Only eight hours before I’m head out of town for a ten day vacation! I’m anticipating this trip to be thoroughly exhausting (Exhibit A: Zane. Exhibit B: Ruby) but I am nothing short of stoked to hit the road with my favorite people. There will be lots of sun and water time and I’m leaving my laptop and DSLR at home so I can get as fully out of my daily grind as possible. Before I go finish packing, though, here’s a glance at my June articles for Recipe.com, Hellobee, and SheKnows:
Some people may consider kale and quinoa trendy foods, but around these parts they’re standard fare. These kale, edamame, and quinoa bowls are the kind of thing we often eat for dinner. Check out the ingredients image and that’s what I’m regularly aiming for: a rainbow of vegetables so we feel happily nourished at the end of the day.
While we try to eat mostly healthy food, I am always drawn to cake. Layer cakes in particular. There’s just something special and celebratory about them that can turn even a plain jane day into something amazing. (If you want to add some extra happy to your day, take a gander at my CAKE pinterest board.) So, I was pumped to make this vanilla cake with chocolate malted frosting for…absolutely no reason. I guess cake produces it’s own whys, though, and its creation prompted us to invite friends over for a cookout and a little “just because” dessert.
Speaking of cookouts, this mango and millet tabbouleh is the perfect contribution to one, or to any potluck-style event. Swap mango for tomato and gluten-free millet for bulghur and you’re on your way to a variation on tabbouleh that I daresay improves upon the original.
Do you ever have leftover chicken or vegetable broth? An awkward amount – not enough for another soup or risotto, but definitely too much to feel guilty pouring down the drain? I often use these leftover dashes to add a little extra depth to homemade sauces. These savory broth sauces are a good place to start if you’re looking for some ideas.
Last but not least: I made cheese curds! This is a great example of a project I’ll never take on again, but I’m still glad I did it once. Making foods from scratch helps me appreciate the time and effort that goes into making them. This is why homemade bagels are on my to-tackle list. I probably won’t make them regularly, but my culinary curiosity has me itching to give them a try.
Instagram and Twitter and working my booty off in work and life (as though those are two separate things?). I have a few things brewing outside my comfort zone that I’ll be sharing soon, and I just lined up some childcare for Ruby that I’m feeling great about so I can push full steam ahead on those new projects.
This blog tends to go through regular phases of neglect, as it’s low on the priority list, somewhere behind my family, paid work, my sanity…
BUT, all this creative inspiration and branching out has me itching to write again and explore what I can do with this space, at a minimum sharing more details surrounding this fertile world of culinary content as it intersects with my own life. That’s one of the reasons I love working with food – It’s impossible to separate from real life, as the two are inextricably intertwined.
Until then, here’s a little recap of some of my work to go live last month:
This pressed picnic vegetarian sandwich, heavily loaded with grilled vegetables, basil pesto, olive tapenade, and high quality olive oil. It improves overnight in the fridge, topped with something heavy, and transports easily for an on-the-go outdoor lunch. Iced tea or cold beer optional, but highly recommended. (Recipe.com)
Nutella doughnuts. Risen, fried, and piped full of chocolate-hazelnut goodness. (Recipe.com)
I am digging sheet pan dinners right now. They just feel so easy – spread everything on the pan, throw in the oven, and play with the kids until everything is tender and caramelized. For this sausage sheet pan recipe I added a dill and pepita gremolata to bright up the dish and also discuss the art of sheet pan cooking. (Hellobee)
Last is a recipe for my favorite meal of the day: brunch! My idea brunch menu is sophisticated but super simple, and this bacon and leek quiche meets all the criteria. (SheKnows)
Bonus: This double chocolate pancakes article was just updated with a seductive, syrupy gif. It’s mesmerizing. (Recipe.com)
Recipe.com, but I’m also itching to tell you about a new project that’s pushing me technically and creatively. It will probably have to wait until next month, though, as we’re waiting for the website to go live. No rush except that it gives me a thrill to share these kinds of things with you and get your feedback! In the meantime, here are all the pretty spring things I’ve been cooking up…
I’d been hoping to find an opportunity to write about this classic carrot cake with fluffy cream cheese frosting, since it’s the one I’ve been baking, unfailingly, for years. Trust me, you need no other carrot cake recipe.
While some classic dishes have a reputation for being intricate or time-intensive (Have you ever made Julia Child’s cassoulet?), chicken piccata is proof some traditional dishes are as unfussy as them come. This recipe is savory, bright, and a 30-minute meal that truly belongs on the weeknight rotation.
As if you needed any persuading to gorge yourself on gorgeous spring vegetables, I teamed them up with a flaky, buttery crust and creamy cheese filling to make spring vegetable ricotta tarts.
Risotto is a staple dinner dish (or breakfast, when it comes to leftovers) in our house, but it’s always changing based on the season. To welcome rising temperatures, I made this lemony spring risotto with green punches of sweet peas and tender asparagus.
And speaking of asparagus, I found a new side dish (or appetizer!) to love throughout spring in the form of breaded asparagus with honey mustard sauce. Healthy fries, I tell ya.
I pretty much couldn’t shut up about spring last month, so I kept it coming with spring rolls. Okay, that descriptor might not be the most accurate but these collard spring rolls are inspired by their rice paper brethren but are grain-free. They’re still packed with fresh, crunchy vegetables and perfect for dipping in a spicy peanut sauce.
I finished off the month with comfort food in the form of a phyllo-topped chicken pot pie. Like the other recipes I focused on, this one is vegetable-heavy but the creamy sauce and buttery topping elicit the nostalgia you’d expect from this hearty dish.