Spring herb salad with mint vinaigrette

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This is one of my favorite salads. I know how that sounds (Yeah, I know this really cool woman – she has a favorite salad!), but does it help if I tell you that I have only 4 favorite salads? I like plenty of other salads, but this is one of the ones I love. It’s more exciting than your standard issue “lettuce and friends” salad, and is perfect for a little showing off at dinner parties or in your bid to be queen of the new barbecue side salads. Continue reading “Spring herb salad with mint vinaigrette”

Mexican rice

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Growing up, we called it “red rice,”  and it was special because it was made in a pan instead of a small pot, and you put all kinds of stuff into it instead of just a bit of salt and a pat of butter like we’d do with plain white rice. Leftovers, if we manged any, were treasured, heated, and placed in tortillas with avocado, or, as I got older and lost my fear of chiles, some salsa. Continue reading “Mexican rice”

Salted peanut butter cookies

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Big, fluffy, peanut butter clouds. Peanut butter clouds with a sprinkling of salt. Few other foods can so easily kill the ugliness of the hangry person or cure you of your sugar jones…Actually, a lot of things could, but few could be made so quickly and easily from scratch in your own kitchen. Now that is satisfying. Continue reading “Salted peanut butter cookies”

Socca with rainbow chard

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I love these. Pretty much anything with chickpea flour is going to be a winner with me. And we’re throwing greens on top? Heck yeah! In Provence, these simple, thin flatbreads are called socca. Just over the border in Liguria, they are called farinata. You can make small socca like I do for this recipe, or you can make large pieces that you slice up for sharing. On their own, socca are relatively simple in flavor, and given that, the addition of any herbs or spices really stands out. In this case, just a few grinds of black pepper are easy to notice, as is the chickpea flavor and the little bit of tumeric. All the flavors get to shine in this dish. Continue reading “Socca with rainbow chard”

Hasselnötsflarn – Hazelnut crisps

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These cookies are the baked goods version of, “What, this old thing?” They’re good. They’re simple to make. You look good in them. I’m not totally sure about that last one, but one recipe yields so many cookies, you might be able to make a dress or something out of them. And if you did, yes – you’d look delicious. Continue reading “Hasselnötsflarn – Hazelnut crisps”

Guacamole primer

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This post is half recipe, half PSA. Guacamole is a simple food. Its recipe should not have a long list of ingredients or steps in the method. There are definitely tasty ways I like to “spice it up,” but the most basic, and still delicious, version of guacamole includes just 3 ingredients: avocados, lime juice and salt. And there is one thing a good guacamole will never have: sour cream! (or even a substitute like real Mexican crema, or mayo – never, or, ugh, yogurt). I can already hear some of you saying, Well who made you the guacamole policía? Well let me tell you, chica – I was born to it. Continue reading “Guacamole primer”