I know many folks out there hate to see summer go and many are happy to see the arrival of fall. What better way to celebrate both than a recipe that perfectly bridges summer and autumn… meet your new favorite dessert: apple crumble pie. This crumble apple pie is easy and always a hit; with a few fun twists, this recipe will quickly become an annual go-to.
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With temperatures heating up and small, safe summer gatherings on the rise, I thought this month’s recipe needed to be something easy and cool: meet the no-bake cheesecake! This recipe is the perfect throw-together dessert, ideal for impromptu gatherings or for the days when you do not want to turn on the oven. Since smaller gatherings seem to be the safest bet for getting together these days, these individual-sized treats not only take 20 minutes at most to make, they save you from having a half-eaten cheesecake lying around (not that there’s anything wrong with that…).
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Summer is here and the stone fruits are soon to follow! *celebration emoji* This month, I am sharing a recipe that has a special place in my kitchen: PIE! The best peach pie recipe, to be specific. This homemade peach pie combines the classic flavors of peach pie with a fun, herbaceous twist that’s just tooooo good.
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We have arrived! The time of year where patio dinners can finally happen. As you know, Joanna has a pretty nice outdoor dining setup, so I wanted to create a recipe that would be the perfect addition to any summer BBQ or chill evening dinner: a warm mixed grain salad recipe topped with roasted fennel and dandelion greens. This month’s dish can be served as a side, but is hardy enough to be a delicious vegetarian or vegan main dish with the flexibility to omit the shaved parmesan. As food trends move in a greener direction, I thought it would be fun to explore some delicious meat-free options. With this salad, it’s not missed at all. The addition of crushed green olives gives it a hearty texture, while the briny flavor complements the floral and bitter flavors of the dandelion greens perfectly. Get ready to eat this all summer long!
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Springtime is one of my favorites of the year. The weather is mild, the sun (for the most part) is back in the sky, the days are longer, flowers are blooming, and beautiful produce starts to pop back into rotation. During the warmer months of summer, I crave the freshness of vegetables. It’s often all I want, but spring offers that unique middle. This time of the year is when you still desire something comforting while also wishing to partake in the available fresh produce. For all of those reasons, today I’m sharing a spring garden galette. It is flexible, adaptable to whatever might be in season near you, and it can quickly be served as a main course.
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There will always be a special place in my heart for the quintessential grilled cheese made with Kraft singles on white bread. To me, this classic is the late-night snack eaten casually over the sink after a night out with friends (sigh, remember those?). There is absolutely nothing wrong with it, but what if we took the classic grilled cheese a little further?? Nothing too tricky or fussy — just a little bit more grown-up and a lot more fun. This month we are sharing 3 new takes on the classic grilled cheese. There is a little something for everyone. Let’s get into the gooey details.
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As we start to settle into 2021 slowly (some slower than others, judging by how long it’s taken Joanna to edit and publish this post!), it’s clear that some things are staying the same for a while. One of my biggest struggles this past year was finding that balance of a quick and somewhat healthy lunch when I am working on projects at home (or when I’m at my full-time job, flying around). One of my favorite, quick eats is baked sweet potatoes, so I’m sharing how I turn them into a delicious, east lunch with a preserved lemon sauce. Sweet potatoes are incredibly versatile, and once they are in the oven, relatively hands-off. Plus, bonus, they tend to please most.
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