Easy and tasty recipes for the whole family to enjoy
If there’s one thing I could have for lunch/dinner/anytime every day, it’s got to be this roasted vegetable salad. It’s unlike any other salad I’ve ever had — the vegetables are soft and crispy on the edges, so full of flavor and cooked to perfection. …
I’ve always been in love with breakfast breads and cakes. Think banana bread, apple cinnamon bread or raspberry blackberry coconut loaf cake. Nothing beats a good slice of warm cake, enjoyed with coffee or tea on a cold winter day. What these cakes all have in common is that they …
My favorite part of fruit crumbles is the crumble itself — the golden, crunchy yet so-soft-that-it-melts-in-your-mouth kind of topping. So you can imagine my excitement when I try fruit crumbles that come with both a crust and a crumble on top! It’s just heaven, the perfect match, everything I love in one same pan of goodness. That’s why I love these blueberry crumble bars so much; they’re delicious from top to bottom, concealing a sweet and zesty berry filling in between both layers. This apple crumble pie follows the same idea, with its cinnamon-infused apple filling hidden between a biscuit crust and a sweet topping. Ever since my family started baking this pie years ago we knew it was a winner, and it has become a favorite dessert in our household to serve warm topped with ice cream.
Am I crazy, or are there some fruits that taste just SO much better cooked? That’s how I feel about apples, and most of all, blueberries. Think about berry crumbles or baked oatmeals with sweet and tart blueberry juices just oozing from the crust. Just the thought …
I haven’t given much love to eggplants on the blog yet, as it only contains one single recipe within its pages. I’ve recently developed a new passion for this gorgeous purple vegetable and have included it in my dishes in so many ways, ranging from salads …
I have a weird relationship with pomegranate seeds. Everyone seems to either love them or hate them. Acid and crunchy, they’re not my favorite thing to eat on their own, but once you throw them into a salad it’s a whole different story. They suddenly come to life, their cranberry-like juices mixing so perfectly together with the rest of the ingredients. They’re still crunchy and acid, but combining them with the right ingredients brings out their sweetness and decreases their tartness. You’ll often find pomegranate seeds in Israeli salads, which combine an array of flavors to create some of the most mouthwatering salads I’ve ever had. Think about Ottolenghi’s recipes and his mix of ingredients, his combination of sweet and savory and use of nuts and other crunchy foods. You can never go wrong when serving a nice big salad for lunch, and this bulgur salad below has become my new favorite.
Continue reading bulgur salad with herbs, pomegranate and pistachios
There are some vegetables that just taste better roasted. Don’t you agree? Think cauliflower roasted with herbs, or asparagus roasted until perfection. Jon loves to make fun of me saying that I roast my vegetables when I’m not inspired, but the truth is that I find that this …