17 recipes
saladsThis is one of those salads that feels almost too simple to write down — but ends up being one of the first things to disappear from the table. Thin ribbons of zucchini, a little lemon, good olive oil, parmesan, and fresh basil. That’s it. It’s light, fresh, and exactly the kind of dish that Continue Reading…
saladsFarro is one of those ingredients I reach for often when I’m hosting. It’s hearty enough to anchor a table, but when paired with lemon, fresh herbs, and a few thoughtful additions, it feels light and seasonal — not heavy. This version leans into spring: bright citrus, soft herbs, shaved parmesan, and pistachios for texture. Continue Reading…
appetizersThis is the kind of salad I come back to every spring. Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together. It’s fresh without being fussy. And when you’re hosting, that’s exactly what Continue Reading…
saladsA good dinner party salad shouldn’t compete with the main course. It should lighten the plate. This butter lettuce salad is exactly that — tender greens, thinly sliced snap peas, creamy avocado, and a bright white balsamic vinaigrette. It’s simple on purpose. When the main course is rich and the sides are crisp, the salad’s Continue Reading…
appetizersNow that summer is in full swing – heat and crazy storms and all – I can’t get enough of peaches, watermelon and grilling. So I guess expect a whole lot of that? The whole house – myself, hubby and Harper – were all loving this peach and burrata salad with rosé vinaigrette I made Continue Reading…
lunchIf you can’t tell by now, we are totally feeling the panzanella lately! Last week, it was the salmon panzanella, this week, BLT’s! These are kicked up a notch with candied bacon and I used rye bread for the croutons. Let me tell you. That rye bread is killer in this salad! Candied bacon is Continue Reading…
saladsI hope you’re all ready for a lot of recipes with basil and lemon. You should see the list of recipes I have coming! Lots of fresh herbs, especially basil. This vinaigrette has been on repeat here, from salads to sandwiches to drizzling over roasted veg. We’ve even used it as a marinade for chicken. Continue Reading…
breakfast-brunchAnytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again Continue Reading…
lunchI think my obsession with deviled eggs started in college, when I would just grab a few hard boiled eggs, a packet of mayo and a packet of mustard and make deviled eggs in the cafeteria. You know I love salt, and I also love mustard, so deviled eggs really became a vehicle for salt Continue Reading…
breakfast-brunchGuys, I am so into mint and basil chopped up on and in everything (see: herbed turkey meatballs). One of my 2019 Bucket List items was finishing dishes with fresh herbs or lemon/lime, and I’ve been all over it all year, but especially so now that the weather has finally broken. This time of year Continue Reading…
appetizersDon’t you find it so absolutely easy to fall into a salad rut? Especially if it’s something you have basically every day for lunch. How many times can you have chicken + lettuce + some kind of veg? Too many! So, I’m working in these cobb salads to help shake things up a bit. Plus, Continue Reading…
mainsThere are so many reasons I love warmer weather, but for sure I love the change of food. The things that are in season and the foods we start to crave as the temperatures rise changes so much, doesn’t it? There are two things that feel like the true start of the warmer months to Continue Reading…
appetizersAnytime I share a salad “recipe” I really question whether or not this can even be called a “recipe.” I mean, yes, there’s a list of ingredients and a “method,” and therefore it is, but really this is just some straight up #saladporn right now. I love burrata, and in fact I’ve tried on several Continue Reading…
saladsI’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a Continue Reading…
appetizersApparently I’m very much into salads the past few weeks! The idea for this one came out of thinking about a fun menu for a girls’ brunch and something that you could put on a huge platter for everyone to take for themselves. I do love a niçoise salad and thought that with a few Continue Reading…
appetizersWhen I was a kid, I had such a thing for pickled beets. Sweet. Sour. Totally my jam. I still love some pickled beets, but I also really, really love roasted beets! They’re so good – a little meaty, a little earthy, just a hint of sweet and 100% satisfying. As the weather has started Continue Reading…
lunchFor some reason, when I think about dinner I rarely consider salads. I think I have this idea in my head that when I’m making dinner for my husband it has to be a “thing” and a salad isn’t a “thing.” I usually think of it as needing to make a protein and a vegetable Continue Reading…
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