The flavors are mild, subtle, and comforting. No brash vinegars here fight with the other flavors on your plate. At the same time, the flavors satisfy as they quietly insist on your gustatory focus. Incredibly easy it is. But also much more.
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Winter Festival Salad
As it turns out, Winter is one of my (Amelia) favorite seasons for produce.
Yes, Winter, not Summer.
The cold season where everything is supposed to be dead. But everything isn’t dead, and I see that now! Cabbage makes crunchy salads, cauliflower has buttery potential, pomegranates are truly edible gemstones, and my heart dances a little whenever I smell the fragrance of quince or taste a sweet persimmon.
Read MoreSalami Pasta
Tired of making dinner, but still hungry? Sick of making a delicious dinner your kids won’t touch, but even sicker of boxed mac n’ cheese? We’ve got just the thing.
Read MoreEASY Broccoli Slaw
I (Amelia) think that my mom’s brilliant idea to dress up an already chopped and prepped bag of veggies is genius. I love salad, but it can be a real hassle— not going to lie. This is a salad for busy nights, when time is limited but you hanker after the freshness of a side salad.
Read MoreLemon Blueberry Oven Pancake
in Breakfast, Brunch, Quick Breads
Happy blueberry season everyone!
To celebrate blueberries’ arrival, I (Amelia) thought we should all make a giant pancake. I adapted this from Mel’s Kitchen Cafe, adding lemon and vanilla, swapping the white sugar for brown, and using kosher salt instead of table for a more present flavor. The result was a perfect weekend breakfast, one that does not require individual flipping, scooping, and burning and feeling bad about yourself because you can’t even get pancakes right. Instead, you can enjoy the weekend with something delicious and simple.
Lemon Blueberry Oven Pancake
Serves 5
3 tablespoons butter, melted
3/4 cup (3.75 ounces) regular whole wheat flour
3/4 cup (3.75 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon packed brown sugar
Zest of 1/2 medium lemon
1/2 teaspoon vanilla extract
1 1/4 cups buttermilk
1 large egg
1 1/2 cups blueberries
White sugar, for sprinkling
Heat the oven to 350 degrees, melt the butter in a medium bowl (doing this earlier will give it time to cool before it meets the egg), and grease a 9x 13-inch baking pan.
Mix the flours, baking powder, baking soda, and kosher salt together in a large bowl. Whisk the brown sugar into the melted butter in a medium bowl, followed by the lemon zest, vanilla, buttermilk, and egg. Pour the wet ingredients into the dry and stir with a spatula until just combined. Carefully dot the batter in blobs with the spatula over the pan (pouring it all in at once will make it much trickier to get an even layer) - it’s VERY thin! It will make you a little nervous, but just do your best to get all of the surface area covered and trust in the power of leaveners. Sprinkle the blueberries on top, followed by about 1/2 tablespoon of white sugar, and bake in the oven for 10-15 minutes. Serve warm with your favorite syrup!
Chocolate chip oven pancake: Replace the blueberries with 1 cup of chocolate chips and omit the lemon zest, sprinkling the chocolate chips on and baking it just like the original.
I would try to eat this within the first day. Leftovers look a little sad, though toasting helps.
Green Salad with Strawberries and Goat Cheese
My (Kate) friend Linda Eastley first introduced me to these flavor combinations at one of many happy meals I enjoyed at her home during those formative years when I was newly married and then starting to have children. I was thrilled a couple of summers ago when I made this salad for Amelia and saw how much she liked it.
Read MoreOvernight Oats
in Breakfast
Overnight oats are a sort of comfort food for us. Creamy from the yogurt, lightly sweet from the honey, and wholesome from the oats - they’re decadent and nourishing all in one.
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