Getting out the food processor is a whole thing at my house that I try to avoid when possible. Even though I love my food processor, I don’t love cleaning all four pieces of it… I mean, that’s not exactly weeknight friendly. So I came up with a really easy cutting board pesto with sweet corn that will blow you away. This seared mahi mahi with sweet corn pesto is served on a bed of pearled cous cous with fresh tomatoes. It’s the epitome of summer cooking, and it looks so impressive
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Guess what?! You get to see my face in this post, which is a real rarity, considering I take most of these pictures myself. I’m wondering if I don’t share enough about myself on my blog, so I’ll throw ya a bone. In case you don’t know, here are a few facts you may not know about me!
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Sam and I like to go to this little Thai restaurant in South Nashville that has the very best Green Curry. It’s owned by a little Thai lady. She once told Sam she was proud of him for finishing all his food. I wish it wasn’t so far from our house or we’d go more often, if only to get complimented by our favorite Thai lady. We asked her why their curry was so much better than the other restaurants, and she said “everywhere else waters it down, but we use all coconut milk in our curry.” And she’s right. Her version is extra coconut-y and flavorful. The secret to good Thai curry is using a lot of coconut milk….
Every year I have the same New Years Resolution, and I never ever follow through with it. It’s to read X amount of books in the new year. I always have lofty goals, and summer comes around, and I’m way ahead of schedule. Then I fall off the wagon when I try to read the classics, and an 800 page monster of a Dickens book falls in my lap that I just can’t seem to finish. I should learn from my patterns and just do something simple like drink more water or learn something new.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…