Summer is the season for fresh garden vegetables and after three years, we have fiiiiiinally perfected the art of the patio tomato. With an abundance growing on our porch (with the exception of one or two sampled by our smallest dog), it won’t be long before we’re stocked with sauce. But how else can we enjoy these tasty fruits (yes, a tomato is a fruit!) other than stacked with basil and mozzarella or tossed with balsamic for bruschetta? This great recipe for Tomato Tartine’s can be enjoyed any season and makes an impressive dish with little effort!
We are cheese lovers in our house! Any and all; hard Parmesan, salty feta, rich brie, tangy bleu, you name it and we’ve used it on crackers, in mac ‘n cheese, or eaten it straight off the cutting board in a dark kitchen, at midnight, after putting Luca to bed. It’s got so many uses and is easily one of the most versatile ingredients in the kitchen. Useful in dishes made for every meal and snack, it’s even a dessert I can manage! One of the simplest at home cheese recipes to experiment with is ricotta. With few ingredients and simple instructions, you can feel free to change it up without the fear of messing it up! Here’s the basic Homemade Ricotta recipe.
It’s summer and every fruit seems to be blooming in all its perfection. Although I love a crisp, tangy mango salsa or a blueberry and jalapeno crumble, other members in my household (ahem, one hint- not the 8 week old or the dogs!) prefer their fruit in a salad for a sandwich side or dessert. My husband says he can’t stand fruit as a topping but I think it adds a fresh flavor to meats that are often thought of for winter time. So when I finally found a fruit topping he liked, I stored it in my recipe box as a go-to! Make way for my cherry balsamic glazed pork chops! Controversy or not, Jamie Deen’s recipe is by far my all time favorite. It’ simple, tasty and keeps an often dry and dull dish sweet, tangy, and juicy. It’s Sunday dinner Cherry Balsamic Glazed Pork Chops.
I’m having an affair…with my favorite kitchen skillet! Let me start from the beginning… Continue reading
So another Monday was upon us and while I love my meatless meals, post-baby I’m trying to make sure I add protein as often as possible. A 6-week old may not walk or talk, but you sure still need a lot of energy to balance out those sleepless nights! On average, men need 56 grams while women need 46 grams of protein daily and eggs can be a great, meatless source. At 6 grams per egg, adding two to a dinner is an easy addition to boost the intake.
If you have the hook-up, may I suggest local eggs, like the ones I get from the chickens that my mom added to the family last year. Dave, Cody, Pancakes, and the rest of the lot provide the freshest, most vibrant, and nutritious eggs around. No chicken coups in your family? It’s a great time of year to spend a Saturday perusing your local farmer’s market, just make sure to give the eggs a good wash before you crack them! Anyway, back to cooking…
I saw this recipe in one of my favorite magazine subscriptions, Cooking Light. It was super easy and even had the meat-lover in my house singing his wife’s praises! As an added boost, next time I might throw in a can of beans, red or cannellini, just to add a non-meat, non-dairy source of more protein. Here’s the recipe for Vegetable Hash with Poached Eggs.