Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Peach Caprese with Champagne Vinaigrette
Even I savor moments in the summertime when I have accomplished preparing any meal without turning on the stove or the oven or any heat source really. Another salad in the books that hearty enough for dinner and requires minimal effort….
Charred Ratatouille and Burrata Toast
I have always had a feeling that in another life I was supposed to be French. French cooking was one of my first exposures to international cuisine and it is an undertone to several of my recipes. Every once in…
Herby Socca Flatbread
Socca. It’s earthy, it’s savory, it’s plane! No, I’m totally kidding. Socca does not fly, but it DOES make for a delicious high-protein snack or vegan, gluten-free pizza crust. AND, apparently, it’s best served with rosé. I’ll be testing that…
red pepper arrabbiata pasta with cheesy breadcrumbs
life is not complete without pasta. i always have and always will feel that strongly about pasta and all things carb loading. every once in a while i treat myself to a bowl full of my favorite pasta especially in the…
sautéed eggplant with garlic, basil, and mint
I really feel like eggplant is a forgotten vegetable. Like it’s there and we all have had eggplant parmesan at least once in our lives (probably on a meatless Monday), and it gets inadvertently added to things that we like, but it’s rarely at the center of a dish. It’s time to give eggplant the attention it deserves & now that I have a ton of them in my fridge, y’all are going to get these eggplant recipes. To start, I did a simple sauté (with garlic for added flavor) and topping with one of my favorite herb combinations—basil and mint. You can definitely serve this as a side, but I’m actually thinking about making a grain bowl this week and adding this as a topping.
garlic naan pizza.
who doesn’t love melting cheese on top of bread and calling it dinner?