I’m loving these mini frittatas for a quick, lazy weekend breakfast. I tried these for the first time yesterday morning and they are quickly becoming my new breakfast favorite. They are super versatile because you can essentially change up the ingredients for an entirely different variation and they are the perfect size. I prepared all of my ingredients: I decided on baby heirloom tomatoes with basil & fresh mozzarella and topped them off with some freshly grated parmigiano reggiano. These frittatas were bursting with flavor and were an instant hit. I hope you enjoy them.
I’ve had the past 4 days off and enjoyed some much needed poolside r&r and a nice visit with my boyfriends family. Visiting with them is always a nice little escape from the city and I can always count on my boyfriend’s mom sending us back home with delicious, fresh veggies from her garden. During the summer months, I love preparing veggies in the simplest ways. This dish, using baby squash from the garden, was prepared with a bit of olive oil, sea salt and pepper then grilled on both sides. I topped it off with a light drizzle of balsamic vinegar. It can be served hot or room temperature and makes for a light, simple, summertime side. I’d love to know… what are some of your favorite summertime dishes?
Last week, we took a few days to ourselves and flew down to Memphis for some much needed R & R. While we typically love beach vacations, we decided we wanted something a little different this time. Memphis fit the bill for a few reasons: it’s a short flight from NYC (great for a quick getaway) and because, well, I love food and my boyfriend loves music. We left for Memphis with very little on our agenda. We wanted to relax, enjoy some great BBQ and listen to some blues. We checked out the Gibson Guitar factory, visited Sun Studios and stood in the very same spot where both Elvis and Johnny Cash recorded their first albums, checked out Elvis’ Graceland, and while we managed to eat more ribs and brisket than I’d like to admit, we had a pretty awesome time. Thanks, Memphis!
~mojo candles for magic spells at a. schwab~
Although it hardly feels like the beginning of Summer, here, in NY, I’ve already started to crave fresh, delicious salads and more light-hearted fare. Salads are great for Summer because the possibilities are literally endless as there is so much you can do with fresh fruits and veggies. I, particularly, love jazzing up a salad with some fresh or dried fruit to give it some added sweetness. Most recently, I’ve been substituting mesclun greens for raw kale and I have become a huge fan. Although kale is a bit tough at first, it’s important to toss it with a touch of olive oil first to soften the leaves . Once done, you can add your ingredients and dressing just like any other salad. I prepared this raw kale with a mixture of dried cranberries, raisins, sliced apple and pistachios. For the dressing, I used olive oil, apple cider vinegar, a teaspoon of honey, and a dash of dijon mustard along with some salt and pepper.
Pasta al Forno is a dish I’ve known since childhood. Growing up in a traditional Italian family, it’s a staple on our dinner table. It’s a hearty dish that most everyone enjoys and it’s pretty simple to make. I grew up with all of the women in my family each mastering their own take on this dish and sometimes, it’s almost surreal that I now make my own. As a kid, I remember rolling the baby meatballs all while my mom would keep reminding me to “keep them small” and not to roll them “too big!”
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