This last week I took this lentil bruschetta to a few parties- each time nervous that people would look at it and run away (let's face it these lentils are not the most beautiful creatures on Earth...) but instead I received the opposite reaction! Every one LOVED it. I received so many comments and even texts asking for the recipe afterwards. SO so happy this was a major hit. I have every confidence that when you make this you will love it and everyone you share it with will love it . . .
Creamy tomato basil soup with a melty grilled cheese sandwich has got to be on pretty much everyone's top 10 favorites list. This creamy tomato soup is full of veggies (which no one will know!) with little cream and a little cheese to smooth it all out and balance out the tomatoes. Most recipes call for canned tomatoes- which is why I LOVE this recipes. It is ALL FRESH! How to make Creamy Tomato Soup Everyone knows what a roux is right? So lets move on to another base basic in . . .
Hi there! Today we have an oldie but a goodie made new! For sheet pan week, we wanted to share a few fast and easy ideas to pull dinner off on busy nights. One of our favorites is open-faced sandwiches like this Grilled Chicken Pesto Sandwich. These come together with minimal prep and has the potential to make a lot for large families or groups. In fact, this recipe originally was inspired by my Aunt Cammy. A few years ago, Des and I were in charge of hosting a baby shower for our sister-in-law, . . .
Crostini is one of my favorite appetizers. Classic bruschetta, mediterranean bruschetta, and now peach, ricotta, and basil crostini. Such an easy app to whip up, and hellooooo summer! Homemade ricotta really makes the dish. You boil milk and cream, add lemon juice, and let it strain for a couple of hours. That's IT! Thick and creamy, fresh ricotta pairs perfectly on the buttered, grilled toasts! Top with a juicy peach (or nectarine) slice, earthy basil, and a fruity balsamic glaze . . .
Strawberry Basil Lemonade. Does that sound a little unusual to you? It's kind of different. When you first drink a sip of the lemonade you're hit with a sweet strawberry sensation, then comes the bubbles (if you used sparkling water) and then the basil, followed with minty, refreshing aftertaste in your mouth! I recently served this at a dinner party and everyone asked for the recipes. They LOVED it. One woman said "You know how lemonade is so sweet it doesn't really quench your thirst or leave . . .
My husband works in the big city. He commutes on the train in, takes a subway to a LA skyscraper, works long hours and then goes back to his train to come home. During certain times of the year he works such long hours that he receives a budget for a food allowance. There is pretty amazing food in the city. Sometimes I'm lucky enough that he brings home half of the meal. S'mac n Cheese from the Nickel Diner is one meal I beg for him to bring home. It's the best mac n cheese you'll ever . . .
I've always thought blueberries have a bit of an earthy taste...almost like basil. So I made a recipe in my head...tasted it in my head for a few days, and made it in real life. And it was good. And then I went online shopping because I needed a reward (Nordstrom, J.Crew, Gap, AND Anthro have all been having awesome sales this last week. My husband has a voice he does when he's making fun of me explaining that so-and-so had a deal going on....so I bought such-and-such amount and saved . . .
I don't personally know anyone that doesn't enjoy a good hot, bubbly homemade lasagna, so I can't really judge, but I think if I were to meet them, I'd probably give them a good kick in the pants. OK fiiiiine, maybe not an actual kick in the pants, but truly, person, what's not to like? I've turned the classic into a gluten-free, vegetarian appetizer (and the prettiest one at that). Have you tried polenta? It's basically hydrated cornmeal. You can make it with actual cornmeal and any . . .
It was one of those evenings where I was begging to go out to dinner and my husband instead was all "oh I'll go mix a little somethin' somethin' up for you baby," ok, it probably wasn't JUST like that...but I'm always up going out and he is always so good about staying in and saving money. I came down and he had mixed up this little dish, it was pretty much all that we had had in the kitchen...some pesto, spinach we keep around for all those green smoothies and almost expired whipping cream. . . .
I'm a beginning gardener. I love the idea of growing my own food and having fresh fruits and vegetables. We currently don't have the space to have a full blown garden but I have found a patch of dirt where I made my herb garden. I love using fresh herbs in my recipes. It's so nice to walk out the door and pick what I need. I seriously can taste a huge difference using fresh herbs compared to using those jars of dried herbs. Gardening has been something I grew up watching my mom do. I . . .
As unprofessional as the photo below may be, this is my all time favorite picture. I wish you could have heard the squeal and seen the excitement and translated the two year old language of "Tay!! it's rweady! Take pit-chure of my tar mom!" Tay Pit-chure!!!! (insert squeal!!) but, if you are looking for seriousness....here ya go. I have cravings regardless of being pregnant or not, being pregnant only intensifies my cravings....and gives me a pretty valid excuse to give in to those . . .
Some things are just easier demonstrated... like how to chiffonade basil. Really is an easy technique but the name "Chiffonade" can be intimidating. The term "Chiffonade" is French simply means to cut into little ribbons. Basil is the most common herb associated with this term. The small ribbons of herb make for an insane garnish... such as on this Pasta Alla Checca. One of my favorites. I tend to buy loads of fresh herbs so use this technique regularly. I hope you enjoy this charming video... . . .