I must be on a salad kick because post after post is a salad of some kind. But salads don’t have to be boring. I made a salad out of crispy smashed potatoes with chimichurri as a dressing! After all chimichurri is just vinegar, oil, and herbs… That’s dressing, people! My favorite kind of salad lately has been a mustardy potato salad with no mayo. But what happens when we mix crispy potatoes with chimichurri instead and put it with some arugula? Magic.
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There’s not a writers block that can’t be cured by a brisk walk in the snow. Being cooped up inside all weekend, I decided to layer up in whatever clothes I had and venture outside. I put on my mom’s old black leather snow boots from the 80s, complete with a black fur rim, and I trudged outside to clear my mind. It brought back memories of childhood snow days with ruddy faces and hot chocolate. If I didn’t have gloves, I’d put socks on my hands and go outside and return indoors to hot bowls of tomato soup and grilled cheese.
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Making vegetarian sweet potato enchiladas always brings me back to my first apartment with no air conditioning. I was so proud of that nasty apartment. My roommate and I instated a Tequila Tuesday each week, where a group of friends would come over to make authentic enchiladas. On a very tight budget, we pulled together an amazing spread of cheese enchiladas over a rickety gas stove that had to be lit with a match in a kitchen with windows that were painted shut (safe, right?). A lot of sweat and love went into those enchiladas. Mostly sweat. But that was the beginning of my love for veggie enchiladas. I have since then tweaked my recipe with sweet potatoes, poblanos, and portobello mushrooms, and of course verde enchilada sauce. Now it’s my go to dish when I’m having friends or family over. It’s perfect for entertaining and a little goes a long way. We somehow always have leftovers. If you have a little filling left, make a second 8×8 pan of enchiladas with any leftover tortillas, sauce and cheese. …
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…