Peach melba popsicles

We Northerners are very fickle. Last week, when highs were in the 60’s, all we did was complain about how cold it was for June. Or was that just me? Now, I’d like to apologize on our behalf and say: We take it all back!!!!! We’d gladly exchange this 95 degree heatwave for the balmy high…

Shakshuka

Brunch is the ultimate utility meal. Think about it: one meal covers breakfast and lunch, and sometimes, if you’ve particularly overindulged, you can stretch it to dinner. Not to mention it’s usually made up of dishes that combine protein, starch and veggies into one. And also that when hosting brunch for a group, almost all the work can…

Belgian brownie cakelets

I realize that it’s Wednesday and that you, whoever and wherever you are, may be needing cake. More specifically: insanely decadent, sinfully buttery, rich chocolate cake. Now I know what you may be saying…”But Callie, it’s late May and swimsuit season is upon us!” And I hear you, I really do. That’s why they’re called cakelets….

Fajita chicken bowls with cauliflower rice

I don’t mean this lightly when I say this recipe may be one of the best things I’ve ever cooked, and it’s coming your way just in time for Cinco de Mayo. Added to the list of reasons I should probably stop binge-eating Mexican food is an extremely exciting event that will require me to…

Zucchini “enchiladas” with tomato-braised chicken

Ahhh how has it been a month since I shared a new recipe? Actually, I’ll tell you how… I could give you the standard excuses: work has been insane, I’ve been busy, blah blah blah. But the real reason is that my sister got married on Saturday and the whole wedding business ended up taking…

Kale salad with za’atar cauliflower & avocado-tahini dressing

Well, that’s a mouthful. (Literally and figuratively, hehe food jokes.) However, I feel a lengthy name is necessary for this salad because every part is equally important. The za’atar cauliflower is so addictive you could eat it on its own, and the avocado-tahini dressing is a total show-stopper. This is one of those lunches you prep the…

Chocolate berry overnight oats

Remember how I’m not eating sweets till April? It’s the worst. Also, I may have slipped just a teeeeeny, tiiiiiiny bit. OK, a lot. Like three slices of chocolate cake a lot. Also I should mention that I was the one who made the cake thereby directly putting myself in its path. In my defense, I…

5 ingredient peanut butter energy balls

I was really hoping last Tuesday would be one of those perfect snowy days where you stare out the window and watch the world turn quiet and white. In case you missed it, Tuesday turned out to be one of those epically over-hyped “blizzards.” Two feet turned into out to be less than 1 and the whole thing was over by…

Zoodles with avocado pesto and shrimp

Don’t get me wrong, zoodles and shrimp are great but this post is really about the avocado pesto. It should actually be renamed “magic pesto” because that is how great it is. Last April, I made pesto for my book club and to accommodate various members’ dairy allergies, myself included, I made one batch dairy-free. What I…

Cumin roasted carrots with avocado

Growing up, cooked carrots were one of my no-go foods. Truthfully, most foods were on that list. This seems almost impossible to believe now but I was an extremely picky eater as a child. I simply refused to eat. So every night, after my parents and sister had finished their dinner, I got moved to the kitchen…

Garlic-butter foil packet salmon

Sunday night dinners with Mark usually go like this: “I don’t feel like cooking tonight. Where should we eat?” “I don’t know, maybe somewhere close?” “Yeah but I don’t like any of those places.” “Well, where do you want to go?” “I don’t know. Nowhere. Maybe I should cook.” 2 hours later… “Can you pick…

Rosemary-orange gin & tonic

My best cocktail creations tend to spring up by accident as a result of leftover ingredients from cooking recipes. Lately, I’ve been into jazzing up gin & tonics. It’s pretty easy to ad lib as long as you keep things simple, picking a flavor or two that will complement the botanicals that gin already brings to the table….