You just can’t go wrong with a well-grilled marinated chicken breast. It is endlessly versatile—eat it fresh off the grill, re-heat with some veggies, throw it in a stir fry, make chicken salad.
This marinade is one of perfect simplicity…the balsamic vinegar helps slightly break down the meat, allowing the spices and garlic to really soak in, and the honey to make it super moist. But none of it overwhelms.
These suckers are so juicy and flavorful, but can go with just about anything!READ THE POST
That’s right, we’re still on a healthy kick! And it’s delicious!
This recipe had been calling my name for a while, but getting decent brussels sprouts is kind of hard right now, and I also kind of avoid chicken when I can. Chicken’s kind of boring.
This chicken isn’t boring at all—it’s got a richness from the balsamic, a crunch from the walnuts, and serious fiber from brussels sprouts. It came together super fast and made for great work lunches for a few days.
Throw in a side of spaghetti squash and butternut squash and you’re on healthy overload! Seriously, the whole thing is a 20-minute meal, was super easy, and totally delicious!READ THE POST
Sometimes it’s the simple answers that are the best.
I can be guilty of getting too fancy with pasta sometimes, trying crazy combinations of ingredients or always trying to think of something new. Pasta is the blank canvas, the starting place for a thousand meals. And sometimes I think I’ve tried them all. But when I saw this recipe, I was struck by its simplicity and also how all the flavors complemented each other so well.
It starts, as many things do, with a base of sauteed shallots and garlic. From there all you do is add balsamic vinegar for depth and bite, toasted nuts for protein and crunch, and some parmesan cheese to top it all off. It all comes together in about 15 minutes, and is a warm and comforting dish any time of the day or night.READ THE POST
I have to squeeze in one last burst of summer!
I got these beautiful heirloom tomatoes at the farmer’s market and I wanted to do them justice. After thinking about different ways to use them, I decided that the best way to taste them would be a simple tomato and mozzarella salad.
A burrata would have been the best cheese choice, but it’s basically impossible to find. So good ol’ buffala mozzarella did the job. I would have liked basil in there but couldn’t find any at the store so I chopped up some spinach instead—for color as well as a little healthiness.READ THE POST
Heirloom tomatoes in season are seriously one of my favorite foods. In fact, I got to have a fancy dinner last night and there was an heirloom tomato and burrata salad that I could have eaten gallons of. I was in paradise.
So last week at the farmer’s market when I saw these gorgeous big lumpy heirloom tomatoes, I had to get my paws on them immediately. Thoughts of juicy chunks of tomato swimming in creamy, salty ricotta and tossed with al dente pasta danced through my head. I had plans.
Then plans changed, and I had friends coming over that night, last-minute. Since they’re gluten-, dairy-, and egg-free, I had to make some adjustments to my master plan.
I racked my brain to find something that they’d be able to eat and would still do these beautiful tomatoes justice. I landed upon a simple risotto, with a few adjustments to accommodate their health challenges (namely, I left out the butter and parmesan—sad, but necessary). I was worried it wouldn’t be nearly creamy enough, but it was still totally delicious.
My love of risotto is legendary, and I’ve never understood why people are so scared to make it. Yes, it’s time consuming and takes a little TLC, but it’s also very straightforward, not difficult at all. It’s the perfect dish to put on the stove when you already have people over and want to just stand there and drink wine and chat and stir constantly. Or heck, make your guests stir and drink wine and chat while you put the rest of the meal together. This version lets the tomatoes be the star, with a supporting cast of fresh basil and balsamic vinegar to add just a little extra.READ THE POST