One of my favorite fellow Philly food blogger friends, Emily, recently made a big move to New York.
I’ve been missing dinner dates with her ever since.
After numerous failed attempts to plan a “Skype cooking session” together, the chance finally presented itself for me to head up and see Emily’s new place and get back into the kitchen with her.
We immediately got to scheming up dinner plans — soup for the first snowy night of the year! — and Emily kickstarted the blender to create some homemade almond milk for the next morning’s breakfast.
As two food bloggers, of course we also set out to create a new recipe for y’all, and this Italian-inspired white bean dish over quinoa is what we settled upon.
The salty combination of olives and sun-dried tomatoes is one I could eat on the regular, and for me, acts as the centerpiece of this meal.
A generous helping of kale gets added to the mix as does a splash of acidity from some lemon and a punch of garlic, all together working to take white beans to the next level.
We loved this meal because it’s so full of flavor (shout out to the toasted pine nuts, too!) but also incredibly healthy — a welcoming addition to a holiday season full of richness and decadent treats.
We used quinoa as the base for this dish, but feel free to play around and get creative with the grain!
Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!
I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.
“Brussels sprout buns? Genius!”
The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.
The recipe was destined for a repeat.
This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.
Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)
I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.
These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!
Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.
While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.
It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)
The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.
Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.
Seriously, so good.
This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.
I definitely recommend checking out her work…certainly good holiday gifting inspo!
Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.
If you double the recipe, this would also work as a great dish to put on the holiday table.
It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!
Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.
Summer is the season of speedy ripening. A peach can go from hard to moldy in less than 24 hours. A banana from yellow to speckled in seemingly minutes. And an avocado from hard to creamy within just a day.
Summer is the season of inspiration from ingredients that aren’t going to last — and it’s this little push that makes my creative juices thrive.
Cue: avocado pesto.
This sauce relies on the simple efforts of a food processor. Yet, the straightforward combination of ingredients lends itself to so many possibilities.
This pesto could go great with tacos, on toast, pasta or grain bowls. Give it a starch, and it’s bound to shine.
The first night, I shared this pesto with a friend on pasta. We sauted some mushrooms to throw on top, added a cold glass of beer to the side, and enjoyed a lovely meal in my backyard. The remainder, I used the next day to spoon over rice, as pictured above, with some fresh tomatoes from the market.
The topping options here are endless, as is the starch like I mentioned above. Feel free to get creative and use what other fast-ripening ingredients you may have on hand!
I love dinner parties. Call it a taco party, and I’ll love the occasion even more.
Tasked with creating something outside of a taco for a recent rooftop gathering (summer, I love you too), I settled on scheming up a seasonal slaw with a Mexican twist.
After discovering the power of a food processor when it comes to creating coleslaw, I’ve begun to welcome the dish into my regular recipe rotation during the summer. Skip the hand slicing or shredding of the cabbage, and the dish becomes incredibly easy to make.
And it’s a super fresh side for those balmy, hot days.
This one has a little cilantro and lime to keep it extra bright and to make it an ideal pairing for all sorts of seasonally filled tacos.
I used a vegan mayo to add an ever so slight richness, but feel free to omit that and go with olive oil for an extra fresh take on this dish.
You could also add a few dashes of cumin to enhance the Mexican-style flavors.
I recommend making the slaw within the hour before serving, as its best when eaten at room temperature. That being said, it will hold up fine in the refrigerator.
Just be sure you don’t skip the paper towel step that’s used to help remove the cabbage’s excess water, especially if you plan on making this dish in advance. If you do skip that step, you might end up with a soggy slaw a few hours later.
Nothing says summer like a fresh cabbage slaw and a taco night al fresco. Crack a cerveza and get those tacos fired up, and maybe invite your friends to join…as this dish serves plenty of people!