Approachable, everyday recipes
It’s that glorious time of year when the air is just a little different and we know fall is around the corner, but there’s still some summer produce at the farmers market. The perfect time for soup!
This is my take on corn chowder. It’s spicy, tangy, flavorful, and delicious! It’s perfect for a family dinner or a group watching the first football games of the season. Football and soup, now that sounds like fall!
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This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.
Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!
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Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.
I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.
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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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This roasted eggplant caprese is a play on one of my favorite dishes from Giuseppe’s Ritrovo, one of the best Italian restaurants in Columbus. Giuseppe’s has since taken it off the menu, but they used to have an eggplant caprese stack that I always ordered instead of a salad.
Since they took it off the menu I’ve been on a mission to recreate it. The method I landed on is a little different that the original, but in the best way. I spoon garlic oil on the eggplant when it’s almost done roasting. The eggplant soaks up the flavorful oil resulting in my new favorite way to cook eggplant!
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My mom and I started making “chop chop” years ago. The name came from the fact that there’s a fair amount of chopping. We started making it to eat as a dip with tortilla chips, but always ended up eating it with a fork like a salad. Either way you eat it, it’s delicious!
Chop chop is easy to make all year (just sub thawed frozen corn for fresh), but is even better using fresh summer corn and cherry tomatoes. I started grilling the corn a few years ago and adds a wonderful depth to the salad. You technically don’t have to grill it, but I definitely encourage you to!
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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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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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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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When I was little I would beg my mom to let me take croutons as a snack to school. No salad, just croutons. They weren’t even the good croutons, they were the cardboard-like ones you would get in the salad dressing aisle at the grocery store. I still have the same affinity for croutons, but now, its for golden, crunchy, homemade ones.
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