Rice and lentils are two of my favorite foods, but I love them even more when they’re paired together. Â I was on a Mejadra kick the last few weeks and loved every bite. Mejadra is a Middle Eastern-Mediterranean dish of rice and lentils cooked with warming spices (not spicy) and topped with fried onions. I tried two recipes recently, one by Ottolenghi and one in the new Staub cookbook. Â The Staub recipe was by far my favorite.Continue reading
Cucumber-Hummus-Turkey Roll-ups
It’s so nice to be back in a routine, isn’t it? This time of year for me means regular mealtimes, a little healthier eating (watermelon, olives and rosè no longer count as a dinner), meal prep on Sundays, and making school lunches. I will admit, school lunches throw me since my son doesn’t eat the classic lunchbox staple, a sandwich. And many of you often message me asking for new school lunch ideas. I have a great “recipe” for you that my son is crazy for, and so I am. Meet the “cucumber-turkey roll-up!”Continue reading
Easy Chinese Chicken
My friend Lisa Leake of 100DaysofRealFood.com just came out with her THIRD book and I couldn’t be more excited to share a recipe with you. Â Her new book is called “100 Days of Real Food on a Budget” and it has the same mission as her other two books and her site which is to highlight why and how easy it is for a family to eat an unprocessed diet. Obviously, Lisa and I are on the same page, so to speak.Continue reading
Brown Butter Miso -Glazed Wild Salmon Recipe
When I was 10 years old, I decided to become a pescatarian. Â My parents were very worried, but I am sure I ate more protein than I needed between seafood a few times a week and a daily dose of cheese. Â When I went to college, I went on a date (with my now-husband) and he asked me if I wanted to try his steak. Â I have no idea why I said yes (maybe I wanted to make sure there would be a another date), but I tried it and thought steak wasn’t as bad as I remembered. Â Forward a few decades later and I am not loving animal protein other than seafood yet again. Â And ironically, the meat-and-potatoes husband is now newly plant-based. Â Life is definitely unpredictable, if nothing else.Continue reading
Salad with Burrata, Figs, and Prosciutto
I actually don’t spend as much time cooking for my family as you might think. Â I have a full-time teaching schedule and IÂ have to work hard at keeping up with my social media channels and my blog. Â I obviously love cooking, but I pretty much cook all day. So when it comes time to make something for dinner for my family or on the weekends for friends, I go simple. Â But the Italian in me knows that the simpler the recipe, the better the ingredients have to be.Continue reading
Strawberry-Ginger Shrub Recipe
I am the type of person that eats something once and enjoys it so much that I’ll keep making it and eating it over and over again until I’m just plain tired of it. Â This would happen more often than it does only because I have to test recipes and post new and inspiring food on my blog and social media regularly. Â But if I’m being honest, I would otherwise repeat what I eat A LOT!Continue reading
Grilled Vegetables with Romesco Sauce Recipe
Romesco is my new favorite addiction! Not to be confused with Romanesco, a seriously gorgeous chartreuse vegetable which looks like is a cross between broccoli and cauliflower, Romesco is a delicious Spanish dip/sauce which combines roasted red peppers and almonds and other flavorful ingredients. Â I love it so much that I eat it straight out of the bowl, but it’s also amazing on roasted or grilled vegetables, with grilled or roasted protein, or with crudites.Continue reading
Seasonal Fruit Sundaes with Coconut Dulce De Leche Recipe
Load me up with fruit in the summer and that’s all I need. But let’s not pretend we’re here for the “seasonal fruit” today. Â I am using the fruit as a vehicle to consume as much of this coconut dulce de leche as possible. Â Fact about me in case we’re ever on a game show together and you get asked what’s my favorite dessert. Â The correct answer is ice cream. Â Always and forever.Continue reading