This summer, my husband and I have been on another pizza kick. I’ve had such fun playing around with the different vegetables available at the farmers market, and today I’m excited to share my favorite pizza recipe of the summer (so far): Tomato & Corn Salad Pizza (Grilled) Things to know about this recipe: -We’ve been taking advantage of the warm weather and using our outdoor grill. If you don’t have access to a grill, there is a link below the recipe for and oven friendly version. -Also, it is waaaaay easier (for us) to flip two to four
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Over the last year and a half, my husband and I have been making lots of pizzas at home using fresh pizza dough. We’ve learned a few lessons along the way that make preparing pizza at home a little easier. Making dough (and bread) intimidates me so we usually buy fresh dough from a local pizzeria or this brand from the refrigerated section of the grocery store. I’d love to hear from you! If you have any tips or suggestions to share, please add them to the comments section below or email me directly at [email protected]. General pizza-making tips and
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A few weeks ago we planted our vegetable and herb garden! Woohoo! Last year was my first year being an urban gardener-or a gardener of any sort, other than houseplants (which saw better days before the Little Miss came along). So last year was definitely a learning experience in many ways. As much as Eliana and I tried to care for our little urban farm, most of our vegetables didn’t grow. Boo! But, despite our failure, I resolved to try again. I want to grow some vegetables and herbs for a few reasons: I want to be able use
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Typically, when planning a meal my goal is to include what I consider to be the perfect trifecta of a balanced meal: protein, produce and starch. A strata is a savory cross between bread pudding and a frittata that combines all three, and is cooked using just one pot (baking dish). It has protein from the eggs and cheese, starch from the bread, and vitamins, minerals and anti-oxidant goodness from the vegetables. A strata is a great dish to bring to a potluck or to serve at a get together, and you can freeze the leftovers to have a delicious and hearty meal
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The first time I tried to make calzones at home, it was an epic failure. A tasty failure, but a failure nonetheless.* Since then, I haven’t been able to get calzones out of my head, as I can’t let a failed recipe lie. Many months later, I decided to tackle them once again. And this time, I’m proud to say, they were a delicious success. Before I share the recipe, I want to share some of the reasons I love calzones: 1. Like pasta, eggs, rice or other grains such as farro and quiona, you can custom make
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I live in Brooklyn, which means that the winters are long and cold and the local winter produce leaves something to be desired. My family and I do enjoy beets, carrots, parsnips and potatoes, which are all available during the cold months. But by early spring, I’m itching for something fresh and different. Recently, when I was at my local farmers market I saw that one of the farms I really love, Migliorelli Farm, was selling their frozen corn. Corn? Summer flavor? Aw, yeah! I was looking forward to making something new and different with the pound of corn that
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Having a few cups of shredded, unsweetened coconut in my pantry has inspired me to experiment with it and mix-up some of my recipes to include shredded coconut. Around here, we’ve been going cuckoo for coconut the last few weeks. And below are the results. Enjoy! A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it
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A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it out and then heat it up in order to add it to the recipe*. I did this by heating it in a small dish in the microwave for around 20 seconds in order to melt it into liquid form. But then I made the mistake of adding
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I think we can all agree that this whole parenting thing is beautiful, amazing and hard as sh!t. Personally, I feel like any time I “figure something out” such as a nap schedule, what a certain gesture or grunt means, or how to deal with a tantrum, everything changes and my “go to” moves no longer work. I usually get about ten days to two weeks of feeling like “I got this” before it all implodes in my face. Sigh. But, this is not a Mommy Venting about How Hard Parenting Is type o’ blog. So, I will change the
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Over the summer, Matt and I had a few date nights at home when we cooked pizza together. Previously, I’d always used pre-cooked pizza dough, but this summer we began using fresh pizza dough instead that we bought from the refrigerated section of the grocery store. We prefer to use whole-wheat dough like this one. Below are some tips and tricks we learned these last few months about cooking pizza using fresh dough, cooking it on the grill and baking it in the oven. Recipes are at the bottom of the post. General pizza-making tips and lessons learned when
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Well, I’ve done it! I’ve literally eaten my words. I figured out how to make yellow squash taste good! Yes, I know, you’re shocked, right? Especially since I spent the better part of a post a few weeks ago complaining about how gross squash is and how it is everywhere blah, blah, blah. So, here is how it all happened… At the farmer’s market a few Sundays ago I was scouting out the vegetables when a gorgeous yellow caught my eye. I looked at it for a moment, dumbstruck. Nooo! Waaaay! It was freakin’ yellow squash! And it looked beautiful
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The Good Along the way on our food adventures, there have been a lot of fun and many funny times to account for “The Good.” Especially after I revised my outlook the other night. (See: The Bad-Revisited.) What has made this adventure fun is: creating recipes for her to eat, the ways in which she reacts to eating, and watching her get excited about food. It is also especially gratifying to see her like something now that she didn’t like before. Steamed carrots were not a huge hit the first time she had them a month or two ago. Last
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