Tortellini Pasta Salad with Prosciutto, Shallots, and Peas

Like many good things in life, the credit for today’s recipe goes to someone’s grandma. I found a version of this dish on The Kitchn, who found it via Reddit user nomoanya, who’s grandma was obviously a genius for pairing pasta, pork, and peas in a ready-to-eat gem of a dish. Nomoanya noted that this “elegant yet simple” tortellini pasta salad dates all the way back to the 70’s and I am definitely here for any recipe that still holds up half a century later. However, like the taste tester at The Kitchn, I have some thoughts.

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Whole Wheat Peanut Butter Banana Bread

There is certainly no lack of banana-based recipes on the interwebs and it’s safe to say a zillion of them probably contain peanut butter and chocolate chips. But, at the risk of overburdening Google with yet another banana recipe search result, I’m still posting this Whole Wheat Peanut Butter Banana Bread for you to add to your arsenal of ways to use up overripe bananas. This recipe is really a cross between banana bread, a peanut butter cake, and just a really good excuse to eat chocolate chips. But today, for all intents and purposes, we’re calling it bread.

peanut butter banana bread on parchment paper
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Tomatillo and Spinach Chicken Enchiladas

Some days you literally just can’t, you know? Like, you literally cannot be bothered to make another salad, pot of pasta, or pan of roasted vegetables. The struggle of a cooking rut is real.

At times like these, only one thing can put the pieces of your crushed, crumbled spirit back together: a pan of Tomatillo and Spinach Chicken Enchiladas. The power of cheesy carbs truly knows no bounds and this assemblage of saucy, slightly spicy, utter deliciousness is here for you. Lest you feel guilty about the layers upon layers of flour tortillas, cheese, and a creamy chicken mixture, keep in mind there is an entire package of spinach in here. So, in this case… enchiladas actually = antioxidants, vitamins, and such. Let’s get into it.

enchiladas on plate
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Szechuan Miso Noodles with Crispy Shallots

It’s miso noodle time again, friends. If you’ve been with me on this blog for some time, you may have already come across my miso noodle obsession, in the form of these garlicky, life-changing, miso butter noodles. It’s one of the most popular recipes I’ve ever written, which makes me believe the world must need more miso noodle recipes. Well, this one delivers – big time. Richness? Check. Acidity? Check. Heat? CHECK. A crispy, fried garnish? CHECK!!

Szechuan miso noodles in pan
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How to make eggplant taste good

TL;DR: Add a delicious sauce and roast the heck out of it.

Eggplant haters of the world, this one’s for you. I know you’re out there because a) I’m one of you and b) there are countless articles on the internet explaining why eggplant is the worst with recipes dedicated to all the people who hate it. But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek. And while we’re at it, you might as well throw in some broccoli, red onions, and fluffy jasmine rice to make it a Sweet and Spicy Vegetable Bowl. Trust me, you will be hungry enough for a meal once you get a whiff of this eggplant business roasting in the oven.

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Giant Dinner Salad

Giant Dinner Salads: if you know, you know. When the mood strikes, they can be your one-way ticket to total satisfaction, in a leafy-green kind of way. (Looking at you Charred Corn Salad and Steak and Apple Salad😘.) If you’re familiar with this blog at all though, you’re aware there will be more than just greens in this salad bowl. In my on-going saga of “more is always more”, we’re adding farro, cheese (Parmesan is good but manchego is great), smoked almonds, sliced pears, and dried cranberries to this towering pile of good-for-you greens. Also, this Giant Dinner Salad features thinly sliced chicken breast. But, you are welcome to leave that out for a meat-free situation and things will still be delicious.

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Beef and Beer Stew with Cheddar Dill Scones

Here’s the thing. I’m all about healthy food and vegetables. And, I can even get behind using up all the odds, ends, and scraps of your plant-based delights in the interest of maximizing nutrients and such. But, I’m also veeeeery into super-cozy comfort food, and that’s what we’re dealing with today. This Beef and Beer Stew with Cheddar-Dill Scones is semi-quick-cooking (when compared to traditional beef stew, anyway), super-flavorful thanks to a beer-infused beef stock, and the whole shebang is topped with flaky, cheesy, herby scones. Yes, yes, and yes.

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Squash and Country Ham Hand Pies

Listen up, friends – it’s fall! Ok, it’s been fall ever since this epically delicious mac and cheese found its way into our mouths and hearts. But in this moment, fall means cozy, savory hand pies stuffed with an earthy butternut squash and salty country ham filling. And did I mention the pastry is loaded with toasted pecans? Yup. Fully channeling autumnal North Carolina goodness here.

hand reaching for one Squash and Country Ham Hand Pie
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Brown Butter Gingersnap Rice Krispie Treats

Rice Krispie Treats are back on this blog again… for many reasons. First, they are a no-bake dessert (read: perfect for lazy people, like me). Second, they are undeniably good. And third, they are an excellent vehicle for other yummy things, like brown butter and gingersnapssssss! Yuh. Oh, and I’ve thrown a big scoop of white chocolate chips in the mix, too, because, why not?

Brown Butter Gingersnap Rice Krispie Treats
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Sweet Potato Collard Green Fritters

I want to say I pulled this recipe out today because I was just trying to use up some last bits of veg in my house. But, the truth is, I have a long-standing, undying love for vegetable fritters. Sometimes, a fizzy batter and a shallow fry in a skillet is the best treatment you can give a vegetable. That’s the case today with these sweet potatoes and collard greens.

Batter for Sweet Potato Collard Green Fritters on a wire rack with lemon wedges
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