Farro with Red Beets and Goat Cheese


A few weekends ago, I went to a picnic and was bedazzled by cold salads. There was a mozzarella and tomato salad with shiso and basil, and a bright pink farro salad with beets and seasoned with fennel and lavender. I don’t even like raw tomatoes, but I found myself filling my plate over and over again. As you well know, my mainstay is carbs and sauce with an occasional juice or smoothie, so bright green things were a huge and welcome contrast. Continue reading

Chocolate Chip Oatmeal Cookies with Macadamia Nuts


When I scored a bunch of macadamia nuts, the first thing that popped to mind is white chocolate macadamia nut cookies. But was the white chocolate even necessary? Regular chocolate must go fine with macadamia nuts, because I ate an entire box of chocolate covered macadamia nuts and it was delicious. Continue reading

Brown Butter and Sage Pasta with Sausage, Spinach, and Zucchini

sage butter pasta
Sage smells and tastes amazing. Earlier this week I went to a nursery to pick up some herbs to start a little culinary garden. In college, I tried my hand at plants and it was all slaughter and death. But now armed with Getting Things Done (read my review here), online watering calenders, and a healthy peer group of gardeners, I hope things will end up differently. When I was picking out my herbs, I nibbled on leaves and, sage was far and above my favorite. I think a lot of herbs are for lack of a better word, pungent, like a flick in the nose. But sage was warm, fragrant, earthy, toasty, but not overwhelming.

Although I looked at a lot of recipes, I built mine around Mark Bittman’s butter pasta recipe and added veggies so it would feel healthier.
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Zesty Yogurt Salad Dressing

IMG_20150610_125426 A few days ago I made a beautiful, colorful quinoa salad. I was so excited to blog about it, but unfortunately it made my throat itchy. I’m not sure if the produce was off or phantom mystery allergy, but I’m probably not going to make the salad again. However, I thought I’d still share the dressing because it was easy and amazing! It is a very bright-tasting dressing with a lot of acid from the lemon and vinegar, but also creaminess from the yogurt. The mustard and garlic also add a pleasant kick!

It was so good that I kept tasting it the night before, and I made my friend try it too. I imagine that it would be great as a veggie dip, but I’ll also be using it with my salads in the future.  Continue reading

Goat Cheese Pasta with Olives

goat cheese pasta
The French have their mother sauces; I have Smitten Kitchen’s Tomato Sauce with Butter and Onion. It’s my go-to pasta sauce, pizza sauce, sauce for Maxim’s surprise, and infinitely buildable. I’m sure you can add broth to make it into a tomato soup or thicken it up, and serve it as a sauce spooned over rice. I’ve had it with seafood and hot pepper flakes, chicken, ground beef, mushrooms, mixed greens, and in its latest iteration, goat cheese and olives. Continue reading

Berry Yogurt Cheesecake Pie

cheesecake with berry sauceUPDATE: I made this cheesecake again over the weekend in a 9 inch square baking pan. I used about 160 grams of graham crackers, about 12 crackers, and the same amount of filling. Also, included step by step photos on how to create the swirly pattern.

Greek yogurt is the bomb!

Sometimes necessity is the mother of invention and this was the creamiest, most luscious cheesecake I’ve ever made. While I like a nice solid cheesecake as much as the next person, when the weather gets a little warmer, it’s nice to have cheesecake lite (e.g. all the calories but with a texture slightly firmer than whipped cream). Continue reading

Oyako-Don for Two

I don’t have an interesting story to tell about Oyako-Don. All you need to know is that this Japanese chicken and egg dish is delicious and easy. Oyako means “parent and child” which also strikes my morbid fancy. Don is a shortened form of “donburi” or bowl. One of my favorite comfort foods is a steamed savory egg custard made with chicken broth and I loved it mixed into hot rice. My mom thought eggs were good for my brain, so I ate this before I took my SATs and such. Oyako-don, though still humble, is its fancier cousin. Continue reading

Peanut Butter Smores

open face peanut butter smore

I have a major smore obsession. I love chocolate, I love marshmallows, and I am indifferent to graham crackers. I don’t think I’ve ever eaten a straight up graham cracker, but I do like to use them in crusts. Although, you can definitely go high end with homemade marshmallows, I don’t think it’s worth the price point when the regular stuff tastes like heaven.  Continue reading

Toaster Oven Avocados

baked avocado

Last week, some coworkers were blown away by the baked avocado I made in the company toaster oven. What was it? They recognized the avocado, of course, but not the runny egg with hot sauce, salt, and pepper. Did I microwave? What did I do?

So even though there are a thousand and one (at least) baked avocado recipes out there, I thought I’d add mine to the mix. The one tricky bit it bringing a raw egg to work, but you can either carry it carefully to work in a Tupperware that also houses your avocado, or you can crack the egg into a tupper ware, or even substitute a hardboiled egg. Continue reading

Sweet Potato Peanut Butter Oat Dog Biscuits

zoli dog

I love dogs, and they love these doggie treats. I keep them in the freezer and now they wait outside the fridge each morning for their daily treat. My roommate has banned me from using Alton Brown’s recipe, because the smell of sardines and fish sauce lingered for hours. I’ve tried a few recipes from Damn Delicious. The No Bake ones weren’t very popular and extremely messy to make. Continue reading