Here's a little indulgent one for you today: Candied Pecan, Bacon, and Goat Cheese Salad! Inspired by all things decadent, on the sweet and savory side, this salad features crispy bacon, homemade candied pecans, creamy chevre, and spring greens, all mixed together with a sweet and tangy balsamic dressing.
This salad combines a few mini recipes that are great to learn and make on their own as well. Candied pecans and bacon, both done in the oven, and a simple balsamic dressing!
Read MoreAs cherry season reaches its end, and we enter this last month of summer, I wanted to share my recipe for Cherry Cornbread Muffins. It's an idea that's been bouncing around inside my head for a few months now; some remnant of a memory of a baked good. A lot of the time, cornbread is flavored with more savory flavors, such as jalapeño or cheddar. For some reason, the idea of cherries stuck with me. The cornbread is a little lighter and sweeter than usual, almost like a fluffy cake. These muffins are packed full of deep red cherries, and topped off with Orange Honey Butter!
Read MoreThe idea for my Creamy Kale and Mushrooms with Pancetta first came up when reviewing the plan for Thanksgiving a few years back. On the menu was the usual turkey, mashed potatoes, stuffing, cranberry sauce, along with some annual side dishes like yams, Brussels sprouts, and cornbread. Not to mention two desserts... It seems like every year we attempt to cut back the number of dishes, yet somehow end up expanding our ever-growing list of favorites.
Back when we had a dozen guests crowded around our table, 10+ dishes seem perfect for us. Our guests have dwindled down over the years, so we've been cooking for six; close family members and a few hungry kitties looking for scraps. But a cozy Thanksgiving dinner means more leftovers!
Read MoreMid-July means that the tomato plants are producing lots of little cherry tomatoes. Most nights, when I go out to harvest, handfuls get eaten before they get into the house. Some of them make it into a salad or are dressed with olive oil, salt, and pepper. Cherry tomatoes off the vine are super sweet and bursting with flavor. So, when they go into this Cherry Tomato and Baby Mozzarella Linguini, I like to leave them just barely cooked, so they are slightly soft and still have their sweetness. Super juicy and fresh!
Read MoreLos Angeles has really been heating up this week, creeping its way into the 90s, which makes quick meals like this Baked Eggplant Parmesan with Burrata a relief. Most nights I've been leaning towards smaller meals and snacks as opposed to a full meal. Once the temperatures drop in the evening, I'll sit outside and munch on some salad, or vegetables, along with a glass of lemonade. On warm LA evenings, when the weather just barely starts to cool, all I really want is some crispy eggplant topped with cheese! Instead of frying the eggplant, I bake it, which still makes it crispy and golden, and is a lighter alternative for the summer.
Read MoreI first made farro after a visit to the Italian market with my mom. I picked up a package of Umbrian Pearled Barley and set it aside to make later in the week. My mom loves farro, and any salad made with grain. The type you might find in the deli case or alongside a panini. However, I'm content eating this all by itself.
My mom and I had thrown around the idea of making a big batch of something like pasta salad or farro so that we would have something for lunch all week long. I wanted something hearty, with dried fruits and nuts, while also being savory and earthy with a bit of green. I went with ingredients I really loved: some dried cranberries, toasted pecans, caramelized shallots, arugula, and lemon.
Read MoreGrowing up, our refrigerator was usually stocked with salami and cheese from the Italian market, small packages wrapped in white paper containing all of my favorite treats. I would unwrap each parcel, unidentified white butcher paper with just a price scribbled down, not knowing what I would find inside. Some sliced mortadella, Salami Toscano, prosciutto, a few balls of fresh mozzarella, a thick swirl of peppery pancetta, and a large piece of Pecorino Romano were most likely uncovered. When the large packages of basil start to appear in grocery store produce sections, and our basil plant produced enough bright green leaves, it's time to make pesto. Fusilli pasta with pesto was one of my favorite meals, which made making it at home especially exciting.
Read MoreOh, galettes. The beautifully imperfect hand-built pie. They’re folded, freeform pies packed full of fresh fruit, surrounded by flaky, sugar-laced pastry.
For summer, you can use stone fruit such as peaches, apricots, and plums. Fall brings earthier flavors like apple and pear. And in winter and spring, I love strawberry and rhubarb. When in doubt, go with what’s in season.
For this recipe I decided to go with a bunch of ripe white peaches I spotted at the grocery store. Mix in a bit of lemon juice, speckles of vanilla bean, and you’ve already got something that tastes amazing. Wrapped in that buttery golden crust…
Read MoreSince I was three years old, my dad and I have made it a tradition to plant tomatoes in the spring. We go to an annual tomato seedling pop-up called Tomatomania!, which has hundreds of varieties of tomatoes, and fill up our garden. Vibrant colors, offbeat names, and funky shapes - the three pillars of heirlooms!
These tomatoes bring sweetness and acidity, alongside the tomato paste, which gives a little extra color and flavor to the broth.
I ended up picking out yellow crookneck squash and some cute little baby zucchini. Just look at those little disks of green! This soup is all about summer vegetables, so paddy pan squash, green summer squash, and zucchini make great substitutions. Check out your local farmers' market, or your garden, and see what you can find!
Read MoreMarinating is a great way to infuse flavor quickly, and keeps the chicken tender and moist. Garlic, lemon, and herbs make this Roasted Lemon Herb Chicken bright and summery. Just marinate for about 45 minutes, add some chicken broth to the pan, roast for 30 minutes, and uncover for the last 15 to crisp up the skin!
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