Fried Squash Blossoms & Sage Leaves

stuffed with ricotta

Fried Squash Blossoms and Sage

Squash Blossoms and Sage

Whipped Ricotta Toast

and the supper club

Whipped Ricotta Toast

Rillette on Toast

Grilled Zucchini

with fresh ricotta, lemon & basil

Grilled Zucchini Salad

Grilled Zucchini Salad

Grilled Eggplant

with Moroccan gremolata

grilled eggplant with moroccan gremolata

Homemade Ricotta

just cream, milk, lemon & salt

homemade ricotta

homemade ricotta

Citrus & Endive Salad

with cara cara and blood orange

Endive & Blood Orange Salad

Pizza

all about that dough

Chipotle Pulled Pork with Pineapple Salsa 🍍 Rec

Chipotle Pulled Pork with Pineapple Salsa 🍍 Recipe is below 👇🏻

The Pork:
1 lb pork shoulder - cubed
Olive oil
1 onion sliced
Salt
Sugar
Chipotle in adobo
Dried oregano

The Salsa:
Pineapple
Shallot
Cilantro
Lime
Salt

The extras:
Rice
Black beans
Avocado
Radishes

Brown your pork shoulder in a drizzle of olive oil. Add in onion, salt, a fat pinch of sugar and oregano and a few chipotles in adobo sauce along with a few extra spoonfuls of that adobe sauce. Cover halfway with water and cook in the pressure cooker for about 40 minutes and naturally release. Or, cook on medium heat for about 2 hours or until the meat easy falls apart.

Pull meat from sauce and let sauce boil and thicken by at least half. Get it so it’s nice and thick and will coat the meat. Shred your meat and mix it back with the sauce.

To make salsa dice your pineapple and shallots and combine with cilantro, lime juice and salt to taste.

Plate over your rice and beans and top with plenty of that salsa, avocado, sliced radish and more cilantro and fresh lime juice. Eat up!

#recipe #pork #pulledpork #chipotle #salsa #pineapple #dinnerideas #dinnerrecipes

You know I love a crunchy cutlet! #chickenrecipes

You know I love a crunchy cutlet! #chickenrecipes #chickencutlets #whatsfordinner #cookingasmr

Shrimp Caesar Salad cause I wasn’t in the mood f

Shrimp Caesar Salad cause I wasn’t in the mood for 🐓 Might be my new go-to dinner. Recipe is below👇🏻

1lb shrimp - peeled and deveined
3-4 slices sourdough - cubed
Romain lettuce - chopped
1/2C olive oil - plus some extra for the croutons
1/4C Parmesan Cheese - grated plus more for topping
1-2 cloves garlic
A few dashes Worcestershire or 2-3 anchovies
Spoonful mayo (totally optional)
Juice from 2 lemons
Lots of fresh cracked pepper
1C rice - cooked (optional)

Preheat oven to 350F.

To make the dressing combine garlic, Worcestershire sauce or anchovies, pepper, lemon juice, mayo, and salt. Blend till smooth. Add in olive oil and blend again until emulsified. Mix in your grated parmesan and then set aside while you make the rest of the salad.

Toss sourdough in a drizzle of olive oil and season with salt and pepper. Bake at 350F until golden brown and crispy. Maybe 15 minutes. Turn halfway through.

Toss shrimp in a spoonful or two of your dressing. Bake for 10 minutes at 350F. Then broil on high for another 2-3 minutes or until shrimp is cooked through.

In a large bowl, toss your lettuce with a few generous spoonfuls of dressing. Arrange a layer of rice on you plate, totally optional, but it’s what I do when this is my dinner ‘cause I need those carbs to feel satisfied. Then your dressed lettuce. Lots croutons. Your shrimp and then a generous bit of fresh shaved parmesan. More dressing if you want. And finally, shower it in fresh cracked pepper. Eat up!

#shrimprecipes #shrimpcaesarsalad #dinnerrecipes #dinnersalad #caesarsalad #dinnerideas #shrimp

Had a huge fairytale pumpkin that Ry brought home,

Had a huge fairytale pumpkin that Ry brought home, so figured I might as well make some pumpkin soup 🎃 Topped it up with some croutons and crispy chorizo. Recipe is below 👇🏻

1/2 Fairytale Pumpkin or 2 Butternut Squashes - keep the seeds!
1 onion - diced
3 stalks celery - diced

1lb chorizo - remove casing
4 slices of sourdough - torn into rough pieces

Olive Oil
Salt
Pepper
Sprouted Shelled Pumpkin Seeds (totally option, but highly recommended)

Roast pumpkin at 400F for about an hour. You want it very soft. At the same time roast your cleaned pumpkin seeds tossed in some olive oil and salt. Keep an eye on them, should take about 10 - 15 minutes. You want them nice and deeply browned, but not burnt.

To make croutons, tear sourdough into rough pieces. Toss with olive oil and salt. Roast at 400F for about 20 minutes. Turning halfway through.

To make soup, sauté onions and celery over medium heat till translucent. Add in cooked squash, skin removed, and sauté for about 5 mins. Cover with water or chicken stock, simmer for 10 minutes. Then blend till very smooth.

Brown your chorizo. Break it into small pieces as it cooks. You want to get some good crispy bits.

To plate up, get your soup, a generous handful of croutons, chorizo, your toasted pumpkin seeds, sprouted seeds, and then a good drizzle of olive oil and season with salt and fresh pepper. #pumpkinsoup #cooking #recipes #chorizo #fallsoups #soupseason

Made a spooky salad 👻 🥗 Lots of grilled radi

Made a spooky salad 👻 🥗 Lots of grilled radicchio with persimmons plus a lil guest appearance by my trusty assistant 🐕 #salad #persimmon #dinnerrecipes #dinnerideas #pork #cookingathome #cookingreels

Grilled Chicken Pitas with tzatziki, cucumber and

Grilled Chicken Pitas with tzatziki, cucumber and tomato salad 🥗 This is usually a weekly meal around here cause it’s quick and V delish! Recipe is👇🏻

For the Chicken:
6 Chicken Thighs
Dried Oregano
Salt
Pinch of Sugar
Juice from 1/2 Lemon
Olive Oil
4 Pitas

Tzatziki:
1 C Greek Yogurt
2 small Persian Cucumbers or 1/2 Large Cucumber
Juice from 1/2 Lemon
Good drizzle of Olive oil
Fat pinch of Salt
Fresh Ground Pepper
Garlic

Cucumber and Tomato Salad:
4 small Persian Cucumbers, or 1 large Cucumber
1 large Tomato, or 1 pint Cherry Tomatoes
1/2 Onion
Dried Oregano
Red Wine Vinegar
Olive Oil
Salt
Pepper

Prep your chicken by cutting chicken thighs in half to make long strips and fold them onto skewer. Season generously with salt, lemon juice, oregano and sugar. Grill until chicken is cooked through and slightly charred.

To make tzatziki, grate your cucumber and then squeeze out any excess water. I like to wring it out in a paper towel, but a cloth kitchen towel works great or even just your hands. Mix your drained cucumber, grated garlic, yogurt, lemon juice salt, pepper and olive oil. You can also add in some fresh dill, I forgot so I just added it at the end. Your choice.

To make your quick cucumber and tomato salad, dice and slice your veg, toss with olive oil, red wine vinegar, dried oregano, salt and pepper. Let it sit at least 10 minutes before serving.
#chickenrecipes #chickenpita #chickenthighs #grilledchicken #dinnerideas #dinnerrecipes #tzatziki #greekfood #recipe #feedfeed #whatsfordinner

Of all the Roman pastas 🍝 this may be my favori

Of all the Roman pastas 🍝 this may be my favorite. It’s perfection. Recipe👇🏻

Ingredients:
~1/4 lb guanciale, more or less - you can substitute pancetta if you want
1/2 onion (optional)
28 oz canned tomato, crush whole puree, whatever you like, I used whole
Pinch of crushed red chili

~1 lb pasta

Olive oil
Peccorino or Parm to top (I like to blend mine up, gives it the best texture. Grating works just fine too)

Dice your guanciale into large cubes. Add to a dry pan, turn heat to medium and cook until you’ve rendered a good bit of the fat and the guanciale is slightly crisp. Add in your onions and sauté until they are soft and translucent.

Add in your tomatoes. You can use either pureed or crushed, your choice. Add in your crushed chili. Stir and scrape up any bits on the bottom fo the pan. Bring sauce to a simmer and cook slightly covered for about 20 minutes.

Once sauce is about done, you can get your pasta boiling. Cook till very al dente. Toss pasta with your sauce and let it finish cooking for another few minutes.

Plate it up and top with plenty of grated cheese.
#amatriciana #guanciale #pasta #pastarecipe #italianfood #cooking

Honey Mustard Salmon 🐟 with crispy potatoes, ga

Honey Mustard Salmon 🐟 with crispy potatoes, garlic breadcrumbs, frisée and radishes. Forgot how much I like honey mustard! Full recipe is below👇🏻

2 large potatoes
~1/4 C neutral oil, I used canola here
2 salmon filets
1 tablespoon dijon mustard
1 tsp honey
1/2 C breadcrumbs
1 clove garlic, grated
frisée
radishes, sliced thin and soaked in ice water
lemon
olive oil
salt
pepper

Peel and chop your potatoes. Boil for 5 minutes in a large pot of salted water. Drain your potatoes, toss around in a bowl to rough up the outside, coat in oil, a little more salt and bake at 425F for 40 minutes, flip halfway through, or until crisp and golden brown.

For your breadcrumbs, toss with grated garlic, salt and a drizzle of olive oil. Spread evenly on a sheet tray and bake in the oven alongside your potatoes for about 10 mins, or till they’re nice and brown. Keep an eye on them so they don’t burn.

Once your potatoes are done, get your salmon ready. Place on a parchment or foil lined tray. Add a spoonful of mustard, a drizzle of honey and spread evenly on your filets. Add some salt and pepper, then roast for about 12 minutes or till cooked through. The time will vary depending on how thick your salmon is and how you like it cooked.

Now we are ready to plate. Arrange your frisée, some potatoes, that salmon and a good scattering of radishes. Top with plenty of your garlic breadcrumbs, a squeeze of lemon, olive oil and fresh pepper. #salmonrecipe #salmon #honeymustardsalmon #honeymustard #cooking #cookingathome #cookingvideos #foodblogger #dinnerrecipes #dinnerideas #feedfeed #dairyfree #dinnersalad #salad

Facebook Twitter