• Roasted Cauliflower Gnocchi

    Whoa! Sorry for the sudden disappearance for a few weeks. I’m still alive Mom! Things have been really crazy over here and work has been in crisis mode. I’m back now and things are going to be really exciting here with some big changes coming in the next couple weeks!

    Anyway, lets move on to todays recipe. I recently had a break in my crazy work schedule and was able to carve out a few hours to have a nice night with some good friends. I have been eating really healthy lately and wanted to make something with fresh summer veggies and not much else. I went with these gnocchi made out of roasted cauliflower instead of potatoes and dressed them in a light sauce of roasted tomato, broccoli rabe, garlic, and olive oil. These tasted light and summery but also super savory and filling at the same time. This dinner combined with a fun night with friends was exactly what I needed to get over my long work week.

  • Lobster Roll Banh Mi

    Whether you are a lobster roll purist, or a banh mi purist I think we can all get on board with this amazing sandwich.

  • The Avant Gardener’s Salad


    I wanna grow tomatoes on the front steps. Sunflowers, bean sprouts, sweet corn and radishes.     This is what Courtney Barnett is planning in her song Avant Gardener before her day takes a bad turn. I imagine that things got better and she was able to plant that garden eventually so the neighbors would stop thinking that they have a meth lab in the house. Then one day after the garden grew, she made this sweet salad with the harvest.

  • Cheesy Potato Stuffed Sausage Burgers

    As you probably have realized, I love stuffing burgers. I had this great Jones Dairy Farm Sausage and I was wondering how to make it into a stuffed burger. The first thing I thought of was going with a bangers and mash theme with the burger. I made a cheesy mashed potato that I let cool and harden, and then I stuffed it into the sausage patties. The resulting burgers came out amazing!

  • Raspberry Kombucha Mojito

    Well, I don’t know if anyone else did, but I sure had a lot of fun this week doing all these kombucha posts. Honestly if a single person tried kombucha for the first time because of me then it was all worth it! Thanks for baring with me if you hate kombucha. The thing is, when I get really excited about a food that is new to me, I just need to start exploring it as much as I can, and that’s why I did a whole week of these posts.

    If you drink kombucha strictly for the medicinal benefits, you might be confused by using it in recipes. Especially in a cocktail! I drink and love kombucha though for its super tasty and refreshing qualities, and I thought it would go great in some boozy mixtures. What’s interesting is that kombucha itself usually carries around 0.5% ABV. The line between kombucha and alcoholic beverages is already blurred as a couple breweries are even using kombucha in beer making!

  • Asparagus Kombucha Risotto

    When I was brainstorming ideas for what to cook with kombucha, I did a quick google search for recipes with champagne in them. To my palate, champagne, sour beers, and kombucha all have a similar thing going on and if one works in a recipe, the others should too. I saw a lot of champagne risottos which struck me as a little odd because with a small amount of champagne in a risotto you really aren’t going to taste it. Sounds like a waste of champagne! I decided to adapt the champagne risotto idea for kombucha, but use some ingredients that would enhance the tea flavor profile, and use a nice amount of it so that you could really taste it in the final dish.

  • Kombucha Ceviche

    I’ve seen orange soda in ceviche before, so I thought that the sour effervescence of kombucha would be a welcome addition to a fresh fish ceviche on a hot night last week. I used GT’s “trilogy” kombucha for this recipe which is lemon, raspberry, and ginger, and pretty much one of the best things I have ever tasted. Some fresh peaches and a little bit of habanero helped bring everything together and make this a meal to remember.

  • Bulgogi Mac and Cheese

    For this mac and cheese I used a creamy mild mix of colby and muenster cheeses to create a perfect backdrop for the bold, savory and stringent flavors of bulgogi and kimchi.

  • Pesto Mashed Potato with Corn Zucchini Pork Hash

    I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.

  • S’mores Burgers

    At a recent grilling party with some friends, someone had taken the liberty to break into the s’mores a little prematurely. Watching the marshmallow perfectly brown I happened to be standing in just the right spot that the marshmallow was directly in front of a burger on the grill in my eyeline. I laughed to myself thinking that the gooey browned marshmallow looked like cheese on the burger. I then stopped laughing and took out my phone for a quick note-to-self. MAKE S’MORES BURGERS IMMEDIATELY it read. And why not? Marshmallow, chocolate, and graham are one of the best flavor combinations in the world, and it’s no secret that chocolate and burnt sugar go great with a bit of salt. I showed up at my friends place this weekend with the ingredients and about 5 options for how we might do this. We narrowed it down to the 2 best ideas and got to work!