This recipe is inspired by one of my favorite Spanish tapas, Patatas Bravas. Crispy oven-roasted potatoes topped with smokey tomato aioli! Patatas Bravas is a very typical Spanish Tapa. They’re usually fried potatoes topped with two different sauces; a tomato sauce, and aioli. My version switches up a few things. First of all, I avoid…
Vegetables
Broccolini with Calabrian Chilis and Garlic
Sauteed Broccolini with Calabrian Chilis and Garlic is the perfect spicy side dish for your next dinner! I love sauteeing broccolini with garlic and chili. I used to always use chili flakes but recently I discovered Calabrian chilis packed in olive oil. They’re spicy but also a little tangy and acidic. They complement the broccolini…
Roasted Baby Turnips with Garlic and Za’atar
Have you tried Za’atar before? Za’atar is a Middle Eastern spice blend of marjoram, sumac, oregano, thyme, and sesame. I love to use it to marinate chicken, sprinkle on flatbread or in this case roast vegetables! I love to use baby turnips and leave the tops on, they get so crispy and toasty, almost like…
Roasted Carrots with Yogurt and Mint
These roasted carrots served with yogurt and mint are sure to steal the spotlight at your next dinner! To bring out the savoriness of the carrots, I toss them with cumin and corriander and then roast them at a high temperature until caramelized and a little charred around the edges. Serve them with cooling yogurt,…
Maple-Brown Butter Roasted Squash
Sweet and savory delicata squash roasted with maple syrup and drizzled with nutty brown butter is the perfect fall side dish! Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I…
Snap Pea and Burrata Salad
You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon, and salt. The richness of the burrata…
Roasted Tomato Crostini with Whipped Ricotta
This is the perfect little bite for your next cocktail party! You can use store bought crostini or make your own. I used whole milk ricotta whipped up with mascarpone on this particular day but goat cheese would be lovely too, or burrata. Pair these babies with a light crisp wine like Rosé, or Sancerre…
Goop’s Polenta with Roasted Tomatoes + Burrata
This recipe is so, so good! It’s a great one to try when you’ve exhausted your usual comfort classics. Using the salty burrata brine to season the polenta adds an incredible umami flavor. Burrata can be a bit of a splurge but it’s worth it, I promise! If you want to make this dish vegetarian-friendly…
Raw Mushroom Salad with Pecorino
Ok, so this one I really just swiped off the cover of the latest issue of Food and Wine, BUT it’s SO good, and I made it for dinner so I had to share. I’ve never been a fan of raw mushrooms, but this salad changed my mind. This recipe is elegant and impressive; no…
Minestrone with White Beans + Kale
This soup is one of my absolute favorites. It’s incredibly adaptable for any season and personal taste. In the winter, I throw in chopped kale and swish chard. In the spring/summer I add fresh peas or squash. No matter what season, I always top it with a heaping spoonful of parmesan cheese and red chili…
