini-yogurt sauce.
Roasted Cauliflower and Halloumi Bowls with Dates and Freekeh Pilaf

You have probably deduced this from the fact that I have now published three halloumi recipes in as many months (with plenty more gracing the archives), but halloumi is one of my desert island foods.

Yes, if I were trapped in an arid climate without any access to refrigeration, then OBVIOUSLY I would choose a highly perishable, dairy-based food product to have with me. Let’s face it, I have no survival skills (see above) so if I’m going down anyway, I might as well eat what I want.

Halloumi it is!!

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Baked green enchilada bean and cheese quesadillas are about to revolutionize your dinner game! They are all cooked together in the oven, saving a lot of time and energy when making a big batch.
Baked Green Enchilada Bean and Cheese Quesadillas

Remy’s in a phase of life right now where she *ONLY* wants to eat quesadillas. 

Cheese, maybe some beans if I can hide them well enough. Sometimes when I get really lazy, I just pulverize a string cheese, stuff it into a tortilla shell and call it dinner.

God forbid I try to sneak a vegetable in there. You don’t want to be around if/when that happens. Trust me.

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Big weekend over here.

My brother is coming over today!! Literally been counting down to this day for the past year. Pre-pandemic he would come over almost every weekend to play with Remy and I am SO ready to be back to that. He is fully vaccinated and so are we (Remy excepted), so it’s as safe as it can possibly be for now. Looking forward to more of this getting-back-to-normalcy (safely!) in 2021.  

I’m also really looking forward to having more people to foist my baked goods onto….so I can do more baking. And I just really love feeding people. I’m Italian – it’s in my DNA. I’m making a big Indian food feast for dinner tonight (my brother’s request), plus sourdough bread, and cake! We’re going to my mom’s for Easter tomorrow and it will probably be an outdoor celebration since there will likely be some unvaccinated family in the mix. For that I’m making a HUGE blueberry slab pie that I’m really excited about. 

And then on Monday, it’s back to the grind. Healthy, quick, easy – which brings me to this week’s meal plan! Here’s what we’re cooking:

  • garlic swiss mushrooms on toast – love ANYTHING on toast
  • baked Greek pasta – those cheese dollops (swoon)
  • summer squash, tomato, and basil pasta – such a quick and easy dinner
  • portobello fajitas – yes please!
  • Mexican chopped salad pizzas – sounds so fresh and wonderful
  • strawberry coconut chocolate cups for dessert!

Happy eating!

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Whoever said cinnamon swirl babka was the lesser babka was WRONG – these rich loaves are filled with a cinnamon-almond filling and topped with an unbeatable brown butter glaze.
Cinnamon Swirl Babka with Brown Butter Glaze

Cue all the Seinfeld references and jokes. Just lay ’em on me now. Get it out of your system.

I’d be lying if I said my husband didn’t crack a gazillion (dad) jokes about cinnamon babka being the inferior babka when he found out what I was making. That was until he had his first bite and then he was eating his words – literally – because this babka is so freaking good.

THE BEST even. I’d take it over chocolate babka any day, but my love for cinnamon swirls knows no bounds.

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Not-fried eggplant parmesan! Easier and healthier than it’s more traditional counterpart, eggplants are roasted until tender then topped with a simple tomato sauce, cubes of sourdough bread, cherry tomatoes, and burrata and baked until toasty.
Not-Fried Eggplant Parmesan

My relationship with eggplant parm is, well, it’s complicated. 

It fluctuates somewhere between love, hate, disdain, worship, derision depending on my mood, the situation, the moon’s alignment with the sun. Oddly similar to my relationship with my mother, hmmmmmmmmmm.

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A make-ahead chickpea salad filled with fresh vegetables and a sweet and sour date and tamarind dressing.
Make-Ahead Chickpea Salad with Date and Tamarind Dressing

Spring break, wooooooooooooo!!

And by spring break I mean…..hanging out with Remy, going to playgrounds as early as possible to avoid any and all human interaction, and *hopefully* getting to see my brother and mom (inside!) by the end of the week because everyone (Remy excluded, of course) will be fully vaccinated.

This is the life.

I mean, a year ago we would have said this is insanity, but now, living what we’ve lived, it’s THE LIFE.

I am so ready for free (family) childcare, it’s not even funny.

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