There is truly nothing like summer vegetables, especially tomatoes. That’s why I love gazpacho–it celebrates veggies in their raw form and tastes like summer in a bowl. This recipe is absolutely delicious and pretty simple. It utilizes a food processor, which makes it super easy too. Honestly, the toughest part is waiting for it to chill. It’s also highly customizable. You can truly throw in whatever you have on hand. Tomatoes are non-negotiable, but almost everything else is. If you don’t like onion, nix it. No peppers? NBD. You can swap lime for lemon, or parsley for basil. You do you. Gazpacho Ingredients: 1 1/2 – 2 lb tomatoes (I…
-
-
Ratatouille
In the summertime I want to eat vegetables all the time. My 5-year old self would never understand. They are delicious and absolutely everywhere! I picked up eggplant, squash, zucchini and tomatoes at the farmers market and realized I had everything I needed for Ratatouille. After that thought, nothing else would do. It’s one of those recipes, that’s barely even a recipe. It’s so fool-proof, it’s nearly impossible to mess up. The most important thing is to get veggies that are all roughly the same size, but even that is optional. My eggplant was much larger than the rest and it still looks beautiful. The spicy basil oil as a…
-
Spicy Skillet Chicken Thighs with Green Tahini Sauce
I know this is usually a space for cookies and muffins and the like, but I do love making (and eating) fun dinners too. And sometimes, just sometimes … I make something SO DELICIOUS, I just have to share. This was a recipe totally made on the fly and it worked out AWESOME. I’m going to follow my intuition more when I cook, she knows what’s up. Enjoy! Spicy Skillet Chicken Thighs with Green Tahini Sauce Serves 4 Ingredients: 1-1.5 pounds of boneless, skinless chicken thighs (basically enough for everyone to have two pieces) 1/3 cup olive oil Juice from 1/2 lemon Juice from 1/2 orange 1 tsp salt 1…
-
Seeded Spelt Bread
You should know, that I am a bread person. Deeply and unapologetically. Perhaps one might even define me as a bread snob. I respect those that make white flour varieties like baguettes and brioche, but those aren’t what get my engines going. The breads I love are the ones that are difficult to master, and the most delicious to eat. Particularly, whole grains, ancient grains, seeded, and fermented varieties. The ones with respectable chew, tons of nutrients, and loads of flavor. The recipe I’m sharing in this post is very exciting because it is all of those things I just described loving above, yet it is super easy to make.…
-
Whole-Wheat Skillet Cornbread
My strategy is simple. Cook and bake as if it were the crispest fall day and the weather will follow suit. So far it hasn’t worked. It was almost 90 degrees when I was making this cornbread and chicken chili. This cornbread is super delicious and is due in large part to the perfectly crisp crust, which is achieved by heating the pan before pouring in the batter. That shock of hitting the butter slicked cast iron causes the batter to instantly create a barrier, which allows the bread itself to remain soft and crumbly while the crust continues to darken and crisp. Next up, I’m swapping a portion of…
