I’m not one to try new things. I had one bad (read: confusing) experience at Aldi and didn’t go back until today. But my friends kept telling me there were great deals, so I gave it another shot. I am here to report that it’s growing on me! I picked up a cart full of groceries for just sixty bucks! But it’s not without a few hiccups that take some getting used to. Word to the wise–bring your own bags and a quarter.
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Summer is here! Everywhere I go, I smell fresh cut grass and honeysuckle. And I can’t help but smell the tomato plants at the hardware store, or those delicious on the vine tomatoes at the grocery. I’m sure I get some looks when I pick up those vined tomatoes and give them a good sniff–for scientific purposes of course. I had a tomato plant candle forever ago, and it made my apartment smell like a garden. So to honor the changing of the seasons, and the heat (my god, the heat), I made you guys a summery Panzanella Salad!
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During last week’s freezing temperatures, I needed a cozy recipe. Something slightly wintry, so I can say a proper goodbye to all the lovely root vegetables that will no longer be in season. But don’t worry I threw in some peas and fresh herbs to give this recipe a little nod to spring. I have been missing all those delicious steak and onion pies in London ever since our trip last September. English food gets such a bad rep, but I don’t know why! I had some of my favorite meals there.
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Leeks are like the cooler older brother of the onion. They’re a little more subtle, slightly sweet, and they soften up like butter when you saute them. Now that it’s spring, I’m totally swapping out my onions for leeks in just about every recipe. They’re in season, fresh tasting, and in their prime. Add leeks to risotto with some mint, fresh peas, and goat cheese, and we’re in business.
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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…