These. If your ever scrambling to “take a dish or appetizer to share”. Or if you’re not feeling like cooking breakfast, lunch or dinner. Or if you’re just in the mood for sweet, salty, tart, savory. DO THESE, you guys. All the time, DO THESE. Continue reading
Well guys, we made it. Happy spring! Yay! You know what this means, right? Warmer days ahead, lots of grilling, playtime at the parks, more daylight, fresh produce starting to make it’s way, and….baby! WHOA BABY!
Any ideas or explanations as to how this pregnancy could possibly be going this quickly are completely welcomed, friends, because I am mind-blown at the whole deal. We are finally getting going on bedroom moving, bunking, storage room cleaning, baby gear inventory-ing…you know, all of that good stuff…we are in the home stretch! Which seems a bit crazy, actually a lot crazy, because I swear I just shared the news yesterday, didn’t I? My gosh we can’t wait to meet this little one…all four of us. Continue reading
We’ve been loading up on soups, stews and comfort food like crazy people around here. This weather just lends itself to such deliciousness, don’t you think? But geez louise we must switch things up once in a blue moon! This salad-it’s just fantastic for this time of year. It’s still a bit comforting and warm but the flavors are so light and fresh…a combo after my own heart! Continue reading
My husband? He’s pretty amazing. Sensitive. Kind. Strong. Intelligent. Nearly the whole shebang, that Nickyboy is. But a zucchini lover he is not…it’s the texture. I can let the toilet seat thing go. The all-too-often-frat-house-vibe I get from living with him, fine, I’ll get over it (please, just put the toilet seat down. And the toothpaste…just clean the remains out of the sink before you finish!) But the lack of love for a little tiny thing called ‘summer squash’ that is very near and dear to my heart? I can’t. I won’t. This is a part of our marriage…for better or for worse. You’ve committed to me? You’ve committed to summer squash. Have I mentioned that he’s passed this turn-your-nose-up mentality of it on to my daughter? Oy vey. I’m in trouble. Continue reading
Boy have I missed you guys. Have you been enjoying this crazy-wonderful weather? This time of year…I just can’t get enough. We’ve been trying our best to soak in all of this sunshine…swimming, farmers-marketing, park-hopping, festival-ing and patio dining galore. It’s definitely all sunshine and rainbows…but it doesn’t leave me much time in the kitchen for dinner prep. These flatbreads have become quite the time-saver around here…and I can’t even begin to tell you how absolutely amazing they taste. Continue reading
Well, guys, I’ve got a little chef in the family. This girl, Georgia. She’s something. She’s SO into helping in the kitchen..it’s
annoying amazing. Mom, can I help mix that? Mom, what can I do? Okay mom, are you making dinner? I’ll get my stool. Aye yaye yaye. Continue reading
This pasta is out of control. I kid you not, the three of us ate nearly the entire bowl…and we had grilled chicken breasts on the side. My husband and I kept looking at each other every time my toddler would say “more noodles”…like is she serious? there’s no way.. and each little bit more we gave her she nearly inhaled. Counting that as a win on my end.
It’s cheesy and creamy and sweet and salty without being super heavy. I’m really not sure what I like most about it: the fact that it tastes so indulgent but in essence is so healthful or the fact that there are such few ingredients and such little work time. You’ll have this on the table in 20 minutes no problem…perfect weeknight meal that your entire family will love. And you might want to make a double batch 😉
Goat Cheese, Tomato, and Spinach Pasta
Adapted from this recipe
Note: A fresh log of goat cheese is a must for this recipe, the “crumbles” will simply not cut it as they contain far less moisture.
12 Ounces Brown Rice or Quinoa Pasta
1/4 Cup Olive Oil
2 Cups Cherry Tomatoes, halved
4 Garlic Cloves, finely chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Cups Packed Baby Spinach Leaves
1/3 Cup Freshly Grated Parmesan
4 Ounces Goat Cheese
Fresh Chopped Basil
Crushed Red Pepper Flakes
Cook pasta according to package directions. Once pasta is cooked dip a measuring cup into the pot to reserve 1 cup of the cooking liquid/water. Drain pasta and set aside.
While pasta is near the end of cooking heat olive oil in a large skillet over medium high heat. Add tomatoes and garlic and sauté for 3-4 minutes or until tomatoes begin to burst and release their juices. Stir in salt and pepper.
Add pasta back to the pot you cooked it in. Add spinach, pour in the tomato sauce and stir to combine. Stir in parmesan, goat cheese and the cooking liquid/water. Continue to stir until the goat cheese has melted and a gooey sauce has coated the pasta. Serve topped with fresh basil and crushed red pepper flakes, if desired.