All Recipes

Fall Crostini with Acorn Squash, Caramelized Onions and Goat Cheese

October 1, 2020 by Gretchen Blazer Thompson

This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…

I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.

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Simple Tomato Sauce

September 22, 2020 by Gretchen Blazer Thompson

I started making this tomato sauce earlier this year when I wanted something lighter and brighter than traditional jarred tomato sauce for homemade gnocchi. Since then I haven’t looked back. Don’t get me wrong, there are great jarred tomato sauces out there, but if I have time I’ll make this instead.

It helps that this only takes a handful of ingredients, all of which I tend to keep on hand. The recipe might look familiar because I’ve used it multiple times before, like in my eggplant rollatini and zucchini ricotta roll-ups. Because I use it so much I thought it deserved its own place on the blog. I hope you like it as much as I do!

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Fall recipe roundup

September 17, 2020 by Gretchen Blazer Thompson

It’s officially my favorite time of year… fall! While I’m going to miss the summer produce (why can’t we have perfect peaches year round?), I’m ready for winter squash, warm spices, and soup season.

I thought it would be fun to do a roundup of some of my favorite fall inspired recipes, both from here and sources around the web. Bring on the pumpkin!

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The best black beans

September 15, 2020 by Gretchen Blazer Thompson

Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.

Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.

I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.

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Classic Brownies with flaky sea salt

September 10, 2020 by Gretchen Blazer Thompson

Is there anything better than a warm brownie fresh out of the oven? I really don’t think so. My mom used to bake brownies from scratch when I was growing up when everyone else’s mom made them from a boxed mix. Are those boxed ones good? Sure, but they’re nothing like homemade. I always wanted to say to those boxed mix moms, you know making brownies from scratch isn’t that hard. Good thing I was a shy kid, something tells me those editorial comments wouldn’t have gone over well…

Always in search of the best brownie, I’ve made dozens of different recipes over the years and I think I’ve finally found it!

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Zucchini Ricotta Roll-ups

September 3, 2020 by Gretchen Blazer Thompson

Zucchini is hands down one of my favorite, if not my favorite vegetable. I love how versatile it is and how it takes on the flavor of however you prepare it. It’s one of those vegetables that I always have in the fridge because I can throw it in tacos, soups, pasta, or just roast it in rings and eat it straight off the pan (guilty…).

This recipe truly highlights just how versatile it is. It’s one of Rich’s and my favorite dishes and while it’s good all year long (hello cozy comfort food), it’s particularly amazing now when zucchini is at it’s peak. Just make sure you make plenty – it’s one of those dishes that everyone wants seconds and it makes amazing leftovers for lunch the next day.

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Roasted Artichoke Arugula Salad

September 1, 2020 by Gretchen Blazer Thompson

I have a confession… I’m really picky about salads. I like salads, but delicious flavorful ones. I want something hearty and flavorful that doesn’t feel like an after thought. Too many times you see one on a menu at a restaurant and they end up tasting like, well nothing. Salad doesn’t have to mean sad and boring!

Enter this salad. With hearty roasted artichoke hearts, almonds, manchego cheese, and lemon juice it’s anything but boring! It also continues my salad pattern and decades long love affair with arugula. I love it’s peppery taste so much that I essentially don’t buy any other salad greens…

Who knew one person could have so many strong feelings about salads?

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Black Bean Veggie Burgers with Cilantro and Jalapeño

August 25, 2020 by Gretchen Blazer Thompson

I like to think I’m a bit of a veggie burger connoisseur. I’ve ordered countless ones at restaurants over the years and tried even more recipes. It’s amazing how many bad veggie burgers there are out there! Many of the ones I’ve made have been the wrong texture or bland, until these.

These are hands down the best veggie burgers I’ve ever made. They’re flavorful, hearty, and the perfect texture. Dare I say these will even satisfy the carnivores in your life? Perfect for your next cookout or an easy weeknight dinner!

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Cilantro “Chimichurri” Sauce

August 20, 2020 by Gretchen Blazer Thompson

I’ve had chimichirri multiple times at restaurants, but for some reason I didn’t make it at home very often. I don’t know why since it’s simple to make and keeps in the fridge for days. Well I’m officially converted!

It’s easy, flavorful, takes only 6 ingredients, and elevates anything you put it on. I also love how versatile it is. Put it on top of soup, roasted or grilled veggies, eggs, meat, the uses are endless! I think it would be perfect for a cookout this summer, serve it with whatever you grill and your guests will be thoroughly impressed!

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Peanut Butter Cookies with M&Ms and Chocolate Chips

August 18, 2020 by Gretchen Blazer Thompson

Is there a better combination than peanut butter and chocolate? I don’t think so.

I’ve been working on perfecting this recipe for years. I started with the classic Jif peanut butter cookie recipe and made multiple changes. Changes to the ingredients, ingredient proportions, and the baking temperature to achieve the perfect peanut butter cookie. I went through batch after batch of cookies, hard work I know but someone has to do it.

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