Cinnamon Swirl Babka with Brown Butter Glaze

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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

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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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Make-Ahead Chickpea Salad with Date and Tamarind Dressing

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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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Healthy Vegetarian Meal Plan – 3.27.21

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Yesterday I did something SO crazy, a total bucket list item.

I MADE CROISSANTS!!!! Like, by hand. From scratch. 

Were they perfect???? Uhhhh no. They need a lot of work. But they were also nowhere near as hard as I thought and even though they’re all kind of lopsided and a little burnt on the bottom, they are still super buttery and delicious and I will be eating them for breakfast all weekend. Not mad about that. 

Other weekend plans? For us, some early morning playground-ing before the masses arrive, a lot of time outside, I may make macarons, the usual.

Let’s talk DINNER, which is a daily problem. This week’s meal plan is one of my favorites in a while. Here’s what we’re cooking!

  • kale saag paneer – love paneer ALL THE WAYS
  • mediterranean chickpea bowls – these make my heart happy
  • loaded vegetarian tortilla soup – such rich flavor and you can top it with everything!
  • lemon chickpea rice soup – slurp
  • honey garlic chickpeas and vegetables – that sauce sounds SO good
  • no bake peanut butter chocolate bars for dessert!

Happy eating!

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Rhubarb Raspberry Lattice Pie

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Sweet, tart, and super juicy rhubarb raspberry lattice pie made with an extra flaky all butter pie crust.
Rhubarb Raspberry Lattice Pie

In the depths of last spring, when I was encased in fear yet still deliriously optimistically hopeful that things would be “back to normal by the fall!” (ha, how naive), when everyone else was playing with sourdough and baking excessive amounts of banana bread…I was making pie.

A lot of pie.

Like, too much pie for one family of two and a half (“the half”, by the way, claims to not even like pie or any dessert that is not a brownie – yes I’m having her DNA tested) to have reasonably consumed over a five month period. And yet, we did. OH WE DID.

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