This simple salad is our new family standard. The dressing (make extra!) is delicious and can stay in the fridge for about a week.
Buttery Cauliflower
My husband is convinced I just fed him straight up butter for dinner. Spoiler alert. It was cauliflower and there was zero butter in sight.
Garden Broccoli
Not all recipes have to be fancy. Sometimes their only value is to remind us how to cook the thing we already love. I take it for granted that I know how to cook salmon. Crispy on the outside, silky smooth on the inside. For those of you looking to perfect restaurant-style seared salmon, this post is for you. It’s simple, straight forward, and nearly foolproof.
Seared Salmon
Not all recipes have to be fancy. Sometimes their only value is to remind us how to cook the thing we already love. I take it for granted that I know how to cook salmon. Crispy on the outside, silky smooth on the inside. For those of you looking to perfect restaurant-style seared salmon, this post is for you. It’s simple, straight forward, and nearly foolproof.
French Lentils
Ina Garten. My hero. She was the first cookbook author to show me French cuisine is not scary. Done the right way (with a glass of wine in your hand and the Midnight in Paris Spotify playlist on repeat) it too can be fulfilling, comforting, approachable, and deceptively easy to throw together.
Tarragon Mustard Compound Butter
You know that moment when you taste your cooking and think “hmm…it’s missing something…”. I usually say “Add Salt!” And it usually does the trick. That’s until I discovered the true missing ingredient in life.
Compound butter.
Cacao Tahini Balls
If you love my Key Lime Matcha Balls, you must try their dark and luscious counterpart – Cacao Tahini Balls.
Key Lime Matcha Balls
Fortunately for my sweet tooth, I discovered Key Lime Matcha Balls! They are 100% raw, vegan, organic and filled with antioxidants. They taste sinfully delicious, but they’re made with nothing but heart-healthy plant-based ingredients.
Caramelized Pearl Onions
Pop one of these buttery, sweet onions in your mouth and you’ll know it was worth the wait.
Carrot Ribbons
Why are vegetables 1000 times more fun to cook and eat when they look like ribbons?
