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….
Barbecue Chicken Pizza with Homemade Gluten-Free Crust
I LOVE a good gluten-free pizza. I mean. I love a good pizza. Period. Don’t get me wrong, I’ll indulge on a regular, gluten-filled pizza occasionally. But I love to enjoy some of my favorite cravings without having to lose…
Maple Butter Sea Scallops with Pumpkin Risotto
As a summer baby, fall has always been my second favorite season. If I can’t soak up all of the sun by somebody’s pool or on somebody’s beach, then I’ll gladly take all of the cinnamon, caramel, apple, maple, pumpkin…
10-Minute Shrimp on Toast
I topped this toast with chopped spinach 🌱, cooked shrimp, quartered cherry tomatoes 🍅, a light drizzle of olive oil, red pepper flakes, and Maldon sea salt flakes 🧂. For the toast, I used a gluten free bread from Canyon Bakehouse’s…
Lump Crabmeat Tacos with Chile de Árbol & Pine Nut Salsa
Tacos will always have a special place in my heart. Days where I can try new taco flavors and combinations are always the best days. Now that we are nearing summer and warmer weather is upon us, I’ve transitioned my…
Tomatillo Gazpacho (with Lime and Garlic Citrus Paste)
Gazpacho was made for warm weather. It’s refreshing and light and perfect for no-cooking days. If you’re not familiar with gazpacho, it’s a cold soup made from blended vegetables. Traditional gazpacho is often blended with bread, but I omitted the…
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…
Black Garlic Hummus
If you thought hummus was earthy before, wait until you’ve had this hummus. Infused with the flavors of black garlic confit – both the cloves and oil. The flavor is heavenly. Black Garlic Black garlic is garlic that has undergone…
Coffee Rubbed Jerk Chicken
roasted garlic mashed potatoes
Steamed Mussels in a Creamy Garlic White Wine Sauce
the key to good mussels is in the sauce / broth that you cook them in. these mussels sit in a slightly creamy white wine sauce. first, shallots and garlic are sautéed in butter and evoo. the alcohol in the wine is simmered out leaving only the flavor of the wine. a touch of chicken broth and cream is added to make a richer and creamier broth. then the mussels are added, tossed in the broth, and steamed for about 5 minutes until they open. serve with a lemon wedge + buttery crispy bread for dipping in the broth.