NOVEMBER 6 VIRTUAL COOKING CLASS

Come cook with me this Sunday, November 6 from 4-5:30pm ET. Cooks of all skill levels are welcome and our menu is vegetarian. $40 per Zoomer. Sign up here!

Our Menu

Deconstructed Lasagna with Roasted Wild Mushrooms and Salsa Verde

This “lasagna” is a one-dish meal with a big WOW factor that can be prepped a bit ahead. That means it’s an ideal back-pocket dinner party recipe, which we all will be in need of as we officially enter the holiday season.

It is at once deeply earthy and comforting with crispy, umami-packed mushrooms and milky cheese, and vibrant and fresh with the salsa verde, spicy arugula and lemon. The dish is equally loaded with textures in a way that I find compelling – chewy noodles, crispy mushrooms, snappy greens and crunchy hazelnuts.

Finally, this recipe is a roadmap, not a mandate. Once you have the idea, you can riff on the lasagna depending on what vegetables you love and the season, or simplify it so it would easy to pull off even on a weeknight. We’ll talk about all of these ideas in class.

As always, after you register I’ll send you an invoice and more information about the class including our grocery list, recipes and answers to common questions. Hope I get to cook with you!

BBQ CHICKEN AND APPLE MEATBALLS

It’s happening, I’m being ever so gently sucked into fall cooking and it’s starting with these BBQ Chicken and Apple Meatballs.

What makes them fall-ish? A little bit of grated apple. They are a little sweet, a little tangy and very very good.

I served them with roasted broccoli, quinoa and a simple arugula and (more) apple salad with crumbled blue cheese and toasted hazelnuts and for a small moment felt at peace with the shorter, cooler days to come.

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OVEN BAKED POLENTA WITH FRESH CORN (+ HOW TO USE LEFTOVERS)

If you’ve never made polenta, let this be your introduction. Its so creamy and satisfying – just what I want to eat now that temperatures are dipping. Don’t bother with tons of stirring and slow cooking on the stovetop. Let your oven do the work. At this time of year I like to add a little fresh corn at the end so do that while it lasts. If it’s already out of season, just leave it out.

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TIK TOK BAKED FETA BUT MAKE IT FALL

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.

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KALE SALAD WITH ROASTED SWEET POTATO, APPLE AND HAZELNUTS

When the temperatures dips, my salad cravings shift from light and crisp to dense and hearty. So here’s some serious fall salad inspo: Massaged Lacinato Kale with Roasted Sweet Potato, Apple and Toasted Hazelnuts. Top it with roasted chicken (store-bought rotisserie!) or salmon, or baked tofu and it’s a complete meal.

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