Approachable, everyday recipes
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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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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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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I love eggplant. I used to be intimidated to cook it, not knowing what to do with it or how to cook it. But then I figured out how to properly salt it to draw out the bitterness, and roast it. Life changing moment. I’m not going to lie, it took me years of fiddling to get there.
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My Aunt Kathleen makes the most delicious candied pecans. The only problem is that she lives in California and I live in Ohio. This meant I had to take matters into my own hands and learn how Kathleen made the pecans.
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Salt, browned butter, chocolate, all in one cookie. Need I say more? I’m a sucker for browned butter and all it’s nutty richness. And chocolate, who doesn’t love chocolate? I’m also a firm believer that every dessert needs some salt.
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As you have probably figured out, I am obsessed with farmers markets. Lucky for me, there’s a farmers market right by my office that’s open at lunch on Tuesday’s and Friday’s in the summer and early fall. This makes my life so much easier. Less trips to the grocery store and less meal planning make for one happy girl.
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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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This blueberry cake is what summer dreams are made of. Light, fluffy, and full of sweet blueberries. My mom and I used to make it when I was growing up and my most distinct memory of it is making it for my Papa for Father’s Day. Mom and I couldn’t resist the sweet smell of the cake baking, so mom suggested we each try a piece, insisting that “Papa wouldn’t mind.” Well, a piece lead to half the cake, so when I presented the cake to Papa it was something like, “Happy Father’s day! Here’s half a cake.” Let’s just say, mom was wrong, Papa did mind we ate half his cake. Joking aside, the cake is just that good.
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We’re in the height of chard season, and I love it! I don’t care if its rainbow or swiss, I’ll eat it all. Admittedly, chard used to intimidate me. What do you do with it? Surely you don’t eat it like you would spinach in a salad…
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