Cuisine. Culture. Commentary.
For the last…forever, Passover-keeping Jews have dealt with the same gross desserts during the holiday. The only options were boxed cakes, and we’re not talkin funfetti. Think about it: when you can’t use flour can a cake really be that good? No, no it can’t. But then a few years ago everyone stated talking about…
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I love that you can buy enchilada sauce at the grocery store. It means I’m actually willing to tackle the dish on a weeknight. This meal mean I was back on track with Taco Tuesday. Yes, in my world enchiladas count for Taco Tuesday. Start by browning 1 lb of ground beef in a skillet…
Read MoreMashed potatoes are a heavy, Winter food item, but if you add a ton of chives, they feel nice and Spring-y. This is how you make a seasonal ingredient work for ya. This side dish requires exactly 4 ingredients because I’m such a nice person and like making your lives easy. Bring a pot of…
Read MoreThere’s a running joke at our book club pot luck that I always bring dishes made with cheese. To which I respond, “well duh because cheese makes everything better.” I did, however, want to prove them wrong so this month I made something that was entirely cheese-free. This yogurt herb dip takes about 2 minutes…
Read MoreThis one’s for all my gluten free vegetarian friends out there. Or just people who like delicious things. I recently bought some interesting looking pasta made from black beans at Trader Joe’s. The problem was, I decided I wanted to incorporate it into my supper very last minute and didn’t really have any ingredients to make…
Read MoreAnd now I present to you one of the easiest salads ever. Drain and rinse a can of chickpeas. Gently toss with store-bought pesto, crumbled feta, julienned radishes, and quinoa. I bought the pesto with quinoa from Trader Joe’s, which means I took the extra easy way out; however, you can very easily cook up…
Read MoreCheck out this recipe featuring broccoli, which is in season right now!
Read MoreGround Italian sausage in marinara is a no-brainer pasta sauce. But replace the pasta with portobellos and you have an adorable pre-portioned meal. Start by browning crumbled Italian sausage in a pan (mine had broccoli rabe in it – yum). You’ll need about 1 sausage link per portobello mushroom cap. When it’s almost done cooking,…
Read MoreI was scrolling through Instagram while standing in line at Trader Joe’s and was so interested in this salad I saw on there that I picked up the ingredients that very moment. There were so few ingredients to grab that it didn’t even disrupt my grocery shop. Considering there’s not even a real dressing to…
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I use the term lasagna loosely here. Basically, what you’re going to do is layer zucchini, tomato, tuna, and cheese. It tastes nothing like a lasagna and it’s not really supposed to, but I’m calling it a lasagna…so there. First, prep your tomato sauce. This is as simple as chopping up some Roma tomatoes and…
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Peaches to Apples 