This is my take on linguine and clam sauce, but beefed up with some roasted sunchokes, mushrooms and leeks, plus sautéed spinach. When I took the first bite of this, I wanted it to never end. I’m proud of how this came together, especially since I subbed traditional pasta for Miracle Noodle spaghetti, made from water and Japanese […]
Linguine and Clams Read More »
Happy Cinco de Mayo! Wild cod + a garlicky black bean/spinach combo + cilantro lime cauliflower rice is perfect for today’s holiday (fun fact: Mexico is one of our favorite countries in the world, and we’ve been to a few). This meal took about 30 minutes start to plate, and that’s including the time it
Wild Cod With Rice + Beans Read More »
What to do with leftover roasted veggies? I was inspired by Gabby Bernstein (for this and many other things) to make a frittata! We love Vital Farms eggs because they are certified humane and pasture-raised. Heat leftover vegetables in a pan. In a separate bowl, whisk eggs (figure about 2 per person). Pour eggs on top of
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UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so
Mexican Chocolate Cake + Strawberry Glaze Read More »
Roasted Japanese sweet potatoes, carrots and Brussels sprouts with sautéed mushrooms and onion, plus a sprinkle of microgreens because why not? ✨Roasted Japanese sweet potatoes in ghee, sea salt, freshly ground black pepper. ✨Roasted Brussels sprouts and carrots in olive oil, sea salt, pepper. ✨Sautéed mushrooms and onions in a little water, then Coconut Secret aminos
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