While this ratatouille’s appearance suggests complicated preparation and precision, it was actually quite easy to make and assemble, as long as you have patience and time. Plus, this dish is absolutely the best way to use up end-of-summer vegetables, such as squash and zucchini. Even tomatoes and basil, everyone’s favorite summer pairing, make an appearance.
Phew, this summer has been a whirlwind. I married my best friend, spent beach time with both of our families, and, most recently, began seriously job searching. In addition to all of this craziness, my husband and I are planning our belated honeymoon, taking place in the fall. It’s a miracle, really, that the two … More blackberry galettes with a hint of lime
There is obviously nothing better than fresh fish on a beach vacation. If you disagree, then you’re wrong. Seeing as I was spring breaking in Destin, Florida and The Kitchn recently posted a recipe for a quick weeknight meal of fish tacos and quick cabbage slaw, I decided to take full advantage of the caught-that-day fish available … More easy fish tacos + coleslaw
Quinoa, kale, almond flour, spaghetti squash… You name it, chances are I’ve tried it, liked it, made food with it. It’s amazing how easy it is to substitute any of the above foods for bread, pasta, or flour. I’m always on the lookout for new ways to incorporate healthy foods into my diet and put … More quinoa risotto with shiitake mushrooms
After shying away from this recipe for months, I finally faced Julia Child’s Eggplant Pizza, adapted by Kayln’s Kitchen. Julia may have been all about the pasta and bread, but she knew how to make some darn good gluten-free, vegan dishes too.