August is here, and for some of you, your kids have already gone back to school (EEEEEKKKK!). Mine go back the day after Labor Day and I’ll be sending them with mixed emotions. I’ll be super happy to have some routine and structure in our house, however, with that routine and structure comes the need to be more organized. Enter Back to School Make Ahead Meals. And I know you’re feeling me with this one. Busy mamas unite…
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Do you ever have those dishes that you only order in restaurants because you think that it’s just too complicated to make them at home?
And you pay a fortune for them, but what choice do you have?
That dish is scallops for me. And it turns out I DO have a choice. And so do you.
See, in reality, scallops are not at all difficult to make. In fact these Maple Glazed Seared Scallops are pretty darn easy. But shhh….I won’t tell if you won’t. And you will look like a superstar at your next dinner party.
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I am so excited about the Friday Five this week! Today I get to share my obsession-COOKBOOKS! And I’m going to tell you my five must have favorite cookbooks. And best of all, we have a cookbook GIVEAWAY-just in time for you to plan your Cinco de Mayo party! Keep reading and enter to win below!
Ottolenghi Simple by Yotam Ottolenghi
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The end of the Whole30 is near. Just a few short days left. Friday I will share with you what I’ve learned (and it’s a lot!), but for today, I will say the Whole30 has brought up a ton of eating/food/cooking conversations that have have got me thinking. I’m a physician and while at work the other day, my college-aged scribes had been asking me about easy, college approved dinner recipes (preferably with leftovers) that would not break the bank. Although I agreed to tackle that one (coming soon) I also got to thinking…how can these guys impress their dates? (We didn’t actually TALK about this part of their lives at all-and I can feel them blushing as I write this, you never know when this advice will come in handy!) Which then led me to remember how my own husband made me dinner while we were dating… which leads to Shakshuka (Whole30, Vegetarian, and How to Impress Your Date) and a few funny photos!
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The Whole 30 can be daunting. SO daunting. It seems like everything is off limits and there is nothing you can eat. But the truth is, there is a TON you can eat. And not only is it good for you, it TASTES good too! So I decided to take this Friday Five and bring you some Whole 30 recipes and inspiration-although I’m not stopping at just five. Read on for ideas for breakfast, lunch, and dinner! (and don’t forget those fresh fruits and veggies!)
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A Moveable Feast June 2016
It’s been a very busy last few weeks and the next few are going to be even more busy. So what has been on my mind? Community. Specifically how to build your food community. Or maybe better stated: building a community using food. However you want to define it, I have a few fun ways to get you started building your own. Read on for more Ideas for Building a Food Community.
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Traveling through Italy this past month made me think hard about the foods I want to be eating. The Italians were so amazing at taking seasonal, local foods and making them a meal. Their food has a simplicity that is often lacking in our culture. Polenta was a food that was on a lot of Italian menus and I happen to love it. As soon as I got home, I started working on my new favorite fall comfort food, which I have been eating on repeat. Creamy Goat Cheese Polenta with Roasted Tomatoes and Crispy Mushrooms.
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Are you looking for a new one pot meal? Love farro? One Pot Farro with Chicken and Tomatoes is going to be calling your name!
Warmth, umami, comfort food. Healthy whole grains and lean proteins. All of that and more in this One Pot Farro with Chicken and Tomatoes. Need a vegetarian option? No problem, a few tweaks, listed in the recipe itself, will get you there! Keep on reading for your new favorite 30 minute meal….
As a former vegetarian of nearly 16 years, I am still getting my feet wet in the land of cooking meat. Unsurprisingly, when I first started back into eating and cooking meat, chicken was frequently my go to animal protein source. Easy to prepare, readily available and generally a pretty healthy choice, it can be made a million different ways with sauces or spices which is great for home cooks of all experience levels. I’ve only recently come to realize that pork – and pork loin, in particular – is a similarly great option. A lean, easy to cook meat, it works well with tons of different flavors and is quick cooking for busy nights. I love center cut pork loin chops for weeknight dinners, particularly with a simple pan sauce. I’ve frequently used a basic balsamic vinegar to make a pan sauce and have loved it. So when our friends at Queen Creek Olive Mill sent us a bottle of their Pomegranate White Balsamic Vinegar, I just had to get in the kitchen and play! The result? These Pork Chops with Pomegranate White Balsamic Pan Sauce….
Good Food Reads is taking another personal turn this week! A little food, a little parenting, a little teenage excitement. Join me as I share the details of hosting the homecoming dinner for six brand new freshmen girls this year!
Flowers: Meg’s Island Floral by Meg Spicher
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