It is neither pesto nor guacamole (but you knew that based on the mint garnish, right?) A bright and herby lemony fresh dip that goes well with fresh or toasted baguette, or just as great as a dollop on a cherry tomato or sliced cucumber. And guess what? The next day you can thin with … Continue reading
Clearly the translation will not sound appealing, as Ribollita means reboiled. Who would like a bowl of reboiled for dinner? Doesn’t sound quite as appealing when translated. Even better, the consistency of this “soup” is thicker and well, more mushy than soup, so who would like a bowl of reboiled mush for dinner? If you’ve … Continue reading
The zing of lemon and garlic plus a few shallots and spices work together to create a bright and smoky marinade for grilled chicken. We currently lack access to a barbecue, or backyard for that matter, so we cook the chicken on a stovetop grill pan (which has ridges to leave grill marks on the … Continue reading
I love love love cilantro. Swap out basil for cilantro and then replace pine nuts with smoked almonds!
Leftover baked (not boiled) potatoes are a huge time saver. No roux, slurry or béchamel required for this super easy bowl of happiness. Each person can still customize flavor toppings as if personalizing his or her baked potato.
Smoked paprika pushes the otherwise standard hummus recipe over the top!
This minestrone-like veggie, bean and pasta soup gets its red color from tomato paste. Jackson coined the name for this soup at age 3, which is admittedly easier than veggie-white bean-pasta soup…so it stuck.