if you’ve been watching my stories, then you know that I am neck-deep in sourdough starter revival, so easy dinners are on the menu until I can pull my life (read: sourdough) together. i pulled this vegan + healthy-ish dish together in less than 30 minutes. i tossed the portabella mushroom caps in marinade with evoo, soy sauce, balsamic vinegar, ginger and garlic then roaster the mushrooms on a parchment-lined baking sheet at 400º F for 15-20 minutes.
sourdough discard sea salt + black pepper crackers
earlier this week, I started a sourdough starter journey, and I’m tired. I don’t know how you home bakers do it—hats off. the process of the feeding and re-feeding and watching and growing and evaluating sourdough starter is very rewarding, but exhausting. this morning, I almost had a panic attack because I forgot to feed the starter. I don’t need that stress, BUT I haven’t given up and at some point, I’ll end up with a beautiful loaf of sourdough bread. for now, I am starting with a simple sourdough discard recipe—sourdough crackers.
chimichurri chicken.
there is serious therapy in cooking. don’t forget to do the things you love. I love cooking freely—no recipe, no strict meal times, no stressors. just in the kitchen, creating. // my chimichurri sauce is quite simple and easily adaptable. I use fresh parsley + oregano as the herb base & red wine vinegar + olive oil as the liquid base. from there, the onion, garlic, and spices bring the sauce to life perfect for chicken or steak.
oven grilled tahini chicken.
for a long time I never used tahini for really anything other than hummus, but I dusted off my little jar of tahini (and my mortar and pestle) to make this oven grilled tahini chicken. this recipe comes from Jessica Battilana’s cookbook, Repertoire. the chicken is quickly marinated in a garlic-tahini paste with cumin, paprika, lemon juice and olive oil. instead of grilling, I “oven grilled” by placing the chicken on a baking rack over top of a sheet pan and grilling it for about 20 minutes with my broiler set to 550°.
pita bread from scratch.
garlic naan pizza.
who doesn’t love melting cheese on top of bread and calling it dinner?