Hosting a brunch and unsure what to make for all your guests? Enter : quiche. Quiche is my go-to whenever we host a brunch. It is easy to make, can be prepped ahead of time, and is an automatic crowd pleaser. I usually make one vegetarian option and one meat option.
My weekday meals are usually a) whatever I can throw in my crockpot, or b) some sort of veggie + some quinoa or rice. Not as exciting and elaborate as you may think. On the weekends is when I do most of my cooking and experimenting in the kitchen.
Summer is here. Which means it’s socially acceptable to eat thick pieces of cheese and call it a salad. I mean who doesn’t love a good caprese salad!? What sets this recipe apart from your standard caprese is the pine nuts and sweet balsamic glaze. I brought this to bookclub recently and it was gone within ten minutes. Which just so happens to be the time it takes to make!
I was watching the Food Network the other day (this is my life now), and queen Ina Garten was doing a parchment paper fish that looked…amazing. Like all things she makes. I loved the idea of a healthy, easy recipe that has virtually no cleanup! I’ve made parchment recipes before and have loved the tender, fall apart results.
Ah zoodles… one of the most popular food trends from the last few years. For those of you unfamiliar with zoodles, they are spiralized zucchini that serve as a low carb replacement for noodles. Zoodles are a great weeknight recipe base. You can really get creative with them. Think of your favorite pasta recipes and simply replace the pasta with zucchini noodles.
Over the weekend I was at my local market and they had an herb crusted salmon in the deli section. I immediately had flashbacks of when my mom used to make Ina Garten’s Roasted Salmon with Herbs. It was a family favorite every time. I created my own rendition of this recipe because while I love salmon, it can get a bit bland, and the herbs really enrich the filet.
Jackfruit has become very popular in the vegan/vegetarian world as a natural meat substitute. The ‘meat’ from this fruit is very similar texture to that of a pulled pork or chicken. So, it’s easy to use in pulled pork BBQ sandwiches, salads, tacos…you name it.
I used to not be much of a breakfast person, but these days I look forward to basically ever meal so… this is 27. As a vegetarian, I eat a lot of eggs as a protein source. I love making a good scramble, over easy egg sandwich, quiche (checkout my quiche recipe), you name it.
I often get asked what my go-to weeknight meals are. I love making stuffed peppers because they are healthy, easy, filling, and yield leftovers for meals throughout the week. I also love stuffed peppers because you can get really creative with them!
Happy New Year! With every new year comes resolutions, majority of which revolve around being healthier. I always try to eat relatively healthy, but after the holidays I am need of some serious detoxing. One of my resolutions is to pay attention to ingredients, and make simpler, whole foods.
With the weather getting colder and colder, I have been craving basically anything hearty. I hosted a game night last weekend, and wanted to make something easy, warm, and filling. I saw a tortellini soup recipe that looked delicious, and I decided to make my own, but in a crockpot for maximum ease. It was an absolute hit!
My all time favorite cuisine to cook/eat? Italian food. Hands down. My heritage is predominantly Maltese, so I grew around a lot of Italian influenced food. That being said, I typically steer away from cooking Italian because it’s so carb heavy. Shame…