Blackberry Lemon Yogurt Cake

Blackberry Lemon Yogurt Cake

Posted in Cakes, Pies & Tarts Tagged with ,

I can polish off a pint of berries even before I’ve finished putting away my groceries. It feels indulgent in a way because strawberries, raspberries and all their cousins are pricey, but the situation changes

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Ingredients
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup plus 1 tablespoon granulated sugar
  • Zest of 1 lemon
  • 3/4 cup whole-milk Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
Grilled Nectarine Halloumi Couscous

Grilled Nectarine Halloumi Couscous

Posted in Starters & Sides Tagged with , ,

Making a salad can be exhausting. It’s always my fault. I like to think of every salad as a garbage salad, and I just keep adding more and more components. The best salads are the

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Ingredients
  • 1 cup couscous
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup boiling water
  • 4 nectarines, each pitted and sliced into 6-8 wedges
  • 4 ounces halloumi, sliced 1/4-inch thick
  • 2 cups mixed olives, pitted and roughly chopped
Grilled Asparagus Tomato Salad

Grilled Asparagus Tomato Salad

Posted in Salads Tagged with ,

When asparagus is in season, I can’t get enough of it. And it’s not just because I love how asparagus tastes. It even becomes part of my décor. I store asparagus in a wide-mouthed shallow

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Ingredients
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups halved cherry tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped toasted walnuts
  • 1 ounce, shaved pecorino cheese
Roasted Vegetable Chickpea Pasta Salad

Roasted Vegetable Chickpea Pasta Salad

Posted in Mains Tagged with

Saturday was the day—our first CSA pickup of the season. This is only the second time that I’ve committed to a weekly fruit and veggie box instead of shopping myself at the farmers market. Since

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Ingredients
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 bell peppers, diced
  • 1 pint cherry tomatoes, halved
  • 1-15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper