Summer has officially hit the bay area HARD and this Strawberry Tartine is perfect for all the summer get together’s I know you will all be having!! This recipe, if honestly you really want to call it a recipe, is so simple to make. It uses minimal ingredients, (SCORE) and tastes magical (SCORE again)
There was a summer, a few years back, that we probably made margaritas 3 times a week. Sometimes with the ol’ tequila, sometimes without. Either way, it was refreshing and delicious (obviously) Sometimes we would get extra crazy and toss a Corona upside down into the margarita. Go big or go home right!!?!!
Raise your hand if you are a fan of pickled jalapenos! If you could see me right now I’m raising both of my hands because I love anything pickled, especially jalapenos. However, this used to not be the case….I couldn’t even fathom the thought of a pickled jalapeno anywhere near my mouth. But then one Christmas (maybe 6 years ago or so) I received some pickled jalapenos as a gift! Something about a homemade gift made me want to try them out again and guess what; I LOVED THEM!
This Artichoke Pesto Leek Frittata has been giving us life lately. Mornings around this house can get a little crazy at times….I mean I’d be a big fat liar if I told you that we have it together every.single.day. Our mornings usually consist of looking for a missing shoe for a half hour and trying to get all the knots out of my daughters hair. Then try adding some good wholesome food into their little bodies before they spend all day at school. 7:30 am really can be killer sometimes. That’s why, when I meal prep, I usually make some sort of frittata. Why a frittata you ask? Because it’s SO simple to make (you really could add whatever you’d like to it) and it can chill in your fridge for about a week!
I am a HUGE pesto fan. Like huge!! It literally is great on E-V-E-R-Y-T-H-I-N-G. And lets not even start with all the different ways you can make pesto. Practically limitless!! But I’m pretty sure that this pesto trumps all other pesto’s!! I’ve used artichokes in past sauces (like my Artichoke Chimichurri) because it gives a little extra flavor and makes everything so creamy!
We are in the thick of strawberry season (one of my favorites) and I have been buying California Strawberries like they are going outta style. I have to say, I’m pretty lucky to live where I do because nearly every strawberry enjoyed in the United Stated is grown in California; with some of the farms being only 45 minutes away from my house!
Who is ready for a recipe that SCREAMS summer?! These Mexican stuffed zucchini boats are a real crowd pleaser! If you grow summer squash in your garden, this is the perfect dish to use up ALL THE SQUASH! We usually have squash coming out our ears and lets be honest, zoodling all of them for meals can get a bit boring. So instead make those suckers into “boats!”
I originally made these addictive Asian Kabobs for a tailgating series for Whole30 way back in the day and they are still one of our family favorites! We really like making them into “kabobs” cause lets be honest, who doesn’t love eating food from a stick. But maybe you are one of those people who are just not down for kabobs….thats okay, just simply omit the stick!! I love that these meatballs don’t have the typical flavors of a “regular” meatball that we are all so used to (I’m talking about you; marinara doused balls!) It’s definitely a fun way to change up your Asian game!
Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had. I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..
It’s hard to recreate something that is already so delicious. There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.
There is a restaurant in the Santa Cruz area that has the BEST brussels sprouts I have ever put into my mouth. We go about twice a year and seriously guys….I think about it for like 3 weeks straight after eating them! Last time we were there I asked them what made their brussels so DREAMY and they said that they fry the parsley that goes on top. My mind was blown! Fried parsley; that is GENIUS!