Roasted Garlic Miso Butter Noodles

You guys: prepare yourselves to be seduced by this bowl of Roasted Garlic Miso Butter Noodles. This is a going-back-for-seconds-and-thirds situation here. Miso is synonymous with umami – it’s made from fermented soybeans, rice, or barley and has the world’s most perfect funky, savory flavor. It’s rich, salty, tangy, and amazing. So, no big deal, let’s just mix this flavor dynamo into some soft butter with my personal food superhero, roasted garlic, swirl in some pasta, and call it a day, hmmmm? Yes, please!

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Roasted Garlic

Is there an easier way to add bulk flavor to your food than squeezing in some soft, caramely, roasted garlic? I think not. It’s my go-to for bumping up the interest in a simple recipe and a day when I have some waiting for me in the fridge is a good day. Make a bunch in advance and arm yourself with maximum tastiness for any situation. Like, a noodle situation, a cassoulet situation, or a chili situation.

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Chicken Shawarma Nachos

Sunshine, lollipops, rainbows, and Chicken Shawarma Nachos! So excited to bring these to light today, guys. Along with this recipe, comes to light my love of couch-eating off a big platter or, in this case, sheet pan. There are other ways to eat nachos but they’re no good, I promise. The best way is seated on the couch, with the coffee table pulled up to your knees, hunched over a hot pan of colorful, crispy Chicken Shawarma Nachos, devouring them with your husband/partner/best friend/imaginary friend (the extra body there helps you feel like it’s a super fun thing you’re doing and not just a weird, messy, stuff-your-face session). So now you know what Joey and I did on Saturday night while we caught up on TV. This is pretty much an ideal night for me.

colorful chicken shawarma nachos on a sheet pan with a glass of wine and a hand grabbing a chip
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Healthyish Chocolate Banana Muffins

Woah… you guys… It’s our buddy Chocolate’s first appearance on the blog! A) Welcome, sweet, fragrant, endorphine-producing friend. B) You’re late. I’ve been waiting, like, all morning for chocolate. Yes, I’ve already had breakfast and Joey and I have a lunch date in a few hours, buuuuut, no chance I’m skipping my mid-morning snack, K? And chocolate’s presence is required. These are *Healthyish* Chocolate Banana Muffins though, so, lemme at them for snack, snack #2, dessert, and breakfast tomorrow. Pats on the back, all around.

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Goat Cheese Sweet Potato Empanadas

The universe has been speaking to me in empanadas lately. My mom and I discovered 2 amazing empanada places on our road trip to Greensboro the other week. I have zero problems with eating empanadas two lunches in a row, so, I definitely did that. Cut to this week, we’re organizing our plans for a Cinco de Mayo cooking class for the shop and we decided on an empanada class to fit the theme. Then yesterday, I see a picture of some empanadas from Topolobampo, the Rick Bayless restaurant, where the filling was this yummy-sounding white sweet potato with the flavors of chorizo. Ok, you don’t have to tell me 4 times, I’m making empanadas.

Didya see me make these on my instagram story this week? We have some stuff to break down here, empanadas from scratch are slightly involved… but guess what your reward is? Perfect little hand pies of spicy/sweet nutty goodness dipped in a chipotle crema. Mmmmkayyy? Worth it! You can do this! We can do this! Let’s do this!

baked empanadas on a baking sheet with parchment paper and a lttle owl of chipotle crema
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Spicy Cauliflower Sandwich

OK. I understand your hesitation. It’s a vegetable sandwich. There’s no crispy bacon or roasted turkey. No honey baked ham or grilled chicken. But, here’s what this sandwich does offer: Spicy sriracha mayo. Smoky , salty, roasted cauliflower. Melty provolone. Clover sprouts for veggie-crisp texture. And (store bought) crispy fried onions. All between two slices of toasted whole wheat bread. When I say this sandwich makes dreams come true, I mean it is so satisfying, it makes those way-back corners of your mouth water and you can’t stop, won’t stop with the combo of sriracha mayo and cumin/chili roasted cauliflower. And sorry, the texture of charred-on-the-outside, soft-on-the-inside cauliflower on top of whole wheat toast is, like, on another level. I had no idea. Until now. And now I’m here, to share it with you.

roasted cauliflower sandwich with melted provolone, sprouts, crispy onions and sriracha mayo on whole wheat toast
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Broccoli Beer Cheese Soup

Yeeeeesssss, creamy, dreamy, cheesy soup with green things for our health and beer for our wanna-have-a-good-time taste buds! I made this soup for dinner last week, right before my mom and I left for the Wine & Chocolate Festival in Greensboro, NC. More on that in a bit. First, let me tell you about this thing that had me holding the bowl up to my face, licking up all the last drops.

Broccoli Beer Cheese Soup in small white bowls on a board with spoons
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Easy Beef Enchiladas

Ease is the name of the enchilada game here. I need a lot of food with minimal effort, like now. To that end, I’ve shimmied this recipe down to the most basic steps: Brown some beef, combine canned enchilada sauce with salsa and sour cream, layer it all with corn tortillas and cheese and bake. 30 minutes later, locate a fork and a couch.

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Roasted Veggie Bowl

Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures will light up all those “Oooooo!” areas of your brain in the best way and you’ll soon find yourself addicted to the healthy veggie-ness of it all. Cauliflower, chickpeas, squash, onions, apples… Quick meat-related side note: I add diced, roasted chicken breast to this veggie bowl. It’s in the picture, I’m not hiding it. I love chicken, ok? Let’s move on.

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Beef and Broccoli

This Beef and Broccoli recipe is sponsored by the wintertime garden gods of the OBX. We grew broccoli in our backyard garden! Like, good, sweet, tender, edible broccoli. Of course, by “we”, I mean Joey. He is careful and patient and attentive to everything in the garden. I am impatient and reckless about planting and tending to the things in our sweet little raised bed, which Joey carefully and patiently built by hand. So sweet.

broccoli growing in a raised garden bed
Broccoli about a month before it found it’s way into delicious Beef and Broccoli.

When our hearty green crop of broccoli was ready to be harvested, I felt obligated to cook it… thoughtfully? Yes, thoughtfully. Roasting or boiling seemed too harsh. Keeping it raw just didn’t have the feel-good, delicious vibes I was looking for. Enter, my frienemy, stir-fry. Historically, I can eat stir-fry by the pound, but I am not good at making it. Turns out, there’s nothing like the challenge of treating your homegrown produce right to whip your cooking skills into shape. A light steam and a quick toss in a perfectly saucy sauce was this broccoli’s destiny; here’s how I made it happen.

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