Mega Veggie-Loaded Nachos

Mega Veggie-Loaded Nachos

It’s time to stuff your face folks.  Have a crowd to feed?  Need to use up a bunch of vegetables?  Got a hangover that needs curin’?  This will do the J.O.B.  It’s summer comfort food at it’s veggie best!  These nachos are piled high with tons of fresh summer vegetables and layered with ooey-gooey-melty shredded cheese.  Top them with your choice of condiments and it’s a gosh dang party in your veggie-lovin’ mouth!

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Skillet Shortcake with Fermented Strawberries (plus Kraut Source Review)

Skillet Shortcake with Fermented Strawberries

I am so pumped about this post!  I did something ya’ll.  I tried something new.  Some might think it’s slightly coo-coo.  But it’s not.  It’s a thing…a big thing…a real game changer!  I fermented fruit!  And I used some new equipment to help me…which made my (fermentation) life WAY easier!

Leek and Asparagus Scrambled Eggs with Parmesan

Leek and Asparagus Scrambled Eggs with Parmesan

Springtime is one of my busiest times of the year.  I help run a farmer’s market and a kids program at that market, so the couple months leading up to Opening Day is hella hectic!  Not to mention it’s one of the busiest times of year for my husband, too; a professor and sculptor.  So…our meals tend to be quicker and easier and use fewer dishes — mostly because they’re all piled up in the sink waiting to be washed.

This spring-y breakfast (or breakfast-for-dinner) hits that “I want eggs/I want vegetables/But I don’t want to do dishes” spot.  It’s all done in just one pan — no separate bowls for whisking eggs or a separate pan for cooking the vegetables.  You just cook the vegetables first then break the eggs directly into the pan and stir ’em around (a.k.a. scramble them) as they cook.  It’s easy, virtually mess-free, and really good!

Pasta & Peas in Parmesan Broth

Pasta & Peas in Parmesan Broth

Spring has officially arrived, but the fruit and vegetables have to yet show they’re pretty little vernal faces.  The warmer weather is shifting us away from heavy, hearty foods to lighter, quicker fare.  We want to spend more time enjoying the spring sun and less time hovered over a huge pot of stew.  But it looks like there are still some cool days ahead before we can truly shed the sweaters and warm, comforting meals.  This pasta bridges that gap between craving light, springtime meals and still wanting something warm and satisfying.  And it comes together in less than 30 minutes, so we can all enjoy more time in the fresh spring air!

Irish Whiskey Salted Caramel Corn

Irish Whiskey Salted Caramel Corn

How’s about a little sweet treat to go with your St. Patrick’s Day eats?  This caramel corn is freakishly easy to make and only takes about 8 minutes to prep!!  With a hint of warm cinnamon in the boozy caramel sauce and a sprinkling of course sea salt, it’s hard to resist this salty-sweet Irishy treat!

Vegetarian & Vegan Shepherd’s Pie Potato Skins

Shepherd's Pie Potato Skins (Vegan & Vegetarian versions)

St. Patrick’s Day is almost here and every year my husband and I throw a party to celebrate the awesome food, music, and jovial spirit of the Irish!  Some of our favorite musicians (Imelda May, The Tossers, The Pogues, Glen Hansard) will fill the air of our house as we join in merriment with our dear friends.  And of course, one of my favorite parts about it is the food!  I love to come up with variations on Irish dishes and this year I’ve turned the quintessential Irish dish — Shepherd’s Pie — into an appetizer.  I did a vegetarian version (topped with Irish cheddar cheese) and a vegan version (topped with mashed potatoes)…they’re both insanely delicious and will have you tapping your toes to an Irish jig!

Whole-Clementine Poppy Seed Pound Cake with Earl Grey Glaze

Clementine Poppy Seed Pound Cake with Earl Grey Glaze

Little cuties, clementines, mandarin oranges, tangerines…they’re all (nearly) the same thing.  They’re small, sweet, often seedless oranges.  My family eats quite a few when they’re in season – during winter – so I try to use them in a variety of ways, from sweet to savory, sauces to beverages, zest to juice.  For this recipe, I experimented and used the whole fruit.  ALL of it.  No separate zesting, juicing, or dividing segments; you just puree the whole dang thing.  The flavor is incredible!!

Chocolate Chip Coconut Oat Muffins

Chocolate Chip Coconut Oat Muffins

If there was only one muffin recipe I could make for the rest of my life, this would be it!  These are so SO good and filling but not too dense and perfectly moist and sweet but not too sweet and the topping…THE TOPPING, is beyond.  Loaded with heart healthy oats, shredded coconut, and a smattering of chocolate chips, this muffin is substantial.  One will fill you up – it’s like a bowl of oatmeal in delicious muffin form!

White Chocolate Covered Peppermint Biscotti

White Chocolate Covered Peppermint Biscotti

The holidays are about here and I’ve been working on my cookie game.  How are you doing with yours?  Do you have a favorite cookie recipe you always make for the holidays?  I usually go with something simple like a sugar cookie or ginger molasses cookie, but this year I decided to step it up a notch and make biscotti.  (Plus, secretly/not so secretly I want to pretend I’m in Italy.)  To holiday-fy these biscotti I added crushed candy canes and dipped them in white chocolate.  Italians would totally put candy canes in their biscotti, right?

Savory Dill Yogurt Biscuits

Savory Dill Yogurt Biscuits

Spontaneity can be one of the best, and most underrated, ingredients in a kitchen.  It can lead to impromptu discoveries and unexpected combinations.  I tend to cook the best food when I’m being spontaneous and not over-thinking things.  I woke up the other morning on a lazy Sunday and decided to make biscuits.  I started gathering the ingredients and spotted a bright green feathery bunch of fresh dill in the fridge.  Thinking, “hmm, why not?” I grabbed it and added a handful to the biscuit dough.  That little change — that bit of spontaneity — made a HUGE flavorful difference to what would have been plain old ordinary biscuits.  They became savory, herbaceous and fresh!