Pear Blue Cheese Onion Focaccia

Pear Blue Cheese Onion Focaccia

Posted in Bread Tagged with

Tiny hors d’oeuvres may look adorable and irresistible, but they take a lot of time to make. Who knew something so small could require so much attention to assemble? There are lots of parties and

... VIEW MORE
Ingredients
  • 1 cup warm water
  • 1 package dry active yeast
  • 1/2 teaspoon honey
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup + 3 tablespoons olive oil plus more for oiling bowl and sheet pan
  • 1 red onion, thinly sliced
  • 1 teaspoon light brown sugar
Baked Kale Barley Risotto

Baked Kale Barley Risotto

Posted in Mains Tagged with

Now that I’ve started baking risotto in the oven instead of cooking it in a pot on the stove, I don’t think I ever can go back. Being able to skip all the stirring, makes

... VIEW MORE
Ingredients
  • 2 garlic cloves, peeled
  • 3 cups torn curly kale
  • 1/3 cup roughly chopped walnuts
  • 1/4 cup grated Parmesan plus shaved Parmesan for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 1/3 + 1 tablespoon cup olive oil
  • 1 cup pearl barley
Mushroom Tomato Frittata

Mushroom Tomato Frittata

Posted in Breakfast Tagged with

If there is a month for breakfast, December just might be it. With the holidays come lots of opportunities to sleep in and relax on days off school and work. It’s nice not to have

... VIEW MORE
Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces white button mushrooms, sliced
  • 1 cup chopped marinated roasted tomatoes
  • 2 tablespoons chopped parsley plus more for serving
Butternut Squash Black Bean Quinoa

Butternut Squash Black Bean Quinoa

Posted in Starters & Sides Tagged with ,

Things have settled down since all the anticipation of Thanksgiving and the actual holiday. It’s one of my favorite long weekends of the year from the cooking and the leftovers to the lounging and the

... VIEW MORE
Ingredients
  • 2 medium or 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa