Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
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.
We’re in the thick of it in the north east. You know you’ve reached the dead of winter when a 40-degree day feels downright balmy. But here we are, so let’s make the best of it by keeping our ovens on for hours and making this slow-roasted tomato and burrata winter caprese.
Continue reading “SLOW-ROASTED TOMATO AND BURRATA WINTER CAPRESE”
IMHO, there is no dish as belly and soul-comforting as a pasta bake.
Need I say more?
Beyond the cheese and noodles, I like mine packed with vegetables. In fact, mine usually ends up being a 50/50 mix of vegetables to noods. This adds flavor and texture and allows me to pile my plate high without feeling like I have a brick in my stomach afterwards. When it comes to eating, I’m a volume girl.
Continue reading “CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS”
Just like my Kale and Brussels Salad Base for All Winter Long, this recipe is simple and versatile, and just as good (if not better) made a few days in advance. The zest of both orange and lemon imparts a welcome brightness during these colder winter months, the shallot and scallions just enough bite, and the parsley a touch of green.