This Roasted Summer Squash + Burrata Plate with Red Wine Vinaigrette falls into the category of quick + easy, but has all the vibes of a very satisfying girl dinner meets that’s light and refreshing, but still has cheese and bread. It was everything I wanted for a home cooked meal that took almost zero effort, and was still leave nothing on the plate good.
Read MoreCurrent obession - maitake mushrooms. Specifically roasting them in sweet + savory glaze that’s all sorts of umami, and loading them onto sourdough to make these Miso Glazed Mushroom Toasts. It is the BEST bruschetta remix I’ve tried this year.
Read MoreToday I learned a very valuable lesson - pumpkin + sriracha makes for a great pizza sauce! Just these two ingredients were the base for this Pumpkin "Pizza" with Burrata, Bacon, + Sage (our very on theme brunch for the Seahawks game today), and it made for the perfect Fall twist to one of our favorite foods - PIZZA. It was a “pizza” that was full of Fall flavor, savory, rich, cheese-y, and just very fun to eat.
Read MoreThis Apple + Cheddar Tart was delicious! It was buttery, cheese-y, and paired perfectly with a very simple Summer salad + a backyard picnic. Topped off with my favorite drizzle for just about anything involving bread + melted cheese - honey. Salty, sweet, and totally delicious.
Read MoreThis is the best little snacker I’ve made this year, and it’s the green sauce on top that’s total magic! A Roasted Carrot + Green Onion Pesto Flatbread that has some middle eastern vibes, and is so good + easy to make. A soft + pillowy flatbread is the base, topped with just a sprinkle of mozz, a few tender roasted carrots and the perfect sauce compilation on top.
Read MoreThis was the vibe when we made this Baked Tomato, Bean, + Mozzarella Spread that we literally haven’t been able to stop talking about since we made it (safe to say this will be on repeat this Fall!). This dish is like pasta meets bean dip, and it’s great. It’s a warm + gooey bean “dip” that has so many flavors that mirror a classic pasta sauce - so much tomato + garlic + herbs. A little heartier, and totally qualifies as a dip that is a meal in itself.
Read MoreThe chosen meal to kickstart the season - this Artichoke + Gruyere Tart. It’s decadent, feels fancy, and appeals to the modern day cheese + charcuterie board lover that I identify with. We went the route of enjoying it as our main + paired it with a light salad on the side, but lord knows I’m whipping this up for our next finger food spread. Gooey, melty cheese all over a buttery puff pastry crust, and loaded with marinated artichokes, herbs, and finished with my favorite - a honey drizzle.
Read MoreI made a point to take a little mid week lunch break and whip up these Prosciutto + Mozz Puff Pastry. The perfect use of a frozen puff pastry that’s been hiding in my freezer for far too long, and the closest thing I’ve had to a hot pocked in a long time. Filled with so many delicious things - salty prosciutto, tangy sun-dried tomatoes, creamy mozz, and a vibrant pesto - total perfection.
Read MoreThe best holiday appetizer of 2021 - these Garlic + Olive Stuffed Sausage Bites. Holy hell - these things are good. Really they’re a makeshift meatball, and the most amazing crunchy + meaty bites to jazz up any antipasto platter. Hot + crispy on the outside with a sharp olive bite, drizzled with honey + a sprinkle of herbs before serving.
Read MoreI’m a sucker for any recipe that calls for hard cider, and there was pretty much no question I was going to try Half Baked Harvests soft baked hard cider pretzels, & make Hopped Cider Pretzels with Honey Mustard that I will make over + over again. We make it a point. to do an at-home Oktoberfest every year, + it’s one of our food traditions that I so look forward to. Largely marked by the homemade pretzels.
Read MoreThis past month we’ve had 2 major hits at our house - Roasted Acorn Squash with Pomegrante + Pecans and Beet Carpaccio. Two veggie heavy + very delicious ways to enjoy this yummy cheese in a “build your own bruschetta’” kind of way.
Read MoreI used to watch The Chew religiously, & my opinion remains the same - that it was the most under-rated cooking show ever. It was so good, Clinton Kelly was a dream, and the recipe that made the biggest impression on me was his Acorn Squash Fondue. I remember watching him make it thinking it was equal parts beautiful + impressive + festive.
Read MoreHalf Baked Harvest told me I should whip ricotta, so I whipped ricotta. & it was a game-changer! This Whipped Ricotta + Garlic Dip was built on wanting to have a side to go with Mushroom + Creamed Corn Cauli bowls while also wanting to clear out the fridge. Really trying to keep that food waste down, ya know?
Read MoreI love these Asian fries. Their just the perfect little extra bite to throw into the mix when pot stickers & wontons are on the menu, or a fun added element to any rice bowl (like Sweet & Sticky Chicken). They’re salty and sticky, and truly like an Asian version of animal fries. & stupid easy to make. A new dish that we LOVE LOVE LOVE and one I’m sure we’ll be whipping up with lots more Asian meals.
Read MoreI love finding a hot appetizer that can be a go to for pairing with a fully loaded cheese + charcuterie board. Something warm, substantial, and it can be that fun x-factor to fill out a big ol’ appetizer tray, & something that changes things up from whole sliced meats & cheese bit. Something easy, fairly fool proof, and fucking delicious - that’s the ticket for a good app! Literally - these meatballs are life!
Read MoreThe key to enjoying life, and having happy moments on a regular basis - make the time. Look at a schedule, plot out the week, and make the time to do the things that bring the most joy to my life. I’ve had to sory of learn this the hard way lately, and I’ve more recently made the conscious decision to not let life, the demands of work, & the demands of a non-typical schedule be my excuse for not making time for the small moments that really do feel the most special.
Read MoreI’ve been in a funk. I’ve said it, I’m coming to terms with it, and I’ve made a big effort to identify the “why” behind my anxiety. The result of my internal soul searching - routine. My routine - my at-home routine - has been shook to its core. & I’m not a person who can look back and see “it’s just temporary.” When my routine is disrupted, it’s like that feeling when your sick & you start wondering if you’ll ever feel better? I’ve felt the anxiety of “will things ever go back to normal?”
Read MoreSummer Peach & Dark Cherry Bruschetta - a bruschetta born from my inability to resist buying all the summer produce. But seriously, I went a little crazy at Trader Joe’s during my weekly grocery shopping trip (proof you should never go grocery shopping when hungry), and now I’m on a mission to use all the produce from my latest haul before it turns. When it’s time to get a little creative with the produce on deck, & the goal is to use as much as possible in one dish, bruschetta is always my go to.
Read MoreI am a repeat jarred salsa consumer. I have gone through my fair share of Pace salsas in my life (it’s my go-to brand), and naturally tasted my way through the salsa portfolio at Trader Joe’s. It’s one of those things I’ve put in the category of I can’t make that because, for whatever reason, I was intimidated. & store bought salsa is just so easy. This year I couldn’t help but be inspired by all the homemade salsas all over Pinterest during Cinco, so I decided to take a stab at making my own in an effort to put an even bigger homemade touch
Read MoreA spicy snack trifecta! That’s what our latest Saturday night-in called for. What can I say - a day filled with yardwork and on the eve of a holiday put us in the mood to sit on the couch, put on a fun movie, and snack on finger food. & just for fun, we did spicy snacks with a heavy emphasis on the veggies (because lord knows we need to keep it light so we leave room for whatever Easter treats come our way).
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![Roasted Acorn Squash with Pomegranate + Beet Carpaccio [Veggie + Burrata Duo] (Copy)](https://images.squarespace-cdn.com/content/v1/5cbe13147980b359cf3937d0/1608092611230-ULES9OZA9SJJL95DK0M4/IMG_0183.jpg)
