This is called using whatever you’ve got.
In the San Francisco Bay Area, it’s pretty common to subscribe to some kind of produce delivery service. For us, it’s Imperfect Produce and Farmstead.
Although these delivery services make healthy eating a lot easier, occasionally we wind up with a bit of surplus near the end of the month.
Even if you don’t use one of these delivery services, you’ve got to admit that this is the season when vegetables shine. Corn, green beans and tomatoes are at their peak in the summer. It’s hard not to overdo it and buy too much when the prices on produce are so low.
In my freezer, I had about a cup of veggies on the verge of freezer burn, and a blob of tomato paste leftover from making pasta sauce so I threw those into this dish as well. Why not clean out the fridge and the freezer?
Other great substitutes or add-ins could be celery, cooked beans, sweet potatoes, or again, whatever you have!
Soup isn’t typically the first thing people crave in summer, but just trust me. This recipe walks the line of being light enough for summer and hearty enough to satisfy. It would pair awesomely with a salad, pasta dish or sandwich. Although my version is vegetarian, it could easily be vegan if you skip the sour cream garnish.
Let’s just be honest — this is the easiest (and most cost effective) way to make sure none of that summer veg goes to waste. Extra points if you save the root ends of your carrot, leek, garlic cloves and shallot in the freezer to make a homemade stock later!
Today when I was zoning out on my drive home from work, I realized that I couldn’t remember the last time I ate a chocolate chip cookie.
I knew this was a serious issue. I had to get my fix. I didn’t want some boring, typical chocolate chip cookie. I wanted something a little bit different.
This chocolate chip cookie recipe made me feel just a little bit more “grown up.” The addition of ground cinnamon gave the cookies just the right amount of warmth. Old-fashioned oats added texture.
This recipe is the perfect cure for a case of the blahs. I promise.
This past spring, I took a trip to Napa Valley and experienced the most incredible English muffins from a local bakery in the area. I’m serious about my bread. This English muffin made all other English muffins look silly. The outside was slightly crisp and the inside was fluffy and full of nooks and crannies. It’s all about that texture. If you know me, you know that I love any bread full of nooks and crannies.
Nooks and crannies = little pockets to hold butter!
When I got home, I was inspired to re-create my English muffin experience at home using the same recipe as my no-knead herb slab ciabatta, sans the herbs.
This recipe is just as easy as the ciabatta recipe…and there’s no need to even turn on your oven! I’ll show you how to make your own English muffins, full of nooks and crannies…
Recently I posted about my diagnosis with fibromyalgia along with my new diet restrictions as my doctor and I diagnose my food allergies (aka-a low FODMAP diet.) As someone who has previously enjoyed a diet full of tangy, crusty ciabatta bread slathered with home made roasted garlic, you can imagine my disappointment when I found out that sadly, these foods are a no-no as I figure out what has been hurting my tummy.
So…what exactly have I been eating?
Sometimes I just want the taste of a fudgy brownie without having to make a whole pan of brownies. Recently I featured a recipe for chocolate chip cookies for two, and thought — why don’t I turn this into brownie cookies?
This recipe gives me the brownie flavor I crave, in a much more portable cookie form. Feel free to play around with the add-ins. Walnuts would be awesome in these. Better yet, roll the chilled dough in powdered sugar and they’re chocolate crinkles! Comment below with your favorite brownie add-ins.
Ciabatta is basically the most perfect bread ever. Why? It has a crispy wispy crust, hearty chew and BIG air bubbles.
Why do I love the air bubbles? They are basically pockets to hold butter, mashed avocado spread…or whatever you love to slather onto your bread.
My herb slab ciabatta recipe has all of the characteristics of a great ciabatta loaf, the subtle flavor of rosemary and most importantly…it is SO EASY. There is no kneading required.
I live about 30 minutes north from the garlic capital: Gilroy, California. Each year on (what seems to be) the hottest weekend of the summer, people make the trek to Gilroy to enjoy all things garlic.
I can’t wait until summer. I love garlic on just about anything.
Perfectly roasted garlic is soft, sweet, nutty, caramely and encompasses everything we love about garlic, without the sharp burning after taste. It’s easy to create a jar of roasted garlic cloves at home. Let me show you.