Arugula and Three Cheese Pizza

Arugula and Three Cheese PizzaFor me, arugula is one of the unsung heroes of spring.  It so often gets lumped in with “spring greens” but it’s so much more exciting than any of it’s lettuce-y brethren.  And even though it may get overshadowed by the more illustrious spring produce (rhubarb! asparagus! *gasp*strawberries!!!), I would argue that it’s just as delicious and just as welcome after a long winter of potatoes and cabbage.   It’s spicy bite, so peppery and beautiful is always a welcome addition in my salad, but I especially love it as a counterpart for something cheesy and rich… like pizza.

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Baked Eggplant Parmesan

Baked Eggplant ParmesanI discovered this recipe last summer, when our CSA box was filled with more eggplant than we knew what to do with.  After the first batch, I quickly made several more to stock up our freezer for the eggplantless winter months ahead.  We gobbled through out freezer stash of eggplant parm in short order, then I made more with somewhat horrific-looking January eggplant from the grocery store.  And guess what?  Even that stuff was good. [Read more...]

Spaghetti with Brussels Sprouts and Almonds

Spaghetti with Brussels Sprouts and AlmondsPasta, like Mexican food, is another one of those things that doesn’t exactly get fair air-time on this blog.  At least not in a reality-to-blog kind of way.  I’d guess that we eat some kind of pasta for dinner at least once a week, especially on those days when 6 pm sneaks up on us, and all hungry eyes are on me, imploring, “Aren’t you going to feed us?”  That’s usually when I get a big pot of water boiling, and either start a pot of this yummy sauce, or scrounge around the fridge for something vaguely nutritious to toss into the mix.

Spaghetti with Brussels Sprouts and Almonds

Yesterday was such a day, and the scrounging in the fridge turned up some leftover Brussels sprouts and lemons, and a closer inspection of the pantry yielded a jar of almonds.  And, this goes without saying, but we have butter.  Butter is a given.  Butter for browning. [Read more...]

Chiles Rellenos Casserole

Baked Chile Relleno CasseroleSometimes it’s ok to be lazy.  Sometimes being lazy winds up being a huge mark in the “win” column.  Because sometimes it means getting chiles rellenos where there otherwise would have been no chile rellenos.

Anyway.  Chiles rellenos are one of my all time favorite Mexican foods.  I love ordering them at restaurants and seeing how they stack up to other versions I’ve had.  At their best, they are packed with bright, fresh flavor, oozing with gooey cheese, and topped off with just the right amount of sauce.  At their worst, they’re greasy, filled with blobby flavorless cheese, and barely spicy enough to be recognized as a chile. (Ok, and even then… I really like them.)

Baked Chile Relleno Casserole

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Lemon Ricotta Pancakes with Blueberry Sauce

Lemon Ricotta Pancakes with Blueberry SauceWe don’t often eat stuff like lemon ricotta pancakes for breakfast.  Let me rephrase that.  We never eat stuff like ricotta pancakes for breakfast.  Every once in a while I’ll get up and mix up some run-of-the-mill pancakes or waffles, or cook up some hash browns or bacon to go with our eggs.  We eat breakfast, but not really as a meal that we sit down to all together, so I rarely go to the trouble of making anything fancier than eggs or maybe a slice of zucchini bread. Lemon Ricotta Pancakes with Blueberry Sauce

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Creamy Refried Beans (in the Crockpot)

Crockpot Refried BeansHi.  My name is Christina, and I’m a Mexican food addict.  But it’s ok, because I’ve created my own little family of fellow Mexican food addicts.  I’ve been known to put Chihuahua cheese on pretty much anything and there is always Mexican chorizo in my freezer and a few packages of corn tortillas in my fridge.  I have cilantro handy more often than I do parsley and some form of tacos (mostly said chorizo with potatos, or chopped steak) grace our dinner table on a weekly basis.  I’ve always liked Mexican food, but I don’t know when I really, really started to like Mexican food.  I like to think this deep love was always there. [Read more...]

Baby Spinach Salad with Dates and Almonds

Baby Spinach Salad with Dates and AlmondsYou may have noticed by now that I love interesting salads.  There’s a bit of a running joke in my family that I always casually offer to bring a salad to a gathering, or “try to make us all healthy”, as my mama puts it.  True, salads are healthy, and I love the way they round out pretty much any meal.  But I also love how they can be so many different things.  They can be a side or a main dish or an appetizer.  They can be light, or rich, or spicy.  Delicate or hearty.  They can be complex or simple.  And many times, they can be unexpected and exciting.

Baby Spinach Salad with Dates and Almonds

Like many people of my generation, I grew up with the idea that salad meant those lettuce-carrot-cabbage combos that came in a plastic bag, to be covered in either ranch or bottled Italian dressing to make it taste good.  If we were really lucky, my mom would get one of those Caesar kits.  Before you think this might be disparaging to my mom, here is the disclaimer: my mom was (and is!) a fantastic cook.  She made us a delicious home-cooked meal every. single. night.  And there was always a salad.  Being a mom myself now, I know how impressive that is.  Not only that she cooked us a gorgeous dinner every night, but in a nod to good health, made us eat salad, to boot. [Read more...]

Cauliflower-Feta Fritters with Cumin Yogurt and Pomegranate

Cauliflower-Feta Fritters with Cumin Yogurt and PomegranateMy poor husband.  I don’t say this lightly, because I truly enjoy reminding him what a lucky man he is… most of the time.  But when it comes to this, I admit it’s not easy being my significant other.

See… he’s not allowed to “not like” foods.  I mean, technically, he is… but I don’t take it well.  I feel the need to take up that banner of that food and convince him that he really does enjoy said food, if only he had it prepared the right way, or in the right circumstances, or from the right source.  It starts innocently enough.  He says, “You know, I’ve never been a big <insert food/ingredient here> fan.  I just don’t like it.”  Me: “WHAT?!?!

Cauliflower-Feta Fritters with Cumin Yogurt and Pomegranate

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Spinach, Mushroom, and Feta Crustless Quiche

Mushroom, Spinach, and Feta Crustless QuicheYou may have noticed that I don’t have a whole lot of breakfast recipes around here.  It’s not that I have anything against breakfast, or that I don’t like to cook it.  It is true, however, that I have no interest in things like blueberry cheesecake stuffed french toast or cinnamon roll pancakes with cream cheese-butter-maple-syrup icing. Those things sounds delicious, but, in all honesty, I think if I ate them for breakfast I think I would either pass out from the sheer force of sugar or, at the very least, not make it til  nap time.

Mushroom, Spinach, and Feta Crustless Quiche

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