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”
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”
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 chat about smells for a second? The first day I made this caramelized shallot butter, our house smelled like sweet, earthy shallots and wine for the next 24 hours and I loved it. Certain cooking smells just have that warm, cozy hug quality. Onions or garlic cooking in butter has always been my #1. If they bottled the scent, I’d for sure wear it. But, these caramelized shallots, with thyme and generous splash of marsala wine, are a close second.Continue reading “Caramelized Shallot Butter”
This nutty, citrusy, rich-tasting Pecan Kale Pesto is kale’s best version of itself. Please, don’t even eat another piece of kale until you try it in this pesto.
The recipe is a mishmash of Vivian Howard’s almond pesto from this cookbook (I am crazy about this book – so many southern gems in there) and a pecan pesto I had with veggie ravioli at one of the best restaurants on the OBX – The Saltbox Cafe.Continue reading “Pecan Kale Pesto”
The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!
OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.
Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).Continue reading “Fresh Butterbean Hummus”
Arugula Salsa Verde: for when you’re living the grilling life of meats and veggies and need to punch them up with something bright and summery. This is muy muy perfect. It’s tangy, spicy, citrusy, and packed with green things to do your body good. You won’t see me sitting down to eat 4 cups of arugula and a bunch of parsley but I will crush this salsa verde, no problem.
We’ve Arugula Salsa Verde’d (it’s a verb, right?) grilled chicken, steak, grilled cauliflower, cauliflower rice, regular rice, baked potatoes… the list could go on and on. This is a summer go-to, great on everything, everyday sauce. And, BTW, the hardest part of this recipe is hauling out the food processor. (This is the one I just got/took from my mom’s house and I love it – the BEST for making quick work of sauces, marinades, cheese-grating, etc.). I’m not even saying to cut the parsley off the stems, just throw them in. Be as lazy as you want, but do take the time to drain those capers because… salty, salty, salty.Continue reading “Arugula Salsa Verde”