This (Almost No Effort) Homemade Tomato Soup is perfection – bright, peak-tomato flavor accentuated by a hit of red wine vinegar, richness from a little butter and a finish of creme fraiche, and a beautiful orangey-red hue. There is no better tomato soup to serve alongside your favorite grilled cheese.
A month or so ago, I made my favorite meatloaf recipe live on Instagram. It’s a love child of Bon Appetit’s Best Beef-and-Bacon Meatloaf and Food52’s Gluten-Free Turkey Meatloaf. I have been thinking of it since so grabbed all the requisite ingredients at the market this week. Alas, when dinnertime rolled around, I realized I didn’t have the full 80 minutes called for to make it in loaf form. (Have you ever dealt with a hungry toddler?)
So I translated the recipe into meatballs and love both versions so much, I wanted to make sure to document the recipes here.
With all the buzz around grain bowls over the last few years, I’ve gotten away from making grain salads. But what is a grain bowl after all than a grain salad with its parts disassembled?
One could certainly argue that grain salads are better. In fact, I might be arguing it? When you mix ingredients, flavors meld. Every bite has a little bit of this and that without you having to gather ingredients from around your plate.
There are also times when photo ready grain bowls just aren’t practical. Are you a new parent, cradling a baby in your arms while trying to shovel something nourishing into your mouth? Are you eating while driving your kids to soccer practice or doing work at your computer? Do you want to prep something ahead to easily pull from the fridge throughout the week? Grain bowls are pretty but they take work to assemble and eat. Of course, the ideal is to mindfully dine at our kitchen tables with no distractions but that is not always practical. Enter, the grain salad.
Continue reading “FARRO, CHARRED BROCCOLI AND CASTELVETRANO OLIVE SALAD”
As you’d expect from a group of Millennials, Instagram is where we get at least half of our cooking inspiration. While we rarely follow links to recipes, photos alone serve as a jumping off point for all types of culinary adventures. A recent post of a deconstructed potato salad arranged on a bed of herby yogurt by Jill Ferguson from @feedtheswimmers led to daydreams of a Greek-style version—creamy yet crisp twice-baked fingerling potatoes served on a bed of cucumber- and garlic-studded tzatziki topped with a host of the usual Greek salad players.
Continue reading “Potato Salad, Deconstructed and Brought to Greece”
One of our favorite parts of baking large batches of granola is the endless amount of magic granola dust we’re left with—those delicious bits and pieces that are too crumbled to make it into the bags we sell. While we routinely sprinkle this magic dust over our morning yogurt or smoothies, we also experiment with it in our cooking. These breakfast cookies are one of our favorite results.