Confession: this is a saucy pasta. We like our noodles with extra sauce and lots of flavor! Grab a crusty baguette to soak up all the goodness left in the bowl - no better way to indulge.
The sauce comes together so easily using jarred marinara, so it's perfect for a quick weeknight dinner - plus, it's super kid-friendly. Win-win!
1/2 lb short pasta (we used Campanelle)
3 Tbsp butter
2 large garlic cloves, minced
24 oz jarred marinara
1/2 cup freshly grated parmesan, plus more for serving
1/2 cup heavy cream
8 fresh basil leaves, torn
6oz burrata cheese
Kosher salt and pepper
Optional: bread for scraping up the extra sauce
Cook pasta according to package instructions and reserve 1 cup of cooking liquid.
Meanwhile melt butter in a large pot over medium low heat. Add minced garlic and cook for 1 minute or until the garlic becomes fragrant. Add the marinara sauce. Continue to cook for about 7-10 minutes. Once sauce is hot turn heat off and whisk in parmesan cheese. Stir in heavy cream. Season with salt and pepper. If the sauce is too thick add a couple spoonfuls of the reserved cooking liquid from pasta.
Stir in the pasta, serve in bowls and top with burrata cheese and torn basil. Season the burrata with additional salt and pepper.
Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!
Makes 3 dozen
12 oz. dark chocolate (60% or higher)
1 can (5.4 oz.) coconut cream
2 Tbsp coconut oil
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
For coating: dutch cocoa powder
Optional: maldon or flakey sea salt for finishing
Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan.
Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick.
Transfer to a a shallow dish and refrigerate until firm, about 45 minutes.
Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle. Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best in the refrigerator. Remove 20 minutes before serving.
Don't be fooled by the list of ingredients here - this recipe is easy to put together, and packs so much Unami flavor! This is one of our favorite weeknight dinners, not only because it's so delicious, but it's one of those feel-good meals leaving you completely satisfied. Feel free to sub any of the vegetables, or add additional vegetables of your choice!
2 medium sweet potatoes, peeled and diced
8 baby bell peppers
6 oz shiitake mushrooms, stemmed
2 Tbsp white miso
2 Tbsp sesame oil
1 tsp garlic powder
3 Tbsp olive oil
3 garlic cloves, minced
1 inch piece ginger, freshly grated (about 1 Tbsp)
1-2 red fresno chilies or jalapenos, seeds removed and chopped
2 lemongrass stalks, crushed and diced small
1 14oz canned coconut milk
1/2 cup chicken stock
1 Tbsp soy sauce
1 Tbsp fish sauce
½ cup fresh cilantro
2 scallions, white and green chopped
7-9 Thai basil leaves, roughly torn
1 lime, sliced for serving
4oz brown rice noodles
Optional: Sesame Seeds
Preheat oven to 400 degrees F. Make the marinade by whisking together the sesame oil, miso and garlic. Spoon the marinade onto the veggies on a baking tray, then use your hands to coat everything. Bake for 15 minutes, and remove peppers and mushrooms, return tray and cook sweet potatoes until golden and tender.
In a large pot with olive oil add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the, coconut milk, chicken stock, soy sauce, and fish sauce. Bring the mix to a boil and reduce the heat to medium. Simmer 10-15 minutes minutes for flavors to infuse. Stir in the cilantro and scallions.
Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
Divide the noodles between bowls and top with roasted veggies and coconut milk. Top with basil, additional cilantro, and lime wedge.
Um, hello baked chicken wings! The key to getting your chicken wings nice and crisp when baked is to cook them on a rack on top of your baking sheet. If you don't have a rack you can place them directly onto the baking sheet, but add a little oil to your wings to prevent sticking.
The sauce comes together in a pinch. If you're like us and enjoy a little spice, add the chili paste. You can find it in your local grocery store in the Asian foods aisle. If you don't like spice - no worries, just leave it out! Either way, you're going to love these flavorful wings!
For a complete video of how we made and photographed these click here.
3 dozen chicken wings
3 large garlic cloves, minced
1 Tbsp freshly grated ginger (plus more if using pre-grated)
3/4 cup honey
1/4 cup rice wine vinegar
6 Tbsp soy sauce
1 cup cubed pineapple
Optional: 1 Tbsp Sambal Oelek chili sauce
1 Tbsp, plus 2 tsp flour
3 Tbsp water
1 Tbsp sesame seeds, white, black, or both
3 scallions, white and green parts chopped
Handful fresh cilantro, roughly chopped
Preheat oven to 400F. In a large bowl toss the chicken wings with salt and pepper, then place on a rack set on top of a rimmed baking sheet. Bake until dark and crunchy, about 45 minutes to 1 hour.
While the wings are baking prepare the sauce. In a medium sauce pan add garlic, ginger, honey, rice wine vinegar, soy sauce, and chili sauce if using. Bring to a boil and cook for about 6-8 minutes or until sauce begins to thicken. Stir in pineapple and reduce heat to medium.
In a small bowl create a slurry with the flour and water (this will help prevent the flour from creating lumps when added to the sauce). Whisk in the flour slurry and continue to cook until the sauce thickens, about 5 minutes. Set aside.
When the wings are done remove from oven and toss with sauce, sesame seeds, and scallions. Serve on a platter and sprinkle fresh cilantro.
Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
Vegetable oil, or a neutral oil for frying
5 thin organic chicken breasts
1 cup flour
2 cups panko bread crumbs
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 1/2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp onion powder
fresh cracked pepper
4 oz crumbled blue cheese
1/2 cup dijon mustard
1/2 cup honey
3 Tbsp mayonnaise
2 tsp apple cider vinegar
2 tsp sriracha, or more if desired
Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder.
Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well.
Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese.
For the Honey Mustard:
Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week.
Crostinis are the perfect party food - easy to make, loved by all, and delicious every time! The key to these elegant crostini is to use fresh, great quality ingredients, and plenty of olive oil!
Makes 2 dozen
1 French baguette, sliced in 24 slices
3 Tbsp extra virgin olive oil
16 oz burrata cheese
2 ripe pears, sliced thin
6 oz speck (or prosciutto)
12 large basil leaves, chiffonade
1/4 cup balsamic reduction
kosher salt and fresh pepper
Preheat oven to 400 degrees. Place baguette slices in a single layer on baking tray and brush both sides with a thin layer of extra virgin olive oil. Bake until baguette is crisp and toasted, about 10 minutes, flipping halfway through baking. Season with salt and pepper.
Meanwhile rinse and pat dry pears. Remove seeds and cut them into thin slices. Carefully slice 1-inch strip of speck and wrap around pear slice. Repeat with remaining slices, and set aside.
Allow toasted baguette to cool. Arrange on a serving platter and assemble the crostini. Pull apart the burrata and place on each baguette. Sprinkle with salt (Maldon or flakey salt is great here too, if you have it). Top with pear and speck, and a generous amount of fresh basil. Drizzle with balsamic reduction just before serving.
We cannot get enough sweet potatoes and all of their natural goodness. This recipes is the perfect accompaniment to any protein, and couldn't be easier to throw together!
2 lbs sweet potatoes, washed and cut into 2 inch pieces
¼ cup pure maple syrup, plus 1 Tbsp
2 Tbsp extra virgin olive oil
Salt and pepper
1/3 cup tahini
3 Tbsp white wine vinegar
1 small garlic clove, minced
3 Tbsp water
½ cup shaved feta cheese (feta in brine is best or ricotta salata)
¼ cup toasted pecans
2 Tbsp pomegranate seeds
Preheat oven to 400 F.
Arrange sweet potatoes in even layer on large baking tray, being careful not to overlap. In small bowl combine ¼ cup maple and olive oil. Pour mixture over sweet potatoes, and toss to coat. Bake for approximately 30 minutes or until golden brown, flipping halfway through.
Meanwhile make the tahini dressing by adding tahini, vinegar, garlic, and 1 Tbsp maple syrup to a medium bowl. Whisk to combine then slowly add water until creamy and pourable. You may need to add a bit more water to thin. Season well with salt and pepper.
To serve, arrange roasted sweet potatoes on a platter, drizzle tahini dressing over top. Top with feta cheese, toasted pecans, and pomegranate seeds.
Hands down our most favorite Brussels Sprouts recipe! Creamy, tangy, cheesy...I mean, seriously? WHATS NOT TO LOVE!
2 lbs Brussels Sprouts
2 cups heavy cream
2 Tbsp prepared horseradish (from jar)
1 1/2 cups freshly grated Parmigiana Reggiano cheese, divided into two 1 cup and 1/2 cup
kosher salt and fresh cracked pepper
1/2 cup breadcrumbs
2 Tbsp butter, melted
Preheat oven to 375 degrees.
Trim the ends off the Brussels sprouts, if needed. Bring a large pot of water to a boil. Add the Brussels sprouts and boil until soft, yet still have a slight bite -- approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water.
Chop the Brussels sprouts roughly in thirds, or in half if smaller in size. Transfer to a buttered 2-quart baking dish.
In a small bowl combine the heavy cream, horseradish, 1 cup parmesan, plenty of salt, and pepper to taste. Pour cream mixture evenly over the Brussels Sprouts.
In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 20 minutes, or until the topping browns and cream is thick and bubbly.
This is not your everyday recipe! These savory cheese waffles are the epitome of a special occasion dish. Sure to impress, these flavors are bold, fresh, and the perfect way to that special someone's heart.
Comte waffles, recipe below
Poached eggs, recipe below
4 oz prosciutto
1 ripe avocado, pitted and sliced
Optional: smoked pepper aioli, recipe below
For the waffles:
2 cups flour
2 tsp baking powder
2 tsp kosher salt
1 ¾ cups whole milk
4 tbsp unsalted butter, melted
1 Egg yolk
2 cups shredded comte or gruyere cheese
1 Tbsp chives, diced
Fresh cracked pepper
In large bowl whisk together flour, baking powder, and salt. In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk mixture into the flour and stir just until combined. Fold in cheese.
Heat waffle iron and spray or butter both sides. Add batter carefully and cook until golden brown. Serve immediately with maple syrup, if desired.
For the poached eggs:
6 medium eggs
2 tsp white vinegar
Add vinegar to a medium pot of water and bring to a boil. Once the water begins to boil turn the heat down to medium-low to keep a slight constant simmer, but not boiling.
Crack the eggs into a small bowl. Using a long spoon create a whirlpool with the simmering water, stirring in one direction until it’s spinning around. Carefully drop the egg into the center of the whirlpool. Allow to cook for 3-4 minutes or until whites have cooked completely and yolk is still runny. Remove with a slotted spoon. Season with salt and pepper.
For the aioli:
2 egg yolks
½ tsp Dijon mustard
1 large garlic clove, minced
1 small smoked pepper from jar or 1/2 tsp smoked paprika
½ lemon, juiced
½ - 2/3 sunflower oil or mild oil
Combine the egg yolks, mustard, garlic, pepper, and lemon juice in a large bowl or food processor. If using a bowl, whisk together until smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking vigorously, or if using a food processor process on high. Be sure to take your time as the sauce will break if you pour the oil too fast. Once oil is incorporated completely and sauce is smooth and creamy season with salt and pepper.
Everyone loves a good cheese board. They are the perfect centerpiece for any gathering, and they couldn’t be easier to put together! Follow these four simple tips to take your cheese board to the next level every.single.time!
1. Select your cheeses:
Create a balanced board by choosing a variety of flavors and textures. If you are unsure start by selecting from these categories:Textures: Smooth, Hard, Crumbly, Creamy, Dry
Flavor Profiles: Tangy, Buttery, Smoked, Nutty, Classic, Unique
Levels of Intensity: Intense, Pungent, Mild, Funky, Medium
Types of Milk: Cow, Goat, Sheep, Combination
Plan for 3-4 ounces per person if other food will be served, or double the amount if you’re just sticking with the cheese platter.We think 3-5 types of cheese is perfect.
3. Be Extra:
More is more when it comes to cheeseboards! Feel free to get creative, but these are our favorite additions:Breads and Crackers: sliced baguette, variety of crackers, flatbreads, and chips
Spreads: fig jam, quince jam, honey, and mustards
Meats: cured ham, salami, smoked meats, or dried sausage
Fruits: seasonal fresh and dried fruits
Nuts and Seeds: all varieties including candied and spiced
Veggies and Olives: fresh, marinated, roasted, or pickled
4. Have fun!
Fill in empty spaces with fresh herbs, grapes, edible flowers, cherry tomatoes, or anything that makes you happy! Don’t overthink it - you can’t mess it up!