Obsessed with this sauce. Officially. Of course I’m obsessed because it combines roasted garlic with a creamy, parmesan-loaded mixture of butter and milk, and it goes on pizza. What’s not to love? I’ve gone on record before about my affinity for all things roasted garlic: noodles, pizza dough, butter, etc. This shirt pretty much says it all for me, except insert the word “roasted”. This is just one more excellent use for all that sweet, golden goodness. If you’ve never had roasted garlic before, you might think an entire head of it sounds like too much for one batch of pizza sauce. But you would be wrong! Roasting garlic transforms the harsh bite of raw garlic into something smooth and subtle, all in just about 45 minutes in a hot oven. It’s magic.Continue reading “White Garlic Pizza Sauce”
Lately, anything hanging around in our kitchen becomes an excuse to make pizza and I kind of love it. Since this pizza dough recipe makes enough for two pizzas, I always seem to have some in the freezer. I’m stuck in a pizza loop and highly recommend you get stuck in one too. I posted the recipe for the topping to this pizza, Mushrooms and Kale with Breadcrumbs, last week, alluding to this moment, and today is the day! This garlicky, veggie-loaded pizza, with fluffy clouds of ricotta and a balsamic drizzle (if you’re fancy) is all yours!
charred veggies equal awesome pizza
There’s nothing wrong with a meat and cheese pizza, but the vegetables on this puppy really send it over the top. (That, and all the roasted garlic cooked into the white sauce. Duh🤷♀️) Since the kale and mushrooms are already cooked before they’re loaded onto this pizza, they end up powerroasting while it bakes. That’s a new term I’m throwing out there just for this recipe. Powerroasting (verb): deeply charring food, resulting in irresistibly delicious texture. It’s so good but, just a word of caution, the kale and mushrooms will change colors to dark green and brown… almost black? Don’t be scared, its exactly what you want. Charred perfection.Continue reading “Garlicky White Pizza with Kale and Mushrooms”
So exited to bring you this super elegant but also super effortless veggie recipe today! It’s sort of a means to an end, really. Spoiler alert, the end is pizza with this mushroom/kale combo on top! And a white pizza sauce with an obscene amount of garlic. But you’ll have to wait till next week for that. For now, make this, make extra of it, and save the leftovers for the pizza.
This beautiful mess of wilty kale and crispy-brown mushrooms came about when I cooked it up to go alongside roast beef the other night and, despite my deep carnivorism, it was my favorite thing on the plate. So, here it is for you!Continue reading “Mushrooms and Kale with Breadcrumbs”
Guaranteed worth getting out of bed for: a slice of Brown Sugar Pecan Banana Bread, toasted in the toaster, spread with butter, and sprinkled with flaky sea salt. Sigh… I love it. I’ve been plating this up for breakfast all week and, really, it’s the best. Can we talk about that dark brown, toasty crust on the exterior? Thank you, brown sugar. The only downside to this banana bread? I don’t think dogs are supposed to eat pecans and Bear desperately wants Joey and me to share.Continue reading “Brown Sugar Pecan Banana Bread”
When the homemade stuff is better than store bought and almost as fast as opening a jar 🙌 That is this 5-Minute, No-Cook Pizza Sauce! Guys, can I tell you how happy it makes me to have finally come up with this recipe? This is years of bad, overly sweet or boringly bland pizza sauce in the making. Finally, my well-balanced, salty/sweet and perfectly acidic sauce dreams are a reality.Continue reading “5-Minute, No-Cook Pizza Sauce”
When life gives you wilting arugula, make meatballs! These Beef and Arugula Meatballs are my go-to for an easy weeknight meal/appetizer and a swift rescue for a bag of arugula that is quickly yellowing, on the verge of becoming slimy, in my fridge. We’ve all been here, right? Yellow? Sad? Yes.Continue reading “Beef and Arugula Meatballs”
We’re growing a garden!! It’s happening! It’s the pride and joy of my covid #stayhome experience. Cleared, amended, and planted in April… and needing to be weeded almost every day since. Now that I am an official gardener, with all of 1 month’s experience under my belt, I want to share a tip with everyone: GROW RADISHES! Especially if you lack confidence and know-how, like me. Grow radishes.Continue reading “Radish Greens Salsa”
Can we get a high five for one more peanut butter recipe in life? And another indulgent use for overripe bananas? I know I’m not alone when I say I could live off of peanut butter. And, bananas really become their best selves in peanut butter’s company. So, why not give them both a home in some sweet, creamy homemade ice cream?Continue reading “Peanut Butter Banana Ice Cream”
This recipe today is a full-on flavor factory! Harissa Chicken and Rice with Lemon and Dates! It’s spicy, a little sweet and tangy, and super comforting. My favorite part? The rice cooked in the chicken’s salty, hot pepper-flavored juices. Chicken Fat Rice? Juicy Chicken Rice? There’s a good term for it in there somewhere, I just don’t know what it is. Just trust me, it’s the best.Continue reading “Harissa Chicken and Rice with Lemons and Dates”
You guys… this Beet and Bacon Risotto…! It’s too good to be allowed. What’s not to love about risotto already, with all its creamy, carby goodness? But this one is all aswirl with shredded beets and crispy bacon, offering that perfect salty/sweet combo, rounded out with gobs of grated parm and a smidge (more than a smidge) of bacon fat. Are you ready? Let’s go⬇️Continue reading “Beet and Bacon Risotto”