Roasted Sweet Potatoes with Brown Butter, Pecans and Bleu

I’m bringing you a recipe perfect for fall today, and it isn’t even a dessert or baked good! I know, right? Who even am I?

But never fear, it does have sweet potatoes. Which of course are the desserts of vegetables. This recipe comes together in like half an hour and takes very little effort, so even I can manage to motivate myself to make it on weeknights. And yes, I do eat this as an actual dinner. For those of you who need a protein and 2 sides to consider something a “real dinner,” you’re welcome to just use this as one of those sides.

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Pulled Pork with Pineapple BBQ Sauce and Apple Jicama Slaw

Whew! It’s a scorcher out there!

Or, I don’t know, some other cliché expression of summer. Point is, it’s the beginning of barbecue season! I’ve never been one for pools. Or sandals, volleyball, heat, sweating, mosquitos or sun burns, for that matter. But when it comes to summer picnics and barbecue, count me in!

And to kick things off, my dear friends and mom, I have THREE recipes today! Okay, so they’re kinda just 3 parts of one meal. But STILL.

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Roasted Cauliflower Soup with Black Olive Oil

Ah, soup season. How I love thee. Especially for those of us in the north, hot soup is the perfect dinner for a winter night. Not only does it warm you up, but it usually yields a lot. Soups are also easy to whip up with only a few ingredients and are very leftover-friendly, so they’re great for when you aren’t able or willing to go to the store. This particular soup is rich and earthy and very adaptable. This recipe feeds 4.

My favorite way to make it is with black olive oil and za’atar. Black olive oil is pretty expensive and difficult to find, but it is surprisingly easy to make. It has a much stronger, salty flavor than traditional olive oil. Za’atar is a middle eastern spice blend that has a unique flavor to it. It usually contains sesame seeds, sumac, salt, and thyme or oregano.

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