Peach and Tomato Bruschetta
Roasted Grape and Ricotta Crostini
Because we've had such a dry hot summer here in Seattle, the grapes are thriving. There were multiple varieties to pick from, but I wanted to fill my basket with Jupiter grapes and only Jupiter grapes.
Lettuce Cups with Crispy Coconut Tofu, Rice Noodles, Mango, and Avocado
Avocado and Asparagus Tartines with Basil Pesto
Potato Salmon Cakes with a Garlic and Chive Yogurt Sauce
A few days before we left for Hawaii, I did a fridge clean out, like I always do before we leave for a trip. aka. multiple stir fry's with weird combinations of vegetables for a week. There were a few other misc food items that I needed to use up - a bunch of chives, some Greek yogurt, two lemons, and a bag of potatoes.
Focaccia with Rosemary and Grapes
Focaccia is one of the easiest bread to make. You can top it with a variety of ingredients, similar to a pizza. It's fun to play around with flavor combinations. Grape and rosemary are probably one of my favorite focaccia flavor combinations. The grapes mellow in their sweetness after baking and pair really well with the rosemary. Focaccia is best eaten the day of, when its' fresh out of the oven, warm, and soft!
Cheesy Broccoli Rabe and Mushroom Mini Quiches
Sweet Potato and Pumpkin Soup
Israeli Couscous Salad
Cherry Tomato and Halloumi Salad with Fresh Herbs
After my enthusiastic purchase of many tomatoes, I decided to snack on the first pint while standing at my new kitchen island with some sliced aged cheddar and a 1/2 empty bottle of rose. Alright fine, there were chips as well. I used the second pint of cherry tomatoes in this delicious seared halloumi salad with fresh herbs.
Strawberry and Avocado Salsa
Broccoli Rabe Arancini with Marinara Sauce
Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.
Crispy Za'atar Fries with a Garlic Scallion Dipping Sauce
Zucchini Fritters with a Honey Dipping Sauce
Spring Salad with White Beans, Avocado, and Radishes + Saveur Nomination
In the mean time, I will leave you with my favorite spring salad. It's fresh and colorful and the perfect pop of color for this time of year. I got this crazy awesome mandolin at Christmas, and it slices the radishes into such perfectly beautiful thin strips.
Goat Cheese Crostini Three Ways
We had a few friends over for drinks last week, and I thought it appropriate to provide some delicious snacks. This is what I like to do. The great thing about crostini is the versatility you have when preparing. I chose a soft and creamy goat cheese base and added a few of my favorite ingredients for toppings. A little fancy, a bit of color, and we can now call it a party.
Whole Wheat Pita Bread and Tzatziki
I love the smell of yeast and fresh bread baking in the oven. I love watching it puff and rise. What a magical thing to witness. I'd always thought of pit bread as something difficult to make, but this recipe is fairly easy. It involves adding ingredients to a stand mixer and then letting the stand mixer do all the hard work for you. All you really need is some time to kill. This recipe produces the most wonderful soft pockets of goodness.
