Do you use a slow cooker (Crockpot)? Rich and I got one last Christmas and I’m surprised by how much I use it. I mainly make soups in it, but lately I’ve been making black beans.
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Butternut Squash Soup
It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites. I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup. The soup tastes like fall in a bowl, in the best way possible.
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Zucchini Potato Fritters with Goat Cheese
It’s that time of year. Zucchini is in full force at the farmers market and I go crazy, buying armfuls of the versatile vegetable without a definitive plan on what to do with it. Next thing I know, I’m roasting it, eating it in pasta, and adding it to any and every dish. One of my favorite ways to use my zucchini bounty? Grate it along with potatoes to make into fritters. Plus, goat cheese never hurts a recipe, right?
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Roasted Tomato Soup
This is one of my favorite soups. So much so, that it was the first thing I ever cooked for Rich. He was coming over for dinner and I asked him if he liked tomato soup and grilled cheese (who doesn’t?) and later he told me he thought that meant I was heating up a can of Campbell’s tomato soup and making a grilled cheese with American cheese slices. Ha! That was obviously very early into our relationship.
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Crispy Gnocchi with Pesto, Roasted Tomatoes, and Goat Cheese
Have you ever had crispy gnocchi? It sounds weird and counter intuitive, as gnocchi is soft and dough-like, but trust me, crispy gnocchi is delicious! I first thought to lightly pan fry the gnocchi after boiling them a few years ago.
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Goat Cheese Tomato Toast
This is one of those magical “non-recipes, recipes.” Goat cheese tomato toast sounds so simple, but when you use fresh summer tomatoes and good bread, this is something you’ll end up dreaming about. I used heirloom tomatoes, which I think have a deeper, more complex flavor, but fresh on-the vine tomatoes would work great as well. The sweetness of the tomatoes, creaminess of the goat cheese, crunchy-ness of the toast, all topped with olive oil, sea salt, and pepper make the perfect combination.
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Upgraded Black Beans and Brown Rice
As much as I love to cook, I’m always on the hunt for new dinner recipes that are quick, flavorful, and delicious. Bonus points for recipes that make enough to have leftovers for lunch the next day. Enter this recipe for black beans and brown rice.
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Garlic Scape Butter
Have you ever had a garlic scape? The first time I ever saw them was at a farmers market a few years ago. The women who sold them to me said they were kind of like a cross between garlic and green onions. Now this is something I can get behind! I bought them, but then was at at loss of what to make, so I gave them to Rich’s aunt. She was familiar with garlic scapes and said she fried potatoes on the stove with them. Genius!
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Pasta with Grated Zucchini, Parmesan, and Garlic
I love zucchini. It’s one of those vegetables that takes on the flavor of what you add to it, making it almost like a blank canvas. Make zucchini into fritters? Sure! Zucchini Parmesan? Sure! Roasted with some garlic? Sure!
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Arugula Peach Salad
It’s finally peach season!! Admittedly, peach season is one of my favorite things about summer. I may be going a little peach crazy over here, eating them for snacks, putting them in salads, baking with them, adding them to cocktails…
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